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# Beantobar.be

Experiences in the world of fine chocolate

## Posts

- [Reviews](https://www.beantobar.be/reviews/)
- [Review: Castronovo Chocolate - 60% dark milk - Tumaco, Colombia (*****)](https://www.beantobar.be/review-castronovo-chocolate-60-dark-milk-tumaco-colombia/) - The Creator: I admit it. I had to move heaven and earth to finally get some Castronovo bars in my hands again. Denise Castronovo is one of the most talented chocolate makers out there. Based in Florida, USA, Denise makes chocolate from bean to bar. She takes pride in only working with the best of
- [Review: Feitoria Do Cacao - 76% - Costa Rica Maleku (****1/2)](https://www.beantobar.be/review-feitoria-do-cacao-76-costa-rica-maleku-1-2/) - The Creator: Feitoria do Cacao is a bean to bar chocolate maker based in Aveiro Portugal. Tomoko Suga (general manager) and Sue Tavares (Chocolate maker), bundled forces after visiting cocoa plantations in Sao Tomé en Principe. Experiencing first hand how big the difference is between the daily reality of the cocoa farmers lives and the
- [Review: Encuentro – 70% Pérou Chuncho Urusayhua (*****)](https://www.beantobar.be/review-encuentro-70-perou-chuncho-urusayhua/) - The Creator: Discovering a new chocolate maker is always an exciting event. Especially when you don't know anything about the maker, you can approach a chocolate bar with out any prejudice or expectations. Browsing through the chocolate collection of my nearest bean-to-bar chocolate shop, Hilde Devolder in Ghent, I picked up this rather beautiful looking
- [Review: Standout Chocolate - Lachuá Guatemala - 70% (*****)](https://www.beantobar.be/standout-chocolate-lachua-guatemala-70/) - The Creator: The days are getting shorter, temperatures are dropping and the leaves of the trees are turning from green to yellow and red. Autumn is here. The season where I always return to one of my preferred products. Chocolate. Today, I present you Standout Chocolate from Sweden. Founded by Fredrik Martinsson in 2018, the
- [Review: Beau Cacao - Asajaya Maleisie 78% (****)](https://www.beantobar.be/review-beau-cacao-asajaya-maleisie-78/) - The Creator: French finesse and origin chocolate. It should be a golden combination. However, as many chocolate bars I've tasted over the years, I haven't come across French made bean to bar chocolate too often. Sure, big names such as Pralus and Cluizel are easily found in delicacy shops and many high profile pastry chefs
- [Review: Holy Cow Chocolate - India Monsoon and Dry - 85% (****1/2)](https://www.beantobar.be/review-holy-cow-chocolate-india-monsoon-and-dry-85/) - The Creator: Chocolate. It is and remains a wonderful thing. And what we have on the table today, makes it even far more stunning than I ever imagined. It doesn't happen often that a chocolate maker shows you just how minute differences in the growth circumstances of the cocoa bean, can result in a very
- [Review: Van Dender – Venezuela Milk 44% & Vietnam 80% (**)](https://www.beantobar.be/review-van-dender-venezuela-milk-44-vietnam-80/) - The Creator: Herman Van Dender is a well established name in the Belgian pastry and chocolate world. Herman took over his dad's chocolate atelier in 1988 and has done numerous internships and specific trainings all over the world. By now, Vandender is a official supplier to the Belgium Royal Court and is one of the
- [Review: To'ak – Mini bar selection (*****)](https://www.beantobar.be/review-toak-mini-bar-selection/) - Dear reader, brace yourself, get a drink and settle in. This review will be slightly longer than my normal ones. Not often does one sample a complete tasting session in a single box. The Creator: There are times whey you are thrilled when you discover a new chocolate bar. And there are times you are
- [Review: Definite Chocolate – Dominican Republic – Öko Caribe 80% (*****)](https://www.beantobar.be/review-definite-chocolate-dominiwan-republic-oko-caribe-80/) - The Creator: Finding a chocolate brand you haven't heared of before is always exciting. Especially if they offer bars from an origin like Dominican Republic. Next to my first love, the Madagascan origin, I have become very fond of Caribbean cocoa, as they often offer lush tropical, warm flavors. Doing a little research about Definite,
- [A chocolate hero is no more...](https://www.beantobar.be/a-chocolate-hero-is-no-more/) - A simple photo of a chocolate maker with Samuel Maruta at a chocolate event, followed by a hug icon, on Facebook. Almost I wanted to reply him that it's indeed such a shame that events are not possible now. But then it hits me... No, this does not mean what I think it means, no?
- [Review: Momotombo – Nicaragua Waslala 70% (****1/2) and Santos Palma Siuna 70% (****)](https://www.beantobar.be/review-momotombo-nicaragua-waslala-70-1-2-and-santos-palma-siuna-70/) - The Creator: I'm proud to be able to introduce a new chocolate maker on my site today. At the end of 2020, I was contacted by the Italian wholesaler promoting Fabrica de Chocolate Momotombo in Europe. I was asked if I was interested in discovering the products made by this Nicaragua based chocolate maker. It
- [Review: Mike&Becky – Fruity Kerala – 70% (****)](https://www.beantobar.be/review-mikebecky-fruity-kerala-70/) - The Creator: It is a difficult time for everybody. Our world is in a deep crisis. It is hard for people to get together, everybody is constantly on high alert about their health and traveling is nearly impossible as Covid keeps causing havoc around the globe. Luckily we can still turn to things that make
- [Review: Marou – Mekong Kumquat – Tien Giang - 68% (****1/2)](https://www.beantobar.be/review-marou-mekong-kumquat-68-1-2/) - The Creator: As the tropical temperatures finally subdued in Europe, I reach to my chocolate stash to see how it survived. Despite temperatures reaching 38°C (100,4°F) outside and 28° (82,4°F) inside, it seems to have survived. Phew... Let's see what I have laying around, to sooth my appetite for great chocolate after a perios of
- [Review: Rózsavölgyi Csokoládé – Mexico – 73% (*****)](https://www.beantobar.be/review-rozsavolgyi-csokolade-mexico-73/) - The Creator: Rózsavölgyi Csokoládé – it's a bit of a tongue twister during my tastings, yet always a favorite amongst the participants. This Hungarian chocolate maker is very recognizable in the chocolate world. You'll spot them immediately in stores due to their unique style. More than once I'm asked if I really am about to
- [Review: Chocolate Tree - Maya Mountain, Belize 75% (*****)](https://www.beantobar.be/review-chocolate-tree-maya-mountain-belize-75/) - The Creator: Finally some time at hands, I admired my kingdom. I rose from my throne and commanded: bring me a fine chocolate! My cat lifted its head with an annoyed expression, yawned and went back to sleep. So I had to walk to the cupboard myself to see what treasures remained to be discovered.
- [Chocolate in Seville, Spain](https://www.beantobar.be/chocolate-in-seville-spain/) - The second weekend of November, my wife and I had the chance to visit Seville with a two befriended couples. As it was a pure citytrip, we mainly went to check out the atmosphere is this wonderful city in southern Spain. But I can never go somewhere without looking for chocolate. Just the idea of
- [Review: Mi Joya - Cameroon 72% (****)](https://www.beantobar.be/review-mijoya-cameroon-72/) - The Creator: Ah, autumn. The days are getting shorter, leaves and temperatures start dropping. Time to meet up with my old pall chocolate. It has been some time since I last had a chance to sit down to do a proper tasting. Opening my storage box I'm welcomed by amazing smells, exciting end yet so
- [Review: Benns Chocolate – India Anaimalai 72% (****)](https://www.beantobar.be/review-benns-chocolate-india-anaimalai-72/) - The Creator: Benns Chocolate is a brand I discovered during the Chocoa Event in Amsterdam earlier this year. Their booth seems very similar to all the others, but what they had on display is where they made a difference. Even after a full day of sampling chocolate and having a tired palate, their chocolate twinkled
- [Review: Kilian&Close – Dom. Republik - 66% (****1/2)](https://www.beantobar.be/review-kilianclose-dom-republik-66-1-2/) - The Creator: Today we take a plunge in the European chocolate scene. Many nations have been represented on this site so far, yet Germany hasn't been featured too often. Though chocolate is a big thing in the land of premium cars and large beers, it is not the country most people will think about when
- [Review: Amazing Cacao – Dark chocolate 70% Buckwheat Maca (*****)](https://www.beantobar.be/review-amazing-cacao-dark-chocolate-70-buckwheat-maca/) - The Creator: I'm a chocolate purist. No need to hide it. I fell in love with the amazing flavors quality cocoa and chocolate can offer to those who take the time to discover them. But the chocolate market seems to be booming with flavored chocolates and bars with inclusions. I've tried many, from different chocolate
- [Review: Legast – Piura Pérou 70% - 2016 Harvest (*****)](https://www.beantobar.be/review-legast-piura-perou-70-2016-harvest/) - The Creator: Thibaut Legast is one of the rising stars if the Belgian bean-to-bar chocolate scene. His work didn't go unnoticed by Pierre Marcolini as he wrote his book on Belgian Chocolate – bean-to-bar generation. After a former less succesful first adventure in making chocolate from the bean, Thibaut was invited to Colombia to discover
- [Review ratings](https://www.beantobar.be/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: Cédric de Taeye – Chocolate Blanc – Sel Rose de L'Himalaya (*** 1/2)](https://www.beantobar.be/review-cedric-de-taeye-chocolate-blanc-sel-rose-de-lhimalaya-1-2/) - The Creator: My son (5): daddy? What are you doing? Is that chocolate? Me: Yes son, I'm preparing a review... Today I venture again in turbulent chocolate waters. We are talking about Chocolat Blanc. Yes, white chocolate! My son: Look look, daddy has chocolate! Daughter one (3): is that chocolate? Me: Yes, it is whi...
- [Review: Chocolatoa – Tanzania Kokoa Kamili – 80% (****1/2)](https://www.beantobar.be/review-chocolatoa-tanzania-kokoa-kamili-80-1-2/) - The Creator: A new year has begon. And one chocolate has to start the series of reviews of this year. Today, we turn our focus on a bright star in the Belgian Bean-to-bar scene. Chocolatoa, run by Mario Vandeneede. Recently I had the chance to visit his operation in the small village of Ruiselede, Belgium.
- [Review: Potomac – Upala Costa Rica 85% (****1/2)](https://www.beantobar.be/review-potomac-upala-costa-rica-85-1-2/) - The Creator: Ben Rasmussen, the owner and chocolate maker of Potomac Chocolate has a clear vision. He wants to make pure chocolate which highlights the unique flavors of each cocoa origin he works with. Furthermore, the American chocolate maker based in Woodbridge, Virginia – states that he makes them in an absurdly small workshop and
- [Review: Legast – Tumaco Colombia 70% - 2016 Harvest (****1/2)](https://www.beantobar.be/review-legast-tumaco-colombia-70-2016-harvest-1-2/) - The Creator: Thibaut Legast is a passionate chocolate maker who first started working with the dark gold at the age of 15 in the family chocolate shop. Today he is at the helm of his operation and became a real chocolate maker by going bean-to-bar. Based in Braine-Le-Compte, situated in the Hainaut province, Thibaut works
- [Book: Belgian Chocolate / Le Chocolat Belge - Bean-to-bar Generation by Pierre Marcolini](https://www.beantobar.be/book-belgian-chocolate-le-chocolat-belge-bean-to-bar-generation-by-pierre-marcolini/) - On Thursday the 6th of December, Pierre Marcolini launched a new and ambitious book on Belgian Chocolate. These days, books on chocolate you can be found in abundance in every bookshop around the corner. But when the subtitle o this new work states “Bean-to bar Generation”, it has my full attention. Pierre Marcolini teamed up
- [Fine Tea & Chocolate Pairing](https://www.beantobar.be/fine-tea-chocolate-pairing/) - I have been giving introduction to origin chocolate tastings for a while now. It is always good fun changing peoples minds about a product they all think to know well and to open a whole now world of flavors. But even more rewarding are pairings. Bringing together two high quality products together and experience how
- [Review: Kuyay – Chocolate bitter 70% (****)](https://www.beantobar.be/review-kuyay-chocolate-bitter-70/) - The Creator: When visiting the Chocolate Heaven festival in Maastricht earlier this year, I was wandering past the different booths of the chocolate sellers displaying their goods. It is always great to see all the known brands on offer, but what intrigues me during shows are the bars I don't know. Kuyay caught my eye
- [Review: El Rey - Caoba Milk Chocolate 41% (***1/2)](https://www.beantobar.be/review-el-rey-caoba-milk-chocolate-41-1-2/) - The Creator: The world of bean-to-bar chocolate makers includes a lot of small scale companies who produce wonderful bars with just a few dedicated people. On the other hand, there are also those who grew a large scale operation, without loosing the idea of making good chocolate from quality cocoa. El Rey is a company
- [Review: Cédric De Taeye – Venezuela Ocumare 76% - 2016 Harvest (****)](https://www.beantobar.be/review-cedric-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: Menakao – Dark Chocolate 72% (****)](https://www.beantobar.be/review-menakao-dark-chocolate-72/) - The Creator: This is the first rerun review of a chocolate bar on my website. There are so many chocolate makers out there and so many amazing chocolate bars to be discovered, but just like falling in love for the very first time, the first one will always remain lively in your memory. And it
- [Review: Aelan  – Vanuatu – Island of Santo 70% (****)](https://www.beantobar.be/review-aelan-vanuatu-island-of-santo-70/) - The Creator: Chocolate makers pop up all over the world. The bean to bar chocolate wave seems to have become a Tsunami. Daily I find out about new chocolate makers. When I visited Chocolate Heaven, an event in Maastricht – The Netherlands, I discovered some great looking bars made by Aelan. The immediately intrigued me,
- [Review: Nearynógs - Dominican Republic Hispaniola 72% (****)](https://www.beantobar.be/review-nearynogs-dominican-republic-hispaniola-72/) - The Creator: Northern Ireland, a name inspiring thoughts of wild rocky coast, lush green pastures and grey, rainy skies. Yet it is also home to a bean-to-bar chocolate maker! Nearynógs. Started in 2011 as a way to fun a charity trip to the slums of New Dehli – India, the company quickly expanded and started
- [Review: Coup De Chocolat  – Jerome 85% (***1/2)](https://www.beantobar.be/review-coup-de-chocolat-jerome-85-1-2/) - The Creator: Coup De Chocolat Is the cocoa love child (*) of two Belgian chocolate enthusiasts. Tom Geens and Isabelle Quireynen run their small chocolate factory (12m²) in the center of Antwerp. They won th hearts of a lot of people with their Gusta – Peru bar, myself including. The bar was a little rough
- [Ruby Chocolate - the flavor behind the hype](https://www.beantobar.be/ruby-chocolate-the-flavor-behind-the-hype/) - Daddy! It's PINK chocolate! My three year old daughter's eyes started to sparkle as I showed the little box I just bought in our local chocolate shop. A bold sign had lured me into buying it. “Try Ruby – the new Belgian chocolate!” Beantobar.be focuses on artsian made origin chocolate. I tend to stay away
- [Event: Chocolate Heaven 2018 - Maastricht, The Netherlands](https://www.beantobar.be/event-chocolate-heaven-2018-maastricht-the-netherlands/) - On April the second, the former Augustijnen church was the place to be as a chocolate enthusiast. The first edition of Chocolate Heaven offered a nice selection of chocolate sellers, combined with different local companies selling wonderful quality products such as coffee, wine, cheese, and so on. The mood was very relaxed, inviting you to
- [Review: Omnom Chocolate - Nicaragua 73% (****)](https://www.beantobar.be/review-omnon-chocolate-nicaragua-73/) - The Creator: Iceland. A country instantly reminding you of snow, volcanic activity and rough landscapes. A barren, yep magical place that makes people fall in love with it in a heartbeat. Yet hardly anyone would ever connect this island with single origin chocolate. But the chocolate world knows. This legendary nordic island hosts a special
- [Review: Mike&Becky  – India 70% (****)](https://www.beantobar.be/review-mikebecky-india-70/) - The Creator: Mike&Becky in Uccle, Brussels. For many people, this name has become equal to a heartwarming welcome in one of the best hot chocolate bars in Belgium. A great chocolate shop as well. And always a treat to see their grinders at work in the workshop. Björn Becker and Julia Mikerova are some of
- [Review: Willie's Cacao - El Blanco, Venezuela (***1/2)](https://www.beantobar.be/review-willies-cacao-el-blanco-venezuela-1-2/) - The Creator: As the sun blasted its rays right in my eyes, I pushed my hat a little lower. A quick glance at the town's clock, before focusing again on the man in front of me. Dressed all in white. My mind raced through the events of the past days. How people warned, not to
- [Where to get it: www.reen.be (with temporary special offer!)](https://www.beantobar.be/where-to-get-it-www-reen-be-with-temporary-special-offer/) - The shop It are exciting times in the world of origin chocolate. Not only do we see an ever growing community of bean-to-bar chocolate makers out there, many people become aware of these products and start selling points. Today I can announce the start of a new Belgian webshop – www.reen.be. (copyright - www.reen.be) Origin
- [Where to get it: Choco Rush Bean-To-Bar Club](https://www.beantobar.be/where-to-get-it-choco-rush-bean-to-bar-club/) - You don't feel like leaving the house to find some nice chocolate bars? Would you rather be surprised by a monthly delivery of bean to bar chocolate? Choco Rush may have the answer for you! This Mt Pleasant - USA based subscription company offers its convenient services to anyone with a heart for real chocolate.
