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Willie’s Chocolate Revolution reviewed – part 1

Willie Harcourt-Cooze is back on British TV, this time to produce a fully fledged 72% eating bar and so become Britain’s only bean-to-bar fine chocolate maker. Here are my musings on the matter, typed in while eating dinner a...
by Martin Christy
 
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Criollo, a danger to us all?

Opinions can get rather heated in the world of fine chocolate. Any subject that stirs a great deal of passion in its followers, and engages us in an exploration of its detail and finesse, is likely to lead to different camps an...
by Martin Christy
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Latin American tour August 2008 – Day 21 – Panama City

After an early breakfast featuring the Lodge’s signature chocolate bread – made with cacao liquor produced on the farm but not at all sweet – we all set off back to Bocas, where Steve and I said our goodbyes t...
by Martin Christy
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Latin American tour August 2008 – Day 20 – cacao farms in Bocas del Toro

A day messing about on boats, spinning about different islands and stops around the lagoon investigating cacao production in the Bocas del Toro area. Before setting off though, our host Steve took us and the other guests at La ...
by Martin Christy
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Latin American tour August 2008 – Day 19 – La Loma, The Jungle Lodge

Observant blog watchers will have noticed that this and the following entries of my August travel blog are a little out of date. This is not so much because I gave up writing in Panama, just I ran out of time to post before ret...
by Martin Christy
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Latin American tour August 2008 – Day 18 – Panama, Orlando Lozada’s farm

We spent the morning looking around the mainland town of Almirante, after taking a boat from Hotel Angela. Later after an hour on a bus we were given a lift through what seemed like miles of banana plantations, finally arriving...
by Martin Christy
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Workshop 28 Jan

 

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Explore your chocolate senses in our next London day workshop

 

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  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)
 

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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

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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)

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