Top 5 Floral-Infused Chocolate Bars to Try at the Northwest Chocolate Festival 2025.
Published
5 September 2025
From rose and lychee to seaweed and gorse, these botanical chocolate bars are blooming with flavor.
Floral chocolate bars should be at the top of your must try list this year.
If you’re headed to the Northwest Chocolate Festival 2025 and wondering where to start, look no further than the trend that’s quietly stealing the show:
- floral-infused chocolate.
In 2025, floral chocolate is everywhere.
Makers are infusing bars with rose petals, bee pollen, lavender, and more—turning simple chocolate into edible bouquets..
These bars aren’t just sweet—they’re aromatic, textural, and transportive. It’s craft chocolate with a sensory, travel-worthy twist. These chocolates bring taste and aroma together in surprising ways. They’re soft, bold, sweet, savory—and always intriguing.
But before we get to that:
Why Floral Chocolate Is Having a Moment
Floral flavors are showing up everywhere in 2025— from cocktails and coffee syrups to ice cream and, now, chocolate.
Why? Because flowers do more than just smell nice. They:
- Enhance the natural notes of cacao (think berry, citrus, spice)
- Add depth and complexity to simple bars
- Evoke specific places and seasons (a bite of lavender can transport you to a summer field in France)
At the festival, floral-infused bars are more than a niche—they’re a standout category.
Below are five must-try floral chocolate bars that bring serious flavor and fragrance to the table.
Top 5 Floral-Infused Bars You Can’t Miss
1. KESSHO – Lychee Rose 48% Dark Milk
Maker: KESSHO
Travelling from: Texas, USA
The Vibe: Soft, romantic, and delicately sweet.
Why Try It?
This bar strikes the perfect balance between creamy dark milk chocolate and the gentle perfume of rose and lychee. It’s elegant, not overpowering—like a silky floral latte in bar form.
Tasting Notes:
- Aroma: Rosewater and lychee nectar
- Flavor: Creamy with fruity brightness and floral lift
- Texture: Smooth melt, while the dried lychee mixed with the velvety chocolate creates a creamy experience.
Perfect For: The dark milk base makes it great for those new to dark chocolate looking for something fun and floral without diving too deep into dark territory.
2. Spinnaker Chocolate – 70% Uganda with Bee Pollen & Salt
Maker: Spinnaker Chocolate
Travelling from: Washington, USA
The Vibe: Sweet, salted dark chocolate with a bright, floral twist.
Why Try It?
This local favorite combines Ugandan cacao with bee pollen and flake salt for a complex, flavor-layered experience. Sweet and earthy with just a hint of salt.
Tasting Notes:
• Aroma: Honeycomb and flowers
• Flavor: Tart dark chocolate with a floral, pollen sweetness
• Texture: Crisp snap with subtle crunch
Best For: Curious palates looking to explore unique but grounded flavor combinations.
3. The Organic House – Lavender Maple 70% Philippines
Maker: The Organic House
Travelling from: Canada
The Vibe: Cozy, herbal, and slightly mysterious.
Why Try It?
This vegan bar blends Philippine cacao with Ontario maple syrup and dried lavender buds. It’s deeply comforting yet aromatic, and the maple sugar adds that perfect sweetness.
Tasting Notes:
• Aroma: Warm maple and lavender
• Flavor: Floral, herbal, and slightly earthy
• Texture: Smooth with gentle botanical grit
Festival Tip: This is the bar people talk about after they leave—find this one on the festival floor.
4. Mirzam Chocolate Makers – Rose Chocolate 62%
Maker: Mirzam Chocolate Makers
Travelling from: UAE
The Vibe: Lush, floral, and exotic.
Why Try It?
Mirzam’s rose-infused dark chocolate is made with single-origin cacao and organic Damask rose petals, evoking ancient spice routes and modern elegance. The floral notes are soft yet unmistakable.
Tasting Notes:
• Aroma: Damask rose and warm spice
• Flavor: Smooth dark chocolate with layered floral depth
• Texture: Silky, rose infused melt
Best For: Inspired by traditional Middle Eastern sweets, Mirzam Chocolate Makers bridge old-world ingredients with modern craft techniques. This bar is ideal for rose lovers and those looking for something romantic or gift-worthy.
5. NearyNógs – Dúlamán 70% (Gorse Flower & Seaweed)
Maker: NearyNógs Chocolate
Travelling from: Northern Ireland
The Vibe: Coastal, foraged and wild.
Why Try It?
This bold bar uses foraged gorse flowers and Irish seaweed to create a uniquely savory-floral profile. It’s the most unexpected bar on the list—and maybe the most memorable.