- [Review: Cacao Hunters - Tumaco 70% (*****)](https://www.beantobar.be/review-cacao-hunters-tumaco-70/) - Today I have the chance to write about one of the rising starts of South America. As part of the upcoming wave of high quality, locally producing Latin American chocolate makers – Cacao Hunters create their products with Colombian cocoa in the country itself. Their story is one of the more remarkable ones, as the
- [Joost Arijs - Assorted Chocolates](https://www.beantobar.be/joost-arijs-assorted-chocolates/) - The weekend. The ideal time to wonder around the city and visit the wonderful artisan stores that can be found out there. One of my favorite stores in Ghent, my home town is run by Joost Arijs. Joost is an inspired pastry chef who made his name in the Belgian gastronomy world, reaching the position
- [Villakuyaya – 80% Cacao Arriba Pink Salt (***)](https://www.beantobar.be/villakuyaya-80-cacao-arriba-pink-salt/) - The creator Villakuyaya is a new company in the chocolate world and part of the wave of Ecuadorian companies set to conquer the world by local made products. This chocolate maker focuses in the Arriba cocoa – the fino di aroma variety native to Ecuador. It has specific floral aromas if treated right and behaves
- [Where to get it: www.bean2bar2you.be](https://www.beantobar.be/where-to-get-it-www-bean2bar2you-be/) - So many wonderful chocolate makers out there. So many amazing chocolate bars and flavors to be discovered. Yet so little is known about this in Belgium, the so called country of chocolate. Slowly the tide is turning and people start to understand there is more to be found out there than the industrial chocolate display
- [Review: Castronovo Chocolate – Colombia Sierra Nevada 72% (****1/2)](https://www.beantobar.be/review-castronovo-chocolate-colombia-sierra-nevada-72-12/) - The Creator Real chocolate isn't a mass product. It is an idea that still has to reach a lot of people. Even on during the Salon Du Chocolat in Brussels, it became clear that bean-to-bar chocolate is still unknown to a lot of people. Luckily there is an ever growing group of chocolate makers who
- [Review: Askinosie - Honduras 70% (****)](https://www.beantobar.be/review-askinosie-honduras-70/) - The Creator It must be one of the most intriguing looking bars I've found so far. This brown paper bag-like package I hold today. A cocoa farmer with a big smile stares at me. “Go on, try this bar” his eye seem to say. There is no way to turn down this request. What I'm
- [Review: Tibor Szántó – Venezuela Porcelana 70% (****)](https://www.beantobar.be/review-tibor-szanto-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
- [Review: Van Dender Chocolate - Madagascar 72% (***1/2)](https://www.beantobar.be/review-van-dender-chocolate-madagascar-72/) - The Creator: Belgian chocolate. Ever since I discovered the bean to bar scene, Belgian chocolate tumbled from its pedestal. It is an industrial, technical mass-made product, ripped of the wonderful flavors cocoa can bring and in general offering an overly sweet and dull taste. Yet today I review a Belgian made bar. In the vast
- [Review: Erithaj – Hàm Luông Vietnam 80 % (**1/2)](https://www.beantobar.be/review-erithaj-ham-luong-vietnam-80-12/) - The Creator Vietnam. Today more than ever, the name of this country is linked to fine chocolate. During the 19th century, cocoa was introduced on the fertile soils embraced by a climate loved by the cocoa tree. Only as recent as the beginning of this century, the chocolate producing world turned it's head to this
- [Review: Marou - Heart of Darkness Vietnam 85% (*****)](https://www.beantobar.be/review-marou-heart-of-darkness-vietnam-85/) - The Creator Marou is one of the brands who surprised me big time when I first learned about fine chocolate. During a tasting session, their Ben Tré bar really stood up amidst many other nice chocolates, due to it's distinct and unique flavors. The company has come far over the recent years. Vincent Mourou and
- [Review: Zart Pralinen - San Juan Estate Trinidad 78% (****)](https://www.beantobar.be/review-zart-pralinen-san-juan-estate-trinidad-78/) - The Creator When you start following the bean to bar movement around the world, you notice it is expanding rapidly. And chocolate makers pop up from the most unexpected places. Today I present to you Zart Pralinen, an Austrian based bean to bar producer. That's right. Austria. The country next to Switzerland. Known for it's
- [Where to get it: www.bitterzoetchocolade.be](https://www.beantobar.be/where-to-get-it-www-bitterzoetchocolade-be/) - Bitterzoetchocolade.be (Bittersweet chocolate in English) is a Belgian based origin chocolate shop run by Isabelle Quireynen. Isabelle is very active in the chocolate world, as she organises tastings and is a Belgian wholesale contact for Cacaosuyo and a wide array of fine chocolate brands in combination with El Sauco - a large origin chocolate importer
- [Review: Feitoria Do Cacao – Jamaica Blue Mountain 76% (***1/2)](https://www.beantobar.be/review-feitoria-do-cacao-jamaica-blue-mountain-76-12/) - The Creator: I've reviewed quiet some bars since the day I've started this website. Yet today we have a bar which represents three first times. A Portuguese bean-to-bar chocolate, a European all lady chocolate company and cocoa grown in Jamaica. Where do I even start? Thanks to the wonderful mission of my friends at bean2bar2you.be
- [Review: Chocolatoa – Madagascar Millot Plantation 80% (****)](https://www.beantobar.be/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: Republica Del Cacao - Ecuador Manabi Province 75% (***)](https://www.beantobar.be/review-republica-del-cacao-ecuador-manabi-province-75/) - The Creator: Summer in Belgium. Temperatures drop below 20°C. While this is bad news for people enjoying their hollidays, it means I can finally pull out some chocolate bars from my stock again. Time for some reviews! Today a bar made by Republica Del Cacao. A company based in Ecuador, dedicated to set quality bars
- [Tasting: Zoto – Japanese bean to bar chocolates](https://www.beantobar.be/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: Ara Chocolat – Guasare 72% – 48 h & 72 h fermentation](https://www.beantobar.be/review-ara-chocolat-guasare-72-48-h-72-h-fermentation/) - The Creator: Making chocolate is an art. Artisan small batch chocolate makers create the lucious dark bars we all love so much from scratch. They start with roasting cocoa beans, crack them into nibs and winnow the lose shell. Next, the nibs are ground them into a cocoa mass. Finally, by conching this mass, the
- [The Origin Chocolate Event 2016 - a day full of chocolate in Amsterdam](https://www.beantobar.be/the-origin-chocolate-event-amsterdam-a-day-full-of-chocolate/) - 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.
- [Battle of the heavyweights: Chchukululu 100% vs Original Beans Cusco Chuncho 100%](https://www.beantobar.be/battle-of-the-heavyweights-chchukululu-100-vs-original-beans-cusco-chuncho-100/) - Tonight we pass on the lighter side of chocolate. We go for pure. 100% pure cocoa. No sugar. None. And to add to the imminent drama, we put two heavyweights head to head. For a battle. A flavor battle. Let's get ready to ruuuumble! The Creator: On the right hand side we have Chchukululu's 100%
- [Coup De Chocolat - Launch event](https://www.beantobar.be/coup-de-chocolat-launch-event/) - On Friday the 10th of November, Belgium officially has a new fine chocolate maker. Amongst only a few artisan creators in this country, Coup De Chocolat launched their first bar. The company has been started by Isabelle Quirynen and Tom Geens share a passion for real chocolate. Fueled by several trips to plantations, meeting cocoa
- [Tasting: Introduction to bean to bar chocolate](https://www.beantobar.be/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
- [Review: Coup De Chocolat - Gusta Peru 70% (****1/2)](https://www.beantobar.be/review-coup-de-chocolat-gusta-peru-70/) - The Creator: Coup de Chocolat is the result of two people meeting up. Isabelle Quirynen has been active in the world of fine chocolate since years. She started out organizing tastings and followed through by setting up her own web shop and worked for one of the bigger distributors of fine chocolate in Europe. She
- [Tasting: wine and chocolate pairing](https://www.beantobar.be/tasting-wine-and-chocolate-pairing/) - On the first friday of December, Wijnhandel Neyt from Waarschoot and Beantobar.be came together to organise a wine and chocolate pairing. After a selection round of chocolates, 6 different bars were selected and paired to six different wines. As more chocolates came to the table, so did the wines. Every participant had 3 wines on
- [Review: Valle Canoabo – Hacienda San Cayetano 60% & 70%](https://www.beantobar.be/review-valle-canoabo-hacienda-san-cayetano-60-70/) - The Creator: Kris, I would like you to try some chocolates. When I heared these words from Zoi Papalexandratou (Zoto.be) – my attention was instantly grabbed. Zoi works at the heart of the cocoa production. Zoto offers guidance to both chocolate makers and cocoa farmers and visits cocoa producing regions on a regular basis. During
- [Where to find it: Chocoladeverkopers.nl](https://www.beantobar.be/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
- [Review: Mi Joya - Venezuela Ocumare 70% + Cuba Baracoa 72%](https://www.beantobar.be/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.
- [Review: Raaka Chocolate - Cabernet Sauvignon Peru 68% (****)](https://www.beantobar.be/review-raaka-chocolate-cabernet-sauvignon-peru-68/) - The Creator: Chocolate. Heart warming. Surprising flavor notes. Always good for wonderful new discoveries. Dark origin chocolate has captured my attention for years now and it is still as fresh and exciting as the day I discovered it. I'm mad about a well made bar of pure chocolate. I've never been a fan of inclusions,
- [Review: Zart Pralinen - Kokoa Kamili Tanzania 70% (****1/2)](https://www.beantobar.be/review-zart-pralinen-kokoa-kamili-tanzania-70-12/) - The Creator: How do you know a chocolate bar is good? When you put a bar on the table during a diner with friends, and by the time you turn your head again, it is all gone. Wonderful indeed, except if it happened by accident and you intended to resample the bar before writing your
- [Review: Mike&Becky – Peru Marañón 70 % (*****)](https://www.beantobar.be/review-mikebecky-peru-maranon-70/) - The Creator: I have many bars in my stock that await being reviewed. But the one I have on the table here I anticipated the most. Mike&Becky gave me several bars at the end of January, yet they just had been manufactured. Clearly the bars needed to mature for a couple of weeks to obtain
- [Review: Sadé Chocolat - Arauca Colombia 85% (*** 1/2)](https://www.beantobar.be/review-sade-chocolat-arauca-colombia-85-12/) - The Creator: Swiss chocolate. Nearly everyone in the street will immediately tell you those words reminds them of milk chocolate, triangular chocolate pieces in a box displaying mountains or even worse... purple cows. Oh how little people know about real chocolate. Luckily there is more than meets the eye. Switzerland, just like Belgium, has always
- [Review: Krakakoa - Sedayu Sumatra 70% (***1/2)](https://www.beantobar.be/review-krakakoa-sedayu-sumatra-70-12/) - The Creator: If you are into fine chocolate and start meeting equally interested souls, you might have the chance to taste something special from time to time. The chance of finding a bar of Indonesian bean-to-bar chocolate on a shelf in a shop around the corner is slim. Unless you live in Indonesia of course.
- [Review: Darcis - Pérou 72 % (**1/2)](https://www.beantobar.be/review-darcis-perou-72-12/) - The Creator: Belgian chocolate is on the move. Where most Belgian chocolate used to be made by two big industrial manufacturers, we see a steady stream of new chocolate makers rising who decide to take matters in their own hands. People who know there is more to cocoa than the generic flavor we get in
- [Review: Cacao Prieto - Dominican Cacao 72% (***)](https://www.beantobar.be/review-cacao-prieto-dominican-cacao-72/) - The Creator: Many bean to bar chocolate makers have passed on this site by now. They all source fine cocoa and turn the beans into exciting and wonderful chocolate bars, or at least try to. But some people go even beyond this. They venture deeper into the cocoa world and take charge of the entire
- [Review: Chocolate Tree - Whisky & Nibs - 69% (*****)](https://www.beantobar.be/review-chocolate-tree-whisky-nibs-69/) - The Creator: There are times that the heart of a food lover rejoices. When you discover a creation which combines two products you love. Origin chocolate and single malt whisky. So many years ago, discovering single malt whisky marked the start of my journey in the world of fine flavors. Years later on, origin chocolate
- [Review: Lapa Lapa  – 72% Pure Dark Chocolate – Rugoso®, Nicaragua (*** batch 1 + **** batch 2)](https://www.beantobar.be/review-lapa-lapa-72-pure-dark-chocolate-rugoso-nicaragua-batch-1-batch-2/) - Review of Lapa Lapa's 72% Rugoso chocolate bar
- [Review: Cédric De Taeye - Madagascar 74% (****1/2)](https://www.beantobar.be/review-cedric-de-taeye-madagascar-74-1-2/) - The Creator: There used to be a lot of darkness in the world of Belgian craft chocolate. But then, suddenly, little lights popped up. And the pace at which new stars pop up is staggering. Today I present you a new name on this website. Cédric De Taeye – Torréfacteur chocolatier. I met Cédric De
- [Review: Chocolate Makers – Peru Awajún 80% (***1/2)](https://www.beantobar.be/review-chocolate-makers-peru-awajun-80-12/) - The Creator: People might think I'm heavily focusing on what goes on in the Belgian bean-to-bar scene. But chocolate is so international, I keep on getting products from every nation in my hands. I found this Chocolate Makers bar in the shop of my favorite artisan coffee roaster Vandekerckhove in Ghent. Chocolate Makers is a
- [Review: Michel Cluizel – Mangaro Madagascar - 65% (***)](https://www.beantobar.be/review-michel-cluizel-mangaro-madagascar-65/) - The year draws to an end and 2016 peeks around the corner. Yet new chocolate bars keep crossing my path. I was more than happy to discover the Michel Cluizel line in a gourmet supermarket in Brussels a while ago. Cluizel was definetly on my “to try” list. French chocolate makers know their trade. Together
- [Francois Pralus - Indonésie Criollo - 75% (****)](https://www.beantobar.be/francois-pralus-indonesie-criollo-75/) - Maison Pralus was one of the companies who opened my eyes for good chocolate. Several years ago their Dominican bar overwhelmed me with massive amounts of unexpected flavors and instantly made me fall in love with origin chocolate. The Pralus line up probably is one of the best available brands who make exciting chocolate. I
- [Review: Cacaosuyo – Lakuna 70% (**** 1/2)](https://www.beantobar.be/review-cacaosuyo-lakuna-70-12/) - It's funny how things can work out. I've reviewed this chocolate a week ago, did the photography, the tasting session and sat down to write my new article. All I needed to do was to publish it on my blog. But due to a very busy family life, I didn't get around to it before
- [Review: Chocolate Makers - Tres Hombres 75% (***1/2)](https://www.beantobar.be/review-chocolate-makers-tres-hombres-75-12/) - So long, Oh Summer, thou enemy of all things chocolate. Now the tropical temperatures have subdued, it is time to welcome autumn. High season for good chocolate. Shops proudly show their new collections, chocolate can be transported without the risk of melting and chocolate events pop up all over the globe. From the Northwest Chocolate
- [Willie's Cacao – Indonesian Gold – Javan Dark Breaking 69 (****)](https://www.beantobar.be/willies-cacao-indonesian-gold-javan-dark-breaking-69/) - Ever since I'm into fine chocolate, there are countless other food groups that catch my attention. One of them is dried fruits and nuts. Everyone knows how almonds, hazelnuts, macadamia nuts and raisins taste as you can buy them in every supermarket. But only when you taste fresh, in house roasted nuts of premium quality,
- [Yuzu by Nicolas Vanaise - Assorted Chocolates](https://www.beantobar.be/yuzu-by-nicolas-vanaise-assorted-chocolates/) - Anyone who stumbles on my site or follows me, will know I tend to focus on single origin chocolate created by bean-to-bar producers. However, chocolate is so much more. Filled chocolates form a entire world on their own. They are produced by an abundant amount of chocolatiers, trying to capture the attention of the public.
