Experiences in the world of fine chocolate
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? […]
Continue Reading
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 […]
Continue Reading
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 […]
Continue Reading
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 […]
Continue Reading
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 […]
Continue ReadingSo 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 […]
Continue Reading
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. […]
Continue Reading
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 […]
Continue Reading
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 […]
Continue Reading
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% […]
Continue Reading