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Category Archives: Naive

COCOA ROASTING 101

July 13, 2017

Roasting develops the flavour in the beans from the precursors formed during fermentation and drying. During fermentation, aroma precursors, such as free amino acids, short-chain peptides, and reducing sugars, are formed, from which the typical cocoa aroma is suggested to be generated during the subsequent roasting process. Cocoa undergoes a dramatic chemical change during the […]

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INTRODUCTION: NANO_LOTS

July 5, 2017

What is Nano_Lot cocoa? Nano_Lot cocoas are available on an extremely limited basis and consequently only at specific times of the year, meaning once they’re gone, they’re gone. Those that I have chosen to feature boast the highest ratings, are of rarest qualities, and provide the most unique tasting experience. I strongly believe that these […]

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A LITTLE BIT ON PRODUCTION PHILOSOPHY

May 30, 2017

  At Chocolate Naive the production cycle starts with thinking about why the recipe is important and how it adds value to the craft chocolate industry. To me, chocolate-making is a slow and meditative process with a lot of planning and calibrating before I even try to attempt the first cacao bean test roast. I […]

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NEW COLLECTION IS ABOUT TO BE RELEASED

March 16, 2017

I am very proud and happy to announce that our long awaited new collection is about to be released. It has been a biggest challenge so far because of the tremendous effort and investment that went into this new development. I have put my best into it and I am finally satisfied with the end […]

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LOVE IS HERE

January 31, 2016

My little confession. It is quite true I have worshipped you with far more romance of feeling than a man should ever give to a friend. From the moment I met you, you had the most extraordinary influence over me…. I was jealous of everyone to whom you spoke. I wanted to have you all […]

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THE NEW WAVE

January 17, 2016

The chocolate world is not quite there yet. The new wave will be the culmination of years of improving on old systems, whilst offering a fresh bounty of new ideas that will not only enhance the experience of enjoying chocolate but disrupt it completely. The next wave chocolate will be developed by the chocolate equivalent […]

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CHOCOLATE LAB BY NAIVE @ KEMPINSKI HOTEL CATHEDRAL SQUARE VILNIUS

December 7, 2015

It is our pleasure to present a selection of chocolates by NAIVE, specially created in our CHOCOLATE LAB to mark the third anniversary of the Kempinski Hotel Cathedral Square, Vilnius. For three weeks, starting on 11 September 2015, a specially installed bean-to-bar chocolate laboratory operated in the lobby of the hotel. Each and every morning, […]

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CONTEMPLATION ON FLAVOURS

December 1, 2015

Today I would like to speak about flavour. In my opinion, it is in the flavour that the mastery of the cocoa grower and chocolate manufacturer is shown. The chocolate bar consists of multiple layers (like packaging, shape, story etc.) but flavour is always the defining factor of the product’s quality. I would like to […]

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ANNUAL COCOA SOURCING TRIP TO TANZANIA

October 21, 2015

Hello to all chocolate lovers out there! We are back from our annual cocoa-sourcing trip, this time from the mountainous Tanzania. The purpose was to see our close friends and cocoa suppliers, Kokoa Kamili, in action and to inspect their process. From precise fermentation to careful drying, it was one of our most impressive cocoa […]

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WELCOME TO OUR NEW WEBSITE!

October 12, 2015

Dears,   welcome to our brand new website! We hope you will enjoy discovering about Chocolate Naive project and feel free to contact us if you have any questions or remarks! Best of wishes, Chocolate Naive team

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