Is There Any Good Chocolate in the UK Without Palm Oil?
Short answer: yes, but finding it now takes more care than it used to.
If you’re searching for good chocolate in the UK without palm oil, it’s probably not out of curiosity. It’s because something feels off. A box that once felt indulgent tastes oily. Truffles feel greasy instead of creamy. Even familiar bars can leave a waxy coating that makes you wonder if your taste buds have changed.
They haven’t.
What has changed is how many chocolate recipes now rely on cheaper fats, particularly palm oil, most often in fillings and boxed chocolates. These fats are stable and inexpensive, but they melt differently. Instead of dissolving cleanly, they coat your mouth and flatten the flavour.
So the problem isn’t that good chocolate has disappeared. It’s that it has become easier to end up with disappointing chocolate unless you know what to avoid. This guide explains where that disappointment usually creeps in, and which choices are far more likely to still taste like chocolate should.
Why so many people feel let down by chocolate now
This isn’t nostalgia talking. The same complaint comes up repeatedly in UK food discussions. Chocolate that once melted cleanly now feels greasy, waxy, or oddly flat.
One of the biggest shifts has happened quietly. Cocoa prices have risen, margins are tighter, and many manufacturers have adjusted recipes. Palm oil and similar fats are most commonly added to:
- truffle centres
- caramel and praline fillings
- biscuit or wafer layers
- assorted chocolate boxes
These fats are cheap, shelf stable, and extend shelf life. The trade-off is texture. Instead of melting smoothly, chocolate can smear, coat the mouth, and dull cocoa flavours.
That’s why disappointment tends to hit hardest with boxed chocolates rather than simple bars.
Good chocolate in the UK without palm oil: what actually works
You don’t need to memorise ingredient lists or avoid every mainstream brand. A few practical rules make a big difference.
- Be cautious with filled chocolates, where palm oil causes the most problems
- Plain bars are usually safer than boxes
- Chocolate that relies on cocoa butter tends to melt properly
- Brands that are transparent about ingredients are less likely to quietly cheapen recipes
With that in mind, these are five UK-available brands that people consistently turn to when they are fed up with greasy, disappointing chocolate.
Five chocolates in the UK that still taste like chocolate
Tony’s Chocolonely
Tony’s Chocolonely bars are thick, cocoa-forward, and melt cleanly rather than leaving a waxy coating. They avoid palm oil and focus heavily on cocoa sourcing, which shows in both texture and flavour.
This is often the easiest switch if chocolate has started to feel greasy rather than chocolatey.
Tony’s Chocolonely Chocolate Bars
Booja-Booja
Booja-Booja is best known for truffles, which is where palm oil causes the most disappointment. Their truffles are palm-oil-free and known for a smooth, creamy melt rather than an oily mouthfeel.
A strong choice if boxed chocolates have been letting you down.
Booja-Booja Chocolate Truffles
Divine Chocolate
Divine Chocolate focuses on straightforward, balanced chocolate that tastes familiar in a good way. It is Fairtrade and co-owned by cocoa farmers, which helps explain its consistency and ingredient standards.
A reliable option if you want chocolate that simply tastes like chocolate again.
Divine Chocolate Bars & Gift Boxes
Montezuma’s
Montezuma’s sits between everyday supermarket chocolate and specialist brands. Many of its plain bars have a good snap and a clean melt, making them a dependable upgrade without going fully luxury.
Best suited to bars rather than filled chocolates if avoiding oily textures is your priority.
Montezuma’s Chocolate Bars
Seed and Bean
Seed and Bean produces palm oil free chocolate using organic ingredients and Fairtrade cocoa, wrapped in compostable packaging. The flavours are more adventurous, but the texture remains clean and chocolatey.
A good choice if you want something different without sacrificing quality.
Seed and Bean Chocolate Bars
Does palm oil actually change the taste of chocolate?
Palm oil has a fairly neutral flavour. The bigger issue is how the chocolate feels.
When palm based fats replace or dilute cocoa butter, chocolate is more likely to:
- melt unevenly
- coat the mouth instead of dissolving
- mute cocoa flavours
That’s why chocolate can taste fine at first bite but still feel disappointing overall.
How to avoid palm oil heavy chocolate without overthinking it
Start with boxes and truffles
If you are buying filled chocolates, check ingredients first. This is where palm oil is most common.
Do not assume consistency across a brand
Some brands avoid palm oil in bars but use it in fillings or special editions.
Trust texture as much as flavour
Chocolate that melts cleanly and does not leave an oily coating is rarely an accident.
Frequently Asked Questions
Is palm oil mainly a problem in chocolate boxes?
Yes. Plain bars often hold up well, but truffles, centres, and assorted boxes are far more likely to rely on palm oil or similar fats.
Why does some chocolate feel waxy even if palm oil isn’t listed?
Other vegetable fats, emulsifiers, or reduced cocoa content can also affect texture. Palm oil is common, but it is not the only cause.
Should I avoid palm oil completely?
That depends on your priorities. Some people avoid it for ethical reasons. Others simply want chocolate that tastes right again. Either approach is reasonable, but avoiding palm oil in filled chocolates is often the quickest improvement.
What is the safest choice if I just want decent chocolate?
Choose brands that are clear about ingredients, stick to plain bars where possible, and avoid the cheapest filled boxes. Chocolate that melts cleanly is usually doing something right.
So, is there still good chocolate in the UK without palm oil?
Yes, but you can no longer rely on habit or familiar packaging to find it.
If you’re fed up with chocolate that looks indulgent but tastes oily or flat, the brands above are a sensible place to start. They focus on cocoa butter rather than cheaper fats, and that shows in how the chocolate melts and tastes.
Good chocolate hasn’t disappeared. It just takes a little more intention to choose it than it used to.
