The British Chocolate Revolution and What It Means for Sofia's Food Future

A chocolate bar made entirely from cocoa grown in Berkshire. Not imported from Ghana, not shipped from Ecuador, not sourced from the usual tropical belt that supplies 99% of the world's cacao. Grown, fermented, and processed in the south of England, where the climate has no business supporting a tropical crop.

This is the Reading 100 Chocolate Bar, and according to Vanilla Ice Central, it's the first 100% British chocolate since 1932, when Rowntrees presented a young Princess Elizabeth with a similar gift. Ninety-four years between bars. The question isn't just how this happened. It's what it means for cities like Sofia, where craft food culture is growing but the supply chain still runs through the same vulnerable tropical corridors.

Sofia's Chocolate Dependency

Bulgaria imports nearly all its chocolate, just like the UK. The craft chocolate scene here is real and expanding. Bean-to-bar producers like Flow Cacao, a family-owned roastery in Sofia specialising in single-origin cacao from Latin America, have built direct relationships with verified farms. They know their growers. They track ripeness. They understand terroir. This is valuable work, and it represents the current model of conscious cacao sourcing.

But it still depends entirely on tropical production. Every bean arrives from thousands of kilometres away, through supply chains exposed to climate volatility, shipping disruptions, and the economic instability of producing regions. The British chocolate bar raises a different question: what if European cities invested in regional research infrastructure to diversify their sources? Not to replace the Flow Cacao model, but to complement it with local resilience.

The Technical Achievement

The Reading 100 Chocolate Bar was created by Maha Khan, a Food Security master's student at the University of Reading. The cocoa was grown at the university's International Cocoa Quarantine Centre, a facility that houses over 300 varieties of cocoa plants. This isn't a greenhouse hobby project. It's a research hub designed to prevent the spread of diseases and pests while studying how cacao can adapt to different conditions.

Khan's process was hands-on: harvesting, fermenting, drying, and processing the beans herself. The result marks the university's centenary and proves something the chocolate industry has long assumed impossible. Cocoa can be grown and processed outside tropical regions. The UK chocolate market is worth £10.4 billion annually, according to the same report, and it relies entirely on imports from Brazil, Bali, and West Africa. This bar challenges that dependency at its root.

Food Security and Climate Resilience

The cocoa industry faces compounding threats: climate change, pests, diseases, and crop losses that can devastate entire harvests. Local production mitigates some of these risks by shortening supply chains and reducing exposure to distant disruptions. But Professor Carol Wagstaff, also at the University of Reading, offers a necessary counterpoint. Global trade has real economic and efficiency benefits. It provides stability to producing communities and utilises natural resources where they grow best.

The goal isn't to eliminate imports. It's to invest in research and local capacity to reduce dependency and build resilience. This is strategic diversification, not isolation. The Quarantine Centre is as important as the chocolate bar itself. It represents institutional capacity, the kind of infrastructure that makes innovation repeatable rather than accidental.

What This Means for Sofia

Sofia's craft food culture is already asking the right questions about sourcing, origin, and transparency. The next question is harder: what would it look like to invest in regional research infrastructure for ingredients we care about? Not necessarily cacao, but perhaps something else. A crop or ingredient that could be grown, processed, and refined locally, reducing vulnerability while building new craft traditions.

Фото: Виктор Младенов

The Reading 100 Chocolate Bar is a proof of concept. It shows that European cities can rethink food production when they commit to research and long-term investment. The sweetness is in the possibility, not just the taste.

What if Sofia had a similar research hub? The question is worth asking, even if the answer takes decades to arrive.

Frequently Asked Questions

Q: What is the Reading 100 Chocolate Bar?

A: It's the first 100% British chocolate bar since 1932, created by Maha Khan at the University of Reading. All cocoa was grown, fermented, and processed in Berkshire, England, using beans from the university's International Cocoa Quarantine Centre.

Q: How does this affect Sofia's craft chocolate scene?

A: Sofia's bean-to-bar producers currently rely entirely on tropical imports. The British model suggests that European cities could invest in regional research infrastructure to diversify cacao sources and reduce supply chain vulnerability, complementing rather than replacing direct-trade relationships.

Q: What is the International Cocoa Quarantine Centre?

A: It's a research facility at the University of Reading housing over 300 cocoa plant varieties. It studies disease prevention and climate adaptation, serving as the institutional infrastructure that made the Reading 100 Chocolate Bar possible.