- [Review: Patric Chocolate - Dark Milk 58% (*****)](https://www.beantobar.be/review-patrick-chocolate-dark-milk-58/) - Review of Patric Chocolate Dark Milk chocolate bar
- [Steiner & Kovarik - 70% Extra Dark](https://www.beantobar.be/steiner-kovarik-70-extra-dark/) - This is not a true review. Actually, this bar falls out of the bean-to-bar chocolates I talk about on this site. Mainly because I noticed on the website of Steiner & Kovarik they use Barry Callebaut chocolate to produce their bars, making them a fondeur instead of a chocolate maker. This bar was a gift
- [Review: Republica Del Cacao - Provincia El Oro 67% (****)](https://www.beantobar.be/review-republica-del-cacao-provincia-el-oro-67/) - Knowing people that know people is worth a lot! Every now and then I receive a surprise delivery of Republica Del Cacao bars. These bars aren't easy to get my hands on in my part of the woods, so I'm very grateful they appear every now and then through people that travel to South America.
- [Review: Dead Dog Chocolate - Mexican 65% (**1/2)](https://www.beantobar.be/review-dead-dog-chocolate-mexican-65-12/) - Because to much of our delicious treats would kill our beloved dog Scout. Hence the explanation why Dead Dog Chocolate is the name of the company of Damaris and Katelyn. Heavily influenced by the authentic way of Mexican chocolate making, they are based in Denver, Colorado USA and are part of the blooming American bean-to-bar
- [Review: Potomac Chocolate – San Martin Peru 70% (****)](https://www.beantobar.be/review-potomac-chocolate-san-martin-peru-70/) - Potomac. Until a year ago, this name would mainly remind me of a river in Washington America. Today it is a name of a chocolate maker who's products I was dying to try! I was very excited do discover some of their bars in a package I received recently. Made from nothing but the bare
- [Review: Raaka - Madagascar 75% (*** 1/2)](https://www.beantobar.be/review-raaka-madagascar-75-12/) - And there it was. A big black monolith, standing proud... in the background, the first notes of Strausses “also sprach Zarathustra” start to rumble. Who ever thinks chocolate can't move you deeply is lying. Today I opened up a bar of Raaka chocolate. Madagascar origin. Somia farm. A well known name – the Åkesson estate. One
- [Review: Chocolate Naive - Nicaragua Nicaliso 70% (****1/2)](https://www.beantobar.be/review-chocolate-naive-nicaragua-nicaliso-70-12/) - Lithuanian producer Chocolate Naive is one of the more intruiging chocolate makers around. Lithuania is little known as a chocolate country, but it shows it doesn't matter where you are from, there is always a way to create something stunning. Former experiences with their products showed me they create wonderful tasting bars with an own
- [Review: Ara Chocolat - Porcelana 70% (*****)](https://www.beantobar.be/review-ara-chocolat-porcelana-70/) - Review on the amazing Ara Chocolat Porcelana bar.
- [Review: Ara Chocolat - Équateur 75% (***1/2)](https://www.beantobar.be/review-ara-chocolat-equateur-75-12/) - After a long period of silence on this blog, I finally found the time to go back to origin chocolate. Colds and bussiness trips kept me busy, but it is hard to resist the call of quality bars! Ara Chocolat, who very recently provided me with two new and exciting bars, are based near Paris
- [Review: French Broad Chocolates – Palo Blancos Community Chulucanas Peru – 81% (****)](https://www.beantobar.be/review-french-broad-chocolates-palo-blancos-community-chulucanas-peru-81/) - Hidden deep within my secret stash of fine chocolates, this little beauty was waiting to be reviewed. Sadly this is the final American bar I have laying around and knowing the US artisan chocolate scene produces some of the most exciting bars, this is a sad fact. French Broad's chocolates have passed by on this
- [Review: Mulaté Organic Chocolates – Spices Dark Chocolate with Cinnamon, Vanilla & Cayenne Pepper 65% (***)](https://www.beantobar.be/review-mulate-organic-chocolates-spices-dark-chocolate-with-cinnamon-vanilla-cayenne-pepper-65/) - Flavor infused chocolate. Wherever you look, there they are. Bars consisting of chocolate combined with added flavors, from fruits to spices, from nibs to salt. The world of fine chocolate is enormous diverse as it is, packed with chocolate bars that take your senses from one flavor tone to the other. But combine this brown
- [Review: Hummingbird Chocolate - Bo-nib-ia 70% (****1/5)](https://www.beantobar.be/review-hummingbird-chocolate-bo-nib-ia-70-15/) - As a first review of 2015 I just had to start with something good. Somehow and for whatever silly reason it might have been, it seems I have overlooked a small yellow bar in my secret fine chocolate stash. As I was sweeping through my collection today, it caught my eye and there was little
- [Dairy Free Origin Chocolate Truffles - Willie's Cacao 71% Sambirano Drops](https://www.beantobar.be/dairy-free-origin-chocolate-truffles-willies-cacao-71-sambirano-drops/) - Chef's drops. I like the sound of that. Makes you feel important! This Christmas day was the very first time I changed from simple reviewer to chocolate creator. I gave truffle making my first shot. But when I do something like this, I want to do it right. So I used Willie's Cacao 71% Madagascar
- [Preview: Marou - Dắk Lắk 70% (*****)](https://www.beantobar.be/preview-marou-dak-lak-70/) - During the last edition of the Origin Chocolate event I had the enormous privilege of tasting the brand new bar created by Marou. It was so new they didn't even have artwork for a new wrapper yet. Samuel Maruta offered me a bar of this new origin as a sample for my blog. I simply
- [Review: Akesson's Madagascar - 100% Criollo (*****)](https://www.beantobar.be/review-akessons-madagascar-100-criollo/) - Today we go red. There is no room for compromises. Today is 100% chocolate! Akesson is The name in the fine chocolate world when it comes to Madagascan cacao. Bertil's Ambolikapiky plantation produces some of the finest cacao around and countless bean-to-bar chocolate makers use his cacao to create their masterpieces. But Akesson also produces their own
- [Chocolate art!](https://www.beantobar.be/chocolate-art/) - There are times when words only can say so much. This time I let the pictures do the talking. This wonderful chocolate figurine was created in honor of "Sinterklaas", a traditional day for children in Belgium, Holland and Hungary. Sinterklaas brings chocolate and toys to kids who behaved well last year. Figurine made by Hilde
- [Review: Republica Del Cacao - Comunidad Vinces 75% (***)](https://www.beantobar.be/review-republica-del-cacao-comunidad-vinces-75/) - The good thing about inspiring people with fine chocolate, is that they can surprise you in unexpected ways. A lady who attended one of my tastings is active in the import/export business and when she went on a trip to South America recently, she brought back some fine chocolate she decided to share with me.
- [Improvised review: Bovetti Equateur - Ghana - Papouasie 73% (*)](https://www.beantobar.be/improvised-review-bovetti-equateur-ghana-papouasie-73/) - All in all I consider myself a pretty lenient person. Especially when I talk about chocolate, I tend to look for the best in every bar a chocolate makers creates. But there are times I become so disappointed. Sadly, last monday was such a day. While going on a 7 hour road trip to Lyon,
- [Review: Chocolate Naive - Madagascar 85% (***1/2)](https://www.beantobar.be/review-chocolate-naive-madagascar-85-12/) - After an annoying two-week cold including a blocked nose, things finally cleared up so I can enjoy craft chocolate to the fullest again. About time, because I have a massive amount of bars waiting to be reviewed. Today we return to my favorite origin. Madagascar. Naive provided me with this gorgeous looking 85% bar, made
- [Review: Willie's Cacao - Venezuelan Gold - Las Trincheras 72% (****)](https://www.beantobar.be/review-willies-cacao-venezuelan-gold-las-trincheras-72/) - Today we go back to the real Willie Wonka of the Artisan Bean-to-Bar scene - Willie Harcourt-Cooze creates his magic with odd, vintage machines and has the wonderful madness of a truly passionate chocolate maker in his eyes. In his ongoing mission to learn the Brits - and the rest of the world while he's at
- [Origin Chocolate Event 2014 - Amsterdam Holland](https://www.beantobar.be/origin-chocolate-event-2014-amsterdam-holland/) - On saturday 25th of October, this years edition of the Origin Chocolate Event was held at the Tropical Institute in the heart of Amsterdam. It is The Event about chocolate close to me, gathering countless chocolate makers with a deep passion for their product and us, the audience wanting to learn more about the chocolate
- [Review: Duffy's Indio Rojo - Honduras 72% (*****)](https://www.beantobar.be/review-duffys-indio-rojo-honduras-72/) - When I found the chocolate of Willie's Cacao my wife wanted to try for such a long time now, she decided to surprise me with a little present of herself. So I got this Duffy's Indio Rojo bar... Isn't she the best wife ever? The British Duffy Sheardown has a past in racing, but he
- [Review: Magdalena's 70% Cacao Bean Chocolates (***1/2)](https://www.beantobar.be/review-magdalenas-70-cacao-bean-chocolates-12/) - Today I have the privilege to taste something truly special. After Marou, this chocolate from Madgalena's is the second sample of Asian made chocolate I have tried so far. Cacao isn't native to the Philippines, the place where this chocolate was created. However, due to being a Spanish colony, cacao was introduced in the country
- [Review: Original Beans - Cru Virunga 70% (****)](https://www.beantobar.be/review-original-beans-cru-virunga-70/) - sometimes chocolate makers make things simple... a little rectangular piece I received as a present from my wife, made me smile even before I tried it. My local "haute chocolat" shop - Hilde Devolder Chocolatier only offers the small pieces, but they are more than enough to create a review. Original Beans still puts high
- [Review: Ara Chocolat - Chiapas 72% (***1/2)](https://www.beantobar.be/review-ara-chocolat-chiapas-72-12/) - Reviewing different products made by one chocolate manufacturer is always interesting. Because some of them create distinct flavor profiles, where others tend to surprise you with every different origin. And today we sample an origin I haven't tried before. Chiapas is a region in Mexico. This coastal area borders Guatemala and hide centuries of cacao
- [Review: Willie's Cacao - Madagascan Gold - Sambirano 71 (*****)](https://www.beantobar.be/review-willies-cacao-madagascan-gold-sabirano-71/) - Just after I developed an interest in the world of fine chocolate, A Belgian TV station aired a "fly on the wall" series about Willie Harcourt-Cooze's efforts to create his own artisan chocolate. The camera's followed his ordeals with machinery, investments, the work on the cacao farm he owns in Venezuela up to making the
- [Review: Hummingbird Chocolate - Momotombo 70% (*****)](https://www.beantobar.be/review-hummingbird-chocolate-momotombo-70/) - "I'm talking about that hummingbird oh she's little and she loves me" BB King knew all about Hummingbird when he recorded this famous track written by Don Robertson. Just my way of telling you we are reviewing another bar by Hummingbird. A small-scale artisan chocolate from Canada. Last time around, I received a wonderful message
- [Review: Soma Chocolate - Dancing In Your Head 70% (****)](https://www.beantobar.be/review-soma-chocolate-dancing-in-your-head-70/) - Blend.... a word which is rare on this blog. Ever since I started reviewing quality chocolate, I focused on Single Origin bars. Using cacao for a single country, region or even plantation. Today we experience a bar created with cacao from 4 distinct regions, all over the world. Venezuela (El Vigia), known for its refined
- [Review: Idilio Origins - Chuao 72% (****1/2)](https://www.beantobar.be/review-idilio-origins-chuao-72-12/) - Chuao... if there is a single word that grasps the attention of real chocolate lovers, there you have it. Chuao, a little village in Venezuela. The origin region producing the finest Criollo cacao around. The crème the la crème! Many chocolatiers create a bar with cacao from this region. Today we have a Swiss bar
- [Review: Ara Chocolat - Madagascar 75% (****)](https://www.beantobar.be/review-ara-chocolat-madagascar-75/) - After travelling all over the world with the bars I reviewed so far, I come back to familiar terrain today. In front of me lays a small dark single origin bar stating Madagascar. My favorite origin! I simply adore wonderful fruity chocolate. But the brand is little known to me. Ara Chocolat. Based in the
- [Review: Claudio Corallo - Plantaçao De Terreiro Velho - Sao Tomé E Principe - 75% (***)](https://www.beantobar.be/review-claudio-corallo-plantacao-de-terreiro-velho-sao-tome-e-principe-75/) - Today we wonder across the globe and home in on Africa. I've not yet encountered many origin bars coming from this region, producing mostly Forastero beans used in industrial chocolate. Claudio Corallo however, gathered a vast experience in coffee and decided late on to use this knowledge to produce good quality cacao and turn his
- [Review: Amedei Blanco de Criollo - 70% (*****)](https://www.beantobar.be/review-amedei-bianco-de-criollo-70/) - Now here is a first for me. After reviewing so many exciting bars, this time around I present you a blend. But if that blend is made by a company called "Amedei" and it features Criollo, I'm very confident I've got the attention of any true chocolate lover! Cecilia Tessieri travelled all the way to
- [Double Review: Peru - French Broad Chocolate - Palo Blanco 66% (****) VS The Chocolate Tree - Salt and Nibs 70% (****)](https://www.beantobar.be/double-review-peru-french-broad-palo-blanco-66-the-chocolate-tree-peru-salt-and-nibs-70/) - Guess everyone knows the world championship soccer is played right now in Brazil. National soccer teams battle each other in South-American stadiums. But I like to do things different. I choose one origin and let two chocolate makers battle with their products! Let see who comes out on top! Peru is a growing cacao
- [Cheating on my chocolate... with coffee!](https://www.beantobar.be/cheating-on-my-chocolate-with-coffee/) - Oh boy. Last few days have been tropical over here in Belgium. Temperatures raising close to 30° C ( 86°F). Close enough to nearly melt chocolate. So tasting/reviewing some bars is a bit out of the question, unfortunately. So what to try instead? Coffee! For a while now I've been tempted to try quality coffee,
- [Review: Domori - Sambirano Madagascar 70% (****)](https://www.beantobar.be/review-domori-sambirano-madagascar-70/) - After spending a while in the American and Canadian Artisan scene, we head back closer to my home today and return to Europe. In front of me lies a pretty little box stamped with a name that sounds like a bell. Domori. Welcome to Italy! Domori takes us away from the micro-batch producers and welcomes
- [Review: Hummingbird - Hispaniola Dominican Republic 70% (****1/2)](https://www.beantobar.be/review-hummingbird-hispaniola-dominican-republic-70-12/) - Even National and European elections in Belgium won't keep me away from things that really matter and actually bring people together, despite difference in nationality. Single Origin Chocolate! Time for another review! Today we visit Canada once more. My bag of treats from over the pond isn't empty yet. Not by far! Hummingbird states on
- [Review: Soma Chocolate - Camino Verde 80% (****)](https://www.beantobar.be/review-soma-chocolate-camino-verde-80/) - Canada. Yep, we are in Canada today. A country I used to relate to chocolate the same way I related Belgium to bobsleighing. Virtually not existing. Oh, little did I know before my eyes were opened to fine chocolate. And behold, nowadays even Belgium has an olympic bobsleigh team, for that matter. So without any
- [Review: French Broad Chocolates - Tumbes Perú 70% (****1/2)](https://www.beantobar.be/review-french-broad-chocolates-tumpis-cooperative-tumbes-peru-70-12/) - What is to tell. American Craft chocolate made by French Broad Chocolates... Now gimme gimme gimme! Oh, I'll hold my horses for a moment and push aside my love for the US chocolate scene and put on a more objective suit. French Broad still creates its products in North Carolina. Search my other review on
- [Review: Chocolate Naive - Milk Chocolate Java/Papua New Guinea 53% (***)](https://www.beantobar.be/review-chocolate-naive-milk-chocolate-javapapua-new-guinea-53/) - Milk Chocolate. I adored the stuff when I was little and even now I still have a soft spot for it. Unfortunately I've lost my sweet tooth and many of the milk chocolate around seems so overpowering sweet and clingy in nature, it fell out of my grace but for a couple of times a
- [Review: The Chocolate Tree - 55% Ecuador Milk Chocolate (***1/2) + 72% Madagascar (***)](https://www.beantobar.be/review-the-chocolate-tree-55-ecuador-milk-chocolate-12-72-madagascar/) - Double trouble on a sunny evening... Cue a dramatic music and the camera slowly panning towards a tight duel between two chocolate bars. One milk and one dark bar. Made by The Chocolate Tree in Scotland. Actually, the pure milk bar will be the first origin milk chocolate ever reviewed on my blog. Still a
- [Review: French Broad Chocolates - 68% Dark Chocolate Nicaragua (***1/2)](https://www.beantobar.be/review-french-broad-chocolates-68-dark-chocolate-nicaragua-12/) - American Bean-To-Bar chocolate makers, I want to try all of their products! I can't believe there isn't such an amazing vibe of quality chocolate makers over here in Europe. The US sees new inspired producers starting all over the place. These artisan artists bring us some exceptional bars, showing what it is all about! Flavor.
