littlebeetle_chocolates littlebeetle_chocolates

431 posts   1,292 followers   1,635 followings

Lilla  ūüźě passionate chocolatier ūüďö chocolate educator, Level 1 Certified Choc Taster (IICCT), EC Grad ūüćę craft chocolate curator #TasteBetterChocolate

Published a blogpost about my Indian chocolate tasting (link in bio). You can read my comparative notes (sometimes longer than my IG posts allowed me here) and final thoughts about these bars. I'm now working on a follow-up post about some flavoured bars too.
This post is featuring 7 plain dark bars made by @earthloaf, @mario_vandeneede, @amazingcacao, @fredericblondeel and @chocxochocolatier and Trinity (collaboration bar made by @pierremarcolini @cedric_de_taeye @darcischocolatier). ūüźě‚̧ūüćę
.
.
.
.
.
#darkchocolate #craftchocolates #chocolatemaker #chocolatetasting #TasteBetterChocolate #littlebeetle_chocolates #comparativetasting #veganchocolate #vegan #70percent #rawchocolate #unroastedchocolate #ethicalchocolate #directtrade #beantobar #flavournotes #indianchocolate #Kerala #India #mutiacsokid #instahun #mik_csoki #mik_gasztro #minosegicsoki #k√©zmŇĪvescsoki #egy√©lj√≥csokit #csokik√≥stol√°s #j√≥csoki

This week is all about chocolates made with Indian cacao. No. 7 is a 70% Anamalai from @chocxochocolatier that I received from @myic2016 after she visited their factory-store. ūü§ó
The packaging is modern and simplistic, giving only the most important information. I like that they used a bit of colour to imitate colourful Indian fabrics. Inside the resealable pouch the bar is wrapped in thin silver foil. The bar has a smooth, dark brown surface and perfect snap. It has a very faint chocolate aroma. Quite slow to melt, the mouthfeel is creamy and smooth. The melt releases mild notes of roasted coffee, rich chocolate cake and hints of tart fruits in the finish. Moderate acidity and pleasant clean finish. ūüźě‚̧ūüćę
---
A hetedik t√°bl√°t az USA-ban, Kaliforni√°ban k√©sz√≠tett√©k, innen k√ľldte nekem Patricia, miut√°n megl√°togatta a gy√°rhoz tartoz√≥ boltjukat. A modern, egyszer√ľ csomagol√°s csak a legfontosabb tudnival√≥kat k√∂zli a fogyaszt√≥kkal, nem tudunk meg semmit a kaka√≥babok eredet√©t√∂l vagy a k√©sz√≠t√©sr√∂l. A s√∂t√©tbarna t√°bla alig √©rezhet√∂en csoki illat√ļ. Lassan olvad, √°llaga selymes, kr√©mes. Olvad√†s k√∂zben nagyon enyhe p√∂rk√∂lt k√°v√© √©s t√∂m√©ny csokis s√ľtem√©ny √≠z j√∂n el√∂, ut√≥√≠z√©ben kiss√© savanyk√°s bogy√≥s gy√ľm√∂lcs√∂s √≠zjegyekkel.
.
.
.
#craftchocolate #chocolatelover #chocolatemaker #madeinusa #indianchocolate #TasteBetterChocolate #chocswap #tasteofindia #darkchocolate #veganchocolate #directtrade #ethicalchocolate #√©tcsokol√°d√© #√©tcsoki #csokik√≥stol√°s #minosegicsoki #k√©zmŇĪvescsoki #mutiacsokid #mik_csoki #instahun #foodie #review

