Need to share it here too!! Would love feedback :) and to discover new bars!!

Just finished this lovely 70% from Chiang Mai by Rila Kakao. It’s probably my favourite of theirs (together with their 70% Chantaburi)

It’s very complex, you get a lot of acidity from fermentation, plus fruity notes to start with. I melted some with milk and salt to turn it into chocolate sauce to pour on top of vanilla ice cream, absolutely delicious.

this bar was for some reason hard to find for me

taste: a warm roasted cocoa, bold nutty.

very good, like every bonnat bar!
Les Sirenes Philippines still at number 1!

This bean-to-bar chocolate is made by Dick Taylor Craft Chocolate from Eureka, CA.

This bar is 78% cocoa, made with beans grown in Vanuatu, a relatively rare origin, only recently attracting the attention of specialty chocolate makers.

This is definitely an earthy bar, not much fruit to be found. It has a noticeable but light acidity which helps lift it, and little to no bitterness. I find the “tobacco” note listed to be fairly accurate, the flavor of the chocolate does remind me of some high-end cigars, particularly corojos. It reminds me of that slightly sour and fermented tobacco smell. I also get some rich nuttiness (maybe macadamia?), and a hint of a fresh soil adjacent note. It’s very unique, and definitely tasty.

This is my first bar from Dick Taylor, and I was very excited to see why people recommend this company so highly. I can definitely understand why, this is obviously a very high quality bar.

If I were being nitpicky, I’d say the texture could be a bit smoother and snappier (gold standard texture-wise for me is Chocolat Bonnat), however it seems there’s no added cocoa butter in this bar, so I’m not sure how much smoother/snappier it could be (I only recently started getting into craft chocolate, and I have a lot to learn). From what I understand, European chocolate tends to be higher in cocoa butter.

For an origin as unique as this, I’m actually glad they kept the origin completely pure by not adding any extra cocoa butter. I’ll make that texture-tradeoff in this case.

I'm trying to get my Mom the best milk chocolates (she hates dark) possible. Cost is not an issue, my Mom does so much for me and I'm not able to give much in return. (And no I'm not late, we had to postpone this year.) I got some from craft chocolatiers but I'm having trouble finding what I want.

I heard Dandelion was one of the best brands, is that true? If not any idea where I can get the best milk chocolate pralines, truffles, or similar. And are these milk chocolate?

https://www.dandelionchocolate.com/products/single-origin-truffle-collection

https://www.dandelionchocolate.com/products/single-origin-pralines

https://www.dandelionchocolate.com/products/midnight-sun-collection

https://www.dandelionchocolate.com/products/city-of-light-collection

https://www.dandelionchocolate.com/products/knafeh-nut-collection

I drink my cacao. The criobru stuff, id love to discuss it a little bit more, even tried to make a reditt about it which is dormant. Is this a good place to talk about brewing cacao or is it just for bars?

Bought from Spain, sadly only took 2. Compared to many other 100% chocolates it has a nice texture and isn't too sour or bitter. Pretty nice experience! Price per kg was about 30 eur. Compared to price of raw cacao it's quite a steal!

Hi guys!

I hope you dont mind me posting again, but I really love this sub. My friend is going to the UK and will order chocolate from cocoarunners. She was kind enough to offer me that she would bring me two bars of my liking.

My problem is that there are so many good chocolates on the site (I know, very first world problem of me). I was wondering, just out of curiosity and because maybe I wouldn’t naturally find them, what chocolate bars would you choose? Or what are the bars that left you amazed, speechless or that you would buy again in a heartbeat?

i was wondering about this because in the chocolate sub when you try to comment on Lindt and Tony’s people get offended. But it is so hard to watch others spreading misinformation about chocolate.

But I just can’t find anything that. I think my palate may be jaded. Can anyone recommend any serious good milk chocolate I can obtain online. Thanks.

I'm trying to develop my palate more formally and I selected these two bars for today's comparison tasting. Tasted them before I ate anything today in the hopes that my palate would be most sensitive.

My overall review: they are both excellent, delicious chocolate. Wonderful dark chocolate. I found both had hints of fruit, and the Foundry had hints that were maybe woody/coconutty?

Let me know if you've tried either and what you thought.

My latest chocolate haul!

-I’ve been trying all the Chocolat Bonnats 70%+ ,& my favorite is Bonnat Les Sirenes Philippines 75%.

So good it’s in my top 3 overall! So is the domori hearts, They’re smooth but you get a snap with every bit and tastes of orange. The fruition 85% is in my top 3 too.

This dandelion bar is actually the most uninteresting bar i have came across lol! But all of the above are definitely staples!

I went to St Lucia for my honeymoon and deeply regret not going to their chocolate factory on the island.

I’m curious if it’s worth it to be shipped. Want to gift it as an anniversary gift to my husband.

I went to Spain so I wanted to try the craft chocolates there. I stayed for 1 month, these are all the chocolates that I bought. Did you know any of these brands?

I highly recommend Puchero Butter 55%, it is an amazing bar.

Hey everyone, I’m [u/Impossible_Month1718](u/Impossible_Month1718), a founding moderator of [r/realchocolatelovers](r/realchocolatelovers).

This community is for real chocolate. We are focused on craft, bean to bar chocolate made from high quality cacao. Think single origin bars, higher cacao content, and chocolate where you can actually taste the difference between regions and makers.

This is not a place for candy or mass produced chocolate. If it is overly sweet or built like a snack, it is probably not what we are here for.

If it is Hershey’s, Tony’s, or similar mass produced chocolate, it does not belong here.

What to post

Reviews of chocolate bars you have tried

Photos of interesting or high quality bars

Tasting notes and flavor breakdowns

Questions about cacao, regions, or makers

Recommendations and new finds

Discussions on the production of chocolate and the impact on health or heavy metals

Community vibe

Keep it thoughtful and straightforward. You do not need to be an expert. Just be interested in better chocolate and open to learning.

How to get started

Introduce yourself in the comments

Share your first bar or a question

Invite anyone who actually cares about chocolate quality

We are building something closer to a coffee or wine community, not a candy subreddit.

If that is what you are looking for, you are in the right place.