Bean to BarCocoa Adventures

Chocolate is magical! ✨

Fine chocolate has always been a passionate interest of mine, and now this passion has developed into complete devotion! I am truly in love with chocolate and every step involved in its production. I think that the Theobroma cacao plant is beautiful; tiny flowers growing from the tree trunk that develop into cherelles (small pods) which then turn into stunningly vibrant, multi-coloured cocoa pods. It is these pods which hold the treasure that makes one of the most appreciated foods on the planet.

I am a part time Chocolate Consultant, member of the Academy of Chocolate, judge for the Academy of Chocolate Awards and Northwest Chocolate Awardshome bean to bar chocolate maker and Cocoa Adventurer.

My devotion to chocolate began with my first volunteering experience at La Iguana Chocolate, Costa Rica, in December 2013. I returned to La Iguana in January 2015 after exploring northern Colombia and the San Blas Islands, Panama, in search of the Kuna Indians’ famous healthy cacao drink, which has been the subject of many scientific studies. In May 2015 I visited Grenada for the Grenada Chocolate Festival and I returned in May 2016 to participate in the festival. I visited Guatemala and Belize in December 2015 and January 2016 to spend time at Izabal Agro Forest as well as visit local chocolate makers. In January 2017 I visited Southern Mexico and in April 2017 I visited Marou Chocolate in Vietnam!

I spend my free time experimenting with home bean to bar chocolate production, visiting chocolate factories, attending and partaking in chocolate related events across the UK and beyond, eating plenty of fine chocolate and, especially, planning my next cocoa adventure!

Follow me on Instagram and help spread the #cacaolove! ❤✨

  • What a beautiful colour expression of this somachocolatemaker bar
  • This pumpstreetchocolate Brown Bread White Chocolate tastes like salted caramel
  • This mould so beautiful!  thank you baianichocolates and chocolatrasonline!
  • Episode 2 of the new chocolatefascination podcast is now live!
  • Using TasteWithColour to help me judge the PremioBeanToBarBrasil! Thank you
  • My happy place  well one of many  wheres
  • A few of my favourite things Chocolate coffee textiles and
  • Starting to sort my packaging collection by colour of course!
  • 100 chocmadagascar bars sprinkled with kokoakamili nibs a fruity and
  • Emirati dates filled with roasted Tanzanian kokoakamili nibs and enrobed