Chokolate Journeys

Planet Cocoa Black Forest, 64% Guadalcanal, Solomon Island cacao chocolate bar, brought me much delight on a cold winters night ❄️

My taste journey - as I opened the chocolate bars wrapper, I noticed the dried sour cherries peeping through the chocolate, like a lighthearted welcome. As the chocolate slowly melted, an initial flavour note of chocolate fudge and brown sugar arose. This pleasantly sweet note continued for the duration of the chocolate’s melt; punctuated by mini surprises of crispy, nutty pieces of malt crunch and chewy, sour black cherries. Like a playful game of peek-a-boo or hide-and-seek, this chocolate bar was simply joyous!🥲

Thank you Janette 💙

*Facebook review no.119. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

The first week of winter calls for a wintery chocolate, and Kasama Chocolate Winters Eve bar seemed a suitable choice. This Seasonal Release chocolate bar is crafted from 65% Costa Esmeralda’s cacao and winter spices❄️

My taste journey - started with a strong aroma that defused through the chocolate’s outer wrapper; a mixture of the winter spices along with a note of black stone fruit. Then, as the smooth chocolate melted, these winter spices evolved; cinnamon, cardamom, ginger, cloves, turmeric, black pepper, mixed into a note of double cream. Once established, these flavours faded modestly to allow a sweet note of dried black fruits - prunes, raisins, currants - to emerge. Together these flavour notes twirled and swirled in harmony, leaving behind a long winter spice aftertaste. A peaceful start to this cold season!

Thank you Kasama 🩵

*Facebook review no.118. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

Solkiki ‘The Elvis’ chocolate bar takes a classically known combination - the peanut butter and banana sandwich - and puts their bean to bar, artisanal, innovative magic on it 💫

My taste journey - I was welcomed by a sweet, caramelly, nutty, chocolatey aroma. As there were chunks of freezer dried banana and candied redskin peanuts in the chocolate, I decided to let the chocolate melt a little and then chew. This allowed all the flavours to amalgamate and sing together! And sing they did!! The silky smooth chocolate gifted me flavour notes of browned butter caramel and banana caramel as it melted. This was interspersed with mini explosions of nutty peanuts and crunchy freeze dried banana pieces. It was like a flambéed banana dessert with added chocolate and peanuts. Solkiki, what a multi-textural, morish, marvel! Thank you! ☺️

*Facebook review no.117. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

Kasama Chocolate limited release Chumphon Collective, 70% Thailand cacao chocolate bar, was crafted in celebration of Asian Heritage Month, which is May (this bar was from 2025). And a celebration it was!

My taste journey - the chocolate’s melt started with the sweet flavour of Muscat wine. Notes of dried golden raisin and sultana, with a delicate sweetness of lychee and clover honey, came in waves of flavour; raising and falling as the smooth, creamy chocolate melted. These flavour notes evolved, developed, and deepened into notes of black cherry and prunes, sweetened with a butterscotch syrup. The finish was long and reminiscent of plum pudding soaked in Muscat. Divine!

Kasama, it was an honour to taste this chocolate bar💫

About the beans - were grown by Cacao Farmers of the Chumphon Collective, a microlot farm in Southern Thailand, nurture these fine flavour cacao beans.

About the wrapper - “…was illustrated by Amy & Sha from the Chumphon Collective and symbolizes prosperity & friendship within the chocolate community. Inspired by Thai folklore, the Nang Kwak (นางกวัก), is a beloved goddess of good fortune…to bring prosperity and positive energy. The golden midges symbolize friendship…key…in supporting cacao farming.”

*Facebook review no.116. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

I find it fascinating how the use of different sugars, in bean to bar chocolate, plays with the cacao’s flavour profile. These Planet Cocoa Sticky Date Pudding, mini Easter egg halves were crafted with date sugar and are an example of this!

