The good: 1. You can see the bar. 2. They offer flavours and infusions in their Chocolate that are so unique and different so if you like a flavour I highly doubt you could find it anywhere but on their bars!
The bad: The first thing I noticed was the “vegetable fat” in their ingredients. This is standard in “cheap” chocolates. Using 100% cocoa butter (like in Chocolab) makes a more premium chocolate which is a lot more expensive to produce. Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. When you combine cocoa with vegetable fat, or hydrogenated fats as a replacement for some of the cocoa butter you end up with “compound” chocolate, which is basically not as nice and does not produce the smooth and creamy melt-in-your-mouth effect that chocolate should have. (Fun fact: In many countries when you add vegetable fat to chocolate it may not legally be called “chocolate”.). Lindt and Cadbury use Milk fat, so again, not as good as 100% pure cocoa butter chocolate.
The ugly: You would assume that with such unique flavours they would have done extensive testing and tasting first. Maybe they did, but we really think that in this department they failed. At least for the 2 bars that we tried.