This week is all about chocolates made with Indian cacao. No. 6 is a 72% India from @fredericblondeel Belgian chocolate maker. I bought this bar specifically for my @ecolechocolat Mastering Chocolate 
Flavour course as we had a tasting assignment dedicated to cacao varieties, so I had to find bars made with Forastero cacao.
Unfortunately there's not much information about the bar itself due to 
the very basic packaging. The 45g bar is segmented into 5 strips with the maker's name engraved into each of these. The thin cellophane bag has a transparent sticker showing the origin and percentage and some basic info in French and Flemish. "100% Forastero: All my childhood" was a motto intriguing enough for me to buy this bar. This bar has a nice, shiny apperance, warm dark brown tone and it has a perfect snap. It is quite thin so melts easily on the tongue. The added cocoa butter and soya lecithin create a super smooth and creamy mouthfeel. The aroma is sweet and fruity. Upon melting, it is surprisingly sweet and chocolatey, I would probably guess that it is around 55% rather than 72%. Mellow, 
rich and pleasant chocolate flavour but without any other particularly¬†strong note. Very light acidity, no bitterness. Another good choice for craft chocolate amateurs afraid of high percentage darks. But not too exciting or memorable for more experienced tasters. Would make a nice hot chocolate. ūüźě‚̧ūüćę
---
Ez a csoki a¬†forastero fajt√°b√≥l k√©sz√ľlt, amely jellemzŇĎen magas term√©shozam√ļ, j√≥¬†tŇĪrŇĎk√©pess√©gŇĪ, viszont nem t√ļlzottan √≠zletes, illetve √°ltal√°ban¬†sil√°nyabb minŇĎs√©gŇĪ kaka√≥babokat produk√°l, mint a nemesebb criollo vagy a¬†t√∂bbi hibrid. Sajnos a csomagol√°s el√©g szŇĪkszav√ļ, nem sok mindent lehet¬†kider√≠teni belŇĎle.¬†Sz√©p, f√©nyes fel√ľletŇĪ, sz√≠ne meleg t√≥nus√ļ¬†s√∂t√©tbarna. T√∂k√©letes roppan√°ssal t√∂rik, v√©konys√°ga miatt igaz√°n k√∂nnyen¬†olvad, nagyon¬†selymes √©s kr√©mes √°llag√ļ. √Čdesk√©s, gy√ľm√∂lcs√∂s az illata. Ahogy elolvad,¬†meglepŇĎen √©des csoki √≠ze van, ink√°bb 55%-osra tippeln√©k, nem pedig¬†72%-ra. Enyhe, l√°gy, t√∂m√©nyen csokis √≠z, de m√°s kiugr√≥ √≠zjegyet nem¬†tudtam benne felfedezni. Szinte egy√°ltal√°n nem savas, nem keserŇĪ.¬†J√≥ v√°laszt√°s ha a keser√ľs√©g miatt ker√ľli valaki az √©tcsokit.

This week is all about chocolatesade with Indian cacao. Fifth on my randomised list is another bar from @earthloaf, a 72% Malabar Forest, more precisely from two villages situated in this protected forest land. According to the makers, they use the same beans as the Amazing Cacao bar I tasted on Day 3.
The packaging is the same as the Kerala bar, with a different illustration and sticker. The bar has a dark brown colour and a faint citrus aroma. The slow melt results in a thick, creamy mouthfeel, but it's less "sticky" than the Kerala bar was. Light citrus notes mix with a woody undernote (unlike the fresh wood shavings note in the previous bars, here it is more an old oak note, or something more mature), low acidity. The finish tastes like a lime 
caramel in dark chocolate. ūüźě‚̧ūüćę
---
√öjabb t√°bla az Earth Loaft√≥l, ez√ļttal a Malabar erdŇĎben tal√°lhat√≥¬† term√©szetv√©delmi ter√ľletrŇĎl sz√°rmaz√≥ kaka√≥babokb√≥l. A k√©sz√≠tŇĎktŇĎl tudom,¬†
hogy ugyanazokat a kakaóbabokat használják ehhez a táblához, mint az 
Amazing Cacao, amit a 3. napon kóstoltam.
A csomagolás megegyezik a 
keralai t√°bl√°√©val, csak m√°s matric√°ja van. Maga a t√°bla s√∂t√©tbarna sz√≠nŇĪ¬†√©s enyhe citrusos arom√°j√ļ. Lassacsk√°n olvad fel, sŇĪrŇĪ √©s kr√©mes, de¬†m√©gsem "ragad" annyira, mint a keralai t√°bla. Enyhe z√∂ldcitrom √≠zt¬†√©rezni, amely a m√°r-m√°r megszokott f√°s alap√≠zhez j√≥l illeszkedik. A¬†kor√°bban friss faforg√°csra eml√©keztetŇĎ √≠z helyett itt viszont ink√°bb¬†valamilyen r√©gi, √©rett fa jut eszembe, mondjuk egy r√©gi t√∂lgyfa b√ļtor.¬†Enyh√©n savas, ut√≥√≠z√©ben z√∂ldcitrom, karamell √©s t√∂m√©ny csokol√°d√© √≠ze¬†keveredik.
.
.
.
#darkchocolate #craftchocolates #rawchocolate #beantobarchocolate #indianchocolate #artisanchocolate #veganchocolate #TasteBetterChocolate #littlebeetle_chocolates #chocolatereview #chocolatetasting #mutiacsokid #instahun #mik_csoki #k√©zmŇĪvescsoki #minosegicsoki #√©tcsokol√°d√© #√©tcsoki #vegancsoki #finomcsoki

