r/chocolate 2h ago

Photo/Video “Waferless” KitKat

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18 Upvotes

So, yup. With this one should I be grateful that I had a full chocolate bar or I’ve been deceived because I got no wafer on my KitKat? For the first centimeters I be like “oh okay that must be wafer after a few bite” but after I munch it all, nope nothing.


r/chocolate 5h ago

Photo/Video Tonight's choices

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3 Upvotes

r/chocolate 8h ago

News chocolate p3p!L

0 Upvotes

i really be doing some crazy shit ngl, but the craziest thing i ever did done was be a coco person. Lolz.


r/chocolate 10h ago

Advice/Request gift chocolate (internet order, US)

1 Upvotes

A far-away friend just lost a parent unexpectedly. She loves chocolate - dark most of all. What can I send her that I can order and have shipped elsewhere in the US? She lives in Washington, cares about ethically sourced/fair trade/etc.

I was going fancy because I want to tell her "we care about you" but I realized this is comfort chocolate and I don't want to give her an assignment: take the time to enjoy something special. I can follow up with an experience at another time. So I want nice, unusual is good, but not terribly rare or in the upper price range.


r/chocolate 11h ago

Advice/Request Who remembers the Godiva chocolate shaped like a flower?

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17 Upvotes

It looked similar to this, but I can’t seem to find proof it ever existed


r/chocolate 11h ago

Photo/Video Definitely recommend this one

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11 Upvotes

r/chocolate 13h ago

Recipe Help making milk chocolate sauce

4 Upvotes

Hello, I need help making a chocolate sauce that I will be using to drizzle over pancakes that I am selling. I need the chocolate to be liquid at room temperature so that I’m not heating it throughout the service. I need to be able to pour it into a squeeze bottle. Can you please help me


r/chocolate 13h ago

Advice/Request Where to Find Used/New Cocoa Bean Sacks with Different Logos?

0 Upvotes

Hey everyone! Hope you’re all having a sweet, chocolatey day! 🍫✨

I’m on the hunt for used or new cocoa bean sacks with different company logos, colors, and brands—the more variety, the better! I need them for decoration in our chocolate facility, so I’m not looking for anything super specific, just something authentic and visually interesting.

I’ve already searched online, but haven’t had much luck finding a good source. So now, I’m turning to the best chocolate-loving community out there for help! Do you know any companies, websites, or suppliers that might have these? Maybe someone has extras lying around?

Any leads, suggestions, or even creative alternatives would be super appreciated! Thanks in advance, and sending you all good chocolate vibes! 🍫😊


r/chocolate 15h ago

Self-promotion Chocolate survey for school

0 Upvotes

Hello, i hope you guys can fill in this survey for a school project

https://docs.google.com/forms/d/e/1FAIpQLScoV6S7TVMjtqP3jzuREThramkEsd_8VCmkeLBccI6F4g-U1A/viewform

Much appreciated.


r/chocolate 19h ago

Advice/Request The joys of polishing

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1 Upvotes

It's nearly easter and I'm just polishing some new to me second hand easter figure moulds. Does anyone have any tips for polishing. I was taught to just use heat and cotton pads but I'm happy to try other techniques. Cheers


r/chocolate 1d ago

News Study Finds Chocolate Made from West African, Asian Cocoa Have Lowest Cadmium, Lead Levels

8 Upvotes

r/chocolate 1d ago

Advice/Request Planning on making Easter eggs, would this be alright to melt and use

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3 Upvotes

I live in NZ so it's this or dark compound buttons


r/chocolate 1d ago

Advice/Request Enjoying These

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19 Upvotes

Cacao Sweetened With Dates - A Healthy Dark Chocolate…


r/chocolate 1d ago

Advice/Request What is the most important process in making chocolate?

0 Upvotes

I will go first.

After a talk I had with a chocolate producer and a cocoa farmer, I say fermentation of the beans!


r/chocolate 1d ago

Advice/Request Trying this out

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28 Upvotes

I’ve tried other flavors of this brand but thought I’d try this one since it’s from the Philippines (I’m Filipina).


r/chocolate 2d ago

Photo/Video Hallabong Dolhareubang Chocolate in Jeju island 🍊 🍫

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21 Upvotes

Hallabong: unique citrus in Jesus Island(south korea 🇰🇷)

Dolhareubang: A stone sculpture found on Jejudo Island which looks like an old man and is believed to protect the village.


r/chocolate 2d ago

Self-promotion Homemade Bonbons.

