Seventy%
International Chocolate Awards

 
Author Archive
Recent
Most Commented
Random
 

 
Events
Violets

‘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%
1
Full Story »

 
 
Reviews - dark bars
Placeholder image

Valrhona – Manjari

A Valrhona classic, Manjari is light, fruity, has a gorgeous melt and is not at all bitter. Ideal for any curious milk chocolate fans not so keen on dark chocolate, or anyone trying out fine chocolate for the first time. Curren...
by Seventy%
1
Full Story »

 

 
Reviews - dark bars
Placeholder image

Amano – Cuyagua

With a third bar (Cuyagua follows Madagascar and Ocumare), Amano’s maverick techniques of blending stone-ground cacao and whole vanilla pods without a trace of lecithin becomes standard practice. Cuyagua is an aromatic ch...
by Seventy%
1
Full Story »

 
 
Reviews - dark bars
Placeholder image

Bonnat – Trinité

Is this really an Ecuador Arriba? Certainly it seems like it – with a flavour profile matching Arribas almost right down the line. What does this mean? A good powerful bar, lots of character, lots of kick. Also, possibly ...
by Seventy%
1
Full Story »

 

Seventy% supports the International Chocolate Awards
 
Reviews - dark bars
Placeholder image

Valrhona – Palmira 2006

Maybe just slightly less accomplished than previous Palmiras, this one retains the rather surprising, unfamiliar progression of flavours that previous vintages have offered. “Slightly”, it must be emphasised, is a c...
by Seventy%
1
Full Story »

 

 
Reviews - dark bars
Askinosie - San Jose Del Tambo

Askinosie – San Jose Del Tambo

Arguably, one of the lightest chocolates to ever come out of Ecuador, Askinosie delivers a bar that has more in common with Madagascar than with Ecuador. Nonetheless, plenty of the origin’s characteristic traits reveal th...
by Seventy%
1
Full Story »

 

 
 

 

Workshop 28 Jan

 

D7K_9643

Explore your chocolate senses in our next London day workshop

 

Search site

 

 

Login

 

 

Top bars

 

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Valrhona – El Pedregal (87.2/100)
  3. Pacari Piura 70% (86.9/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)
  6. Bonnat – Apotequil (85.4/100)
  7. Friis Holm – Indio Rojo 70 (84.4/100)
  8. Bojesen – Oialla (83.1/100)
  9. Chapon – Chuao (80.0/100)
 

Share this page

 

 

Recent Forum Posts

 



Latest reviews

  1. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  2. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  3. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  4. Chapon – Chuao Alex Rast, 18 Nov 2012
  5. Red Star Chocolate – Ocumare 72% Alex Rast, 17 Oct 2012

@Seventypercent Twitter feed

Top 5 dark bars

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Valrhona – El Pedregal (87.2/100)
  3. Pacari Piura 70% (86.9/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)

Search site