This week is all about chocolates made with Indian cacao. Fourth on my randomised list is a 70% Regal which is special because it was made by not one but three Belgian chocolate makers, hence the name Trinity. A collaboration of six hands to create a chocolate made from South-Indian cacao beans. I received it from my Belgian chocolate friend @celinefrancis03 as part 
of our chocswap. ūü§ó
The packaging is colourful on the front and monochrome inside. They crammed as much text as possible on the inner three sides 
to give plenty of information about the growing region and the chocolate making process. They included a map and an "identity card" listing the main characteristics such as detailed origin, type of cacao, harvest 
year, recipe, roasting and conching.
The colour of the bar is medium brown, it could almost be mistaken for a milk chocolate. Smooth, glossy surface with a few air bubbles on the edges. Perfect snap and very creamy melt (note the +10% added cacao butter). Lightly sweet aroma followed by an extremely mellow flavour profile. Notes of raisin and wood, well-balanced acidity and a bright but relatively short finish. Based on the previous three bars this one 
might have lost a bit too much of its fruitiness. Pleasant but not very¬†memorable. ūüźě‚̧ūüćę
----
K√ľl√∂nleges, ugyanis nem egy, hanem egyszerre h√°rom¬†ismert belga csokol√°d√©k√©sz√≠tŇĎ neve f√©mjelzi. A bels√∂ oldalakon r√©szletgazdag le√≠r√°st tal√°lunk a term√∂ter√ľletr√∂l √©s a k√©sz√≠t√©s adatair√≥l is.
A csokol√°d√© k√∂z√©pbarna sz√≠nŇĪ, ak√°r tejcsokol√°d√©nak is hihetn√©nk. Sz√©p,¬†egyenletesen f√©nylŇĎ a fel√ľlete, csak n√©h√°ny l√©gbubor√©k van az √©lekn√©l.
Tökéletesen roppan és nagyon krémesen olvad (+10% hozzáadott kakaóvaj). A kissé 
√©desk√©s illatot nagyon enyhe √≠zvil√°g k√∂veti. Mazsola √©s f√°sjegyek¬†keverednek a l√°gy, harmonikus √≠zŇĪ csokol√°d√©ban, melynek ut√≥√≠ze √ľde, de¬†nem t√ļlzottan hossz√ļ. Az elŇĎzŇĎ h√°rom csokol√°d√©hoz k√©pest ez tal√°n kicsit elveszette gy√ľm√∂lcs√∂s jelleg√©t. Kellemes √≠zŇĪ, kezdŇĎknek is¬†b√°tran aj√°nlom, de nem t√ļl eml√©kezetes.
.
.
#TasteBetterChocolate #craftchocolates #beantobarchocolate #fineflavour #belgianchocolate #indianchocolate #veganchocolate #mik_csoki #mutiacsokid #csokik√≥stol√°s #√©tcsokol√°d√© #k√©zmŇĪvescsoki

This week is all about chocolates made with Indian cacao. Third on my randomised list is a 70% Kerala from @amazingcacao that was already featured last December in my advent calendar (hence the partial bar at the end #swipeleft).
Love the colourful packaging that is full of interesting information about the origin and the direct trade ethics. It is recloseable (always a plus!) and the bar is protected within its own plastic box.
Perfect appearance and snap. It has a creamy melt that brings out woody flavour notes like fresh wood shavings (timber is suggested on the back of the bar) with some minor acidity.
This one is the mellowest of the three bars I tasted so far. Very approachable for people new to craft chocolates. ūüźě‚̧ūüćę
---
Az indiai csokik√≥stol√≥ harmadik darabj√°t az oroszorsz√°gi Amazing Cacao k√©sz√≠tette. Ezt a csokit m√°r tavaly az adventi napt√°rban is bemutattam. A 70%-os szint√©n keralai kaka√≥babokb√≥l k√©sz√ľlt csoki csomagol√°sa is meg√©r p√°r sz√≥t. A visszaz√°rhat√≥ karton egy m√ľanyag dobozt rejt, ami t√∂k√©letesen illeszkedik az egyedi t√°bl√°hoz. K√≠v√ľl-bel√ľl rengeteg √©rdekes inform√°ci√≥t ad a kaka√≥ eredet√©r√∂l, a k√∂zvetlen kereskedelemr√∂l oroszul √©s szerencs√©re angolul is, m√©g a kaka√≥termeszt√∂kr√∂l is l√°thatunk egy fot√≥t.
A csokol√°d√© kr√©mesen olvad √©s √©rdekes f√°s √≠zjegyeket hoz (a csomagol√°s a "faanyag" sz√≥t haszn√°lja), a friss faforg√°cs jut r√≥la eszembe. Enyh√©n savas, az eddigi h√°rom csoki k√∂z√ľl ez a legenyh√©bb √≠z√ľ. T√∂k√©letes v√°laszt√°s azoknak, akik m√©g csak most ismerkednek a k√©zm√ľves bean-to-bar csokik vil√°g√°val.
.
.
.
#darkchocolate #indianchocolate #kerala #veganchocolate #vegan #directtrade #ethical #craftchocolates #chocolatemaker #Russia #amazingcacao #TasteBetterChocolate #littlebeetle_chocolates #tasteofindia #chocolatetasting #instachocolate #csokol√°d√© #k√©zmŇĪvescsoki #minosegicsoki #√©tcsokol√°d√© #√©tcsoki #vegancsoki #csokik√≥stol√°s #mutiacsokid #mik_csoki #instahun #kaka√≥babt√≥lat√°bl√°ig #ter√ľletszelekt√°lt