- [Review: Fruition Chocolate - Dark Chocolate 70% (*****)](https://www.beantobar.be/review-fruition-chocolate-dark-chocolate-70/) - Even after having tasted quiet a few bars by now, but not nearly close to the numbers some other reviewers have achieved, I'm still being surprised by the complexity and array of tastes in fine chocolate. Still makes me wonder why it took me 36 years to discover it! Back to what's on the table
- [Where to get it: Cococlectic Bean-To-Bar Club](https://www.beantobar.be/where-to-get-it-cococlectic-bean-to-bar-club/) - Fine chocolate. When you surf the net, the number of bean-to-bar chocolate makers grows steadily. Yet it is still pretty difficult to get the good stuff when you crave for it. You can't exactly get it in you supermarket behind the corner. When you are lucky, you live near one of these wonderful little companies,
- [Review: The Chocolate Tree - Peru 80% (***1/2)](https://www.beantobar.be/review-the-chocolate-tree-peru-80-12/) - Would you like some samples of our Scottish bean-to-bar made chocolate? Some days you receive wonderful questions by mail. The Chocolate Tree is obviously a proud artisan chocolate maker and rightfully so. As I said before, I can only have the deepest respect for people willing to venture in the world of high quality cacao
- [Review: Twenty-Four Blackbirds Chocolate - Palos Blancos 75% (***1/2)](https://www.beantobar.be/review-twenty-four-blackbirds-chocolate-palos-blancos-75-12/) - The USA. When you think of the artisan, small-batch chocolate scene, the USA is the place to be. Lots of exciting new companies have popped up over the years and they put some of the best bars out there on the market. I didn't think twice when I was contacted by Doreen Leong of Cococlectic.
- [Review: Chocolat Naive - Dark chocolate with forest honey 67% (****)](https://www.beantobar.be/review-chocolat-naive-dark-chocolate-with-forest-honey-67/) - Next up in my double review: Naive's dark chocolate with forest honey. The second aroma infused bar I'll try tonight. Once more I expect a sweeter chocolate bar. How wrong could I be! This time the bar is produced from a Trinitario cacao beans, lightly roasted and conched for 60 hours. The cacao originated in
- [Review: Chocolat Naive - Milk chocolate with salted caramel 38% (***)](https://www.beantobar.be/review-naive-milk-chocolate-with-salted-caramel-38/) - Milk chocolate... Fine milk chocolate. Now there is a new one on my blog. I must say I've been wondering for a long time if the amazing tastes one experiences when switching from bulk chocolate to fine chocolate, would be equally as overwhelming when it comes to milk chocolate. Naive provided me with a nice
- [Event: My first tasting session - an introduction to the world of bean to bar chocolate](https://www.beantobar.be/event-my-first-tasting-session-an-introduction-to-the-wold-of-bean-to-bar-chocolate/) - Question: How does one win over the heart of unknowing people for the cause of fine chocolate. Ideally you lure them into a room, close the door and surprise them with the pure class of the chocolates you make them taste. Now, as the luring and forcing may seem a bit drastic, I decided to
- [Review: Rogue Chocolatier - Rio Caribe 70% (***1/2)](https://www.beantobar.be/review-rogue-chocolatier-rio-caribe-70-12/) - Another grey and dull sunday morning. After several days of sunny weather, my mood needs to be lifted up. What better way than to check this bar by Roque Chocolatier I received from a fellow chocolate enthusiast? Rogue is a small-batch artisan chocolate maker from Three Rivers, Massachusetts - USA. If you are into
- [Review: Fruition Chocolate - Signature Dark Chocolate 66% (*****)](https://www.beantobar.be/review-fruition-chocolate-signature-dark-chocolate-66/) - The chocolate circle. I've written about it before. Somehow the origin/artisan chocolate world is filled with people who are so thrilled by the wonderful products they make or discover, they want to share this knowledge with as many people who will appreciate it! A while ago, I was contacted by Adrienne from the United States.
- [Review: Chocolate Naive - Peru Pure Nacional 78% (****)](https://www.beantobar.be/review-chocolate-naive-peru-pure-nacional-78/) - No. You don't need to worry! You are not seeing double, this is just the second part of a double review about the first two samples of Chocolate Naive's dark origin bars I received. You'll find more info on Naive in my post about their Trinidad and Tobago bar just below. Well refresh your memory
- [Review: Chocolate Naive - Trinidad and Tobago 70% (***1/2)](https://www.beantobar.be/review-chocolate-naive-trinidad-and-tobago-70-12/) - Lithuania. No there is another country I wouldn't have linked to chocolate some years ago. How little did I know back then. Today I know bean-to-bar chocolate producers are popping up everywhere. In center point of this movement seems to be the USA and UK, but in nearly every country there are chocolatiers stepping up
- [Review: Pierre Marcolini Carré² Chocolat - Madagascar - 72% (***)](https://www.beantobar.be/review-pierre-marcolini-carre²-chocolat-madagascar-72/) - High Hopes. The new single of Bruce Springsteen went through my mind when I finally took this Carré² Chocolat of Pierre Marcolini out of the cupboard for a review. The second bean-to-bar producer in Belgium I found so far. Monsieur Marcolini is a big name in the pralines world in Belgium and his shops are
- [Review: Benoit Nihant - Madagascar 72% (***1/2)](https://www.beantobar.be/review-benoit-nihant-madagascar-72-12/) - Finally. FINALLY. I can't stress it enough. Finally I've found a true bean-to-bar producer in Belgium. In the so-called land of chocolate. One of two BTB producers. Ok, i'll let it go now, but I'm still appalled by the idea we still see ourselves as THE chocolate country. Benoit Nihant who has his workshop in
- [Review: JD Gross - Petit Chocolate - Edelcacao in 4 Variationen (**)](https://www.beantobar.be/review-jd-gross-petit-chocolate-edelcacao-in-4-variationen/) - J.D. Gross. A name that draws a lot of traffic to this site and one of the first chocolate makers I tried after discovering Origin Chocolate. Why? Because it is easily available in every Lidl store in the world and it is cheap! Produced by Rausch, a German chocolate company, this brand is sold all
- [Review: Pacari Raw 85% (***1/2)](https://www.beantobar.be/review-pacari-raw-85-12/) - Pacari. If there is one name omni-present in the fair trade - organic - origin chocolate, it is Pacari. This Ecuadorian chocolate company has an own vision on the production of quality chocolate with fair trade, organic cacao. And they put a lot of effort in sustainability and social growth af their cacao producers. With
- [Review: Original Beans Piura Porcelana 75% (****)](https://www.beantobar.be/review-original-beans-piura-porcelana-75/) - Finally I got back to doing a little review. Well, the bar I'm presenting today may seem little, but not the review! Hilde Devolder slipped this mini bar from Original Beans in my last Purchase. She seems very curious about my reaction to this specific bar. The mini bar is part of a collection Original
- [Review: Akesson's Madagascar 75% Criollo Cocoa (****)](https://www.beantobar.be/review-akessons-madagascar-75-criollo-cocao/) - Two little words on a box of chocolate can make my heart skip a beat... Madagascar and Akesson's. For one, the Madagascar region provides several chocolate makers with the beans to create wonderful, fruitful chocolate. And secondly, Akesson's took me by surprise with their Bali bar, which brought me one of the most exotic tasting
- [What gets you going?](https://www.beantobar.be/what-gets-you-going/) - Bean to bar can now also be found on Facebook and Twitter. Scroll down the page and you'll find direct access to the pages on your right. Join me and let me know: What is you favorite chocolate bar? Which one gets you in chocolate heaven?
- [Review: AMMA Theobroma Grandiflorum Cupuaçu 80% (***1/2)](https://www.beantobar.be/review-amma-theobroma-grandiflorum-cupuacu-80-12/) - Chocolatiers, they are strange people. They like to confuse poor beginning chocolate enthusiasts like me. Hilde Devolder talked my wife and me into buying a bar of Amma Cupuaçu, just because she was wondering what we would think about it. It's like chocolate, she said, but it isn't. Pretty intriguing and strange. So naturally we
- [Salon Du Chocolat 2014 - Brussels](https://www.beantobar.be/salon-du-chocolat-2014-brussels/) - The first edition of Le Salon Du Chocolat, last weekend in Brussels was obviously something I couldn't miss. In went in with high hopes of finding some special bars, but unfortunately the accent was on Belgian Chocolate. This means a lot of Belgian producers like Godiva, Callebaut, Leonidas and others were present. Their products appeal
- [Review: Marou - Bên Tre 78% (****)](https://www.beantobar.be/review-marou-ben-tre-78/) - A rainy, dull sunday morning. The kind of day you wish you could be wandering on a sunny beach somewhere on a tropical island. Anyway, that is not going to happen today, so why not review a bar of chocolate. I know I still have some in the cupboard! To be honest, I already had
- [The chocolate circle...](https://www.beantobar.be/the-chocolate-circle/) - Have I mentioned I generally like the people who are into the fine quality chocolate business? Not only do you get a lot of information by the producers who are passionate about their product, also other reviewers and enthusiasts seem to appreciate the work one puts into reviewing the dark gold we love so much.
- [Review: Rózsavölgyi Csokoládé - Trincheras 95% (*****)](https://www.beantobar.be/review-rozsavolgyi-csokolade-trincheras-95/) - Ah, finally my first review of 2014. After fighting of several nose blocking colds, my sense of taste seems te be back at normal. Just in time to discover this tiny bar by Rózsavölgyi Csokoládé, a Hungarian Single Origin bean-to-bar chocolate manufacturer. Their Trincheras 70% allready made for a great discovery, so why not push the
- [Media: Koffie T Cacao magazine](https://www.beantobar.be/media-koffie-t-cacao-magazine/) - An annoying cold keeps blocking my nose, so any decent chocolate tasting is out of the question. By luck, I've discovered a nice magazine to keep my cacao craving mind busy. Unfortunately, "Koffie T Cacao" is a magazine only printed in Dutch, but any of my Dutch speaking readers might be interested in this fine publication.
- [Sneak peek!](https://www.beantobar.be/sneak-peek/) - The year 2013 nears its end. It brought me the wonderful discovery of fine chocolate and lots of great discoveries and tastes. Thanks for reading my chocolate reviews, I'm baffled by the amount of viewers who have visited my little blog, showing nothing but my view on this delicious dark gold. So what has been
- [Review: Geert Vercruysse Chocolates (*****)](https://www.beantobar.be/review-geert-vercruysse-chocolates/) - My faith in Belgian chocolate has been restored. And how... Quiet a while ago, I realised I've been told a big lie all my life. Belgian bulk chocolate may be better than average when compared to other foreign bulk producers, but it is meaningless when compared to the kind of product so many great artisan
- [Review: Alter Eco - Noir Intense - 60% (***)](https://www.beantobar.be/review-alter-eco-noir-intense-60/) - Second bar I picked up during my business trip to France. Totally different, this is a true dark chocolate with no special ingredients other than cacao, sugar and some vanilla. Alter Eco produces chocolate which is fair trade and eco-friendly. The company goes a long way to ensure farmers get a good price for their
- [Review: Lindt - Noir à la pointe de fleur de sel - 47% (***)](https://www.beantobar.be/review-lindt-noir-a-la-pointe-de-fleur-de-sel-47/) - I adore going abroad, as it give you the chance to stroll around local supermarkets who always seem to sell lots of products just a little bit different from what you are used to home. Does it surprise you that I always check out the chocolate displays? On my latest trip to France, I found
- [Review: Mayta Chocolate - 71% Arriba (****)](https://www.beantobar.be/review-mayta-chocolate-71-arriba/) - It has been a while since I reviewed any chocolates. A burned tongue was the evildoer. It simply eradicated a part of my taste, making everything very dull on the palate. Not your ideal way to taste the delicate flavours in a product like chocolate. Luckily everything healed by now, but it makes you appreciate the
- [Cocoa... a close encounter of the third kind!](https://www.beantobar.be/cocoa-a-close-encounter-of-the-third-kind/) - Beeing fascinated by chocolate, one naturally gets interested in the source of this wonderful product aswell. To us Western people, chocolate is well-known. The cocoa beans, pods and the tree itself are as illusive as pixie dust. No one really knows them. Slowly I'm starting to get a view on the wonderful world of cocoa
- [Origin Chocolate Event 2013 - Amsterdam](https://www.beantobar.be/origin-chocolate-event-2013-amsterdam/) - Wednesday the 23th of October was D-day... The day to discover some more fine Origin chocolates. Even a trip of over 2 hours wouldn't keep me away from this great event. The promise of so many producers, connoisseurs and enthusiasts together was too good to let it pass by. The Royal Tropical Institute in Amsterdam
- [Review: The Grenada Chocolate Company - 82% Cacao (*** 1/2)](https://www.beantobar.be/review-the-grenada-chocolate-company-82-cacao-12/) - The Grendada Chocolate Company. If there is any chocolate maker out there that takes fair trade and environmental sustainability serious, it is The Grenada Chocolate Company. Few producers actual own cacao farms, yet alone create cooperatives to produce the beans and the chocolate, to produce a quality product and raise the standard of life of
- [Review: Rózsavölgyi Csokoládé Trincheras 70% (****)](https://www.beantobar.be/review-rozsavolgyi-csokolade-trincheras-70/) - Roszni... Rosavogi... man, Hungarian names aren't the easiest to pronounce! I've been dying to try one of the Rózsavölgyi bars I had noticed at Hilde Devolder's shop in Ghent. Luckely they are on display, so I could simply point at them, instead of trying to say the name. But take your time, read it slowly
- [Review: Menakao - 100% madagascar (****)](https://www.beantobar.be/review-menakao-100-madagascar/) - 100%. The highest number in chocolate. The most terrifying, the most intense, the most under-appreciated of chocolates. We met again. I know it'll never by my top favorite chocolate either, yet every single time I'm drawn to it, just to experience the taste in its purest. Madagascan style this time around. Ladies and gentlemen, Menakao
- [Events: Origin Chocolate Event - Amsterdam - 23 October](https://www.beantobar.be/events-origin-chocolate-event-amsterdam-23-october/) - Are you intrigued by fine chocolate? Do you want to experience first hand what the fuss is all about and try some exciting examples? Get your ass to Amsterdam on Wednesday the 23rd October and be dazzled by real chocolate. www.originchocolate.eu If all goes well, we will bring you a report on this special event!
