Seventy%
International Chocolate Awards

 
Author Archive
Recent
Most Commented
Random
 

 
Reviews - bars
Placeholder image

Amano – Jembrana – review – Hans-Peter Rot

Fresh, zesty aroma with lots of lemony zip to suggest twang in the flavor. Mild is also a key word here since by no means is the aroma assertive, just jovial and very pleasing overall with accents of bitter almond and orange. T...
by Hans-Peter Rot
 
Full Story »

 
 
Reviews - bars
Placeholder image

Amano – Guayas – review – Hans-Peter Rot

More and more of Amano’s bars lately have taken on a distinct fermented twang, accented by purplish-red fruits such as cherries or prunes. And while Guayas is certainly no exception, it lacks anything else to differentia...
by Hans-Peter Rot
 
Full Story »

 

 
Reviews - bars
Placeholder image

Amano – Dos Rios – review – Hans-Peter Rot

Strong, powerful aroma, offering waves of lavender and a fermented fruitiness of prunes and cranberries with plenty of spice underneath. The effect is enhanced by the suggestion of acidity in the flavor, with accenting cedar an...
by Hans-Peter Rot
 
Full Story »

 
 
Reviews - bars
Placeholder image

Hachez – Wild Cocoa de Amazonas – review – Hans-Peter Rot

Near black is the color this bar emits, perhaps leaking out some red, but ominously dark nonetheless despite being attractively molded. Continuing, the aroma is subtle and very unimpressive with little more than a vague sweetne...
by Hans-Peter Rot
 
Full Story »

 

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

Valrhona – Alpaco – review – Hans-Peter Rot

At first waft, Alpaco offends. It’s burnt and over-roasted, which for this origin (Ecuador) can be a good thing but here the impression Valrhona has made is total overkill. It’s a shame since the aroma exudes soph...
by Hans-Peter Rot
 
Full Story »

 

 
Reviews - bars
Placeholder image

Valrhona – Taïnori – review – Hans-Peter Rot

Despite the new packaging and molding and unfortunately smaller tablet size, the appearance of the chocolate is as impressive as always. Valrhona has stayed on top of its game here yet seems to have changed gears in the aroma. ...
by Hans-Peter Rot
 
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