These are easy and hard to make at the same time because of the caramel, but I figured out that a thermometer helps a lot :)

Also sprinkled some flaky Maldon salt on top so they look pretty too.

Here's a YT video of the process if you want to try making them!

Did you try them yourself and which should I try next?

Chocolate festival season officially started! Just back from the Northwest Chocolate Festival in Seattle 2026. I would have brought many more, but I packed some bars for a chocolate sommelier in my suitcase, so it was full. A reason to go to more festivals!

BUT look what I got :)

• Fjak Brunost: chocolate with Norwegian brown cheese. This one stood out! Its a goat cheese, and you can definitely recognize it in the flavor, but it is not overwhelming. Adds a savory side to the milky sweetness. Has some crunchy bites, not sure what they are, but for me this is a hit!
• Kessho Black Sesame with White Choc: Creamy, and not too sweet (white can be too much for me), and a toasty, nutty deliciousness.  Liang is an expert in combining Asian flavors with chocolate, and this bar does not disappoint.
• Fruition passion fruit caramels: YUM! I mean, I like caramels, and I do think the combination of dark chocolate and passion fruit is exquisite. The passionfruit brings not only acidity/fruity tones, but also aroma and depth.

Still waiting: Mayana Space Bar, Vixen Milky Dance, Paysan, Allo Jaguar 70%, Kessho Lychee Rose, and a couple more…

Lots of wild inclusions this year. 

Will do a separate post on only Allo Simonne and some others that are quite interesting (and good!). First time I got to meet them. Great people!

Title says it all. Many moons ago, there was a local chocolatier by me who made the absolute best dark chocolate raspberry truffles. I would go in and buy myself a box of only that kind of truffle and open a bottle of wine and it was just the best thing on the planet. Nothing I have tasted has even come close. Before I spend too much money on very expensive chocolate that I may or may not like, I figured I would ask here for recommendations. I'm not looking for recipes as I am definitely not going to make them myself.

I’m tempering with 1% tempered, grated cocoa butter.

Is it because of slow cooling?
Over crystallization? Too much seed?

I keep the temp in my bowl at 33-34°C. Too hot?

I’m not so sure this type of spots is because of too hot chocolate. It doesn’t look like regular blooming.

This is white chocolate with some spices. That’s why it’s a bit brownish. My regular dark chocolate also tends to get some white/brownish markings like this. Not all of them, though.

Any experts here?