Belgian chocolatier Geert Vercruysse creates a unique collection of ganaches using directly traded chocolate, just in time for the birth of new industry organisation, Direct Cacao
A traditional but well made collection from Morin, produced with their own bean to bar chocolate
William has come over all Curley Wurley – he’s on a mission to recreate the contents of your childhood sweet shop memories.
First there was the ‘jaffa cake’, now comes his own version of a sweet shop classic, a Bounty bar
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 the otherwise weird and wonderful, my chocolate sample cupboard has been getting both full, chaotic and long-overdue for a clear out. Getting ..
A new ‘pure’ collection from master of the water-based ganache – London chocolatier Damian Allsop.
Featuring only country and plantation origin chocolate from Valrhona, taking chocolate appreciation to another level
Amano chocolate take another step forward with their own range of fresh confections and bonbons. A collection box arrived just before Christmas, check out our first impressions
We start off Chocolate Week 2010 with a live tasting of new offerings from the William Curley patisserie menu, while catching up with an old friend from Sweden
The bloggers and twitterati have been buzzing recently, fuelled by Amano’s ‘guess the origin’ competition. A new Amano origin chocolate bar is interesting news enough, but rumours and guesses about a rather famous source have had connoisseur’s hearts racing for the last few weeks
A visit to Florence to discuss the upcoming ChocoAndino event in Colombia with Monica Meschini had been on the cards for a while.
Icelandic ash had been getting in the way, but finally last week I managed to make a short trip, with no danger of getting stuck in Italy. (Shame!) Two days of fast and furious chocolate visits and tasting followed
Today saw the launch of UK premium chocolate chain Hotel Chocolat’s new high end chocolate shop, Rabot Estate. I managed to pop down for the 11am opening, try some new St Lucia chocolate and suffer from some sneaky rum in my cocoa tea!
On 26th March, the BBC’s Panorama series ran an exposé of bulk cacao farming in West Africa – the source of the cocoa used in most ‘chocolate’ confectionery. Did the programme go after the right targets though, and was it wholly accurate?
Seventypercent’s editor foolishly takes on an ‘F1 chocolate bar challenge ‘ from Duffy Sheardown, owner of new English chocolate Red Star Chocolate. Follow our race calls and progress here
Red Star Chocolate, a new UK artisanal bean to bar chocolate maker has started production in Cleethorpes, in the North East of England. Kate Johns of Nudge and I donned our winter woolies and set off on a mission in search of Britain’s newest fine chocolate maker
Amedei have a few new products on the way, which come along at the same time as a packaging overhaul of their entire range. The redesign will see the whole of the bar range brought into line as 50g bars, the format currently used for the current Chuao, Porcelana and ‘9’ bars. The really good ..
A new origin chocolate from Amano, and this time a rather unique one. ‘Dos Rios’ is made from cacao with outlandish bergamot, rose and spice notes, created by Nazario Rizek in the Dominican Republic using an experimental fermentation technique. Oh, and Seventypercent played a small part in bringing it to life as well ..