- [Do you want to follow me?](https://www.beantobar.be/do-you-want-to-follow-me/) - Click the link to the new Facebook page of this blog and we'll keep you posted on everything new that is published! Beantobar.wordpress.com - on Facebook! Our Facebook page brings you all the reviews and more news, facts and information on the chocolate world.
- [Review: Dick Taylor - 74% Dominican Republic (*****)](https://www.beantobar.be/review-dick-taylor-74-dominican-republic/) - Chocolate... it's a funny thing. Almost everybody loves it, almost everybody eats it, everybody has heard of it, but so few people really know the real deal. Look at me, I'm in my mid-thirties and I'm just getting to know true chocolate. But hey, this keeps life interesting, doesn't it? Last week I was commissioning
- [Review: Akesson's - Bali - 75% (****)](https://www.beantobar.be/review-akessons-bali-75/) - When I ordered my latest stash oh fine chocolate, I decided to try something different. Most of the chocolate I tasted so far was made out of South American or Madagascan beans. I wondered if beans coming from the other side of the world would make a big difference. So here is my first Asian
- [Triple review: Fresco - Dominican Republic - 72% - 212 +223 + 224](https://www.beantobar.be/triple-review-fresco-dominican-republic-72-212-223-224/) - Making chocolate, one would think it is just a matter of mixing the right ingredients to get a good result. Less is true, actually it is a complex process consisting of several steps and each of these steps has a great influence on the taste of the final product. Two major steps in the production
- [Review: Café-Tasse Extra Noir 77% (**)](https://www.beantobar.be/review-cafe-tasse-extra-noir-77/) - Since a while I've been in search of a decent Belgian chocolate and once more I found one I just wanted to try for myself, in hope to find something remarkable. Café-Tasse produces a line of chocolates with added ingredients like coffee, tea, spices and fruits, but I aim for the pure chocolates. There isn't
- [How to get more chocolate? By winning a contest!](https://www.beantobar.be/how-to-get-more-chocolate-by-winning-a-contest/) - My voyage through the wonderful world of fine chocolate happens most of the time on the World Wide Web! It's amazing how many passionate people are out there trying to inform whoever is interested about the wonderful chocolates out there. On Facebook, you'll find nearly every small batch single origin chocolate makers and they are
- [Review: Comes - Chocolate Puro Extrafino - 70% (**)](https://www.beantobar.be/revew-comes-chocolate-puro-extrafino-70/) - Hola señors y señoritas, cómo estás? No, I'm not switching languages, just setting the mood, because we visit Spain today! When people start to know you're into chocolate, wonderful thins start to happen. Like my brother- and sister-in-law, who were in Valencia Spain last week, who brought me something they had found on a local
- [Review: Hilde Devolder chocolatier - 100% Colombia (****)](https://www.beantobar.be/review-hilde-devolder-chocolatier-100-colombia/) - Hilde Devolder owns a chocolate shop in Ghent, Belgium, where she produces fine pralines and sells several Single Origin chocolates produced by a carefully selected selection of top bean-to-bar companies. But she also produces several 100% chocolate bars in her workshop. As a base, she use Luker cacao. Luker is a Colombia based cacao company
- [Review: Valrhona - El Pedregal Millésime 2012 - 64% (***)](https://www.beantobar.be/review-valrhona-el-pedegral-millesime-2012-64/) - There is fine chocolate made out of quality cacao beans. There is Single Origin chocolate, made of cacao grown in specific countries and then you have Single Estate chocolate, made of beans grown on a specific plantations. Valrhona's El Pedegral is such a single estate grand cru. Even more, it's a chocolate made with the
- [Sometimes your heart simply melts...](https://www.beantobar.be/sometimes-your-heart-simply-melts/) - Today I received a very special gift. Our "little" girl came home with a very special father's day gift. The day itself is tomorrow, but as we will be visiting our own dads, she insisted on already giving it to me. And what a surprise it was! She offered me a golden star-shaped box she
- [Where to get it? - Hilde Devolder Chocolatier - HD Ghent](https://www.beantobar.be/where-to-get-it-hilde-devolder-chocolatier-hd-ghent/) - Ever since I became interested in fine chocolate, I've searched the web high and low to find suppliers in Belgium. Conclusion after an intensive search? There aren't that many around... Hardly any in fact. As part of the search I started out to check local chocolatiers. These chocolate producers don't make bean-to-bar products, but rather
- [Review: Ethiquable - 72% Haiti (**) & 75% Nicaragua (**)](https://www.beantobar.be/review-ethiquable-72-haiti-75-nicaragua/) - What better thing to do during a lunch break when no colleagues are around and you're all alone in the office? Posting a chocolate review I'd say, don't you think? Even at work I like a piece of chocolate from time to time and though I don't bring the really nice ones in, I search
- [Review: Pralus - Le 100% (*****)](https://www.beantobar.be/review-pralus-le-100/) - After I've tasted the Pacari Raw, I gathered 100% chocolate would be a bridge to far for me. I do appreciate the magnificent aromas present, but it's to in your face tastewise, I didn't see myself going to the cupboard and choose a piece of 100% above any of the other nice chocolate I have
- [Review filled bar: Lindt - Irish Coffee](https://www.beantobar.be/review-filled-bar-lindt-irish-coffee/) - Oh dear, standing in front of a big display of Lindt in a E. Leclercq Supermarket in France makes you do a silly thing. Like buying this bar. I've always loved Irish Coffee, so when they add chocolate to the mix, I need to taste it! I know, it's not a dark bar and it
- [Review: Lindt - 70% (****)](https://www.beantobar.be/review-lindt-70/) - What's worse than being sent out abroad to fix problems over a thousand kilometers from home? Being sent there and forgetting to take a nice chocolate to celebrate the end of a very busy workday. So, being in the south of France, I just had to find something nice. Only big supermarkets in the area
- [Review: J.D. Gross - Equateur 70% a l'orange (***)](https://www.beantobar.be/review-j-d-gross-equateur-70-a-lorange/) - You can't buy just one chocolate bar... so last time I visited Lidle, I bought the 81% Arriba Superior and this one... An orange filled dark bar. Because I know my wife likes it. And when it was time to review the bar (two weeks later), I noticed almost half a bar was already missing.
- [Review: J.D. Gross 81% Arriba Superieur (**)](https://www.beantobar.be/review-j-d-gross-81-arriba-superieur/) - And she dangled the deep red package in front of my nose... women, don't you love them? Ever since I got hold of the 60% and 70% origin chocolate of JD Gross, I searched every Lidl to find the illusive 81% Arriba Superieur. But it was always sold out. Last week I went shopping with
- [Review: Tohi Chocolat Noir 88% (*)](https://www.beantobar.be/review-tohi-chocolat-noir-88/) - And Belgium produces the best chocolate in the world. For years I've believed this line. After all, our bulk chocolate is pretty good compared to the sweet stuff mixed with vegetable fats they like to call "chocolate" abroad, but still. It's only once you discover the really good chocolate, you'll start to see how false
- [Review: Green&Black's - Dark 85% (**)](https://www.beantobar.be/review-greenblacks-dark-85/) - A while ago, TV-chef Jamie Oliver made a chocolate ganache, as part of a 30 minute meal. He warned the audience not to use the standard bulk chocolate, but a nice one instead. He used a bar with distinct imprint but I couldn't figure out which brand is was. But it got me intrigued. A
- [Review: Pacari - 100% Raw (****)](https://www.beantobar.be/pacari-100-raw/) - So we finally meet, i whispered softly. It responded by utter silence, either ignoring me or was it already looking forward to what was to come? Hard to tell. I've dreamt about this moment, lived through it a thousand times in my mind. It could all turn for the worst in a second, or for
- [Review: Fresco 214 - Madagascar 74% (****)](https://www.beantobar.be/review-fresco-214-madagascar-74/) - Found at the Whisky/chocolate pairing I attended a few weeks ago, I was really excited about this chocolate. Fresco is a small batch producer of high quality chocolate, based in the United States. I loved its changing notes and tastes, so I was very eager to try it "solo", to fully appreciate its subtleties. Fresco
- [Whisky and chocolate - a match made in heaven?](https://www.beantobar.be/whisky-and-chocolate-a-match-made-in-heaven/) - Whisky and chocolate... There are times when one hits himself for forgetting his camera! Last week I had such a moment. Through choqoa.com, I found out there was a Whisky+chocolate tasting planned in my favorite Belgian city, Ghent. Evert-Jan De Kort combined his knowledge of quality chocolate with the people of Thebondingdram.eu 6 Whisky's, each
- [Review: Alter Eco Noir 90% (***)](https://www.beantobar.be/review-alter-eco-noir-90/) - Another Fair trade product. They seem to go well in the chocolate business. Found by my significant other at a Carrefour Hypermarket. There are some shops that take an effort in displaying these fair trade products, I can only applaud that! Alter Eco - Noir 90% Bean: not mentioned Origin: Peru Production: Unknown Swiss manufacturer
- [Review: Vivani 85% (**)](https://www.beantobar.be/review-vivani-85/) - Bio-Planet, the bio supermarket of the Belgian Colruyt group, turns out to be a source of several organic or bio chocolates. Great to see there are stores that do look around and offer other products that the main stream stuff... Vivani - 85% Bean: not mentioned Origin: not mentioned Production: Vivani - Germany Price paid:
- [Review: Lindt 85%](https://www.beantobar.be/review-lindt-85/) - In this time of the year, we Belgians get smothered in Easter chocolate. Yet even the dark variety is just sweet as hell. When you turn back to the “real” chocolate as I discovered it lately, it’s just like a breath of fresh air in a damped room. Makes me really appreciate the true tastes
- [Review: Amazonas 60% + Ecuador 70% by J.D. Gross](https://www.beantobar.be/review-amazonas-60-ecuador-70-by-j-d-gross/) - German chocolate, there used to be a time when I laughed at the idea. Now I know better. On the internet I noticed some buzz about products from the J.D. Gross line, sold at the Lidl supermarkets. Now Lidl is known for low price-no frill stores so one would hardly expect to find Single Origin
- [Review: Menakao 72% + Pralus République Dominicaine 75%](https://www.beantobar.be/review-menakao-72-pralus-republique-dominicuaine/) - A double review on my first Single Origin Chocolates... Menakao - 72% (****) Bean: not noted Origin: Sambirano region - Madagascar Production: Chocolaterie Cinagra SA - Madagascar Price paid: 4,90/75g Aroma: lots of cacao and touches of fruit The small pieces are lighter brown than expected and a little coarse in the mouth. Almost instantly
- [Review: Galler - Noir 85% Profond](https://www.beantobar.be/review-galler-noir-85-profond/) - Galler - Noir 85% (**) Bean: not noted Origin: not noted Production: Galler SA - Belgium Price paid: € 1,69/100g Many popular Belgian Chocolatiers seem to expand their product lines with high cacao percentage products and give them the look and feel of high quality products, meant for the serious chocolate lover. But do they
- [Review: Saveurs&Nature - 70% Noir and](https://www.beantobar.be/review-saveursnature-70-noir-and/) - Saveurs&Nature - 70% ecorces d'oranges confites (pieces of preserved orange skin) (*) Bean: Not mentioned Origin: Not mentioned Production: Saveurs&Nature - France Price paid: € 4,95/100 g I've never been a big fan of filled chocolate. Most of the time the filling is even sweeter than the chocolate itself, making it very smothering on
- [Where to get it? - Choqoa.com](https://www.beantobar.be/where-to-get-it-choqoa-com/) - Fine chocolate, Single Origin, Single Plantation, ... it all sounds so nice and appealing, but where do you get it? Not in abundance in your local supermarket or shop around the corner, that's for sure. Heck, screening the world-wide web, I noticed there aren't even that many places around Belgium where you find it. In
- [Review: Ethiquable – Ecuador 80% and Madagascar 85%](https://www.beantobar.be/ethiquable-ecuador-80-and-madagascar-85-2/) - Strange how you suddenly seem to notice things you didn’t see before, once you get interested in something new. Last week, I walked into my local Delhaize supermarket, looking if they sell any products from Lindt, to start off my discovery conquest in the chocolate World. Lindt is one of the brands you’ll likely find