My taste journey - as soon as the chocolate commenced its melt, sweet and pure flavour notes of dates and date sugar arose. They resonated with a note of vanilla bean paste and were cushion by a note of roasted cacao nibs that had been ground into a thick, smooth, viscous, and rich chocolate sauce. These were date-filled, sticky and simply delicious! ☺️

Thank you Janette! 💫

*Facebook review no.115. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

Kasama Chocolate Costa Esmeralda’s, 70% Ecuador cacao chocolate bar gifted me a clean, clear and uncomplicated taste experience. The cacao used in this bar is a “single estate cacao…grown [on the] Emerald Coast in northern Ecuador. [A] family owned and operated farm, situated on emerald green hills overlooking the ocean, [which] grows unique strains of native Ecuadorian ‘Nacional’ cacao…”

My taste journey - commenced with a collage of black and dark purple coloured flavour notes; cassis, blackberry, black cherry, and raisin. These were joined by subtle notes of woodland spices, pepperberry, pine and the faintest touch of meyer lemon. The chocolate had a smooth texture and creamy melt, which carried these flavours and allowed them to meld, mature, and evolve together into a note of pinot noir at the finish.

Thank you Kasama! A elegant expression of this cacao 🤎🫘

Batch no.49.

*Facebook review no.114. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

Solkiki Extremely Limited, Nono-Batch, Direct Trade, Heirloom Lot No.1, 66% Wild Bolivian cacao, chocolate bar brought me lovely memories of days long gone 🥹

My taste journey - first the aroma of earthy-sweet leatherwood honey on warm porridge; something I often had when I was young. This evolved into flavour notes of a honey oat slice, with pockets of sweet, plump, juicy sultanas; reminiscent of a slice my Mum used to bake 💛

Solkiki, thank you, this bar was heartwarming and soul up-lifting 💫

*Facebook review no.113. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

~ Chocolate and Wine Tastings ~

Folks! I am hosting monthly gatherings from April onwards in Devonport, Tasmania. Come and join me for a casual evening of cacao, chocolate and wine.
Zero prior knowledge required.
Bookings required.

I look forward to connecting with you! 🍫+🍷

Kasama Chocolate Ala Eh! 71% Malvar, Batangas, Philippines cacao chocolate bar was vibrate and alive with flavour 🎉

My taste journey - commenced with the aroma one would experience when walking through a rainforest; musty-yet-fresh air, moist moss, damp undergrowth, wet leaves, and soft wood. Such a gentle aroma camouflaged the flavour notes that followed. As the smooth chocolate rapidly melted, it engulfed my palate with flavour notes of pawpaw, guava, dragonfruit, star fruit, lychee, and ripe banana, that danced together with pleasantly tangy passionfruit and pineapple, and sweet honey-vanilla infused cream. It was like enjoying a creamy, sweet, tropical fruit chocolate smoothie. Delightful!
Ala Eh! Kasama! Wow! 😮

About the beans 🫘
“…made with unique cacao beans grown in the town of Malvar (Bayan ng Malvar) in the Philippine province of Batangas where cacao trees grow alongside Jackfruit (langka). The cacao beans were grown by our friends Kay & Karl from 1919 Cacao Farm and fermented in boxes made of jackfruit wood…”

Batch no.17

*Facebook review no.112. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*

I was first introduced to Wewish Chocolate by Cocoa Encounters Thank you! That lead to the opportunity to taste this Butterfly 70% Thailand cacao chocolate bar 🦋

My taste journey - began with a sweet floral aroma of cherry blossoms. This lead into flavour notes of sweet strawberry jam coupled with golden almond shortbread. These flavour notes spun together in playful whirlpools as the chocolate melted. It reminded me of enjoying a jammy dot (thumbprint) biscuit; a delightful melange of sweet berry and nutty/toasty shortbread biscuit 🍓🍪

Thank you Veerapat Veerasaranakit and Kathryn Laverack 🙏🏼

*Facebook review no.111. For the full back category of bean to bar chocolate reviews, please visit my Instagram page thanks*