This week is all about chocolates made with Indian cacao. Second bar on my randomised list is a 70% Kerala from @chocolatoa by @mario_vandeneede in Belgium. I received this bar from @celinefrancis03 ūü§óūüėė
The packaging is simple and practical (I love these resealable pouches! It protects the bar from odours and heat and your bag from becoming messy with chocolate crumbles). The logo and the brand name refers to Toa, inca princess who united her people to work together to be successful. This is the main philosophy behind Chocolatoa, working directly and ethically with the cacao farmers to create high quality products.
The medium dark-brown slim rectangle is segmented in an asymmetrical way. Perfect snap and texture. During the very creamy melt the chocolate releases intense fruity notes, sweet and slightly tart bouquet of red berries like raspberies and sour cherry. Still quite mellow with an undernote of a rich chocolate cake that is perceived more in the finish. A very bright and pleasant chocolate bar. ūüźě‚̧ūüćę
-----
Indiai csokik√≥stol√≥m m√°sodik darabja egy belga k√©sz√≠t√∂√©, szint√©n keralai kaka√≥babokb√≥l. A m√°rkan√©v √©s log√≥ az inka Toa hercegn√∂re utal, aki √∂sszefog√°sra sarkallta n√©p√©t sikereinek el√©r√©se √©rdek√©ben. Mario ezt az elvet k√∂vetve k√∂zvetlen kapcsolatban van a kaka√≥termeszt√∂kkel √©s egy√ľttes munk√°juk gy√ľm√∂lcse ez a kiv√°l√≥ min√∂s√©g√ľ csokol√°d√©.
Az egyszer√ľ, letisztult csomagol√°s intenz√≠v illat√ļ √©s √≠z√ľ t√°bl√°t rejt. Kr√©mesen olvad, k√∂zben pedig mintha egy t√°l m√°ln√°t √©s meggyet szemezgetn√©nk. Intenz√≠v √©des √©s keserny√©s gy√ľm√∂lcs√∂k √≠ze keveredik a kellemesen enyhe, egy√°ltal√°n nem keser√ľ csokol√°d√©val. Ut√≥√≠z√©ben felfedezhet√∂ n√©mi csokis desszertes jelleg. Nagyon √ľde, √≠zletes csokol√°d√©.
.
.
.
#darkchocolate #craftchocolate #belgianchocolate #beantobarchocolate #artisanchocolate #vegan #veganchocolate #twoingredients #indiancacao #kerala #tastechocolate #TasteBetterChocolate #littlebeetle_chocolates #chocolatetasting #instachocolate #√©tcsokol√°d√© #√©tcsoki #csokik√≥stol√°s #minosegicsoki #k√©zmŇĪvescsoki #belgacsoki #mutiacsokid #mik_csoki #instahun #kaka√≥babt√≥lat√°bl√°ig #kaka√≥bab #ter√ľletszelekt√°lt

