Review: Cédric De Taeye – Venezuela Ocumare 76% – 2016 Harvest (****)

  Cédric De Taeye was featured on this site before with his wonderful Madagascar bar. Based in Ellezelles – Belgium, Cédric creates a very interesting array of origin chocolates, both in milk or dark versions. He is passionate about flavors and is always keen on showing you the amazing notes real chocolate can bring. With…

Review ratings

So I see you put stars everywhere, that’s really nice and all, but what do they really mean? (*****) – Simply devine chocolate. The best of the best! A rare find. (****) – A perfect bar! Remarkable tastes and textures. Truely a fine chocolate! (***) – a really interesting bar. Well worth the try, though…

Review: Mi Joya – Venezuela Ocumare 70% + Cuba Baracoa 72%

The Creator: In the beginning of 2015, I met with Nicolas de Schaetzen. We both were members of the International Chocolate Awards Belgium round. Later that year, Nicolas sent me some samples of a Cuba chocolate he was creating. He requested my opinion on the bar and awaited the results with a lot of anticipation….

Where to find it: Chocoladeverkopers.nl

As I’ve noticed in the stats of my website, beantobar.be sees quiet a few visitors from the Netherlands. Holland has a strong tradition in fine chocolate, as it is home to the yearly Origin Chocolate Event and Chocoa shows, has Amsterdam as the biggest cocoa harbour of Europe and has quiet a few shops who…

Tasting: Introduction to bean to bar chocolate

On saturday the 19th of November, I had the honour of organising a tasting for a friends club. 15 people attended my introduction to bean to bar chocolate. As always, quiet a few people were surprised by the chocolate itself and wondered why they hadn’t heared about this type of chocolate before. The line up…

The Origin Chocolate Event 2016 – a day full of chocolate in Amsterdam

Every year, Amsterdam become the fine chocolate hotspot for one day. In October the Origin Chocolate Event is held in the wonderful setting of the tropical institute. Its colonial architecture creates a stunning backdrop for a gathering of chocolate makers, chocolate sellers and chocolate lovers. In the central marble hall, 18 companies present their products….

Tasting: Zoto – Japanese bean to bar chocolates

About Zoto Being interested in the origin chocolate world, means you look around for opportunities to taste new chocolates and to meet people who share your interest. Some time ago, I was introduced to Zoi Papalexandratou and Tom De Winne at a tasting I hosted. Zoi and Tom, both engineers in bio-applied science, run Zoto. A…

Review: Chocolatoa – Madagascar Millot Plantation 80% (****)

The Creator: Belgium has long been a country renowned for chocolate. Industrial chocolate. But since the start of the bean to bar revolution in the chocolate world, only a few brave Belgians ventured into making their own product from the bean on. Mario Vandeneede, founder of Chocolatoa, is on a mission teach the Belgian and…

Review: Tibor Szántó – Venezuela Porcelana 70% (****)

The Creator Tibor Szántó is a Hungarian chocolate maker who started from a fine wine background. As a professional wine educator, Tibor visited Italy and discovered the art of chocolate making. When returning home, he was surprised no such chocolatiers existed in his home land. It soon became clear that chocolate making turned from interest…