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Chocolate productions types

Produced directly from beans by maker Produced with couverture from chocolate makers Maker sourced beans, chocolate made elsewhere Branded bar, produced by third party Finished into chocolate from cocoa liquor
by Martin Christy
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Cataloguing the chocolate collection

Cataloguing a chocolate collection

What with review samples, tasting samples, bags of bars brought back from shows, new products, requested items, unsolicited items, couverture for workshops, liquor, cocoa powder and butter, cacao samples, gifts from travels and...
by Martin Christy
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Valrhona – Gran Couva 2010 – Review – Martin

Gran Couva was the first single plantation/origin chocolate of the modern era, starting a trend that has blossomed and grown into the whole world of specialist origin chocolate. When other bars joined the range though – f...
by Martin Christy
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Valrhona - Gran Couva 2010

Valrhona – Gran Couva 2010

The original plantation cacao bar, from a source first suggested to Valrhona by Robert Linxe of La Maison du Chocolat. Also the first bar to really be marketed by its year of production or ‘vintage’. (Though laying ...
by Martin Christy
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Seventy% supports the International Chocolate Awards
 
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Willie’s Delectable Cacao – Indonesian 69 – Review

Light coloured as you expect from Indonesian cacao, though nothing nearly as ‘milky’ as something like Domori’s Javablonde’ achieves. Willie’s style is thick and rustic, giving us more of a thick ...
by Martin Christy
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Willie’s Delectable Cacao – Indonesian 69

Perhaps the most exotic of Willie Harcourt-Cooze’s eating bar range, and furthest from his original Venezuelan roots. ‘Indonesian 69′ turns out to be one of the most successful of his bars though, providing in...
by Martin Christy
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