Mora Chocolates

Mora Chocolates Handcrafted Artisan Belgian Chocolates, and other chocolate-focused products. Made in Mora MN.

Me and my siblings ate a lot of European chocolate growing up—one of the flavors we loved was marzipan chocolate. So whe...
06/11/2026

Me and my siblings ate a lot of European chocolate growing up—one of the flavors we loved was marzipan chocolate. So when I asked my brother in Turkey (who is a jeweler) what he would want me to bring from America when I visit this summer, he said marzipan chocolate!
Since he works with gold, I made him gold chocolate bars filled with marzipan 🤣 Hopefully he’ll like them 🙂 I’ve also been wanting to make something with potato chips for ages, and I finally got around to it yesterday and made potato chip bars—they turned out dangerously good 😳
Any thoughts on whether I should make either (or both!) of these flavors again when I’m back in action this fall? Neither is a common American chocolate flavor, so I’m curious what you think! 🍫

It’s been a wonderfully sweet and busy season for our family over the past few weeks. My son graduated from high school,...
06/07/2026

It’s been a wonderfully sweet and busy season for our family over the past few weeks. My son graduated from high school, and we will be heading to Türkiye (Turkey) soon to visit my family.

If you’d like to follow my food and travel adventures from the trip, feel free to follow my personal account Rana Şakırgil Olson

Otherwise, if you’re here for chocolate, I’ll be back in action in late fall or early winter! Pictured are my son and some of the cakes we served for his grad party. I didn’t make the cakes, but I dressed them up with lots of chocolate shavings that I made and some fresh fruit 😉 and of course his favorite caramel bonbons were a hit as well.

320 milk chocolate caramel bonbons are ready for my son’s graduation party tomorrow! It’s his favorite flavor. I was goi...
05/28/2026

320 milk chocolate caramel bonbons are ready for my son’s graduation party tomorrow! It’s his favorite flavor. I was going to paint them in his school colors, but he requested a natural look — he said he likes the simple yet elegant look! 💕💕

We made way more chocolate than pictured in two days — I can’t believe I got to work alongside these professionals from ...
05/18/2026

We made way more chocolate than pictured in two days — I can’t believe I got to work alongside these professionals from around the world! We had at least four countries represented at that workshop!

I meet with a group of wonderful chocolatiers once a year, and we typically spend part of our time working with a master...
05/17/2026

I meet with a group of wonderful chocolatiers once a year, and we typically spend part of our time working with a master chocolatier while also playing, creating, and experimenting with new recipes together. This year, we met at the Callebaut Chocolate Academy in Montreal and worked with Chef Philippe Vancayseele. It was a fantastic facility and another great time spent with a wonderful group of chocolate enthusiasts.

Attending these workshops would not be possible without your amazing support, and they give me the opportunity to continue improving at what I do. So thankful!

Today was truly wonderful. I loved seeing everyone enjoy the tasting. I’m so grateful for the incredible support, and eq...
05/09/2026

Today was truly wonderful. I loved seeing everyone enjoy the tasting. I’m so grateful for the incredible support, and equally thankful to Sapsucker Farms for hosting such a beautiful event 💕

This was my last event of the season; however, stay tuned if you’d like to follow my chocolate adventures—I’ll be in Montreal next week attending a chocolate workshop!

P.S. Sorry for the photo dump—it’s hard not to share them all!

Ready for tomorrow’s tasting! If you missed getting tickets, you can still come and enjoy the new barbecue ODB'S Meat &...
05/08/2026

Ready for tomorrow’s tasting! If you missed getting tickets, you can still come and enjoy the new barbecue ODB'S Meat & Greet Foodtruck and amazing cider Sapsucker Farms.

Caramel pecan bonbons are ready for Saturday’s tasting! (Sold out). A true labor of love—but so worth it. Layers of peca...
05/07/2026

Caramel pecan bonbons are ready for Saturday’s tasting! (Sold out). A true labor of love—but so worth it. Layers of pecan praline, salted caramel, and freshly roasted pecans that smell like heaven. I can’t wait to see everyone at Sapsucker Farms!

The carrot cake bonbons are filled for the upcoming (SOLD OUT!) tasting event at Sapsucker Farms next weekend!Tomorrow, ...
04/30/2026

The carrot cake bonbons are filled for the upcoming (SOLD OUT!) tasting event at Sapsucker Farms next weekend!

Tomorrow, we’ll be doing some taste testing to find the perfect cider pairing for this one. Just one more week to go—I’m so excited to see everyone!

I don’t usually talk about the cost or quality of the ingredients I use—because I believe the product speaks for itself....
04/22/2026

I don’t usually talk about the cost or quality of the ingredients I use—because I believe the product speaks for itself. But when a dear customer shared some news with me this morning, I thought… why not?

(See the news link in the comments.)

Large companies have been cutting corners for over two years now, especially as cocoa prices have soared. In the photo I am holding is a tub of cocoa butter that I use a lot in both my chocolates and fillings. It costs me anywhere between $250–$300 for just 6.6 pounds.

I would stop making chocolates before I ever added oils like palm or soybean to my products. There is only one recipe where I use a small amount of organic coconut oil, purely for the texture I’m aiming for. Other than that, you will only ever find cocoa butter in my chocolate.

Is it expensive? Yes.
Is it worth it? Absolutely.

So read your labels every time you buy chocolate—if you see any added fat other than cocoa butter, just know that corners have likely been cut in that product.

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Mora, MN
55051

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