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Chocolate Tasting Guide (part 1) Mindful Tasting

Eating chocolate is a no-brainer. You open the package, break off a piece (or bite right into the bar? :)), scoff it in, swallow, repeat. Ok, but what about TASTING chocolate? That is a whole different experience. I’m talking about mindful tasting here. When you sit down, take a moment to enjoy a piece of quality chocolate, indulge and use all your senses. It can be quite a meditative experience and I’d encourage you to practise everyday.

In case you feel a bit lost and don’t know where to start, I created a small flash-card that shows you the basic steps and guides you through your tasting. In today’s post I will give you some more detailed guidance on the first part of the card which covers the topic of mindful tasting by using your senses.

You will find the other sections in the upcoming posts:
part 2 (the bean-to-bar process)
part 3 (the cocoa belt – cacao origins)
part 4 (the flavour wheel)

tastingguide senses

Mindful tasting: use your senses!

The most important thing that you can do to practise mindful chocolate tasting is to really tune in with all your senses and pay attention to what you feel and discover through each of them. Some of them will give you cues to assess the quality of the chocolate, others will help you broaden your flavour spectrum.

1. Appearance

We almost always take our sight for granted, and we don’t even think about it. Although it is one of the most important senses that helps us decide to buy a chocolate or not. Our eyes are constantly drawn to harmonious colours, images so the packaging of a chocolate bar is the first thing we notice. And further on, when you are about to taste a chocolate, you should also pay attention to what you see.

chocolate appearance

You can look for signs of good craftsmanship and check that the chocolate has a nice sheen, glossy surface, which shows that the bar is in a perfect temper. Signs of heat damage or bad tempering include: dull surface, white spots or streaks. This means that the chocolate has lost its perfect crystalline structure either during production or while it was stored and transported.

Air bubbles or holes (popped air bubbles) show that the chocolate was either too thick (viscous) at production or that the maker didn’t manage to get rid of the bubbles by tapping the mould. This is not so much of an issue with solid bars (although it does affect the visual experience), but with any filled chocolates, the burst bubbles can let air and moisture enter the inside of the chocolate and start to grow mould. The same applies for cracks that can usually be seen on the bottom of the filled chocolates where they were capped. Filling can leak out and moisture can get inside and grow bacteria. The shelf life of such chocolates shortens considerably.

untempered
untempered chocolate sets with a bloom

Chocolate dust is a phenomenon that happens usually when the chocolate wrapping is not tight enough and during transportation the chocolate gets bashed around inside the packaging so that the surface and corners get knocked off creating a fine powder and tiny pieces floating around in the packaging. This gets worse if the bar has something sprinkled on top as well.

2. Sound

Listen to your chocolate. It is calling your name… 🙂 Jokes aside, you can assess the quality of the temper by breaking a piece of chocolate in half. You should hear a sharp and loud snap. This means that the crystalline structure of your chocolate is perfect. If the chocolate is soft and crumbles as it breaks, and makes no snapping sound it is probably quite warm and your chocolate is getting out of temper. Bear in mind that the more cocoa solids a chocolate has the harder it will be to break it and the sharper the snap will be. Milk and especially white chocolate tend to have softer snap, but you should still be able to break them with a snap if stored at a proper temperature.

3. Touch

Cocoa butter melts at 34°C (93.2°F), so our body temperature is perfect for melting chocolate. The more cocoa butter a chocolate has the easier and quicker it will melt in your hands. That’s why you shouldn’t hold chocolate in your hand for too long. Even after a few seconds you will leave your fingermarks on the surface of a chocolate. By touching the chocolate you can also look for the smoothness of the surface. In case your chocolate appears dull because of getting out of temper (cocoa butter bloom), by rubbing the surface you can rub off the cocoa butter that separated and the surface will get a bit shinier again.

pieceofchoc

4. Smell

Our nose has more aroma and taste receptors than our tongue. It is very important to focus on using your smell if you really want to discover the chocolate (or other food) that you are tasting. To see how much difference it creates, experiment with the following:

