Taste.Better.Chocolate

Only a few days left until my first tea and chocolate pairing in French & English!

I am grateful for this opportunity to share my passion for craft chocolate and speciality tea at the first edition of in Bordeaux.

I'll be presenting the pairings together with a local tea sommelier Monsieur Grégory Lehoux, who has been leading tea and chocolate pairings himself using craft chocolate.

The festival is free to enter, but you need to book tickets for the tasting sessions through the festival's website.

Limited places available, so book now before it's too late.

📌 Where: Salle Trinitario, Palais de la Bourse, Place de la Bourse, Bordeaux, France
📅 When: Saturday, 2 May, 11:30-12:30
🏷 Tickets: €40/person (max. 20 places)
Presented in 🇨🇵 and 🇬🇧

I hope to see you at the tasting or just say hi if you see me at the festival 🤗




*tea and chocolate pictured in the post are not what we will taste at the festival

👉 Touch is such a great sense to activate during a tasting. It is actually present in two different ways:

1) Touching the surface
Our fingers are very good at picking up information about the surface and texture of a chocolate. Patterns on the bar can bring in even more tactile information. Could you "read" the maker's name just by touching the letters?

2) Mouthfeel
The other way we can activate touch is by checking the information detected by our tongue and our mouth. Texture becomes a vehicle for flavour notes. Depending on the particle size of a chocolate, it can be silky smooth or feel grainy, gritty, even crunchy or chewy (especially inclusion bars). Thickness is also interesting to explore, is it thick, dry, juicy, liquid?

My chosen bar for this week's is this beautiful (vegan) green (white) pumpkin seed bar from .

Pumpkin seed flour is used instead of milk powder in this recipe, to create a creamy vegan white chocolate, and whole pumpkin seeds are added on top to add more crunch. The vibrant colour, the crunch and the creamy chocolate bring you on a fantastic sensory ride. It's sweet yet also savoury, vegetal, nutty, umami.

Are you paying attention to touch when you are tasting? Next time make sure you do! 😉

🍫 Chocolate is more than just a sweet treat for me.

I design experiences where people slow down, taste carefully, and discover how diverse chocolate can be.

I host themed tastings, creative workshops, corporate events, kids sessions, tea and chocolate pairings where the focus is on curiosity about flavour.

👩‍🎓 On a more professional level, as a IICCT alumni and now teacher in training, I teach students about cacao history, sensory analysis, and chocolate evaluation. As a judge at the , I have evaluated hundreds of samples over the years from around the world.

🎤 As a storyteller, I often speak on stage at chocolate festivals or at online conferences to share my passion for craft chocolate and my experience as a judge.

✍️ On my Substack, I write about indulgence with intention to help women rediscover chocolate through mindfulness and leave behind guilt.

🛍 At .vienna and in my webshop, I offer a curated selection of craft chocolates made in Europe by chocolate makers I know and I trust.

I think I can say that chocolate is my dream job 😋

I hope to see you at one of my upcoming tastings, at a course, a festival or online event.

Get in touch by DM or email for more info about my offers or to collaborate.

🍫 Craft bean-to-bar chocolate educator, judge, speaker, writer
📍 Based in Vienna, Austria