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Quality Chocolate Explained: Bean-to-Bar, Single-Origin & Flavour Journeys with TuTu Chocolates
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230. What really makes quality chocolate?
In this inspiring conversation, Roberto sits down with Milissa Davis, award-winning chocolatier and owner of TuTu Chocolates, to explore the world of artisan chocolate and entrepreneurship.
You’ll discover:
- The difference between bean-to-bar, single-origin and mass-produced chocolate
- Why real chocolate doesn’t leave you bloated or guilty like supermarket bars
- How colour, flavour and creativity shape unforgettable chocolate experiences
- Milissa’s remarkable journey from Saturday girl to Artisan Chocolate Entrepreneur of the Year 2025
- The surprising parallels between bespoke tailoring and artisan chocolate craftsmanship
Along the way, we playfully imagine what James Bond, Taylor Swift and David Attenborough would taste like as chocolates (spoiler: no blue cheese truffles).
🍫 Whether you’re a chocolate lover, a foodie, or just love hearing stories of young entrepreneurs doing things differently, this episode will leave you inspired — and probably craving something sweet.
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