  • hold the chocolate you are about to taste as far out from you as possible. With your other hand, hold your nose and only breathe through your mouth. Now, put the chocolate in your mouth and let it melt, move it around in your mouth, then swallow. Only release your nose when all the chocolate is gone.
  • repeat the tasting with the same chocolate but now bring the chocolate close to your nose and smell it before you put it in your mouth. As you let the chocolate melt and move it around in your mouth make sure to breathe through your nose all the way.
  • Mix up the two methods by starting with your nose held, then release just when the chocolate is completely melted in your mouth and you are about to swallow.

Compare your experience. The first tasting didn’t deliver much flavour, did it? It’s exactly like when you have a cold and a stuffed nose. You can’t taste much. Smelling your chocolate prior to tasting will enhance your tasting experience as you will be able to detect much more flavour.

Try not to smell the chocolate while it’s still inside the packaging as the smell of the wrapper can alter the aromas of the chocolate itself. Be careful not to have any strong smelling perfume on you, and don’t use perfumed handwash or cream (also don’t cut onions right before tasting – happened to me…!) as these can make it hard for you to smell the real aromas of the chocolate. If the room where you taste is a bit cool, you might not be able to smell much. You can try to warm up the chocolate in your palm a little bit so the melting cocoa butter can release the aromas more easily.

choc bars

5. Taste

Finally, you get to put the chocolate in your mouth and taste it. There are various methods as to how should you do this. Some say never munch on the chocolate, be patient and wait until it melts completely in your mouth. But if you have a thick piece, this could take ages. So I recommend you to do an initial few chewing movements to chop up the chocolate into smaller pieces that will melt more quickly. Same applies for when you have inclusions such as nibs, nuts, or other things that need to be chewed. Again, you can play around with various methods to see how different your tasting experience becomes:

  • Slow tasting: Smell the chocolate, put it on your tongue, breathe trough your nose and wait until the chocolate melts completely in your mouth. Don’t chew, but you can move around the piece with your tongue. You can close your eyes and cover your ears to minimise audio-visual distractions and focus solely on your smell and taste. Try to catch every single flavour note, focus on the texture, mouthfeel (is it creamy, grainy, sticky, greasy, does it leave a film coating on your tongue, how easily does it melt), and pay attention to the aftertaste, how long does it linger, where can you taste it. Note whether the flavour is balanced, constant or does it create waves of flavour notes that develop one after the other. Where can you taste sweetness, sour and tart notes, is there any bitterness, astringency (your mouth drying out like when you eat walnuts or drink dry red wine).

 

  • Speedy tasting: smell the chocolate for a second, put it in your mouth, chew vigorously then swallow. The whole process shouldn’t take more than a few seconds. What flavour note was the most dominant? Did you detect sweetness or astringency? What happened with the aftertaste? How did this affect the texture and mouthfeel? The idea behind this type of tasting is that you can still find nice flavour notes, but compared to the slow tasting, you are missing out on so much! As the cocoa butter is the flavour carrier, it releases the flavour componds as it melts. If you just chew the chocolate and swallow, the cocoa butter doesn’t have enough time to fully melt and unlock all the flavours.

You can use various types of visual aids to put into words what you just tasted. The flavour wheel on the reverse of this tasting guide is there for you, but feel free to use other flavour wheels or maps you can find. More on visual tasting aids in part 4 of this series.

tastingguide1

Don’t forget to check out the follow-up parts of this series: part 2, part 3, part 4.

To maximise your tasting experience check out these other tips too before you start.

