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Taste. Better. Chocolate.
Discover the world of craft chocolates through my personal tasting reviews, learn about how chocolate is made, learn to mindfully taste chocolate and find out what's going on in the worldwide craft chocolate scene.

I'm Lilla, chocolatier and certified chocolate taster, chocolate educator and I eat chocolate Every. Single. Day.

I started this blog to share my passion for craft chocolates with others and to celebrate the amazing diversity of flavours and styles in chocolate making, the makers and of course the cacao farmers.

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Lilla - Chocolate Educator
I can almost certainly say that this is the very l I can almost certainly say that this is the very last bar remaining from my 2020 Chocoa stash. And it's such a lovely bar to finish with. If you know @mario_vandeneede the funny guy behind Chocolatoa, then you know you're in for a treat. I chose this Nicaraguan bar because that's an origin I relly like and I was curious to taste Mario's interpretation. It didn't disappoint. The bar has a delicious deep roasted-earthy aroma. It melts with creaminess and releases a richness of earthy, nutty, umami-like flavour notes, it has a slightly savoury feel to it, that I really like. There's only a few morsels left, just for the sake of writing up this review, because I already munched on the rest 😋 Sweet memories of chocolate festivals when we were able to meet other chocolate enthusiasts.. I hope we'll be able to do that again soon! Until then, craft chocolate unites us though all the miles 🌍 #tttt_c #tttt_2021 #tangentialtastingtwintuesday #darkchocolate #belgianchocolate #belgianbeantobar #craftchocolate #chocolatoa #mariovandeneede #chocoa #chocolatefestival #chocolatefriends #chocolateeducator #chocolateaddict #instachocolate #chocolateloversunite
Can you believe, a #tttt_2021 post that is actuall Can you believe, a #tttt_2021 post that is actually on time? And that's not all, I brought you a chocolate bar that bridges the first three letters of the alphabet. Showing this @cacaobetulia B8 bar for #tttt_b but it would be equally suitable for A or C as the beans come from the Betulia farm which is located in Antioquia in Colombia. They work a lot to preserve the native rainforest areas and have their own rainforest reserve too. The cacao they grow is planted within an agroforestry system. Hacienda Betulia grows specifically propagated criollo varietals known as B6, B8 and B9. Here I have an 80% B8 bar. Look at the colour of the bar and remind yourself that it has 80% cocoa in it. The colour is due to the white cocoa beans specific for this varietal. Simple two-ingredient bar. It has a peppery-spicy aroma. Slow melt, releasing a complex flavour profile that starts off with an umami-like note that turns quickly into a sharp citrus note with hints of a slight bitterness of the lemon peel's pith. The base note has a light sweetness but it goes away as soon as the more acidic notes hit the palate. It is very interesting to experience such a contrast in flavour in one bar. It leaves you with a clean palate and a refreshing citrus note at the end. Have you tried any of the Betulia variants? #tangentialtastingtwintuesday #colombia #antioquiacolombia #haciendabetulia #betulia #cacaobetulia #betuliab8 #craftchocolate #beantobarchocolate #chocolatemaker #criollocacao #agroforestry #savingtherainforest #rainforestpreservation #tastebetterchocolate #chocolateeducator #darkchocolate #veganchocolate #twoingredients #instachocolate
