Why we picked it
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The centre is real orange juice, not an orange flavouring, and it is set with pectin rather than gelatin.
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Six ingredients, no palm oil, no synthetic colour on the shell.
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The chocolate around it is the same bean-to-bar Indian cacao Darkins uses in its bars.
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It is the sweetest thing in the range at 42g of sugar per 100g, and we would rather say that than not.
What to look for in Chocolate?
What to look for in Chocolate?
- 01Check the fat. Real chocolate is set with cocoa butter. If the label says vegetable fat, palm oil or hydrogenated fat, FSSAI requires it to be called compound chocolate, not chocolate.
- 02Read the ingredient order. If sugar comes before cacao, it is a sugar bar with cocoa in it, whatever the percentage on the front says.
- 03Look for PGPR (INS 476). It is added to cut the amount of cocoa butter a bar needs, and it is a sign the recipe is being made cheaper.
- 04Check the emulsifier. Soy lecithin (INS 322) is the default; sunflower lecithin is the cleaner swap and matters if you avoid soy.
- 05Vanillin is synthetic vanilla flavour. Good chocolate does not need it, and its presence usually means the cacao underneath is thin.
- 06A bar labelled dark can still contain milk solids. If you are dairy-free, read the list rather than trusting the word dark.
- 07Cocoa processed with alkali (dutched) is easier on the palate but strips much of the flavanol content. Unalkalised cacao keeps it.
- 08Sugar-free bars are usually sweetened with maltitol or sorbitol. They are legal, but they are sugar alcohols and can unsettle a stomach in quantity.
What's inside
Whole Indian cacao beans roasted and ground in-house. Single origin cacao, medium roast.
Cane sugar that keeps its molasses instead of being refined white.
The natural fat of the cacao bean. This is what makes it chocolate rather than compound chocolate, which uses palm or hydrogenated vegetable fat.
The jelly centre is made from real orange juice, not an orange flavouring.
Fruit-derived gelling agent. This is what sets the jelly centre, and it is why the centre is vegetarian and vegan rather than gelatin-set.
Provides the sharpness in the citrus centre.
Darkins Chocolate Pebbles Citrus Blast vs other chocolate dragees
| What to compare | Darkins Chocolate Pebbles | Other chocolate dragees |
|---|---|---|
| Centre | An orange jelly centre | Often a sugar or biscuit core with fruit flavouring |
| Cacao | Indian beans, roasted and ground in-house (bean-to-bar) | Bought-in couverture or compound coating |
| Fat used | Not yet confirmed - no ingredient list is published | Often palm or hydrogenated vegetable fat |
| Colouring on the shell | Not yet confirmed | Synthetic colours are standard on hard shells |
Nutrition facts · per 100 g
- Energy
- 424 kcal
- Protein
- 4 g
- Carbohydrate
- 66 g
- Total sugars
- Not declared
- Added sugars
- 42 g
- Dietary fibre
- 7 g
- Total fat
- 17 g
- Saturated fat
- 8 g
- Trans fat
- Not declared
- Cholesterol
- Not declared
- Salt
- Not declared
How to use it
- Serve at room temperature in a bowl with coffee or after dinner
- Store in a cool, dry place, away from strong smells
- A change in temperature or humidity may bring a pale bloom to the surface; this does not affect the chocolate
- Keep the pack sealed so the shells stay crisp
Is it for you?
Good for
Vegan and vegetarian diets, since the jelly is pectin-set not gelatin
Sharing and gifting
Anyone who likes orange with chocolate
Avoid if
Anyone watching sugar closely
Anyone needing a certified nut-free facility
Product details
- Sold by
- Purepicked
- Brand
- Darkins
- Net quantity
- 50 g
- Type
- Chocolates & Toffee
Also on the label
Questions people ask
What's in the centre?
An orange jelly made from real orange juice, set with pectin rather than gelatin, with citric acid for sharpness.
Is it vegan?
Yes. The jelly is pectin-set, not gelatin-set, and there is no dairy in the ingredients.
How sweet is it?
It is the sweetest thing in the Darkins range, at 42 g of added sugar per 100 g, mostly in the jelly centre.
Is it nut-free?
There are no nuts in the recipe, but it is made in a facility that also handles tree nuts.
How should I store it?
In a cool, dry place away from strong smells, with the pack sealed so the shells stay crisp.
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