 

 

All the photos used are taken by Lilla/Little Beetle Chocolates and may or may not be having a Little Beetle Chocolates logo watermark on them. Any other image used will be clearly referenced. Re-using any of the images from this blog is forbidden, unless authorised by Little Beetle Chocolates. 
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Top 7 Valentine’s Chocolate Picks – UK

Even before the big Christmas rush is over, chocolate makers and chocolatiers are already busy designing new products and exciting flavours for the next big event in the chocolate calendar, Valentine’s Day. Still, this is one of those days that always seems to be quite far ahead, and suddenly you look at your calendar, and it’s: tomorrow!? So in this post I will try to remind you just a little bit ahead of the last minute and show you the products that I found the most interesting among the UK Valentine’s chocolate offer. Forget the boring dessert boxes and give your loved one something better to indulge on. (And yes, your loved one could be yourself too ;))

Dormouse Chocolates – anatomical chocolate heart

Healthcare professionals, biology addicts will surely appreciate this anatomical heart made out of single-origin bean-to-bar chocolate. Available in Peruvian dark and milk, and caramelised Madagascan white chocolate.

dormouse heart
photo credit: Dormouse Chocolates

Zara’s Chocolates:  filled hearts & Valentine’s collection

These pretty half hearts are filled with either hazelnut praline or salted caramel and available in dark and milk chocolate. Perfect size to share (if you do). The Valentine’s filled chocolate collection also includes some interesting new flavours such as a caramel with cep mushroom, a rose and lemon turkish delight truffle, honey and whole almond, espresso martini and they come in a beautiful red velvet heart box.

zarasheart
photo credit: Zara’s Chocolates
zarasbox
photo credit: Zara’s Chocolates

J. Cocoa: Hearts in a heart

Lovely Nicaraguan cacao is used to make these hollow hearts, Nicalizo for the milk and Rugoso for the dark version. Both decorated with edible gold leaf and holding two smaller hearts, one filled with caramelised milk chocolate ganache and the other with fresh raspberry jelly.

jcocoa
photo credit: J. Cocoa

Solkiki: vegan white (pink) chocolate bundle

No more trouble if you’re loved one is vegan and you struggle to find non-dairy chocolate delights for them other than dark chocolate. Solkiki specialises in vegan, ethically and directly traded bean-to-bar chocolates and they have some amazing milk and white versions. Their Valentine’s offer includes two special edition vegan white chocolate bars: Strawberry Meringue Cream and Raspberry.

solkiki bars
photo credit: Solkiki

Dulcedo: Valentine’s filled chocolate collection

A local pick is my new favourite dessert kitchen in Cambridge, Dulcedo. They have amazing pastries and cakes on display every day along with a wide selection of fresh macarons, filled chocolates, nougats, honeycomb and a variety of dragees (my favourite is the chocolate covered coffee bean with cinnamon). Their Valentine’s filled collection includes hearts, lips, lipsticks with flavours such as blueberry, salted caramel, gin&lemon, strawberry crunch and orange.

dulcedo

B is for Brownie: fudge heart brownies

More into cakes? Up your beloved’s usual brownie experience with this single origin chocolate brownie topped with generous scoops of muscovado fudge, now heart-shaped, and always freshly baked to order.

bisforbrownie
photo credit: B is for Brownie

Gift Voucher from Little Beetle Chocolates

If you still can’t make up your mind or you’re truly late (it’s already the 14 Feb and you’ve got nothing), you could get a gift voucher (I can send you an e-voucher too), so your beloved can choose some chocolates for themselves from my webshop. Or even better, why not book both of you on my upcoming Craft Chocolate Club tasting event on Saturday, 17th February 2018!

LBC Gift Voucher

Special Offer: use VAL18 at checkout for a ‘buy one get one free’ offer to this specific event.*

choc bars

I hope I gave you some good gift ideas. And of course Valentine’s Day doesn’t mean that it’s the only day we ought to show our love for each other (including partners, family and friends), so let’s keep sharing the chocolate love! I’ll make sure you Taste. Better. Chocolate. if you follow my journey. There are some very exiting things ahead. Stay tuned!

cocoanibs
Sharing the chocolate love

Disclaimer: This is not a sponsored post. I didn’t receive any money or products in exchange for featuring these brands. The products listed might be subject to availability.

