Who knew that the secrets of a Michelin-starred kitchen could melt so deliciously into a chocolate bar?

About Chocolate Bar One (Beans and All) – Kokoa Kamili Tanzania 70%

• Chocolate Bar: 70% Dark – Kokoa Kamili, Tanzania
• Chocolate Maker: Alessandro Luppolo
• Chocolate Maker Country: Australia
• Cacao Bean Country of Origin: Tanzania
• Additional Details
• Location: Kilombero Valley
• Co-operative: Kokoa Kamili
• Typical Flavors for this origin: Fruity notes –  think red fruit, apples, plums, tropical fruits, topped off with brownie batter notes.

About Chocolate Bar Two – Caramelized Almond 63%

• Chocolate Bar: Almond Caramelised – 63% Dark, House Blend
• Chocolate Maker: Alessandro Luppolo
• Chocolate Maker Country: Australia
• Cacao Bean Country of Origin: House Blend

Beanstalkr’s Chocolate Review

(This is one person’s experience – we all taste differently!)

So we’re always excited about new Australian chocolate makers, and Alessandro Luppolo’s chocolate is worth every bite.

Who knew that the secrets of a Michelin-starred kitchen could melt so deliciously into a chocolate bar? (Honestly, it’s hard not to be swayed by Alessandro’s background, but the excitement of trying a new maker meant I didn’t learn of Alessandro’s insane background until after the fact.)

For those that don’t know, Alessandro has spent years travelling the world, working at three-hatted and Michelin-starred restaurants (including Melbourne’s own Attica) and his experience really shows, especially in his Caramelized Almond bar.

Here are our reviews on two bars:

First up – Caramelized Almond bar (caution: this bar will be wolfed down)

• How I ate this bar: Teeth in, big chunks (except for a tiny bit without almond to taste the chocolate alone!). The remaining bites with huge glazed almond pieces (the combination and balance is perfection).
• Occasion: 3.30pm arvo pick me up.

• The 63% house blend stands well on its own. There’s a slight texture, its extremely chocolate-y (think molten brownie) and there’s a hint of coffee flavor. Not so much that you think it’s coffee, but enough that it amplifies the overall chocolate flavor.
• AND THEN you hit a very generously sized caramelized almond and the entire experience escalates and it’s dangerously addictive.
• It’s crunchy, it’s sweet, your mouth is flooding with chocolate (and the texture of the chocolate, the caramelized sugar and the almond is perfect)
• For me, this bar really shows the maker’s eye for the overall experience. The almond can stand on it’s own, as does the chocolate. But put them together and you’re at a whole new height of gourmet chocolate.

Secondly – Kokoa Kamili Tanzania 70%

• How I ate this bar: Slow, melting. Tiny piece at first to know what I was in for and then two large pieces (the second to remind me of the wild flavor ride).
• Occasion: 7pm before dinner (just in case the dinner spices at mum’s became too overpowering!).
• Kokoa Kamili beans are excellent and Alessandro has crafted a bar that highlights all of their bright and fruity flavors.
• For me, it starts with red apple – sweet and a familiar from the second it starts melting.
• And then there’s a sour tanginess that steps in. It could be either red fruits or possibly even yoghurt – or a mix of both? The slow melt makes it feel almost like a complete dessert. And these flavors combined with the signature slight texture of Alessandro’s chocolate makes it seem even more like a berry parfait.
• As it disappears, the tanginess subsides and you’re left with a rich chocolate and slight nuttiness. It’s a “softening” final flavor and it almost makes you forget how wild the first few flavors were. I guess this means I need to have another piece to remind myself right?

The Alessandro Luppolo Chocolate collection.

Alessandro’s collection doesn’t just showcase his chocolate making skills, but it highlights how he uses textures and additional ingredients to magnify the flavors in each bite. It wasn’t just almonds, its caramelized almonds, and while it is a sweeter bar at 63% – the sugary nuts and the chocolate just works. It’s seriously so good.

Speaking of added ingredients, I have to give a shout out to: 75% Dark Chocolate Crunch – Kamuri Estate, PNG

While I didn’t buy this bar (and I should have! But I couldn’t resist those almonds), it is another standout bar. I don’t do shout-outs often, but this bar:

• It’s a 75% Dark Chocolate, and he highlights the rich and bold flavors that come with the beans.
• BUT THE SUGAR CHUNKS
• My gosh the crystallized sugar chunks in a 75% bold and punchy bar are genius.
• It’s crunchy, it’s sweet, it’s filled with flavor. Seriously the sugar and the beans compliment each other and really highlights how such a simple inclusion can make such a beautiful difference.

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Leave a Flavor Review Here (give our flavor wheel a spin!):

• Almond Caramelised – 63% Dark, House Blend
• 70% Dark – Kokoa Kamili, Tanzania
• 75% Dark Chocolate Crunch – Kamuri Estate, PNG

Each of these bars could be ones that you could wolf down, or enjoy a triangle at a time because the entire experience and the final flavor is always so satisfying. So by the piece or by the bar? Let me know what you decide.

Keen to try some? You can find their bars here:
Full Range:
✨ Australia: Shipping direct from https://alessandroluppolo.com/

Stores: There are also two store locations in Melbourne, including the newly opened Elsternwick location:

✨ 521 Glen Huntly Rd, Elsternwick: Open Friday-Saturday-Sunday. from 10:00 to 17:00

✨ 546 Collins St, CBD, Melbourne (go down the stairs after you enter – back left. Photos below): Open 7 days a week, from 10:00 to 22:00

Have you tried or do you stock Alessandro Luppolo Chocolate? Do you have any favorites we should try?

As always, thanks heaps for talking beans with us!

Where to next?

Well if you’re keen to leave a flavor review, we recommend:

And if you’re new, we recommend:

And if you’re still not so sure, check out what events or makers are in your area:

Talk Beans with us!

Got any questions? Feedback? Want to hi say? Reach out below – we’re always happy to chat!

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