10 years of Seventy%

Blogs

October 1, 2009

Lovely lozenges

Those of you blessed with a fully standards compliant browser like FireFox, or an up to date one like Safari, will be seeing lovely rounded corners in our new site design. The majority of you using Internet Explorer, will be seeing the site all stern and square, and missing out on our whole lozengey feel.

Don’t worry though, you won’t be an old square for too long – Jason Schuller, the brains behind Press75 and the ‘Massive News’ theme we’ve based our new site on, is working away on a new version of the theme that will be nicely rounded for all browsers (using IE’s vector markup capabilities, for the technically minded.) It will probably be after Chocolate Week before we get that all working, but we hope by Christmas to have the site looking as it should on all platforms.






 
 

 
Valrhona - El Pedregal

Valrhona – El Pedregal

New for 2011, a reincarnation of Valrhona’s earlier gift-box only Pedregal offering. Porcelana – a Venezuelan white-beaned criollo variety – is often considered to be the ‘champagne’ of cacao varie...
by Seventy%
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Chocolate splash

Slow Chocolate: taste workshop – 16 Feb 2012

'Slow Chocolate' is whole new approach to eating chocolate and the the art of chocolate appreciation. Our one day course will awaken your chocolate senses and take you on a journey of discovery on your way to becoming a true...
by Seventy%
1

 
 
Forest fruits

‘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...
by Seventy%
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Susana, Martin and Damian Allsop talking Slow Chocolate

Seasonal ‘eatings’ from The Chocolate Festival!

Three days of chocolate indulgence transformed London's South Bank into a chocoholic's paradise
by Susana Cárdenas Overstall
2

 
Connoisseur Chocolate tours
 
Damian Allsop Pure Collection 2011

Damian Allsop – Water In The Equation

Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache. evolutionary. Bold. Humble. Damian Allsop still remembers the first chocolate ganache he made with his mentor R...
by Susana Cárdenas Overstall
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Latest reviews

  1. Bonnat – Apotequil Martin Christy, 17 Jan 2012
  2. Valrhona – El Pedregal Alex Rast, 14 Jan 2012
  3. Valrhona – El Pedregal Martin Christy, 12 Jan 2012
  4. Mast Brothers – Madagascar 72% Georg Bernardini, 6 Jan 2012
  5. Michel Cluizel – Hacienda ‘Los Anconès’ Georg Bernardini, 6 Jan 2012

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