This week is all about chocolates made with Indian cacao. My random list starts with @earthloaf's 72% Kerala. This two-ingredient bar is using only raw (unroasted) cacao beans and coconut sugar, both harvested in South India.
The bar is wrapped in a thick craft paper that almost feels like a soft fabric. It even seems like that the little brown flecks could be cacao husk pieces? It is a bit hard to open without damaging the paper, the bar itself is also wrapped in a thin, vacuum-sealed silver foil (not pictured). Ideal thickness and easy to segment into squares. The colour is warm dark-brown, and it has a slightly soft snap (it is fairly warm here, so that might be the reason as the temper looks perfect at the breaking line).
The aroma is predominantly rich chocolatey. Upon melting, it becomes thick and creamy like a rich hot chocolate. There is no added cocoa butter, so it feels much thicker than the average three-ingredient bars. The overall flavour is like an intense chocolate brownie, very mellow, no bitterness or astringency at all. This base note is accompanied by hints of sweet cherry, it's like a pleasant fruity chocolate dessert. I appreciate that the coconut sugar's flavour can't really be detected, so it doesn't alter the flavour of the cacao. ūüźě‚̧ūüćę
---
Ezen a h√©ten indiai kaka√≥babokb√≥l k√©sz√ľlt csokikat k√≥stolok. Els√∂k√©nt az EarthLoaf p√∂rk√∂letlen kaka√≥b√≥l √©s k√≥kuszcukorb√≥l k√©sz√ľlt keralai t√°bl√°j√°t k√≥stoltam. R√∂viden olyan, mint egy brut√°lcsokis, csereszny√©s brownie vagy forr√≥csoki. Egy√°ltal√°n nincsenek benne keserny√©s √≠zjegyek, nagyon kellemes, desszertes √≠zvil√°ga van. Szerencs√©re a k√≥kuszcukor √≠ze nem √©rezhet√∂, √≠gy az nem befoly√°solja a kaka√≥ eredeti √≠z√©t.
.
.
.
#darkchocolate #rawchocolate #unroastedchocolate #coconutsugar #india #indianchocolate #kerala #madeinindia #artisanchocolate #beantobarchocolate #craftchocolate #sponsored #chocolatereview #singleoriginchocolate #vegan #veganchocolate #√©tcsokol√°d√© #csokol√°d√© #√©tcsoki #ter√ľletszelekt√°lt #k√©zmŇĪvescsoki #csokik√≥stol√°s #mutiacsokid #mik_csoki #TasteBetterChocolate #littlebeetle_chocolates #minosegicsoki #szponzoralttartalom #kaka√≥bab #kaka√≥babt√≥lat√°bl√°ig

Last but not least, the third bar from South Korea sent by @damecacao is a 70% dark Ecuador, Palo Santo made by @public_chocolatory. The founder, Emily learned to make chocolate at the @wellingtonchocolatefactory and upon returning to South Korea she started to put her practise into creating her own bean-to-bar range. The packaging is simple minimalistic, very eye-pleasing and practical at the same time. The thin rectangular bar has a beautiful shine displaying the company logo across the front. (Swipe to see more photos, including the back of the bar ūüėČ @myic2016)
I'll be honest, it took me nearly a week to post about this bar and I almost finished it, before being able to describe it. So subtle. There's a faint woody aroma. It melts easily and it's quite creamy. Very subtle flavour notes with some astringency (the packaging suggest black tea, it's probably this), slightly woody, I can get the hints of blueberry too. The finish is long and somewhat dry. Overall, it's a very pleasant bar, gentle, not overpowering. ūüźě‚̧ūüćę
.
.
#chocolate #darkchocolate #southkorean #asia #beantobarchocolate #singleoriginchocolate #ecuador#palosanto #microbatch #craftchocolate #specialitychocolate #TasteBetterChocolate #littlebeetle_chocolates #veganchocolate #70percent #csoki #csokik√≥stol√°s #√©tcsoki #mutiacsokid #mik_csoki #instahun #instacsoki #k√©zmŇĪvescsoki #ter√ľletszelekt√°lt #nemescsokol√°d√©