Honestly, I was waiting to post about this bar sin Honestly, I was waiting to post about this bar since August, when I got it. I knew that we would start the alphabet again and wanted to showcase this bar for the letter A, so here you have it. A is for Austra. @austra_sokolade is run by a Hungarian nano-batch craft bean-to-bar maker in Riga, Latvia. Norbi and I have met several times over the years in Budapest and I am always happy to taste his newest bars and see how his chocolate making style evolves as he is trying out various beans and upgrades his machinery. The packaging is still handmade by Norbi himself, and I really like how his own skateboarder lifestyle is reflected in the new, graffiti-like logo. This time, I have a 70% dark chocolate made with beans from Honduras sourced through @mabco.ca. Simple three-ingredient bar with a very well-balanced flavour profile. Slight caramel notes in the aroma. The chocolate melts with ease, revealing a rich chocolate full of roasted nutty, earthy flavour notes. No acidity, no harsh notes. This would make a very nice chocolate spread. From all the bars I've tasted so far from Austra, this is my favourite. I hope it will soon become more available so that others can taste it too. #austrachocolate #austrašokolāde #beantobar #craftchocolate #madeinlatvia #honduras #singleoriginchocolate #chocolatemaker #nanobatch #instachocolate #chocolatefriends #tastebetterchocolate #chocolateeducator #chocolateeducation #chocolateaddict #tangentialtastingtwintuesday #tttt_2021 #tttt_a #chocolatetasting #beantobarchocolate #trinitario #darkchocolate #veganchocolate #70percent
🎉 Never mind it's already 9th January, I still 🎉 Never mind it's already 9th January, I still wanted to share with you my personal top9 chocolates that I tasted in 2020. A highly subjective list, but I guess you understand. 😋 💥 These bars all made me go 'Wow!' and also for some, I was lucky to meet the makers in person at Chocoa in Amsterdam which really added a huge bonus to the tasting experience. 🙏 I hope 2021 will treat me with similarly awesome chocolates as these. Starting from top left corner: ⭐ @fjakchocolate Brown cheese Haiti dark-milk ⭐ @frenchbroadchocolate Nicaragua ⭐ @castronovochocolate Colombia trio of bars ⭐ @obolochocolate Atacama Rica Rica ⭐ @harrerchocolat White chocolate with beetroot ⭐ @9thandlarkin Vietnam, Tien Gang ⭐ @toakchocolate Aged Palo Santo ⭐ @heindeverre Blossom Bali white chocolate ⭐ @aurochocolate Mana and Paquibato Have you tasted any of these bars or other bars from these brands? #chocolate #craftchocolate #best9 #top9 #favourites #beantobar #chocolatemaker #chocolateeducation #chocolateeducator #chocolateaddict #chocolatemania #instachocolate #finechocolate #singleoriginchocolate #tastebetterchocolate #chocolatetasting #darkchocolate #milkchocolate #whitechocolate #darkmilkchocolate #veganchocolate
🎉 Happy Birthday dear Trish @myic2016 🎉 I wi 🎉 Happy Birthday dear Trish @myic2016 🎉 I wish you all the best and many many more chocolate-filled years and decades for you to come! I really hope that one day we'll be able to meet and taste chocolate sitting next to each other somewhere on this globe. 🤗 ♥️ So for today, and after seeing @laurenonthewknd drink her 2019 Solera hot chocolate from Trish on New Year's Eve, I thought it might be a perfect occasion to drink mine. I also used this special moment to set goals for the coming year as you can see if you swipe left. Chocolate community, chocolate friends have always been a top priority for me and Trish was one of the very first ones who started interacting with me here on instagram back in 2015 when I started. She sent me my first chocswap parcel (and then many more over the years). Through her, I had the chance to virtually meet a lot of very inspiring people and taste chocolates I would not have the chance to get my hands on otherwise. Thank you for sharing your chocolate solera with me again, it's such a unique way of sharing chocolate with eahc other despite the distance through air and through time (as these are all tiny pieces from 170 different chocolate bars Trish tasted throughout the year of 2019). Time travel by chocolate! 😅 I want to savour it so today I only used 15 grams of the mix to make a little shot of hot chocolate (mixed with 100ml oat milk). It made a very nicely balanced flavour, no harsh notes, but not dull either, delicious and heartwarming. ♥️ I have one more post to share here about my top 9 bars from 2020 and then we will get into the Alphabet round 2.0 with Tangential Tasting Twin Tuesdays - also a fantastic challenge started by Trish! Anyone can join, the "rules" are really flexible and we are happy to see more and more people join, so looking forward to seeing more of you join in as we go through the weekly themes. If you have any questions about TTTT don't hesitate to ask, we are all happy to give you more details to help you participate. After the rainbow theme, I designed a new layout for my IG grid, so can't wait to get started and see it unfold over the coming weeks! 🎉🍫🎂🐧♥️
