More* Chocolatier

Handcrafted Delights made in The Netherlands 
with Colombian *Fine* Cacao
and Chocolate Tastings.

TAKE ACTION NOW
DON'T WAIT ANY LONGER
Welcome! Bienvenidos! Welkom!
Hello! my name is Liliana,
I am a Colombian chocolatier who has lived in The Netherlands since 2021.
I come from a beautiful land called Colombia, in the north of South America,
birthplace of Theobroma Cacao, the magical tree
that produces the raw material for your favorite food:
chocolate.

I work with Colombian chocolate *Fine Cacao with Flavor and Aroma*,
which means really good chocolate!
>>> only less than 10% of the world's cacao has that label <<<
That's how I pay tribute to my origin: with taste, quality and love for what I do and so,
to be able to transfer quality of life and opportunities in my land.
Because in our reality, with good chocolate we can build a better future.

I am in The Netherlands to bring the good flavour of our land to you!
And if you are curious to know more, you can schedule a Chocolate Tasting,
a memorable experience for all 5 senses.
​Chocolate Tastings
Chocolate makes you happy, but what is chocolate?

Before becoming a chocolatier, Liliana was a teacher, so becoming a chocolate educator was a natural process.

Since 2016, she has been conducting tastings both online and in person, for corporate events and in open spaces.

The Tasting is an experience for the 5 senses, a story as full of good news as the Cocoa Value Chain in Colombia, surrounded by delicious chocolates and good humor.
@lili_chocolatier / Colombia, 2020 

Contact

  • Almere Stad, Flevoland, Netherlands

SO, WHAT IS WHAT?

So, what is *Fine Cacao of Flavour and Aroma*?

The International Cocoa Organization (ICCO) is an inter-governmental organization established in 1973 under the auspices of the United Nations and operating within the framework of successive International Cocoa Agreements.

"Fine flavour cocoa is cocoa characterized by a complex sensory profile, composed of well-balanced basic attributes with aromatic and flavour notes; the complementary attributes can be clearly perceived and identified in the expression of its aromas and flavours; it results from the interaction between (a) a particular genetic composition, (b) favourable growing conditions in a given environment/terroir, (c) specific plantation management techniques, (d) specific harvesting and post-harvest practices and (e) stable chemical and physical composition, and integrity of the bean."

Definition

And, what is Chocolate?

The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting fine chocolate professionals.

"Chocolate is a food made with roasted and refined cacao beans with sugar and other ingredients. In all cases, a chocolate must contain the fat of the cacao, known as cacao butter. For example, if it contains cacao powder, but no cacao butter, it should not be called chocolate but chocolate flavored. If it only contains cacao mass, but no sugar, it should be called 100% cacao rather than chocolate. There are plenty of types of chocolate and it can be solid or liquid, but all of them share a common principle: they must contain the fat of the cacao bean."

Definition