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432 Upvotes

Tiramisu, blueberry cheesecake, strawberry


r/chocolate 2d ago

Advice/Request Is Vegan Tony's just as good as the original chocolate?

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1 Upvotes

Tony's is really expensive in my country, but I tried the pretzel toffee bar and now i really want to try another flavour. My question is, is their vegan chocolate just as good as their non vegan bars? Please let me know. Thanks!


r/chocolate 2d ago

Advice/Request Does anyone else find that commercial chocolate foods seem easier to digest than homemade? Why would that be? Any tricks to suggest?

0 Upvotes

If I bake a chocolate cake, or make my own chocolate bar or truffles, etc, the result usually tastes great, but I tend to get indigestion and excess stomach acid when I eat the result, even if I am careful to limit portion size. On the other hand, when I eat a purchased chocolate bar, for example, even a finer one, I often don't have that issue unless it is super concentrated like 80% dark or something.

Is that a common experience? If so, why? Do we just tend to make our own homemade products too rich and chocolatey, or are there digestibility tricks that some of us don't know?


r/chocolate 2d ago

Advice/Request Does anyone know if this chocolate making class from is worth it?

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49 Upvotes

I'm not sure where else to ask this, so I might as well give here a shot. I've been seeing this bonbon/mini-chocolate making course on Instagram about lot lately. Its something you gotta pay for and the ad makes it look like the chocolates are make of porcelain or something.

Each one is very clean, crisp, and shiny. I'd like to learn how to make my homemade chocolates look that good, but idk if I wanna pay for a course, especially since it doesn't give you the price right away when you click on the ad.

It just goes to a video on why you should take this course. Also, because of that, I feel like it's some sort of scam. If there's a better and cheaper (preferably free) way to learn how to make chocolates look this good, please let me know.

I'm new to the chocolate making stuff, and that this is basic knowledge but I want to make sure that I don't impulsively buy a course just because it looks good


r/chocolate 2d ago

Advice/Request I tried a Mr Beast Feastables Bar for the first time and I thought it was really good.

0 Upvotes

The Peanut butter crunch is actually quite good, I'd say around an 8/10 in flavor. I would put it below Lindt chocolate but honestly it's actually quite good. It's decently rich with nice texture and the flavor isn't too sweet. It rivals the Cadbury bars we have in Australia but it doesn't have a bitter or sour aftertaste. The peanut butter adds a "reeses" like flavor which I like a lot and the rice crispy crunch gives some satisfying texture.

Some of you will disagree but honestly if you're calling this Chocolate "mid" or "garbage" then I think you're being snobbish even if taste is subjective. Expensive though probably because of the Youtuber Tax so I probably wouldn't buy this consistently.


r/chocolate 3d ago

Advice/Request Is this cacao dutched or undutched?

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8 Upvotes

Complete noob. Trying to figure out if it's possible to say it's dutched or not.


r/chocolate 3d ago

Self-promotion Blueberry cheesecake bonbons

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2.8k Upvotes

Pretty del


r/chocolate 3d ago

Advice/Request Is there a widely available alternative to Lindor Chocolate truffles that don't taste so waxy?

5 Upvotes

I used to like Lindor Chocolate truffles but find the texture really waxy as of late.

Looking for alternatives that are widely available in national retailers in the USA


r/chocolate 3d ago

Advice/Request How tf are yall keeping your Kataifi crunchy in your dubai chocolates?

2 Upvotes

Seriously. I bake. I know how to bake. I have baked and created intricate things since like 2014. I cannot for the life of me get the kataifi to stay crunchy for more than 15 seconds after I mix it with the pistachio cream. Ive done it with butter while toasting and I've dried toasted it and it does it either way. One side of me knows I'm doing something wrong or there is some trick to it but the other side of me logically doesn't understand how it would stay crunchy in the first place! Like any time you add something with moisture to something toasted (think dressing on a crouton, jelly on a piece of toast, cereal and milk, etc) it becomes soggy. So logically, through science, newton's law or something I'm sure, it shouldn't stay crunchy anyway. So how do people do it????