Tasting Notes:
• Aroma: Floral notes
• Flavor: Coconut floral notes with a touch of umami
• Texture: Soft melt with delicate flecks
Festival Tip: The obvious choice for this list NearyNógs’ Mourne Lúnasa Lavender bar, another floral hit. But the gorse flower and Irish seaweed have captivated us.
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How to Taste Floral Chocolate
Firstly, don’t over think it. Take a bite and let it melt. Some flavors jump out at us, others take time. It all depends on what flavors you’re already familiar with.
But if you’re keen to really dive in, to get the most out of these beautifully nuanced bars, keep a few tasting tips in mind:
- Warm It Up: Let the chocolate rest in your hand for 10–15 seconds before tasting—it helps release aromatics.
- Smell First: Inhale before you bite. Most floral notes are olfactory first.
- Let It Melt: Don’t rush—let it dissolve slowly on your tongue. Some like to take a few chews to speed up the process – do what suits you best.
- Explore: We like to taste contrasting bars against each other as it makes those difference stand out. As time goes on, you’ll become more familiar with each flavor on its own.
- Pair Smartly: Match floral bars with herbal teas, sparkling wines, or even citrus cocktails for a fun contrast.
Planning Your Northwest Chocolate Festival Day
Here’s what you need to know to make your floral-tasting journey smooth and satisfying:
- What: The Northwest Chocolate Festival 2025
- Location: Meydenbauer Center, 11100 NE 6th St, Bellevue, Washington
- Dates: October 4–5, 2025
- Time: 9:00 AM – 5:00 PM (both days)
- Website: nwchocolate.com
For More details:
- See our headline article here: Northwest Chocolate Festival 2025: The Insider’s Guide for Chocoholics
- Check out our entire section dedicated to all things Northwest Chocolate here: Northwest Chocolate Festival 2025 Beanstalkr Guide
If you’re keen we’d love to see you at our session.
“Craft Chocolate: Flavors You Never Knew You Needed”. See here for details: Beanstalkr’s Session – Craft Chocolate: Flavors You Never Knew You Needed
See here for the full Northwest Chocolate Festival 2025 schedule: Northwest Chocolate Festival Schedule
FAQ: Floral Chocolate Edition
What is floral chocolate?
Chocolate infused with ingredients like rose, lavender, orange blossom, or bee pollen for aromatic and botanical flavors.
What floral chocolate bar should I try first?
Start with Mirzam’s Rose 62% for a classic rose-forward flavor, or KESSHO’s Lychee Rose for something sweeter and creamier.
Do floral chocolates taste perfumey?
Not if they’re well made! High-quality bars use subtle floral notes to enhance the chocolate, not overpower it.
Where can I buy these bars?
Many are available at the festival or directly from the makers’ websites – take note of where they ship to (some have limited U.S. distribution so stock up while you can!)
Smell. Taste. Wander.
Floral chocolate is more than a trend—it’s sensory storytelling.
Be transported to rose gardens, lavender fields, or distant spice markets with each bite.
The Northwest Chocolate Festival offers a rare chance to taste these stories firsthand. Slow down, breathe in, savor—and make sure to bring home something memorable.
Want more chocolate reviews like this? Subscribe to our newsletter for exclusive tasting notes, festival guides, and small-batch picks from around the globe. As always, thanks heaps for talking beans with us.
Want More Like This?
Asia isn’t the only region bringing bold flavors and origin depth to the Northwest Chocolate Festival. If you’re hungry for more unique styles and global stories, check out these other guides:
Coffee & Chocolate Pairings Worth Waking Up For
Caffeinated crunch meets fudgy depth. From espresso-nib crunch to cardamom-laced mocha blends, these are the ultimate buzz-worthy bars.
Check Out Coffee-Chocolate Pairings →
Spirit-Aged & Alcohol-Infused Bars You Can Sip and Savor
Whiskey, rum, mulled spice and beyond—these bars capture the essence of your favorite cocktails, no bar cart needed.
Crunch Factor: Bars With Quinoa, Nibs & Puffed Rice
Love texture? These bars bring the snap, crackle, and crunch—no cereal bowl required.
Find Your Favorite Crunch Bars →
Want more chocolate reviews like this? Subscribe to our newsletter for exclusive tasting notes, festival guides, and small-batch picks from around the globe. As always, thanks heaps for talking beans with us.
Where to next?
If you’re off to the Northwest Chocolate Festival 2025, we recommend:
And if you’re curious, 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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‘26 September 2025’
Chocolate Making from the Bean by Ecole Chocolat 2025 – Program
Source cocoa beans. Roast. Winnow. Grind. Temper chocolate and mold into bars. See here for more information.
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