Chocolate Naive and what is not so good about it

April 19, 2013 § 6 Comments



I know someone who knows someone who makes Chocolate Naive chocolates, drinking chocolate, figs dipped in chocolate, chocolate spread, funny tasting ice cream and I could go on. Why am I writing about this chocolate of chocolates? Well, first, I think the design of Chocolate Naive by Karolis Kosas is mind-blowing, a bit wannabe Apple, but I genuinely admire it. The chocolate maker/factory is a bean-to-bar one which basically means they do it all in-house, DYI style, all very respectable. And here comes the truth – the chocolate is actually rubbish, it tastes horrible and why is no one saying that? I say yes to the design and the branding, I say yes to the ideas, but please, guys, can we be honest here and not say something tastes great when it does not?

I am not even sure why it annoys me so much, I want to like it, I want to say oh I have tasted it and it’s divine, but it is not, so there. Done.

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§ 6 Responses to Chocolate Naive and what is not so good about it

  • lapai says:

    I love the figs though and the almonds in chocolate. The chocolate bars – I don’t get enough value for money, LIndt does that for me 🙂 (and maybe just because it’s exactly not a bean-to-bar hipster thing).

    • biblepanic says:

      Lindt is the best, their milk chocolate with salt crystals is to die for. They do almond and blueberry one now, very good too. I could not swallow the figs, that’s how bad I thought it was.

  • Anonymous says:

    Kai kam ir sampanas tikrasis neskanus. Ir koks nors 10m brandintas suris ar vynas. Tai dar nereiskia, kad jie nieko verti 🙂

  • Strong says:

    Strong design, very strong. Been at the new collection launch party and the insides rocked the crowd as well as outsides. the chocolate with caramel was number one for me. Have you tried it?

    • biblepanic says:

      No, i haven’t. I suppose it would not be one of the flavours i would die to try – sweet with sweet. But it is the chocolate that did not great taste, not the other ingrediens which are in themselves tastier than the sum of parts.

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