I haven't spent as much time on here (on this acco I haven't spent as much time on here (on this account, more specifically) as I used to since I launched my Hungarian page (@kakaonagykovet) focusing on educating the Hungarian consumers and chocolate enthusiasts. Quite literally nearly all of my 2020 posts were part of the Tangential Tasting Twin Tuesday themes, concept invented by @myic2016. After finishing cacao origins, we started an alphabet themed round in March, then a rainbow round with vibrant colours in September. I didn't post for the last two weeks (themes: bling, Christmas), but I wanted to finish off this year with some recaps. First up is my best9 collage with the most popular posts from this crazy year. 1. Chocoa 2020 - chocolate haul. I'm not even surprised 😅 wow, honestly, @chocoa.nl was quite frankly the best part of 2020. 2. @rozsavolgyi_csokolade Venezuela Porcelana for #tttt_bronze week - a delicate and delicious bar made in Hungary 3. @kakaobolaget Sri Lanka for #tttt_s week - a new origin for me this year 4. @mikkelfriisholm white chocolate with nibs for #tttt_white week - stracciatella in solid form 5. @mirzamchocolate 5-mini discovery tasting pack of single origin bars - travelling through chocolate 6. @chocolatenaive Nicaragua, Rugoso special for #tttt_n week - an intense flavour journey in an only 40kg nano-batch 7. Duo of bars by @ritualchocolate for #tttt_r week - Mexico and a blend with nibs 8. I got a fresh cacao pod from the Dominican Republic at Chocoa and opened it up as I got home. Although not the first time for me, I really loved to experience this again. I kept amd dried out the halves and use them as props at my tastings 9. Issue 3 of @readcacao Cacao magazine was a true delight this spring all about fantastic #womeninchocolate Thank you for following my chocolate adventures and thanks for all your supportive comments and messages throughout the year. I'll share with you my personal top9 moments of 2020 in a following post. #bestnine2020 #bestof2020 #chocolate #tastebetterchocolate #tangentialtastingtwintuesday #chocoa2020 #chocolateeducator #chocolateenthusiast #chocolatefestival #chocolatefriends #chocolatereview #chocolatetasting #instachocolate
Jumping in last minute again with my third #tttt_b Jumping in last minute again with my third #tttt_black post. A I took the photo nearly two weeks ago, still posting it late 😂 But it's a nice way to end black week I think. A truly interesting blend of 5 origins, called Opus 5, by @zotterschokolade. The 75% dark chocolate is a blend of cacao beans from Tanzania, Brazil, Ghana, Guatemala ans Belize. They all have their own unique flavour profile, and together they work like the different instruments of an orchestra. Delightful bar! Starts off with a rich caramel and chocolate note, turns fruity and spicy in the middle, ends with a biscuity, nutty flavour. Very balanced and harmonious blend. 👌 Do you have a favourite chocolate blend?
Black week can't happen without a 100% dark bar. H Black week can't happen without a 100% dark bar. Here's the last one I tried from @firetreechocolate. Cocoa beans from the Solomon Islands, Guadalcanal. I melted it because it got heat damaged during shipping in the September heatwave. Honestly? This was very enjoyable this way. The smell is gorgeous. Deep and rich chocolate aroma. The mouthfeel is thick yet silky. Powerful for sure, but no harsh notes. Richness of medjool dates, fudge brownie, unsweetened hot chocolate. Do you dare to taste 100%?