*offer valid until there are available places left, valid only for Craft Chocolate Club on Saturday, 17th February 2018.

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Rózsavölgyi Csokoládé – Tasting review

If you’ve been waiting for this review for a while, I apologise for taking this long. I hope that you’ll enjoy reading it and you’ll be able to try these (or others) bars from Rózsavölgyi (remember how to pronounce? 🙂 listen here). Let me know in the comments below if you’ve tasted already.

Small gorilla chocolate

Starting the tasting with this small dark chocolate bar of 75% Tanzania I received from Kati during my visit to their factory in Budapest last year. If you haven’t read it, here‘s my detailed post about that visit.

chocart gorilla
(photo credit: Rózsavölgyi Csokoládé)

As opposed to most of their packaging that is designed by Kati herself, the wrappers for this small bar and its pair, the full-size Mababu bar were designed by illustrator Jake Blanchard. The vibrant colours depicting the colourful jungle with gorillas and cacao pods still fit quite well within Rózsavölgyi’s standard range. The bar pays tribute to the mountain gorillas of Kongo, Rwanda and Uganda by supporting the Dian Fossey Gorilla Fund International.

From the wrapper: “Mababu is a tiny village on the slopes of the Livingstone mountain with lush vegetation by the Malawi lake in Tanzania. This trinitario cocoa is bought directly from a group of only 60 families pioneering quality organic cocoa farming.” The 30g square bar is made with their simpler mould design showing part of their logo. Inside the box-type packaging the bar is wrapped with the same precision as all the other Rózsavölgyi bars.

Upon removing the little red logo sticker and opening the inner wrapper, the aromas of this Tanzanian chocolate are predominantly woody and somewhat spicy. The thin bar breaks with a sharp snap releasing more aroma at the breaking line. It melts quickly and easily and it has a very creamy mouthfeel. No strong or harsh tasting notes, just rich and deep chocolate with a faint acidity peaking at the roof of the mouth and finishing off in sweet and warm spicy notes like nutmeg.

Chuao

This Venezuelan origin is very special to me as it was the very first single origin craft chocolate that marked me back in 2013. I was amazed by its mellow taste, that made me think I was eating a milk chocolate albeit the 74% cocoa content and no dairy present. This was a bar made by Benoit Nihant, Belgian chocolate maker who will be soon featured in a post as well.

Chuao
Chuao cacao growers enjoying the result of their hard work. (photo credit: Rózsavölgyi Csokoládé)

So you can understand that I had high expectations when choosing to try Rózsavölgyi’s version. Even more so that this specific bar won the award for the best Venezuelan Grand Cru dark chocolate in 2016 in Paris. Championing over well-known makers such as Alain Ducasse, Pralus, Bonnat, A. Morin, Willie’s Cacao, Domori among others.

The packaging is in line with Rózsavölgyi’s other origin bars: the light blue craft paper with colourful motifs of flowers and birds is meticulously folded around the square bar. All the information about the bar is found on the additional sleeve closing the packaging, everything is written in Hungarian and in English. From the front we can learn more about Chuao itself, this tiny coastal village in Northern Venezuela only accessible by boat. The back of the wrapper lists the ingredients and we can also see the certificate of traceability issued by La Empresa Campesina de Chuao, local cooperative that has sole authority to farm, harvest and sell Chuao cacao.

Chuao
(photo credit: Rózsavölgyi Csokoládé)

Under the blue paper, there’s the usual white paper wrapper with the red logo sticker. Opening that you are faced with a beautifully designed chocolate bar. Hungarian folkloric and floral motifs make this look like an antique fireplace tile rather than a bar of chocolate. I need to take some strength to even break it up to taste. The aroma isn’t very strong, but at the breaking point there’s a slight roasted smell. Due to the mould design there are no set breaking lines making it harder to break a specific amount off. The snap is sharp and loud. Easy and creamy, smooth melt. The overall taste of this 73% dark chocolate is mellow, mild with no peaks or accents. It has a slight acidity, but mostly it is characterised by a rich chocolate taste with a roasted nutty background and hints of liquorice.