- [Chocolate](https://www.beantobar.be/chocolate/) - The taste… it surprises me, it keeps changing, it keeps on lingering… From the very first moment I tried some pieces of “Fine Chocolate”, I was hooked. Big time! I’ve always been a fan of chocolate and being from Belgium I always believed what I found in the stores here represented good quality, but some

## Pages

- [Home](https://www.beantobar.be/) - - WELCOME- Beantobar.be has been created out of love for real chocolate. During my search for good chocolate, I discovered the fascinating “bean-to-bar”movement in the chocolate world. An ever growing group of chocolate makers create extraordinary aromatic chocolate bars, starting from high quality cocoa combined with an eye for detail during the production process. These
- [Privacy Policy](https://www.beantobar.be/privacy-policy/) - Who we are Our website address is: http://www.beantobar.be. Comments When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection. An anonymised string created from your email address (also called a hash) may be provided
- [Bean-to-bar producers](https://www.beantobar.be/bean-to-bar-chocolate-producers/) - List of artisan bean-to-bar chocolate makers all over the world
- [Waar vind ik het? (Dutch)](https://www.beantobar.be/waar-vind-ik-het-dutch/) - Deze pagina geeft een overzicht van winkels waar u de origine repen van bean-to-bar chocolade makers kunt kopen. Het betreft zowel echte winkels als webshops. Per verkooppunt volgt er een korte beschrijving, waardoor deze pagina continu zal evolueren. Beantobar.be is volledig onafhankelijk en heeft op geen enkele manier banden met deze shops. U kan ons
- [Beantobar.be in the chocolate world](https://www.beantobar.be/beantobar-be-in-the-chocolate-world/) - This website is the result of a lot of time reviewing chocolate - steadily getting deeper and deeper into the world of cocoa and chocolate production. My goal is to inspire people to notice high quality chocolate and the wonderful complex flavors it can offer. I'm very happy to see my work is noticed and
- [Contact](https://www.beantobar.be/contact/)
- [Tastings (Dutch)](https://www.beantobar.be/tastings-dutch/) - Beantobar.be organiseert chocolade tastings, zodat ook u kunt ervaren hoe echte chocolade kan smaken. treed binnen in de wondere wereld van de origine chocolades, gemaakt van de beste kwaliteit cacao uit wondere gebieden zoals Venezuela, Ecuador, Grenada, Brazilië, Dominicaanse Republiek, Madagascar, Vietnam,... Ervaar het verschil in smaak door de stijlverschillen tussen chocolademakers uit USA, Ecuador,
- [Why try dark chocolate?](https://www.beantobar.be/why-try-dark-chocolate/) - The main subject of this site is dark chocolate. Quality dark chocolate. Although I might add additional chocolates that intrigue me. But why choose fine quality dark chocolate? What you are used to eat isn't real chocolate! Many people ask why they should try these high percentage chocolates. After all, the stores are filled with
- [Ratings](https://www.beantobar.be/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
- [About](https://www.beantobar.be/about/) - There's only a couple of things I want to see in my chocolate: Cacao mass, cacao butter, (cane)sugar and if needed, soy lecithin as an emulsifier. Other than that, no additives, no milk, no artificial aroma's... guess I'm picky. I'm Kris Kellens, a Belgian guy in his mid-thirties, passionate about nice things in life. Especially
- [The chocolate circle](https://www.beantobar.be/the-chocolate-circle/) - The fine chocolate world counts numerous people who are as excited and fascinated about the brown gold as I am. While they don't create it themselves, their knowledge is a great way to discover all the amazing bars you can find all over the world. Here are the people I think are worth to follow:
- [Chocolate photography](https://www.beantobar.be/chocolate-photography/) - I put a lot of time in portraying the bars I review - to represent the product in the best way possible. This way you may see the pride the bean-to-bar producers put in their product. However, my photo's are not free of use, without my explicit consent. Please respect the copyright. In case

## Categories

- [Geen categorie](https://www.beantobar.be/category/geen-categorie/)
- [Akesson](https://www.beantobar.be/category/akesson/)
- [Alter Eco](https://www.beantobar.be/category/alter-eco/)
- [Amedei](https://www.beantobar.be/category/amedei/)
- [AMMA](https://www.beantobar.be/category/amma/)
- [Ara Chocolat](https://www.beantobar.be/category/ara-chocolat/)
- [Arriba](https://www.beantobar.be/category/arriba/)
- [Bali](https://www.beantobar.be/category/bali/)
- [Belgium](https://www.beantobar.be/category/belgium/)
- [Benoit Nihant](https://www.beantobar.be/category/benoit-nihant/)
- [Bolivia](https://www.beantobar.be/category/bolivia/)
- [Bovetti](https://www.beantobar.be/category/bovetti/)
- [Brazil](https://www.beantobar.be/category/brazil/)
- [Café Tasse](https://www.beantobar.be/category/cafe-tasse/)
- [Chiapas](https://www.beantobar.be/category/chiapas/)
- [Chocolate Naive](https://www.beantobar.be/category/chocolate-naive/)
- [Chuao](https://www.beantobar.be/category/chuao/)
- [Claudio Corallo](https://www.beantobar.be/category/claudio-corallo/)
- [Cococlectic](https://www.beantobar.be/category/cococlectic/)
- [Coffee](https://www.beantobar.be/category/coffee/)
- [Colombia](https://www.beantobar.be/category/colombia/)
- [Comes Chocolates](https://www.beantobar.be/category/comes-chocolates/)
- [Congo](https://www.beantobar.be/category/congo/)
- [Criollo](https://www.beantobar.be/category/criollo/)
- [Cupuaçu](https://www.beantobar.be/category/cupuacu/)
- [Dắk Lắk](https://www.beantobar.be/category/dak-lak/)
- [Dick Taylor](https://www.beantobar.be/category/dick-taylor/)
- [Dominican Republic](https://www.beantobar.be/category/dominican-republic/)
- [Domori](https://www.beantobar.be/category/domori/)
- [Duffy's](https://www.beantobar.be/category/duffys/)
- [Ecuador](https://www.beantobar.be/category/ecuador/)
- [Ethiquable](https://www.beantobar.be/category/ethiquable/) - Posts related to the Ethuiquable product line
- [Events](https://www.beantobar.be/category/events/)
- [Filled bar](https://www.beantobar.be/category/filled-bar/)
- [Filled chocolates](https://www.beantobar.be/category/filled-chocolates/)
- [Forastero](https://www.beantobar.be/category/forastero/)
- [French Broad Chocolate](https://www.beantobar.be/category/french-broad-chocolate/)
- [Fresco](https://www.beantobar.be/category/fresco/)
- [Fruition Chocolate](https://www.beantobar.be/category/fruition-chocolate/)
- [Galler](https://www.beantobar.be/category/galler/)
- [Geert Vercruysse](https://www.beantobar.be/category/geert-vercruysse/)
- [Ghana](https://www.beantobar.be/category/ghana/)
- [Green&Black's](https://www.beantobar.be/category/greenblacks/)
- [Grenada](https://www.beantobar.be/category/grenada/)
- [Haiti](https://www.beantobar.be/category/haiti/)
- [Hilde Devolder](https://www.beantobar.be/category/hilde-devolder/)
- [Honduras](https://www.beantobar.be/category/honduras/)
- [Hummingbird Chocolate](https://www.beantobar.be/category/hummingbird-chocolate/)
- [Idilio Origins](https://www.beantobar.be/category/idilio-origins/)
- [Java](https://www.beantobar.be/category/java/)
- [JD Gross](https://www.beantobar.be/category/jd-gross/)
- [KoffieTCacao](https://www.beantobar.be/category/koffietcacao/)
- [Lindt](https://www.beantobar.be/category/lindt/)
- [Luker cacao](https://www.beantobar.be/category/luker-cacao/)
- [Madagascar](https://www.beantobar.be/category/madagascar/)
- [Magazines](https://www.beantobar.be/category/magazines/)
- [Magdalena's Chocolate](https://www.beantobar.be/category/magdalenas-chocolate/)
- [Marou](https://www.beantobar.be/category/marou/)
- [Mayta chocolate](https://www.beantobar.be/category/mayta-chocolate/)
- [Menakao](https://www.beantobar.be/category/menakao/) - Posts related to the Menakao product line
- [Mexico](https://www.beantobar.be/category/mexico/)
- [Milk Chocolate](https://www.beantobar.be/category/milk-chocolate/)
- [Nacional](https://www.beantobar.be/category/nacional/)
- [Nicaragua](https://www.beantobar.be/category/nicaragua/)
- [Orange](https://www.beantobar.be/category/orange-2/)
- [Original Beans](https://www.beantobar.be/category/original-beans/)
- [Other reviewers](https://www.beantobar.be/category/other-reviewers/)
- [Pacari](https://www.beantobar.be/category/pacari/)
- [Papua New Guinea](https://www.beantobar.be/category/papua-new-guinea/)
- [Peru](https://www.beantobar.be/category/peru/)
- [Philippines](https://www.beantobar.be/category/philippines/)
- [Pierre Marcolini](https://www.beantobar.be/category/pierre-marcolini/)
- [Porcelana](https://www.beantobar.be/category/porcelana/)
- [Pralines](https://www.beantobar.be/category/pralines/)
- [Pralus](https://www.beantobar.be/category/pralus/) - Posts related to the Pralus product line
- [Question](https://www.beantobar.be/category/question/)
- [Raw](https://www.beantobar.be/category/raw/)
- [Rózsavölgyi Csokoládé](https://www.beantobar.be/category/rozsavolgyi-csokolade/)
- [Republica Del Cacao](https://www.beantobar.be/category/republica-del-cacao/)
- [Review](https://www.beantobar.be/category/review/)
- [Rogue Chocolatier](https://www.beantobar.be/category/rogue-chocolatier/)
- [Sao Tomé et Principe](https://www.beantobar.be/category/sao-tome-et-principe/)
- [Saveurs&Nature](https://www.beantobar.be/category/saveursnature/)
- [Selling points](https://www.beantobar.be/category/selling-points/) - Stores where I found single origin chocolate
- [Single Estate](https://www.beantobar.be/category/single-estate/)
- [Soma Chocolate](https://www.beantobar.be/category/soma-chocolate/)
- [Subscription clubs](https://www.beantobar.be/category/subscription-clubs/)
- [Surprises](https://www.beantobar.be/category/surprises/)
- [Tastings](https://www.beantobar.be/category/tastings/)
- [The Chocolate Tree](https://www.beantobar.be/category/the-chocolate-tree/)
- [The Grenada Chocolate Company](https://www.beantobar.be/category/the-grenada-chocolate-company/)
- [Tohi](https://www.beantobar.be/category/tohi/)
- [Trincheras](https://www.beantobar.be/category/trincheras/)
- [Trinidad](https://www.beantobar.be/category/trinidad/)
- [Trinidad and Tobago](https://www.beantobar.be/category/trinidad-and-tobago/)
- [Trinitario](https://www.beantobar.be/category/trinitario/)
- [Twenty-Four Blackbirds](https://www.beantobar.be/category/twenty-four-blackbirds/)
- [Uncategorized](https://www.beantobar.be/category/uncategorized/)
- [Valrhona](https://www.beantobar.be/category/valrhona/)
- [Various](https://www.beantobar.be/category/various/)
- [Venezuela](https://www.beantobar.be/category/venezuela/)
- [Vietnam](https://www.beantobar.be/category/vietnam/)
- [Vivani](https://www.beantobar.be/category/vivani/)
- [Willie's Cacao](https://www.beantobar.be/category/willies-cacao/)
- [Home Made](https://www.beantobar.be/category/home-made/)
- [Mulaté](https://www.beantobar.be/category/mulate/)
- [Flavored chocolate](https://www.beantobar.be/category/flavored-chocolate/)
- [Raaka Chocolate](https://www.beantobar.be/category/raaka-chocolate/)
- [Patric Chocolate](https://www.beantobar.be/category/patric-chocolate/)
- [Potomac](https://www.beantobar.be/category/potomac/)
- [Dead Dog Chocolate](https://www.beantobar.be/category/dead-dog-chocolate/)
- [Other chocolate bars](https://www.beantobar.be/category/other-chocolate-bars/)
- [Yuzu](https://www.beantobar.be/category/yuzu/)
- [Indonesia](https://www.beantobar.be/category/indonesia/)
- [Cacaosuyo](https://www.beantobar.be/category/cacaosuyo/)
- [Michel Cluizel](https://www.beantobar.be/category/michel-cluizel/)
- [shops](https://www.beantobar.be/category/shops/)
- [Chocolatiers](https://www.beantobar.be/category/chocolatiers/)
- [Joost Arijs](https://www.beantobar.be/category/joost-arijs/)
- [Villakuyaya](https://www.beantobar.be/category/villakuyaya/)
- [Castronovo Chocolate](https://www.beantobar.be/category/castronovo-chocolate/)
- [Askinosie](https://www.beantobar.be/category/askinosie/)
- [Tibor Szanto](https://www.beantobar.be/category/tibor-szanto/)
- [Van Dender](https://www.beantobar.be/category/van-dender/)
- [Erithaj](https://www.beantobar.be/category/erithaj/)
- [Zart Pralinen](https://www.beantobar.be/category/zart-pralinen/)
- [Feitoria Do Cacao](https://www.beantobar.be/category/feitoria-do-cacao/)
- [Jamaica](https://www.beantobar.be/category/jamaica/)
- [Chocolatoa](https://www.beantobar.be/category/chocolatoa/)
- [Tasting](https://www.beantobar.be/category/tasting/)
- [Zoto](https://www.beantobar.be/category/zoto/)
- [Guasare](https://www.beantobar.be/category/guasare/)
- [Chchukululu](https://www.beantobar.be/category/chchukululu/)
- [Coup De Chocolat](https://www.beantobar.be/category/coup-de-chocolat/)
- [Morin](https://www.beantobar.be/category/morin/)
- [Valle Canoabo](https://www.beantobar.be/category/valle-canoabo/)
- [Tanzania](https://www.beantobar.be/category/tanzania/)
- [Mike&Becky](https://www.beantobar.be/category/mikebecky/)
- [Chocolate Makers](https://www.beantobar.be/category/chocolate-makers/)
- [Sadé Chocolat](https://www.beantobar.be/category/sade-chocolat/)
- [Krakakoa](https://www.beantobar.be/category/krakakoa/)
