My story
I’m Liliana, founder of Moré Chocolatier.
Chocolate is in my DNA, my mom was an amazing pastry chef and growing up alongside her, my sisters and I learned *all arts and crafts* then with my dad, that passion became Chocolatería Moré*, 2008, Medellín and later Villa Cacao 2019, Villa de Leyva.
Now I am based in the Netherlands, starting a new chapter —
as More* Chocolatier.
Trained in both Fine Arts and Chocolate, I create handcrafted chocolates that celebrate the power of the Colombian Fine Flavour Cacao* and I love sharing its story through Chocolate Tastings, where I hope you understand my passion for cacao.
Chocolate makes you happy, but what is Chocolate !?
Hello, I’m Liliana — Lili Chocolatier — founder of More Chocolatier. My life has always followed the aroma of Colombian cacao, a family tradition that became my greatest passion. Through our chocolates, Tastings and Workshops, we share the warmth and soul of Fine Flavour Cacao, a celebration of love, art, and the beauty of living a chocolate life.
What we do
Tastings
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 Cacao
Value Chain in Colombia,
surrounded by delicious chocolates
and good mood.
For more info and bookings
please send us a message >>>
with the sweet and gentle charm of Liliana.
You learn all the details about cacao and can proudly feel that Colombia produces and cultivates it.”
Juliana
CONTACT
OUR CHOCOLATE JOURNEY
Chocolate is in my DNA, my mom was an amazing pastry chef and alongside her, my sisters and I learned *all arts and crafts*
Then with my dad, that passion became Chocolatería Moré*, 2008, Medellín and later Villa Cacao 2019, Villa de Leyva in Colombia.
Now I am based in the Netherlands, starting a new chapter —
as More* Chocolatier.
Trained in both Fine Arts and Chocolate,
I create handcrafted chocolates that celebrate the power of the Colombian Fine Flavour Cacao* and I love sharing its story through Chocolate Tastings and Workshops, where I hope you understand chocolate better, so you can enjoy it way much more.
Amsterdam Cocoa Week
22 - 28 February 2027
https://www.amsterdamcocoaweek.nl
Amsterdam Chocolade Festival
https://www.chocoladefestival.amsterdam
We are part of the team CHOCOA
since 2022 (and we love it!)
FACTS ABOUT CACAO AND CHOCOLATE
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."
DefinitionAnd, 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."
DefinitionAbout BLOOM
Chocolate Bloom Policy
Bloom is a natural physical change in the chocolate and does not indicate that the product is spoiled or unsafe to consume. While it may affect the appearance and, in some cases, the texture, the chocolate’s flavour remains essentially unchanged.
To preserve the chocolate in optimal condition, we recommend storing it in a stable environment between 13°C and 23°C, with relative humidity below 60%, and away from direct light, heat sources and strong or aromatic odours.
Please note that once chocolate has been exposed to unsuitable storage conditions, changes in appearance may occur even if the chocolate is subsequently returned to the recommended conditions.
Bloom is a natural change in appearance — not a sign of spoiled chocolate.