Taste.Better.Chocolate

Amaze, amaze, amaze!* - Truly, it's hard to put into words how amazing was for me.

I can't possibly show and explain everything in a single post, so this is my first one, about my festival haul.

I really tried to focus on new-to-me makers, limited editions, things that are harder to get in Europe. I also got some bars as a gift, for which I am very grateful.

Can't wait to dig in, and I promise, I won't let these linger around for too long waiting for the best moment to savour them.

Can you see, I even received a fresh cacao pod from the Venezuelan stand, from the most enthusiastic maker from . My plan is to preserve it in alcohol in a big jar for educational purposes. Thanks again, Fredmerys 🥰

I know, I still missed lots of the French and other makers, but seriously, the choice was way too big, and my suitcase and budged only stretched so far.

I look forward to coming back next year. You can already save the date for yourself too: 7-9 May 2027, Bordeaux, France, 2. SHOWCOLAT.

Which bar would you open first?



*quote from Project Hail Mary, my new favourite film 🎥

🤐 I used to hate dark chocolate. I'd only eat a square or two as a home remedy for digestive issues, along with chamomile infusion and tasteless biscuits.

Then, I thought, Swiss chocolate is the best, then Belgian.

💡 Until I discovered craft chocolate and realised I was missing out on so much.

A whole new world opened up in front of me: cacao origins, terroir, flavour nuances, tasting wheels, two-ingredient bars, nano-lots, fermentation, and a whole lot of other geeky stuff. 🤓

So, I have learned a few things about dark chocolate since then. Becoming a chocolate educator (now also in teacher training at the IICCT), and then a chocolate judge at the International Chocolate Awards.

I don't just taste fabulous dark chocolates. I often taste the flaws, the mishaps, the
defects. 😫

These are 7 things I learned about dark chocolate and that I show during my tastings.

1) Bad beans = off notes
2) Roasting matters
3) 85% means nothing
4) Texture is a style
5) Origin is not (just) a country
6) Only taste is subjective
7) Bitterness isn't depth

This is what we taste, compare, and understand at my guided sessions in Vienna.

If you don't like dark chocolate because you think they taste the same, you’ve just met the wrong ones.

⏩️ Comment "tasting" and I'll send you more details about my upcoming tastings in Vienna.