There is a reason chocolate is loved worldwide; it's irresistible in every form, whether solid, melted, or mousse-like in a dusted truffle. While supermarket shelves brim with countless bars and novelty bunnies over Easter, behind each exquisite piece stands a skilled chocolatier: an artisan who transforms humble cacao beans into pure edible art.

At its heart, the title refers to someone who makes and sells chocolate confectionery. The finest chocolatier roasts beans to accentuate aroma, grinds them into a silken paste, and blends everything from creams and spices to spirits. Despite endless flavour combinations and chocolate types, everyone has a personal favourite, says Zineb Faress, founder of London-based chocolatier, Raphia.

Milk chocolate is generally considered the most common and widely consumed type of chocolate globally. It's the most popular choice for many consumers, often preferred over dark or white chocolate.

But Zineb says Raphia customers don't always reach for plain milk varieties, like their simple Wafer.

She told Express.co.uk: "Our customers are especially drawn to flavours that reflect the richness of Moroccan and Middle Eastern traditions."

The more bitter, rich blends are particularly sought after in their London chocolate shop and online. "Our 70% Dark Chocolate Bar stands out for its perfect harmony between rich cocoa depth and a delicate touch of sweetness," said Zineb.

Standout pairings Raphia customers love include orange and dark chocolate, fennel and almond, and pistachio and walnut.

The Moroccan chocolatier added: "Additionally, our Choco-bons, especially the Salted Caramel Bonbons, are customer favourites, celebrated for their indulgent textures and balanced flavours."

Up-market chocolates aren't just for special occasions. When you hanker for delectable chocolate confectionery, a dedicated chocolate shop is the best place to satisfy your cravings.

Zineb said that when it comes to supermarket chocolates, one thing she'd never buy is bonbons. Unlike truffles, bonbons are moulded chocolates with a non-chocolate centre.

She elaborated: "Each bonbon, such as our Salted Caramel or Strawberry Vanilla varieties, is meticulously handcrafted to ensure a unique fusion of flavours and textures, offering an indulgence that mass-produced alternatives simply can’t match."

Unlike other chocolatiers, Raphia focuses specifically on Moroccan-inspired flavours and uses more than your standard ingredients.

Zineb said: "For instance, our stuffed Medjoul dates feature over 13 fillings, including combinations like Orange and Dark Chocolate or Fennel and Almond.

"This blend of age-old ingredients with contemporary chocolate techniques results in treats that are both nostalgic and novel."