Seventy%
International Chocolate Awards

 
Author Archive
Recent
Most Commented
Random
 

 
Reviews - bars
Placeholder image

Bojesen – Oialla – Georg Bernardini

The first time I tasted chocolate from Bojesen was in September 2010. It was a bolivian chocolate with 70% and a first sample, not avaible in the market. Oialla seems to be the market version of this bolivian chocolate. It come...
by Georg Bernardini
0
Full Story »

 
 
Reviews - bars
Placeholder image

Domori – Rio Caribe – Georg Bernardini

Rio Caribe is one of my favourite cocoa bean from Venezuela. there is a wide range of chocolates made with this beans in the market. The version of Domori is almost a masterpiece in my eyes. Aroma: Intense, complex and richly...
by Georg Bernardini
0
Full Story »

 

 
Reviews - bars
Placeholder image

Potomac – Upala 70% – Georg Bernardini

Look/Snap: Strong dark brown colour, shiny and with good snap. Not perfect moulded, but this is ok for me as there is no added cocoa butter or soja-lecithin. Aroma: Pleasant aroma of red berries, raisins, fermantation, lightly ...
by Georg Bernardini
0
Full Story »

 
 
Reviews - bars
Placeholder image

Pacari – Raw Chocolate 70% – Georg Bernardini

Look/Snap: Nice dark brown colour, shiny and with good snap Aroma: Ecuadorian cocoa is not my favourite cocoa, but I like the aroma of this bar. This chocolate has the taste as it should have. Fruity (citrus fruits), fermantati...
by Georg Bernardini
0
Full Story »

 

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

Bonnat – Apotequil – Georg Bernardini

100 grams chocolate bar with thick pieces. I prefear a thin chocolate than this size. Dark brown colour, shiny and almost perfect moulded. The aroma is citrus fruits, fermantation and light peaty. This is nice, but nothing outs...
by Georg Bernardini
0
Full Story »

 

 
Reviews - bars
Placeholder image

Valrhona – Gran Couva 2010 – Georg Bernardini review

Gran Couva is already a “classic” bar and always from good quality. No negative surprises, but also not a high flyer. In my opinion the chocolate should have more cocoa solid than 64% and, as it is a single plantati...
by Georg Bernardini
0
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