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Praline mallow and Walnut Whip

Posh pecan whip with Paul A Young

The latest from Paul A Young, including new seasonal flavours, his summer range of chocolate ice cream and details of his forthcoming book. We also look at Paul's 'reimagining' of a childhood confectionery classic.
by Martin Christy
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London buzz
The butterfly collection

Butterflies that Melt

We catch up with the latest products and happenings from Notting Hill chocolatier, Melt. This month featuring the seasonal Butterfly collection, new ice cream offerings and a limited edition bar.
by Martin Christy
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Martin Christy's blog
Mott Green of Grenada Chocolate Company

Real Food Festival

Today was the opening day of the Real Food Festival at London’s Earls Court exhibition centre. I managed to get a few hours in at the show where I caught up with Mott of the Grenada Chocolate Company at the Rococo stand. ...
by Martin Christy
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Martin Christy's blog
Chocovic Xoconusco and Sambirano

New origins from Chocovic and Linköping Chokladfestival 2009

Chocovic have two new origin offerings, brought in to supplement their existing small origin range. Both bars are a step up in quality for the Spanish bean to bar maker, who are also owners of the Sampaka chocolatier chain and ...
by Martin Christy
 
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Martin Christy's blog
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Willie’s Chocolate Revolution reviewed – part 3

We review the final episode of the UK TV Channel 4´s "Willie´s Chocolate Revolution".
by Martin Christy
 
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Martin Christy's blog
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Willie’s Chocolate Revolution reviewed – part 2

Day 2 of Willie Harcourt-Cooze’s chocolate revolution. Not as exciting as the first programme, but I guess we’re building up for the big finish tomorrow and we did get a peak inside a British bean to bar fine chocolate fact...
by Martin Christy
 
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Workshop 28 Jan

 

D7K_9643

Explore your chocolate senses in our next London day workshop

 

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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)
 

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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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