Slow Chocolate: Workshops

 
Author Archive
 

 
IndioRojo

Friis Holm – Indio Rojo 70

Chocolate made by Bonnat for Friis Holm, using Indio Rojo cacao from the Xoco Gourmet project in Honduras.
by Stuart Robson
6

 
 
IndioRojo

Friis Holm – Indio Rojo 70%

The previous bars that we have seen under the Friis-Holm name have met with considerable praise. They have highlighted some quite unusual origins, been well made and with a clear emphasis on fine texture and refinement of chara...
by Stuart Robson
0

 

 
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Amano – Morobe 70%

I must confess that I always view cacao from Papua New Guinea, and the chocolate made from said beans with a little trepidation.  There is certainly some inherently good cacao grown on the island but from previous experience t...
by Stuart Robson
0

 

Chocolate Week
 
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Potomac – Upala 70%

Potomac’s Ben Rasmussen is a recent addition to the constantly evolving world of fine chocolate production in the U.S and is currently focusing on beans from Upala, Costa Rica.  An uncommon origin and my first taste of Potom...
by Stuart Robson
0

 

 
upala potomac

Potomac – Upala 70%

70% bar from a new US chocolate maker, focusing on Costa Rican cacao.
by Stuart Robson
0

 

 
 



Latest reviews

  1. Domori – Porcelana Alex Rast, 25 Feb 2012
  2. Bojesen – Oialla Georg Bernardini, 19 Feb 2012
  3. Domori – Rio Caribe Georg Bernardini, 18 Feb 2012
  4. Potomac – Upala 70% Georg Bernardini, 18 Feb 2012
  5. Pacari – Raw Chocolate 70% Georg Bernardini, 18 Feb 2012

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