The Chocolate Tree ventures boldly into territory formerly almost the exclusive domain of Pacari with a raw chocolate that one has reason to believe may be classified as “fine”. It’s even more refreshing to se...
Belgian chocolatier Geert Vercruysse creates a unique collection of ganaches using directly traded chocolate, just in time for the birth of new industry organisation, Direct Cacao.
Scotland joins the club of bean-to-bar countries with this (and other) chocolates from interesting micro-producer The Chocolate Tree in Edinburgh. This is a new experiment for a company previously involved in confectionery and ...
The other half of the Chuno pair from Friis-Holm, which plays the very interesting game of asking by way of practical experimentation what differences in fermentation might do. Like the Triple Turned, this explores an entirely ...
£100 per person, 11.00am-4.30pm, Monday 28 Jan 2013 9 Adam Street, London WC2N 6AA Day course – A workshop of the senses Our six hour day course is suitable for beginners and connoisseurs alike. Using fun and engaging ga...
After a long hiatus, during which Red Star was apparently tinkering with their process, Duffy returns with a revised Ocumare dark. A well-known but highly-reputed origin is an obvious place to start after process changes, and t...
Boldly introducing what other chocolate manufacturers seem to have shied away from, Red Star provides a truly elite-bean milk chocolate, and at gratifyingly high percentage. This is likely to mean extreme expectations, so the p...
Mint may be in the air, but not in the ingredients list, in an off-beat review of a British lower-mid market 'classic'. Warning: low percentage chocolate will be discussed!
£100 per person, 11.00am-4.30pm, Monday 12 Nov 2012 9 Adam Street, London WC2N 6AA ‘Slow Chocolate’ is whole new approach to eating chocolate and the the art of chocolate appreciation. Fine chocolate is fast becomi...
Madagascar keeps on throwing up local chocolate manufacturers…with a reputation for inconsistency. Here we go with another one whose long-term results will have to be tested in time but who show that the Madagascans are d...
A possible first for a growing country chocolate maker, Pacari release their first bar made with cacao from outside their home country of Ecuador. Piura is fast becoming famous as an origin for its white-beaned local cacao in t...
In the third of their “prestigious vintages” series, Pralus ventures into a bean/origin not so heavily promoted as Porcelana or Chuao: Cuyagua. Indeed, only one other specific instance of this origin has appeared in...
Pralus jumps onto the Porcelana bandwagon with another offering in what is becoming a crowded field. In many respects, it’s difficult to imagine what Pralus can bring to this party, given that Porcelana’s mild, retr...
Perhaps one of the most eagerly-awaited chocolates ever, Domori’s long-rumoured (seemingly forever!) Guasare finally arrives. Ever since Maricel Presilla’s original New Taste of Chocolate mentioned it, this bean has...