- Domori – Porcelana Alex Rast, 25 Feb 2012
- Bojesen – Oialla Georg Bernardini, 19 Feb 2012
- Domori – Rio Caribe Georg Bernardini, 18 Feb 2012
- Potomac – Upala 70% Georg Bernardini, 18 Feb 2012
- Pacari – Raw Chocolate 70% Georg Bernardini, 18 Feb 2012
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International Chocolate Awards
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Chocolatiers of the Lower Rhone
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A Mayan Odyssey
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‘Chocolate Flavours’ – monthly flavour journeys
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Damian Allsop – Water In The Equation
International Chocolate Awards
Announcing the European semi-final of the International Chocolate Awards, plus the winners of the Italian National Competition, recently held in Florence in April.
Chocolatiers of the Lower Rhone
The artisan chocolatiers of the Lower Rhone region of France have been making chocolate for at least 100 years. Seventy% digs out their stories.
A Mayan Odyssey
Journeying through the wild landscapes of Honduras and Guatemala to celebrate the roots of a new cacao initiative with a group of international chocolate makers, chocolatiers and independents.
‘Chocolate Flavours’ – monthly flavour journeys
Our new inspirational series of monthly tastings exploring the flavour notes of fine chocolate. We taste the chocolate, the flavours, try cocktails and ganaches. Start with ‘spice’ and, finish with ‘floral’, a great, fun way to liven up your palate.
Damian Allsop – Water In The Equation
Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache.
‘I always find good food, even in the most improbable places’
Q&A with Maricel Presilla, winner of the Outstanding Chef Mid-Atlantic prize given by the prestigious James Beard Foundation. She is a member of the Grand Jury of The International Chocolate Awards taking place in London on May 28
International Chocolate Awards
Announcing the European semi-final of the International Chocolate Awards, plus the winners of the Italian National Competition, recently held in Florence in April.
Chocolatiers of the Lower Rhone
The artisan chocolatiers of the Lower Rhone region of France have been making chocolate for at least 100 years. Seventy% digs out their stories.
A Mayan Odyssey
Journeying through the wild landscapes of Honduras and Guatemala to celebrate the roots of a new cacao initiative with a group of international chocolate makers, chocolatiers and independents.