#gifted ☕ If you're also tired of 2020, travel w #gifted ☕ If you're also tired of 2020, travel with me and this @solkiki_chocolatemaker bar to 2073. This bar was sent back from future to save the Earth. Swipe to read the full story. This is not the first post where I say I don't drink coffee but I like all things flavoured with coffee. I've said this many times. But this bar is different. This bar tastes like the coffee I sometimes drink (or whenever I tried drinking coffee). A shot of espresso with some sugar. So it's sweet, but still strong, robust and not milky-creamy like a latte. This is a vegan bar. And it's actually a white chocolate. Don't let the colour fool you 😅 Look at the ingredients: undeodorized Madagascan cocoa butter, unrefined cane sugar, speciality coffee. That's it. High percentage of cocoa butter (37%) means that there's not a ton of sugar in it (compared to a usual white chocolate). No added dairy (of course, Solkiki is fully vegan) but also no dairy alternative either (they usually use coconut or peanuts). So this really tastes like a sweet espresso in a practical portable form. You don't need a reusable cup, and it won't spill out in your bag. Futuristic. Thanks a lot Iris&Bob for sending me this bar to taste, and thanks for your vivid fortune-telling, it certainly made me think again about my own dairy consumption.
🧀 Last but absolutely not least for #tttt_brown 🧀 Last but absolutely not least for #tttt_brown week finally I tasted this quirky creation by the fjåking awesome chocolate ladies Agur and Siv @fjakchocolate. Norwegian brown goat's cheese. That's right. Cheese. in. Chocolate. 🐐 I've had goat's cheese filling in bonbons (in fact I myself made a bonbon with fresh goat's cheese and pear jelly filling - oh the good old days of chocolatiering for fun!), but other types of cheese were only on my mind in a kind of chocolate and cheese pairing side-by-side, not two-in-one.  😱 Spoiler alert: This bar is fjåking awesome. Really. No exaggeration. Not a paid ad. This is one of the best bars I've tasted this year. (How on Earth could I wait for so long to taste it?!?!?! - guess what, I got it at Chocoa!) Ok, so we've got a 45% Haiti, Pisa dark-milk chocolate as a base. I believe the cheese is grated in, or added at the end of the process, because you can detect tiny morsels, and the flavours intensify randomly as you taste. It is creamy with tiny crunchy pieces, with notes of caramel, rich milk chocolate pudding, and then fantastic salty spikes kick in here and there, with rich dairy notes. It reminds me of a mixture of caramelized white chocolate and salted caramel. Some of the cheese crumb sticks to the teeth and then you get even more of that flavour at the end.  I can't say anything else. This bar totally got me. Sorry for all the fangirling, but seriously, these badass #womeninchocolate create wonderful chocolates! So happy to have met them in person too, love you Ladies!  ♥️
☕ Espresso or mochaccino? Never mind, I don't dr ☕ Espresso or mochaccino? Never mind, I don't drink coffee. I eat coffee 😅 in chocolate of course. For my second #tttt_brown post I brought two delicous coffee flavoured bars. First up, a classic 70% dark with espresso and cocoa nibs by @kulchocolate. Interesting that they claim to be direct trade but there's no mention of the actual origin of the cacao beans (even if it's a blend). The resealable pouch is great to keep leftovers from falling out and it also keeps the flavour intensity. I like the cacao cross-section in the logo that is also imprinted on the squares. Intense coffee aroma, crunchy mouthfeel. The nibs add not only a great crunch but also a layer of fruity flavour note. Quite well balanced. Medium length finish. Up next is a dark-milk chocolate made by @duffyschoc with Guatemalan coffee beans. At 45% cocoa content, this bar is a true delight. Light coffee aroma with a caramel note, creamy but also slightly crunchy. The flavour has lots of caramel, like dulce de leche with coffee, but the coffee is gentle, aromatic. Nice rounded notes throughout. I think for me it really would depend from the time of day which one I'd choose. The dark espresso with nibs works really like a strong coffee to wake you up, and the creamy mochaccino bar is delightful for the late afternoon, more like a dessert. If you like coffee in chocolate, which one would you go for, dark or milk?
From silver to brown with a brown-silver bar 😅 From silver to brown with a brown-silver bar 😅 #tttt_brown week starts with this special rum barrel aged chocolate from @kahkow in the Dominican Republic. This bar was part of the DR gift pack I received at Chocoa in February (and one of the last ones that I haven't tasted yet from my huge Chocoa haul). This is a 71% dark chocolate made from farm to bar by KahKow. They infuse cocoa beans in rum barrels before making this chocolate. I really like rum&raisin flavour, so this bar is right up my street. Nice and super creamy mouthfeel, rich chocolate with a warming rum&raisin note that turn into a slightly woody (oaky) note. Have you tried barrel aged chocolates? What's your favourite?