- [Darcis](https://www.beantobar.be/category/darcis/)
- [Cacao Prieto](https://www.beantobar.be/category/cacao-prieto/)
- [Chocolate Tree](https://www.beantobar.be/category/chocolate-tree/)
- [Inclusions](https://www.beantobar.be/category/inclusions/)
- [Nibs](https://www.beantobar.be/category/nibs/)
- [Lapa Lapa](https://www.beantobar.be/category/lapa-lapa/)
- [Cédric De Taeye](https://www.beantobar.be/category/cedric-de-taeye/)
- [White chocolate](https://www.beantobar.be/category/white-chocolate/)
- [India](https://www.beantobar.be/category/india/)
- [Omnom Chocolate](https://www.beantobar.be/category/omnom-chocolate/)
- [Chocolate news](https://www.beantobar.be/category/chocolate-news/)
- [Non small batch chocolate](https://www.beantobar.be/category/non-small-batch-chocolate/)
- [Nearynógs](https://www.beantobar.be/category/nearynogs/)
- [Aelan](https://www.beantobar.be/category/aelan/)
- [Vanuatu](https://www.beantobar.be/category/vanuatu/)
- [El Rey](https://www.beantobar.be/category/el-rey/)
- [Carenero Superior](https://www.beantobar.be/category/carenero-superior/)
- [Kuyay Chocolate](https://www.beantobar.be/category/kuyay-chocolate/)
- [Books](https://www.beantobar.be/category/books/)
- [Legast Chocolatier](https://www.beantobar.be/category/legast-chocolatier/)
- [Costa Rica](https://www.beantobar.be/category/costa-rica/)
- [Amazing Cacao](https://www.beantobar.be/category/amazing-cacao/)
- [Kilian&Close](https://www.beantobar.be/category/kilianclose/)
- [Benns Chocolate](https://www.beantobar.be/category/benns-chocolate/)
- [Mijoya](https://www.beantobar.be/category/mijoya/)
- [Cameroon](https://www.beantobar.be/category/cameroon/)
- [Cities](https://www.beantobar.be/category/cities/)
- [Belize](https://www.beantobar.be/category/belize/)
- [Fabrica de Chocolate Momotombo](https://www.beantobar.be/category/fabrica-de-chocolate-momotombo/)
- [Definite Chocolate](https://www.beantobar.be/category/definite-chocolate/)
- [To'ak](https://www.beantobar.be/category/toak/)
- [Holy Cow Chocolate](https://www.beantobar.be/category/holy-cow-chocolate/)
- [Standout Chocolate](https://www.beantobar.be/category/standout-chocolate/)
- [Guatemala](https://www.beantobar.be/category/guatemala/)
- [Beau Cacao](https://www.beantobar.be/category/beau-cacao/)
- [Malaysia](https://www.beantobar.be/category/malaysia/)
- [Encuentro](https://www.beantobar.be/category/encuentro/)
- [Tumaco](https://www.beantobar.be/category/tumaco/)

## Tags

- [100%](https://www.beantobar.be/tag/100/)
- [100% cacao](https://www.beantobar.be/tag/100-cacao/)
- [214](https://www.beantobar.be/tag/214/)
- [66%](https://www.beantobar.be/tag/66/)
- [70%](https://www.beantobar.be/tag/70/)
- [70% dark](https://www.beantobar.be/tag/70-dark/)
- [72%](https://www.beantobar.be/tag/72/)
- [74%](https://www.beantobar.be/tag/74/)
- [75%](https://www.beantobar.be/tag/75/)
- [77%](https://www.beantobar.be/tag/77/)
- [78%](https://www.beantobar.be/tag/78/)
- [85%](https://www.beantobar.be/tag/85/)
- [88%](https://www.beantobar.be/tag/88/)
- [90%](https://www.beantobar.be/tag/90/)
- [95%](https://www.beantobar.be/tag/95/)
- [Africa](https://www.beantobar.be/tag/africa/)
- [Akesson](https://www.beantobar.be/tag/akesson/)
- [Akesson's](https://www.beantobar.be/tag/akessons/)
- [Alter Eco](https://www.beantobar.be/tag/alter-eco/)
- [Amazonas](https://www.beantobar.be/tag/amazonas/)
- [Ambolikapiky plantation](https://www.beantobar.be/tag/ambolikapiky-plantation/)
- [Amedei](https://www.beantobar.be/tag/amedei/)
- [AMMA](https://www.beantobar.be/tag/amma/)
- [Amsterdam](https://www.beantobar.be/tag/amsterdam/)
- [Antioxidant](https://www.beantobar.be/tag/antioxidant/)
- [Antwerp](https://www.beantobar.be/tag/antwerp/)
- [Ara Chocolat](https://www.beantobar.be/tag/ara-chocolat/)
- [arriba](https://www.beantobar.be/tag/arriba-2/)
- [Arriba Nacional](https://www.beantobar.be/tag/arriba-nacional/)
- [Bali](https://www.beantobar.be/tag/bali/)
- [Bên Tre](https://www.beantobar.be/tag/ben-tre/)
- [Bean-to-bar club](https://www.beantobar.be/tag/bean-to-bar-club/)
- [Belgium](https://www.beantobar.be/tag/belgium/)
- [Benoit Nihant](https://www.beantobar.be/tag/benoit-nihant/)
- [Bio-Planet](https://www.beantobar.be/tag/bio-planet/)
- [Biotropica](https://www.beantobar.be/tag/biotropica/)
- [Bitterzoet chocolade](https://www.beantobar.be/tag/bitterzoet-chocolade/)
- [Blanco de Criollo](https://www.beantobar.be/tag/blanco-de-criollo/)
- [Bolivia](https://www.beantobar.be/tag/bolivia/)
- [Bonding dram](https://www.beantobar.be/tag/bonding-dram/)
- [Bovetti](https://www.beantobar.be/tag/bovetti/)
- [Brazil](https://www.beantobar.be/tag/brazil/)
- [cacao](https://www.beantobar.be/tag/cacao/)
- [Café Tasse](https://www.beantobar.be/tag/cafe-tasse/)
- [Camino Verde](https://www.beantobar.be/tag/camino-verde/)
- [Carrefour](https://www.beantobar.be/tag/carrefour/)
- [Chiapas](https://www.beantobar.be/tag/chiapas/)
- [Chocolat Naive](https://www.beantobar.be/tag/chocolat-naive/)
- [chocolate](https://www.beantobar.be/tag/chocolate/)
- [Chocolate bar](https://www.beantobar.be/tag/chocolate-bar/)
- [chocolate bars](https://www.beantobar.be/tag/chocolate-bars/)
- [Chocolate Naive](https://www.beantobar.be/tag/chocolate-naive/)
- [chocolatereviews](https://www.beantobar.be/tag/chocolatereviews/)
- [Chocolatier](https://www.beantobar.be/tag/chocolatier/)
- [Choqoa](https://www.beantobar.be/tag/choqoa/)
- [Choqoa.com](https://www.beantobar.be/tag/choqoa-com/)
- [Chuao](https://www.beantobar.be/tag/chuao/)
- [Claudio Corallo](https://www.beantobar.be/tag/claudio-corallo/)
- [Cocoa bean](https://www.beantobar.be/tag/cocoa-bean/)
- [Cocoa butter](https://www.beantobar.be/tag/cocoa-butter/)
- [Cococlectic](https://www.beantobar.be/tag/cococlectic/)
- [Coffee](https://www.beantobar.be/tag/coffee/)
- [Colombia](https://www.beantobar.be/tag/colombia/)
- [Colruyt](https://www.beantobar.be/tag/colruyt/)
- [Comes](https://www.beantobar.be/tag/comes/)
- [Conche](https://www.beantobar.be/tag/conche/)
- [Confectionery](https://www.beantobar.be/tag/confectionery/)
- [Congo](https://www.beantobar.be/tag/congo/)
- [Criollo](https://www.beantobar.be/tag/criollo/)
- [Cru Virunga](https://www.beantobar.be/tag/cru-virunga/)
- [Csokoládé](https://www.beantobar.be/tag/csokolade/)
- [Cupuaçu](https://www.beantobar.be/tag/cupuacu/)
- [Dancing in your head](https://www.beantobar.be/tag/dancing-in-your-head/)
- [dark chocolate](https://www.beantobar.be/tag/dark-chocolate/)
- [Davos](https://www.beantobar.be/tag/davos/)
- [Dắk Lắk](https://www.beantobar.be/tag/dak-lak/)
- [Dick Taylor](https://www.beantobar.be/tag/dick-taylor/)
- [Dominican Republic](https://www.beantobar.be/tag/dominican-republic/)
- [Dominique Persoone](https://www.beantobar.be/tag/dominique-persoone/)
- [Domori](https://www.beantobar.be/tag/domori/)
- [Dreux](https://www.beantobar.be/tag/dreux/)
- [Duffy](https://www.beantobar.be/tag/duffy/)
- [Duffy's](https://www.beantobar.be/tag/duffys/)
- [Ecuador](https://www.beantobar.be/tag/ecuador/)
- [El Pedregal](https://www.beantobar.be/tag/el-pedregal/)
- [El Sauco](https://www.beantobar.be/tag/el-sauco/)
- [Ethiquable](https://www.beantobar.be/tag/ethiquable/)
- [Facebook](https://www.beantobar.be/tag/facebook/)
- [Fair trade](https://www.beantobar.be/tag/fair-trade/)
- [Father's day](https://www.beantobar.be/tag/fathers-day/)
- [Felchlin](https://www.beantobar.be/tag/felchlin/)
- [fine chocolate](https://www.beantobar.be/tag/fine-chocolate/)
- [fleur de sel](https://www.beantobar.be/tag/fleur-de-sel/)
- [Forest Honey](https://www.beantobar.be/tag/forest-honey/)
- [France](https://www.beantobar.be/tag/france/)
- [French Broad Chocolate](https://www.beantobar.be/tag/french-broad-chocolate/)
- [Fresco](https://www.beantobar.be/tag/fresco/)
- [Fresco chocolate](https://www.beantobar.be/tag/fresco-chocolate/)
- [Fruition](https://www.beantobar.be/tag/fruition/)
- [Fruition Chocolate](https://www.beantobar.be/tag/fruition-chocolate/)
- [Galler](https://www.beantobar.be/tag/galler/)
- [Ganache](https://www.beantobar.be/tag/ganache/)
- [gent](https://www.beantobar.be/tag/gent/)
- [german chocolate](https://www.beantobar.be/tag/german-chocolate/)
- [Ghent](https://www.beantobar.be/tag/ghent/)
- [Green & Black](https://www.beantobar.be/tag/green-black/)
- [Grenada](https://www.beantobar.be/tag/grenada/)
- [Grenada Chocolate Company](https://www.beantobar.be/tag/grenada-chocolate-company/)
- [Haiti](https://www.beantobar.be/tag/haiti/)
- [Hario V60](https://www.beantobar.be/tag/hario-v60/)
- [HD Ghent](https://www.beantobar.be/tag/hd-ghent/)
- [Hilde Devolder](https://www.beantobar.be/tag/hilde-devolder/)
- [Honduras](https://www.beantobar.be/tag/honduras/)
- [Hummingbird Chocolate](https://www.beantobar.be/tag/hummingbird-chocolate/)
- [Hungary](https://www.beantobar.be/tag/hungary/)
- [Idilio](https://www.beantobar.be/tag/idilio/)
- [Idilio Origin](https://www.beantobar.be/tag/idilio-origin/)
- [Indio Rojo](https://www.beantobar.be/tag/indio-rojo/)
- [Irish coffee](https://www.beantobar.be/tag/irish-coffee/)
- [J.D. Gross](https://www.beantobar.be/tag/j-d-gross/)
- [Jamie Oliver](https://www.beantobar.be/tag/jamie-oliver/)
- [Java](https://www.beantobar.be/tag/java/)
- [JD Gross](https://www.beantobar.be/tag/jd-gross/)
- [Kochere](https://www.beantobar.be/tag/kochere/)
- [Koffietcacao](https://www.beantobar.be/tag/koffietcacao-2/)
- [KTC](https://www.beantobar.be/tag/ktc/)
- [Lidl](https://www.beantobar.be/tag/lidl/)
- [Lindt](https://www.beantobar.be/tag/lindt/)
- [Lindt & Sprüngli](https://www.beantobar.be/tag/lindt-sprungli/)
- [Lithuania](https://www.beantobar.be/tag/lithuania/)
- [Luker](https://www.beantobar.be/tag/luker/)
- [Madagascan gold](https://www.beantobar.be/tag/madagascan-gold/)
- [Madagascar](https://www.beantobar.be/tag/madagascar/)
- [Madecasse](https://www.beantobar.be/tag/madecasse/)
- [Magdalena's Chocolate](https://www.beantobar.be/tag/magdalenas-chocolate/)
- [Marou](https://www.beantobar.be/tag/marou/)
- [Matagalpa](https://www.beantobar.be/tag/matagalpa/)
- [Mayta chocolate](https://www.beantobar.be/tag/mayta-chocolate/)
- [Mekong Delta](https://www.beantobar.be/tag/mekong-delta/)
- [Menakao](https://www.beantobar.be/tag/menakao/)
- [Mexico](https://www.beantobar.be/tag/mexico/)
- [Milk Chocolate](https://www.beantobar.be/tag/milk-chocolate/)
- [Millésime 2012](https://www.beantobar.be/tag/millesime-2012/)
- [Momotombo](https://www.beantobar.be/tag/momotombo/)
- [Mousse](https://www.beantobar.be/tag/mousse/)
- [Nacional](https://www.beantobar.be/tag/nacional/)
- [Naive](https://www.beantobar.be/tag/naive/)
- [nibbs](https://www.beantobar.be/tag/nibbs/)
- [Nicaragua](https://www.beantobar.be/tag/nicaragua/)
- [Noir](https://www.beantobar.be/tag/noir/)
- [Northern California](https://www.beantobar.be/tag/northern-california/)
- [On-line Shop](https://www.beantobar.be/tag/on-line-shop/)
- [orange](https://www.beantobar.be/tag/orange/)
- [Organic](https://www.beantobar.be/tag/organic/)
- [Origin chocolate](https://www.beantobar.be/tag/origin-chocolate/)
- [Origin chocolate event](https://www.beantobar.be/tag/origin-chocolate-event/)
- [Original Beans](https://www.beantobar.be/tag/original-beans/)
- [Oxfam](https://www.beantobar.be/tag/oxfam/)
- [Pacari](https://www.beantobar.be/tag/pacari/)
- [Palo Blanco](https://www.beantobar.be/tag/palo-blanco/)
- [Palos Blancos](https://www.beantobar.be/tag/palos-blancos/)
- [Papua New Guinea](https://www.beantobar.be/tag/papua-new-guinea/)
- [Peru](https://www.beantobar.be/tag/peru/)
- [Philippines](https://www.beantobar.be/tag/philippines/)
- [Pierre Marcolini](https://www.beantobar.be/tag/pierre-marcolini/)
- [Porcelana](https://www.beantobar.be/tag/porcelana/)
- [Praline](https://www.beantobar.be/tag/praline/)
- [Pralines](https://www.beantobar.be/tag/pralines/)
- [Pralus](https://www.beantobar.be/tag/pralus/)
- [Raw](https://www.beantobar.be/tag/raw/)
- [Rózsavölgyi](https://www.beantobar.be/tag/rozsavolgyi/)
- [Rózsavölgyi Csokoládé](https://www.beantobar.be/tag/rozsavolgyi-csokolade/)
- [Republica Del Cacao](https://www.beantobar.be/tag/republica-del-cacao/)
- [Rio Caribe](https://www.beantobar.be/tag/rio-caribe/)
- [Roast](https://www.beantobar.be/tag/roast/)
- [Rob Anderson](https://www.beantobar.be/tag/rob-anderson/)
- [Rogue Chocolatier](https://www.beantobar.be/tag/rogue-chocolatier/)
- [roszavolgyi](https://www.beantobar.be/tag/roszavolgyi/)
- [Salon du chocolat](https://www.beantobar.be/tag/salon-du-chocolat/)
- [salt](https://www.beantobar.be/tag/salt/)
- [salted caramel](https://www.beantobar.be/tag/salted-caramel/)
- [Sambirano](https://www.beantobar.be/tag/sambirano/)
- [Sambirano Valley](https://www.beantobar.be/tag/sambirano-valley/)
- [Sao Tomé et Principe](https://www.beantobar.be/tag/sao-tome-et-principe/)
- [Saveurs et nature](https://www.beantobar.be/tag/saveurs-et-nature/)
- [Scotland](https://www.beantobar.be/tag/scotland/)
- [single estate](https://www.beantobar.be/tag/single-estate-2/)
- [Single malt whisky](https://www.beantobar.be/tag/single-malt-whisky/)
- [Sinterklaas](https://www.beantobar.be/tag/sinterklaas/)
