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 treat to spend a morning with ameliaropechocolate last
  • Deliciousness in Dubai  mirzamchocolate can I come back again
  • Making my own 100 chocmadagascar inspired by their Golden Bean
  • Cracking some vintage chocmadagascar beans from 2014 in the English
  • The beautiful expressions of the flavours tasted in this choctreescotland
  • Chopping up leftover unmoulded chocolate into shards for hot chocolate
  • Reluctantly sharing my favourite mirzamchocolate bar with my colleagues the
  • Give me ALL the chocolate coated dates please mirzamchocolate I
  • Factory tour complete with elegant footwear at mirzamchocolate  BeanToBar
  • Chocolate and coffee tasting at the incredibly beautiful mirzamchocolate factory!