Another silver-brown bar to bridge from #tttt_silv Another silver-brown bar to bridge from #tttt_silver to #tttt_brown. Literally any @harrerchocolat bar would fit here as they all come in these resealeble silver pouches with three different desings. I love the detailed drawing of this ship sailing cocoa from the plantations to the makers. The flavour and origin I chose for this post is the 74% Peru, Gran Nativo Blanco. This was one of the bars I used during my very first online live tasting at the @digitalchocolatefestival in October. The beans come via @cacaotales and are super flavourful. This bar is very nice and creamy. The melt brings rich chocolatey and nutty notes at first, then as it opens up, there's a growing acidity of a tropical fruit note, like passionfruit, with a solid background note of a digestive biscuit and cashews. Very nice journey of flavours, it keeps on evolving and changing throughout the tasting.
"One for now, one for later" - the slogan behind @ "One for now, one for later" - the slogan behind @heindeverre's 2-pack bars. So you might have seen Balmy Brazil here a couple of months ago. But I decided to taste it again. And since it fits silver and brown week respectively, why not. (The post was intended originally for silver week). Balmy Brazil is a very interesting dark-milk chocolate. 62% Brazilian Parà cacao with low fat sweet Dutch buttermilk and Dutch beet sugar. A blend of various roast profiles that bring out the unique flavour profile of the beans. It's the Bold Brazil's little sister with lots of creamy dairy notes and a touch of saltiness (coming naturally from the buttermilk). Rich and satisfying taste, perfect for dark-milk lovers like me. Now why isn't there a third bar in the box...? 😅 Are you team Bold or Balmy?
Silver week was tough, but let's not waste more ti Silver week was tough, but let's not waste more time complaining. Jumping right in with this bar from my friend Norbi, @austra_sokolade Hungarian nano-batch chocolate maker living in Riga, Latvia. It's not the first time for me to try his bars, so it's always interesting to see how his style evolves through the years. I got 3 bars from him when we last met in August in Budapest. This bar is a 82,5% dark from Indonesia, Ransiki. The wrapper got updated as well, it has a sturdier paper and inner foil. Still hand-written by Norbi. FYI the wrapper was designed, hand-drawn and screen-printed by himself, too. Craft chocolate as much as it can be. So the chocolate: it has a lovely deep brown colour, perfect snap. The first aromas are nutty and chocolatey. It melts slowly but the mouthfeel has really improved, it is much creamier than his earlier bars. As it melts, there's a deep and rich chocolate base note that is spiked with bright sour notes of grapefruit turning to a slightly sweeter passionfruit note towards the end. A powerful flavour journey. All I can say is: watch out for this guy 😉 Can't wait to taste and share my thoughts on the other two bars I've got.
🔵⬜How about a square round? Or a round square 🔵⬜How about a square round? Or a round square? A bar that looks like mix of a weird chess board and a CD 😅 Another @zotterschokolade creation for this #tttt_grey week. Besides the unusual bar shape, which is btw super easy to segment into these tiny squares, the ingredient list also starts with an innovative ingredient. Date sugar. Now, I've seen vegan caramel being made with puréed Medjool dates, but I haven't seen date sugar yet. This 50% dark milk chocolate is sweetened with date sugar as a way of a supposedly healthier alternative to regular cane or beet sugar. The chocolate is very creamy with sweet and rich notes of caramel, double cream, chocolate pudding. Very enjoyable, not a complicated chocolate. Looking forward to tasting other bars from this alternative range of "Quadratur des Kreises". What sugar alternatives have you tasted so far in craft chocolates?
