Slow Chocolate: Workshops

 
Archive for 2012
 

 
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Slitti – Super Novanta Amazzonia – review – Alex Rast

As per usual Slitti’s bar looks very well-made but somehow a bit stern and forbidding, dark in colour and glossy, with a few mould unevennesses but little else. The aroma, though, is breathtaking: chocolatey mixed with ra...
by Alex Rast
 

 
 
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Chocolate Mousse for Two

Recently on the forum, there has been a lot of discussion centered on a simple yet decadent dessert we all know and love: chocolate mousse. It all started when a forum member posted his recipe and then requested that everyone e...
by Hans-Peter Rot
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Chocolate that tastes as good as it looks

That’s the slogan Kshocolat uses to headline the browser window whenever you access their ultra sleek and polished website. With a minimalist layout, glossy appearance, and handsome pictures of their products, without eve...
by Hans-Peter Rot
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Slitti – Super Novanta Amazzonia

Slitti – Super Novanta Amazzonia

Questionable bar from Slitti, who usually delivers the goods at 90% but misses far and wide here. Just about everything that can go wrong does, and it seems all efforts to correct the many wrongs inherent in the cacao have incu...
by Seventy%
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Chocolate Week
 
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Slitti – Super Novanta Amazzonia – review – Hans-Peter Rot

Slitti’s bars almost have an artificial or plastic-like appearance, perfectly molded with hardly any defects, deep saturated color, and a luminosity that resembles polished glass. And Amazzonia is no exception, shining v...
by Hans-Peter Rot
 

 

 
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Dagoba – Sambirano – review – Alex Rast

Dagoba, as usual, has a bar somewhat short on visual appeal: darker, in the first place, than most Madagascans and definitely unevenly moulded and rustic. The temper, too, seems slightly off, not genuinely flawed, but with a fl...
by Alex Rast
 

 




Latest reviews

  1. Domori – Porcelana Alex Rast, 25 Feb 2012
  2. Bojesen – Oialla Georg Bernardini, 19 Feb 2012
  3. Domori – Rio Caribe Georg Bernardini, 18 Feb 2012
  4. Potomac – Upala 70% Georg Bernardini, 18 Feb 2012
  5. Pacari – Raw Chocolate 70% Georg Bernardini, 18 Feb 2012

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