Over the course of the year I tasted this bar several times to see whether I can get a better description, but I still can’t come up with anything more specific. It is a beautiful chocolate that really shines through with its finesse, gentle tasting notes and you can definitely taste the amount of care that was put in to making it.

Olives & Bread, 77% dark chocolate

Have no fear. This is one of my absolute favourite chocolate bars, so it’s not listed here because it sounds weird and it will raise some eyebrows. It probably will, but only until you actually have a chance to try it. An unusual pairing idea at first, but if you understand that chocolate on its own has several hundreds of flavour components, theoretically it can be paired with almost any other food. Of course, after careful experimenting to bring out the best from each ingredient.

olive bread Rozsavolgyi
Dark chocolate with olives and bread. (photo credit: Rózsavölgyi Csokoládé)

The packaging is box-style, like the Small gorilla bar, but full-size (70g bar) and the design is monochrome with black drawings on white background. The imagery is very busy with birds and indigenous figures peeking out from among a lush rainforest’s different leaves, cacao pods and berries. The bar itself is again wrapped in white paper sealed with the red logo sticker. The mould design is different, this time it’s a segmented bar. Still using the folkloric motifs and ceramic tile-like look, but thanks to the various symmetrical segments it’s easier to break up the bar.

The aroma of the bar is dominated by deep earthy and roasted notes. Looking at the back of the bar some of the inclusions are visible but they are all covered in chocolate. When I break off a segment it gives a good snap, but the presence of the breadcrumbs creates a more crumbly breaking line. First, letting the chocolate melt slowly on my tongue I taste salt and the crunchy breadcrumbs feel harsh against the creamy chocolate creating a fantastic contrast. This sensation is brought further as I start chewing on a tiny piece of dried olive that brings a satisfying salty-fruity addition to the whole picture. Savoury, salty peaks are accompanied by roasted nutty flavour notes characteristic of Venezuelan chocolates that is used for this bar with no bitterness or acidity. Perfect balance of very contrasting flavours and textures characterise this bar, there’s no more questioning about how this idea came into Rózsavölgyi’s mind to put olives and bread into chocolate.

Rozsavolgyi
Almost too beautiful to break it up. (photo credit: Rózsavölgyi Csokoládé)

Almond & Pistachio gianduja

Although I put these together, the two bars represent two entirely different worlds. Gianduja is an Italian delicacy originally made with Piemont hazelnuts and chocolate mixed together into a silky smooth paste. Substituting hazelnuts with other types of nuts creates a wide array of flavour possibilities. Here Rózsavölgyi decided to do their own gianduja versions using roasted almonds in one case and roasted pistachios in the other.

The two bars have matching wrappers, the almond is cream coloured while the pistachio is bright green, both with the exact same drawings of birds with long feathers and floral motifs in vivid colours. Both bars have the same recipe, their Venezuelan bean-to-bar chocolate is mixed with 20% almond praline paste and pure pistachio paste respectively. With no added dairy, these bars are perfect for vegans too who would like to indulge with a creamy chocolate. If you like chocolate-hazelnut spreads, these two bars will be a total game changer for you with their superior quality chocolate, pure nut pastes and low sugar content.

White matcha and herbs

Rozsavolgyi matcha bar
(photo credit: Rózsavölgyi Csokoládé)

Last but not least, a bar that is definitely pushing some boundaries. White chocolate that is green. I mean, naturally green. The trick is to add fine matcha tea powder to the white chocolate that blends in perfectly giving the chocolate a bright green colour and contrasting the sweetness with its own green tea taste. In this case, the recipe is even more complex by the addition of citrus oils and green herbs, creating a refreshingly balanced sweet yet light and bright white (green) chocolate. Using matcha in white chocolate is getting more and more popular among chocolatiers, on one hand because of its natural ability to create stunning green coloured chocolates and on the other hand because of matcha tea’s own growing popularity (ever had a matcha latte?). This bar is a very good example that white chocolate is not boring especially if it’s paired with the right ingredients.

