The best chocolate in Amsterdam

What actually makes chocolate good

Three things you can judge yourself, without a tasting course. The snap: good chocolate breaks with a clean edge instead of bending. The melt: it should go on your tongue at body temperature and leave nothing waxy behind. And the finish: no oily film on the roof of your mouth afterwards, which is the tell of cheap fat standing in for cocoa butter.

A visitor put it better than we could in a Google review: "Looks like a standard tourist trap but the chocolate is top quality!" That is exactly the test we want people to apply.

Where we fit

We make three filled milk chocolate bars: stroopwafel, peanut butter and almond paste. Not thirty. Each is a big slab, embossed with the windmill, scored into cubes so a bar is something you share rather than something you finish alone on a bench.

They are Dutch flavours rather than French ones. Stroopwafel and almond paste are what a Dutch person grew up eating, and putting them inside chocolate is the whole idea.

How to taste before you decide

The staff will hand you a piece to try. That is not a sales tactic we invented for the website, it is simply how the counter works, and it is the single most mentioned thing in our reviews. Try all three and buy the one that wins.

More on that in taste before you buy.

Where to find us

Heiligeweg 20H, on the corner of the Voetboogstraat, one minute from the Kalverstraat and the flower market. See a chocolate shop by the Kalverstraat for the walk from every direction.