Author: Anders Nilsson

Supermarket chain COOP with ecological chocolate infused with blueberry. Don’t really go all the way, does it?
Points to the right —>

Global effort to make a Baoabab infused chocolate bar. This is getting complicated, but yet we can taste it and have an opinion 🙂
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Single origin cacao from GR. Sweetened with dade syrup instead of sugar. Makes för a different flavor profile.
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Scottish Chocolate Tree makes a Pisco Sour chocolate bar. Does it fly or not is the question?
Pisco=destilled wine. Sour= add lime

Is it good chocolate? Let’s find out!
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Dolfin makes a lot of flavoured chocolates. 52% cacao and sugary ginger in this one.
Good balance, but you have to try it too.
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Not to much cacao might be the best recipe for really nice chocolate. At least according to Anders 😉 French artisan.
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Rich chocolate bar. Cardamom and cinnamon flavours as well, but mainly rich cocoa. French made with beans from all over the world
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Italian Amedei, from La Rotta, Tuscany makes cru chocolate. From six different plantaions. This one from the island of Grenada. Welcome to the West Indies

Points sto the right —>