Rozsavolgyi matcha
Green is the new white. (photo credit: Rózsavölgyi Csokoládé)
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Fabric Chocolates – Where haute couture meets fine flavours

The first time I saw Fabric bars I was meeting a friend in a small coffee shop and wine bar in Budapest where they were also selling some handmade chocolates. Straight away I was mesmerised by the intricate packaging and couldn’t resist to buy one to try: it was their now multiple award-winning Mexican 66% dark with cocoa nib tuile. I know. It is as delicious as it sounds. More on this later. Then in 2015, I briefly met Viki, the chocolatier and founder of Fabric, at the London Chocolate Show, where she was awarded for her chocolate creations. No wonder I wanted to visit her as I was planning my Chocolate Eurotrip this year! I was really happy when we arranged the visit, and Viki was so friendly and welcoming. Her workshop is in one of Budapest’s suburban areas. Located in the underground of a block of flats, her place is kept cool throughout the year; this is quite useful in the hot summer days like the one when I visited her.

Fabric collection
Everything handmade from start to finish, including the little black gem glued one-by-one onto the packaging (photo credit: Fabric Csokoládé)

Her workshop is separated into two main areas: chocolate production and packaging/storage. After a quick look around, we sat down at a big round table in the latter area where she was packaging her bars and putting on the chocolate award labels on the front. Behind her, I could see all her awards nicely displayed on the wall. As we were chatting about her career, her chocolates and her plans, I could taste the chocolates she generously prepared for my visit.

How it all came to be

Behind Fabric you can find a lively and very approachable lady, Viki, who invents and creates all the products and packaging for her award-winning chocolate business. She has an artistic background, studying packaging design and later working for a TV channel on kids’ programmes. How is this all ending up in a chocolate making business? She was filming at a chocolate workshop and became seduced by the world of chocolate. Suddenly, all what she was studying and working for became useful tools for starting her own business. Even though this all happened at a time when “artisan and handmade chocolates” were popping up everywhere in Hungary, she still carried on learning about her new profession, and took two entire years to finalise her first product line and packaging. By that time, many of those trendy handmade chocolate businesses were already long forgotten. Her hard work then paid off, as two years after launching her chocolates in September 2012, she already received awards at both the International Chocolate Awards and at the Academy of Chocolate Awards in 2015.

awards
Viki with some of her awards in 2015 (photo credit: Fabric Csokoládé)

Haute Couture Chocolates

At the very beginning Viki and her husband (also working in television, and helping her with the business-related tasks and R&D of course!) wanted to create a unique product that stands out from the crowd not just in its flavour but also in its design. Their idea about using different textured fabrics to create their chocolate moulds gave birth to their company, Fabric. The name reflects the connection between textures, art, and chocolate flavours. Even though this name seemed an unlucky choice for distribution in Germany for example (Fabrik means factory in German), the quality of their products proved this wrong and now the largest part of their international trade goes to Germany.

German display
(photo credit: Fabric Csokoládé)

Unlike many other chocolatiers in Hungary, praising and working with the “finest Belgian chocolate” (mostly Callebaut), Fabric is constantly looking for unique flavours to use in their bars, so they turned early on to single origin chocolates made by smaller chocolate makers such as Menakao, Pralus, Michel Cluizel and more recently Hoja Verde (exclusively in Hungary). This can be very challenging in the planning process, as if one of the bars proves to be more popular than they thought, and sells out, sometimes they have to wait months before receiving the next shipment of couverture and need to think of an alternative. Or, as a very recent example of bad luck, the delivery of their Ecuadorian couverture was confiscated at customs because of illegal drug trafficking of unknown source. So now, even though they have just received a prestigious Gold award from the Academy of Chocolates a few weeks ago, they might have to wait months until they can make a new batch of the winner bar flavoured with candied kumquats and roasted coffee beans.