Grey pebbles by @harrerchocolat for tttt_grey week Grey pebbles by @harrerchocolat for tttt_grey week. Grey on the outside, bright yellow on the inside. And the flavour is bright too! Tiny crystallized ginger pieces covered in 72% Peru, Chililique bean-to-bar chocolate and the outside is dusted with passionfruit powder. Can you feel the flavour bomb? As soon as you take a piece in your mouth you get hit by the bright acidity, tropical passion fruit note. Then you bite into the thin chocolate layer and start chewing on the jewel-like ginger pieces. Nice heat, citrusy notes and really nice balance of chocolate, spice and fruitiness. Look, someone is even stealing my pebbles! So funny, as my son doesn't like ginger because of its heat. He still went on and took a piece from me. His reaction: It's yummy, it just makes me cough 😅 Do you like chocolate and ginger? (I know someone who does, right @myic2016? 🤗)
Many shades of grey this week in #tttt_grey. Start Many shades of grey this week in #tttt_grey. Starting with an exciting bar from @zotterschokolade (can you tell I moved to Austria?! 😅) I remember exactly the moment when I saw and tasted Zotter's 70/30 dark-milk back in 2015 in London. A real wow effect! Later I tasted the same concept by other makers. And now time to try another version from Zotter, this time 80/20! What is this? A dark-milk chocolate bar with no added sugar. 80% cacao and 20% milk (incl. some vanilla powder). Superdark-milk - perfect for milk chocolate lovers who want to skip the sugar. Rich chocolate-vanilla aromas, super creamy mouthfeel, a tiny bit sticky. Starts off on an intense cocoa powder note followed by a nutty base flavour, mildly acidic with a sweet double cream note throughout. Packaging suggests a waffel with hazelnut praline (in German praline is called nougat). Tastes more like a dark chocolate but with an intense creaminess and roundness. I really like this approach, maybe the 70/30 was more to my taste but this one is also really interesting and pleasant. Have you already tasted no-added sugar dark milk chocolates?
White trio to finish off #tttt_white week. @plaqch White trio to finish off #tttt_white week. @plaqchocolat has been on my radar for a while so I was excited to receive these mini bars from my friends @_chococard_. The mini bars come in a paper box, and I just love everything about the packaging design. 🗼So Parisian. 🇫🇷 Oh, I miss Paris and speaking French! Last time I visited there were only a couple of bean-to-bar makers and now the Parisian craft chocolate scene is booming. Today, I'm tasting two Peruvian and a Venezuelan bars from Plaq. Only two ingredients: organic single origin cacao and organic unrefined Brazilian cane sugar. No added cocoa butter, no lecithin, no vanilla. Pure and simple. 🗼74% Peru, Piura, Gran Nativo Blanco: somewhat dry first but then nice creamy melt. Intense tropical fruit note of passionfruit, light sweetness, very enjoyable and long finish. 🗼76% Peru, Pucallpa, Ucayali River: very rich chocolate, deep flavours of dried fruits, decadent chocolate dessert. 🗼76% Venezuela, Arauga, Chuao: intense and bright citrus note at the beginning, the acidity drops along the way and sweetness emerges with gentle fruity notes and a rich chocolate gâteau background. J'adore 😍 Now need to hunt down some more somehow 😋 These 25g mini bars are the perfect way to get introduced to new makers and a variety of their bars. Have you tasted Plaq already? What do you think about the French craft chocolate scene?
Can't miss a white chocolate on #tttt_white week, Can't miss a white chocolate on #tttt_white week, can I? So here you go! 40% white chocolate by @mikkelfriisholm with cocoa nibs (origin of the cocoa butter & nibs not listed). Actually one of my favourite inclusions for white chocolate! It's just so delicious. All those contrasts: the creamy, sweet, aromatic white chocolate (no vanilla, just pure undeodorised cacao butter!) and crunchy, deep chocolatey nibs. Stracciatella or a chocolate chip cookie? Also, I just love high percentage white chocolates like this one. Real game changer for people who dislike the sickly sweet vanilla-laden commercial white chocolates (that have 1/2 the amount of cocoa butter, and in consequence 2x the amount of sugar!) In a 40% white bar, the amount of sugar is usually around 30% (same as in a 70% dark chocolate!). Do you like these kind of craft white chocolates?
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