ūüá¨ūüáß Second bar from South Korea thanks to @damecacao is a 70% Costa Rica by The Roasting Masters. The front of the packaging gives information about origin, bean type, cocoa content and roasting style. The rest of the information is sadly in Korean so I don't understand anything. The man pictured is a cacao farmer by guess, and opening the flap we can see graphics about the bean-to-bar process. The small square bar shows the logo and it's easy to segment into tiny squares.
It has a gentle roasted aroma. The thin squares melt easily and have a creamy mouthfeel. I was struggling to find a good comparison for the flavour: earthy, slight tobacco leaf, roasted nuts. Long, pleasant finish. ūüźě‚̧ūüćę
-----
ūüá≠ūüáļ A m√°sodik d√©l-koreai csoki, amit Max k√ľld√∂tt egy 70%-os √©tcsoki costa ricai kaka√≥babokb√≥l. B√°r a csomagol√°s sz√∂vege t√∂bbnyire koreaiul van emiatt sz√°momra √©rthetetlen, az√©rt a legfontosabb inform√°ci√≥kat angolul is felt√ľntett√©k, illetve piktogramok seg√≠ts√©g√©vel a bean-to-bar folyamatot is bemutatj√°k.
A kis tábla könnyen apróbb kockákra törhetö, illata pörkölt csonthéjasokra emlékeztet. Könnyen és krémesen olvad. Kicsit nehezemre esett jó hasonlatokat találni az ízjegyekre. Az eléggé határozott földes jegyek mellett savanykás dohánylevél ízt, pörkölt mogyorót hoz. Kellemes, hosszan tartó utóíze van.

ūüá¨ūüáß Finally had the chance to dig into my Asian stash received from @damecacao back in March. First up is a 72% Madagascar Sambirano made by @chocodongi. According to Max, they are one of South Korea's first bean-to-bar makers, now supplying beans to other makers too.
A 72% Madagascar is probably the "salted caramel" of craft chocolates. If you're a maker, you're deemed to have it in your collection (unless you work with only a specific origin). So creating something unique out of it can be challenging, since most makers use the same beans with a very similar recipe (of course there are other variables like roasting etc. that can alter the flavour).
This bar has a beautiful reddish-brown colour and a slightly smokey aroma. It melts easily and it is creamy. The flavour is bold, punchy, full-on sharp and tart fruits like cranberries, redcurrants and lemon. The slight smokey undernote is present throughout, but only in the background. It is somewhat unusual, I think it might be due to a different roasting profile. The finish is quite acidic, tannic with a drying sensation and refreshing zing at the back of the throat. I really liked the boldness, sharpness of this bar, although the smokey note was a bit unusual for me. ūüźě‚̧ūüćę
----------------
ūüá≠ūüáļ V√©gre elkezdtem megk√≥stolni az √°zsiai csokikat, amiket Max k√ľld√∂tt m√©g m√°rciusban. A Chocodongi D√©l-Korea egyik els√∂ bean-to-bar k√©sz√≠t√∂je, ma m√°r t√∂bb m√°sik k√©sz√≠t√∂nek is sz√°ll√≠t kaka√≥babokat. A 72%-os madagaszk√°ri csoki szinte m√°r olyan, mint a s√≥s karamell. Minden csokik√©sz√≠t√∂ palett√°j√°n ott a helye (kiv√©ve ha csak egy specifikus term√∂ter√ľletre f√≥kusz√°lnak). √ćgy viszont kih√≠v√°s valami k√ľl√∂nlegeset alkotni bel√∂le, hiszen szinte minden k√©sz√≠t√∂ ugyanazokkal a kaka√≥babokkal √©s hasonl√≥ recepttel dolgozik (persze m√°s t√©nyez√∂k is vannak, mint pl a p√∂rk√∂l√©s, ami a v√©gs√∂ √≠zt befoly√°solhatja).
Ez a t√°bla sz√©p v√∂r√∂sesbarna sz√≠n√ľ enyh√©n f√ľst√∂s illattal. K√∂nnyen √©s kr√©mesen olvad. Az √≠ze √ľt√∂s, vad, savanyk√°s gy√ľm√∂lcs√∂s pl v√∂r√∂s√°fonya, ribizli, citrusok, a h√°tt√©rben enyhe f√ľst√∂ss√©g. Ez tal√°n a p√∂rk√∂l√©s eredm√©nye. Savas, tanninos, √ľde citrusos ut√≥√≠ze van. Tetszett a mer√©szs√©ge, b√°r a f√ľst√∂ss√©ge szokatlan volt.

Feeling honoured to be able to share my chocolate story among other millenial farmers, makers and educators who inspire me and who make this craft chocolate community so freaking amazing. ūü§ó I love to be part of this chocolate revolution. Thanks Max @damecacao for taking the time to collect all these inspiring stories and writing this article about our generation. Have a good read (link to Max's post in my bio)! ūüźě‚̧ūüćę
.
.
#craftchocolates #chocolatelovers #millenialsinchocolate #millenials #chocolatemaker #chocolateeducator #cacaofarmer #chocolatetraveller #personal #featured #TasteBetterChocolate #littlebeetle_chocolates #damecacao #chocolateindustry #chocolatier #blogger

Most Popular Instagram Hashtags