The toppings used to create their bars are also far away from the casual fruit and nut. Viki is always eager to find new, rare and unique ingredients to pair up with her chocolate when she’s visiting farmer’s markets or travelling abroad. And many times, this also means a good bit of DIY from her part, such as dehydrating cherry tomatoes, candying kumquats or caramelising almonds with smoked salt.

mexican66
Beautiful and unique mould design and delicious chocolate (photo credit: Fabric Csokoládé)
cocoanibtuile
Mexican 66% dark chocolate with cocoa nib tuile (photo credit: Fabric Csokoládé)

Speaking of DIY, her atelier also has some equipment that were developed by her father working as an aeronautic engineer (sorry, the details will remain company secret). Viki is a real artisan chocolatier, who is actually doing everything by hand from start to finish. As said above, Viki is a packaging designer, so no wonder that all her packaging and even her chocolate moulds are designed and created by herself. She revealed to me, that she always has a little pot of playdough in her bag. In case she finds an interesting texture or design, she just pushes it onto her playdough and then recreates it at home, casting in plaster, then silicone. This way, she can recreate any design (company logo, intricate textures, images or text, etc.) and keep her products very unique and customisable, opening a way for her to collaborate with others, such as a wine maker, a hotel chain or a children’s book illustrator to just name a few of her projects.

plaster moulds
Before becoming chocolate, her designs are first cast into plaster, then silicone (photo credit: Fabric Csokoládé)

In a following article, I will show you a few products more in detail, but for now I’ll just give you a general idea about how these delicious chocolates are created. Would you believe that Viki is one of those people who doesn’t really like sweets? She prefers more characteristic and less sweet flavours so this is what she recreates in her chocolate bars, using mainly dark chocolate as a base. She doesn’t make any chocolate that she wouldn’t like to eat herself and this is one of the reasons she doesn’t work with marzipan for example. Cocoa nibs, nuts, dried fruits and spices are her main ingredients with a few more peculiar toppings such as brown rice, millet, date vinegar, dried tomatoes previously soaked in raspberry vinegar, among others. Picking up inspiration for future flavours everywhere, her famous lemon-cinnamon combination was born thanks to one of her favourite desserts: ‘crema catalana’.

Future plans

As staying unique is one of Fabric’s main priority, no wonder that the bean-to-bar production is also on their mind. This would allow them to really create flavours and flavour combinations that no one else does on the market. But of course, even though small-batch production is now possible with a smaller investment by using table-top melangeurs, there is still the question of buying the right cocoa beans. It is a steep learning curve, and you can be sure that Viki won’t release anything before being 100% satisfied with the product herself. Don’t worry, I’ll give you an update as soon as it is available.

tasting squares
Viki is interested in creating her own chocolates from the bean to make her products even more unique (photo credit: Fabric Csokoládé)

It’s no secret, that getting awards for their chocolates is a key to international recognition and possible distribution. Viki says, that instead of trying to reach out to chocolate retailers with samples, as they did when they started, now it’s the opposite, they get more and more national and international trade possibilities thanks to these awards. Now their chocolates available in Germany, France and even in the USA, they would like to distribute them to other countries as well.

More importantly, their aim is to stay true to their original work ethics which means they will stay small, as doing everything by hand, they have physical limits of how many bars they can actually make in a day. So far, anything that has been made under their name, be it a bar of chocolate or a piece of packaging, has always gone through Viki’s hands and needs to meet her strict quality standards.

matcha ginger
White chocolate with matcha tea and ginger (photo credit: Fabric Csokoládé)

Coming up…

As a follow-up for this post, I’ll continue with a more detailed tasting review of some of Fabric’s products, including award-winning bars and a dangerously addictive pecan dragee. Stay tuned!

Did you already know Fabric chocolates, and if yes, which of their bars is your favourite? If not, which one would you like to try? Share in the comments below!