- [Skerton](https://www.beantobar.be/tag/skerton/)
- [Sneak peek](https://www.beantobar.be/tag/sneak-peek/)
- [Soma Chocolate](https://www.beantobar.be/tag/soma-chocolate/)
- [Somia Plantation](https://www.beantobar.be/tag/somia-plantation/)
- [Spain](https://www.beantobar.be/tag/spain/)
- [Sukrama](https://www.beantobar.be/tag/sukrama/)
- [Surpirses](https://www.beantobar.be/tag/surpirses/)
- [Switzerland](https://www.beantobar.be/tag/switzerland/)
- [Tasting](https://www.beantobar.be/tag/tasting/)
- [The Chocolate Tree](https://www.beantobar.be/tag/the-chocolate-tree/)
- [The Grenada Chocolate Company](https://www.beantobar.be/tag/the-grenada-chocolate-company/)
- [Theobroma Cacao](https://www.beantobar.be/tag/theobroma-cacao/)
- [Tibor Szanto](https://www.beantobar.be/tag/tibor-szanto/)
- [Tohi](https://www.beantobar.be/tag/tohi/)
- [Toronto](https://www.beantobar.be/tag/toronto/)
- [trincheras](https://www.beantobar.be/tag/trincheras-2/)
- [Trinidad](https://www.beantobar.be/tag/trinidad/)
- [Trinidad and Tobago](https://www.beantobar.be/tag/trinidad-and-tobago/)
- [Trinitario](https://www.beantobar.be/tag/trinitario/)
- [Tumbes](https://www.beantobar.be/tag/tumbes/)
- [Tumpis](https://www.beantobar.be/tag/tumpis/)
- [twenty-four blackbirds](https://www.beantobar.be/tag/twenty-four-blackbirds-2/)
- [Twitter](https://www.beantobar.be/tag/twitter/)
- [US](https://www.beantobar.be/tag/us/)
- [Valencia](https://www.beantobar.be/tag/valencia/)
- [Valrhona](https://www.beantobar.be/tag/valrhona/)
- [Venezuela](https://www.beantobar.be/tag/venezuela/)
- [Vietnam](https://www.beantobar.be/tag/vietnam/)
- [Vinces](https://www.beantobar.be/tag/vinces/)
- [Vivani](https://www.beantobar.be/tag/vivani/)
- [Whisky](https://www.beantobar.be/tag/whisky/)
- [Willie's Cacao](https://www.beantobar.be/tag/willies-cacao/)
- [truffles](https://www.beantobar.be/tag/truffles/)
- [nibs](https://www.beantobar.be/tag/nibs/)
- [Mulaté](https://www.beantobar.be/tag/mulate/)
- [Spices](https://www.beantobar.be/tag/spices/)
- [Cinnamon](https://www.beantobar.be/tag/cinnamon/)
- [Vanilla](https://www.beantobar.be/tag/vanilla/)
- [Cayenne Pepper](https://www.beantobar.be/tag/cayenne-pepper/)
- [Chulucanas](https://www.beantobar.be/tag/chulucanas/)
- [equateur](https://www.beantobar.be/tag/equateur/)
- [Raaka Chocolate](https://www.beantobar.be/tag/raaka-chocolate/)
- [Somia](https://www.beantobar.be/tag/somia/)
- [Patric Chocolate](https://www.beantobar.be/tag/patric-chocolate/)
- [Dark Milk](https://www.beantobar.be/tag/dark-milk/)
- [Potomac](https://www.beantobar.be/tag/potomac/)
- [San Martin](https://www.beantobar.be/tag/san-martin/)
- [Silver medal](https://www.beantobar.be/tag/silver-medal/)
- [AoC](https://www.beantobar.be/tag/aoc/)
- [Academy of chocolate](https://www.beantobar.be/tag/academy-of-chocolate/)
- [Dead Dog Chocolate](https://www.beantobar.be/tag/dead-dog-chocolate/)
- [Mexican](https://www.beantobar.be/tag/mexican/)
- [chili](https://www.beantobar.be/tag/chili/)
- [Almonds](https://www.beantobar.be/tag/almonds/)
- [El Oro](https://www.beantobar.be/tag/el-oro/)
- [Yuzu](https://www.beantobar.be/tag/yuzu/)
- [Nicolas Vanaise](https://www.beantobar.be/tag/nicolas-vanaise/)
- [filled chocolates](https://www.beantobar.be/tag/filled-chocolates/)
- [Indonesia](https://www.beantobar.be/tag/indonesia/)
- [Indonesian Gold](https://www.beantobar.be/tag/indonesian-gold/)
- [Chocolate Makers](https://www.beantobar.be/tag/chocolate-makers/)
- [Tres Hombres](https://www.beantobar.be/tag/tres-hombres/)
- [Cacaosuyo](https://www.beantobar.be/tag/cacaosuyo/)
- [Lakuna](https://www.beantobar.be/tag/lakuna/)
- [Indonésie](https://www.beantobar.be/tag/indonesie/)
- [Java; 75%](https://www.beantobar.be/tag/java-75/)
- [Michel Cluizel](https://www.beantobar.be/tag/michel-cluizel/)
- [Mangaro](https://www.beantobar.be/tag/mangaro/)
- [reen.be; webshop](https://www.beantobar.be/tag/reen-be-webshop/)
- [Choco Rush](https://www.beantobar.be/tag/choco-rush/)
- [Amano](https://www.beantobar.be/tag/amano/)
- [Ritual](https://www.beantobar.be/tag/ritual/)
- [Castronovo](https://www.beantobar.be/tag/castronovo/)
- [Cacao Hunters](https://www.beantobar.be/tag/cacao-hunters/)
- [Tumaco](https://www.beantobar.be/tag/tumaco/)
- [Villakuyaya](https://www.beantobar.be/tag/villakuyaya/)
- [Pink Salt](https://www.beantobar.be/tag/pink-salt/)
- [80%](https://www.beantobar.be/tag/80/)
- [bean2bar2you](https://www.beantobar.be/tag/bean2bar2you/)
- [webshop](https://www.beantobar.be/tag/webshop/)
- [Castronovo Chocolate](https://www.beantobar.be/tag/castronovo-chocolate/)
- [Sierra Nevada](https://www.beantobar.be/tag/sierra-nevada/)
- [Askinosie](https://www.beantobar.be/tag/askinosie/)
- [Van Dender](https://www.beantobar.be/tag/van-dender/)
- [Brussels](https://www.beantobar.be/tag/brussels/)
- [Erithaj](https://www.beantobar.be/tag/erithaj/)
- [Ham Luong](https://www.beantobar.be/tag/ham-luong/)
- [Heart of darkness](https://www.beantobar.be/tag/heart-of-darkness/)
- [Zart Pralinen](https://www.beantobar.be/tag/zart-pralinen/)
- [San Juan Estate](https://www.beantobar.be/tag/san-juan-estate/)
- [Bitterzoetchocolade](https://www.beantobar.be/tag/bitterzoetchocolade/)
- [Feitoria Do Cacao](https://www.beantobar.be/tag/feitoria-do-cacao/)
- [Jamaica](https://www.beantobar.be/tag/jamaica/)
- [76%](https://www.beantobar.be/tag/76/)
- [Chocolatoa](https://www.beantobar.be/tag/chocolatoa/)
- [Millot](https://www.beantobar.be/tag/millot/)
- [Manabi](https://www.beantobar.be/tag/manabi/)
- [Zoto](https://www.beantobar.be/tag/zoto/)
- [Japanese chocolate](https://www.beantobar.be/tag/japanese-chocolate/)
- [bean to bar](https://www.beantobar.be/tag/bean-to-bar/)
- [bean to bar chocolate](https://www.beantobar.be/tag/bean-to-bar-chocolate/)
- [Guasare](https://www.beantobar.be/tag/guasare/)
- [fermentation](https://www.beantobar.be/tag/fermentation/)
- [Shatell Chocolate](https://www.beantobar.be/tag/shatell-chocolate/)
- [Pump Street Bakery](https://www.beantobar.be/tag/pump-street-bakery/)
- [l'amuse kaas](https://www.beantobar.be/tag/lamuse-kaas/)
- [Orignal Beans](https://www.beantobar.be/tag/orignal-beans/)
- [Chchukululu](https://www.beantobar.be/tag/chchukululu/)
- [Coup De Chocolat](https://www.beantobar.be/tag/coup-de-chocolat/)
- [Gusta](https://www.beantobar.be/tag/gusta/)
- [Beerlovers](https://www.beantobar.be/tag/beerlovers/)
- [Morin](https://www.beantobar.be/tag/morin/)
- [Originalbeans](https://www.beantobar.be/tag/originalbeans/)
- [Pumpstreetbakery](https://www.beantobar.be/tag/pumpstreetbakery/)
- [Piura](https://www.beantobar.be/tag/piura/)
- [Wine](https://www.beantobar.be/tag/wine/)
- [Valle Canoabo](https://www.beantobar.be/tag/valle-canoabo/)
- [Hacienda San Cayetano](https://www.beantobar.be/tag/hacienda-san-cayetano/)
- [chocoladeverkopers](https://www.beantobar.be/tag/chocoladeverkopers/)
- [origine chocolade](https://www.beantobar.be/tag/origine-chocolade/)
- [Raaka](https://www.beantobar.be/tag/raaka/)
- [Cabernet Sauvignon](https://www.beantobar.be/tag/cabernet-sauvignon/)
- [Tanzania](https://www.beantobar.be/tag/tanzania/)
- [Kokoa Kamili](https://www.beantobar.be/tag/kokoa-kamili/)
- [Mike&Becky](https://www.beantobar.be/tag/mikebecky/)
- [Maranon](https://www.beantobar.be/tag/maranon/)
- [Awajun](https://www.beantobar.be/tag/awajun/)
- [Sadé](https://www.beantobar.be/tag/sade/)
- [Arauca](https://www.beantobar.be/tag/arauca/)
- [Unrefined](https://www.beantobar.be/tag/unrefined/)
- [Non conched](https://www.beantobar.be/tag/non-conched/)
- [Krakakoa](https://www.beantobar.be/tag/krakakoa/)
- [Sedayu](https://www.beantobar.be/tag/sedayu/)
- [Sumatra](https://www.beantobar.be/tag/sumatra/)
- [Darcis](https://www.beantobar.be/tag/darcis/)
- [Pérou](https://www.beantobar.be/tag/perou/)
- [Cacao Prieto](https://www.beantobar.be/tag/cacao-prieto/)
- [Dominican](https://www.beantobar.be/tag/dominican/)
- [beantobar](https://www.beantobar.be/tag/beantobar/)
- [Chocolate Tree](https://www.beantobar.be/tag/chocolate-tree/)
- [69%](https://www.beantobar.be/tag/69/)
- [Lapa Lapa](https://www.beantobar.be/tag/lapa-lapa/)
- [Rugoso](https://www.beantobar.be/tag/rugoso/)
- [Triniatrio](https://www.beantobar.be/tag/triniatrio/)
- [Cédricdetaeye](https://www.beantobar.be/tag/cedricdetaeye/)
- [El Blanco](https://www.beantobar.be/tag/el-blanco/)
- [India](https://www.beantobar.be/tag/india/)
- [Forastero](https://www.beantobar.be/tag/forastero/)
- [Goground Beans and Spices](https://www.beantobar.be/tag/goground-beans-and-spices/)
- [Omnom; Nicaragua](https://www.beantobar.be/tag/omnom-nicaragua/)
- [73%](https://www.beantobar.be/tag/73/)
- [Iceland](https://www.beantobar.be/tag/iceland/)
- [Chocolate Heaven](https://www.beantobar.be/tag/chocolate-heaven/)
- [Maastricht](https://www.beantobar.be/tag/maastricht/)
- [pairing](https://www.beantobar.be/tag/pairing/)
- [Ruby Chocolate](https://www.beantobar.be/tag/ruby-chocolate/)
- [Callebaut](https://www.beantobar.be/tag/callebaut/)
- [Aelan](https://www.beantobar.be/tag/aelan/)
- [Vanuatu](https://www.beantobar.be/tag/vanuatu/)
- [Island of Santo](https://www.beantobar.be/tag/island-of-santo/)
- [Cédric De Taeye](https://www.beantobar.be/tag/cedric-de-taeye/)
- [Occumare](https://www.beantobar.be/tag/occumare/)
- [El Rey](https://www.beantobar.be/tag/el-rey/)
- [Caoba](https://www.beantobar.be/tag/caoba/)
- [Carenero Superior](https://www.beantobar.be/tag/carenero-superior/)
- [Kuyay](https://www.beantobar.be/tag/kuyay/)
- [Bagua Grande](https://www.beantobar.be/tag/bagua-grande/)
- [Tea](https://www.beantobar.be/tag/tea/)
- [Wijnen Neyt](https://www.beantobar.be/tag/wijnen-neyt/)
- [Le chocolat Belge](https://www.beantobar.be/tag/le-chocolat-belge/)
- [Belgian chocolate](https://www.beantobar.be/tag/belgian-chocolate/)
- [Pierre Marcolini; Michel Verlinden](https://www.beantobar.be/tag/pierre-marcolini-michel-verlinden/)
- [Alexandre Bibaut](https://www.beantobar.be/tag/alexandre-bibaut/)
- [Legast](https://www.beantobar.be/tag/legast/)
- [Potomac Chocolate](https://www.beantobar.be/tag/potomac-chocolate/)
- [Costa Rica](https://www.beantobar.be/tag/costa-rica/)
- [85% Trinitario](https://www.beantobar.be/tag/85-trinitario/)
- [Upala](https://www.beantobar.be/tag/upala/)
- [Nahua](https://www.beantobar.be/tag/nahua/)
- [chocolat blanc](https://www.beantobar.be/tag/chocolat-blanc/)
- [sel rose](https://www.beantobar.be/tag/sel-rose/)
- [Himalaya](https://www.beantobar.be/tag/himalaya/)
- [White beans](https://www.beantobar.be/tag/white-beans/)
- [cocoa](https://www.beantobar.be/tag/cocoa/)
- [Amazing Cacao](https://www.beantobar.be/tag/amazing-cacao/)
- [Russia](https://www.beantobar.be/tag/russia/)
- [Buckwheat](https://www.beantobar.be/tag/buckwheat/)
- [Maca](https://www.beantobar.be/tag/maca/)
- [Kilian&Close](https://www.beantobar.be/tag/kilianclose/)
- [Coconut blossom sugar](https://www.beantobar.be/tag/coconut-blossom-sugar/)
- [Benns Chocolate](https://www.beantobar.be/tag/benns-chocolate/)
- [Anaimalai](https://www.beantobar.be/tag/anaimalai/)
- [Mijoya](https://www.beantobar.be/tag/mijoya/)
- [Cameroon](https://www.beantobar.be/tag/cameroon/)
- [Tervuren](https://www.beantobar.be/tag/tervuren/)
- [Ocumare](https://www.beantobar.be/tag/ocumare/)
- [Seville](https://www.beantobar.be/tag/seville/)
- [Torch coffee](https://www.beantobar.be/tag/torch-coffee/)
- [Belize](https://www.beantobar.be/tag/belize/)
- [Maya Mountain](https://www.beantobar.be/tag/maya-mountain/)
- [Soconusco](https://www.beantobar.be/tag/soconusco/)
- [73%; chocolate](https://www.beantobar.be/tag/73-chocolate/)
- [kumquat](https://www.beantobar.be/tag/kumquat/)
- [Tien Giang](https://www.beantobar.be/tag/tien-giang/)
- [Mik&Becky](https://www.beantobar.be/tag/mikbecky/)
- [Kerala](https://www.beantobar.be/tag/kerala/)
- [Light roast](https://www.beantobar.be/tag/light-roast/)
- [Milk](https://www.beantobar.be/tag/milk/)
- [waslala](https://www.beantobar.be/tag/waslala/)
- [santos Palma Siuna](https://www.beantobar.be/tag/santos-palma-siuna/)
- [Definite chocolate](https://www.beantobar.be/tag/definite-chocolate/)
- [Öko Caribe](https://www.beantobar.be/tag/oko-caribe/)
- [To'ak](https://www.beantobar.be/tag/toak/)
- [harvest](https://www.beantobar.be/tag/harvest/)
- [aged chocolate](https://www.beantobar.be/tag/aged-chocolate/)
- [aged](https://www.beantobar.be/tag/aged/)
- [Holycowchocolate](https://www.beantobar.be/tag/holycowchocolate/)
- [Dry season](https://www.beantobar.be/tag/dry-season/)
- [Monsoon](https://www.beantobar.be/tag/monsoon/)
- [Standout Chocolate](https://www.beantobar.be/tag/standout-chocolate/)
- [Guatemala](https://www.beantobar.be/tag/guatemala/)
- [Lachua](https://www.beantobar.be/tag/lachua/)
- [Beau Cacao](https://www.beantobar.be/tag/beau-cacao/)
- [Malaysia](https://www.beantobar.be/tag/malaysia/)
- [Asajaya](https://www.beantobar.be/tag/asajaya/)
- [single plantation](https://www.beantobar.be/tag/single-plantation/)
- [Encuentro](https://www.beantobar.be/tag/encuentro/)
- [Chuncho](https://www.beantobar.be/tag/chuncho/)
- [Maleku](https://www.beantobar.be/tag/maleku/)