Welcome to our new website, which is finally here, albeit in a not totally finished format. Hopefully you’ll agree it’s a huge improvement and will bear with us while we catch up with all the technical tweaking needed to deliver the site we want, and we hope you’ll find easier to use and more appealing.

The new design is just the beginning. We still need to port the forum to the new format and a new software platform. Not only will this bring the old forum up to date, it will also let all our users loose on the rest of the site, and we look forward to blog contributions and comments from you soon. There’s a techy challenge involved though, so we’ll probably need to get Chocolate Week out of the way first. Please not that while the old forum sits and waits for its upgrade, we’re not accepting new registrations at the moment – we were just getting an uncontrollable amount of spam that the old ‘Snitz’ software just couldn’t handle.

Another big upgrade is bringing the review section – the old ‘Chocopaedia’ – into the new WordPress platform. This is not such a big job, but it’s still going to take some programming effort and data transfer. This is also going to take a little while, but we hope soon to a nice shiney new review section, along with new reviews and new reviewers, and we’ll be recruiting new volunteers in the near future as well.

Please let us know any comments or thoughts about the site, and look out for more changes and improvements hopefully appearing fast and furiously!

Tickets currently on special ‘early bookers’ deal of £35 per person. Offer ends 31 July 2010

Part of our ‘The Chocolate Journey’ season

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

The Chocolate Knowledge – introducing the chocolate makers

Our evening course will introduce to you five leading, new or artisanal chocolate makers from around the world.

We’ll take you through the philosophy behind each brand, explore their individual style and taste a sampling of each of their ranges.

We’ll also give you a quick overview of tasting chocolate and a brief introduction to the chocolate making process.

The event will feature famous names, new start ups and a few ‘behind the scenes’ chocolate makers you might not have heard of.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£35 per person, early bookers offer – ends 31 July 2010

.

7.30pm-9.30pm, Weds 1 Dec 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tickets currently on special ‘early bookers’ deal of £35 per person. Offer ends 31 July 2010

Part of our ‘The Chocolate Journey’ season

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

The Chocolate Knowledge – introducing the chocolate makers

Our evening course will introduce to you five leading, new or artisanal chocolate makers from around the world.

We’ll take you through the philosophy behind each brand, explore their individual style and taste a sampling of each of their ranges.

We’ll also give you a quick overview of tasting chocolate and a brief introduction to the chocolate making process.

The event will feature famous names, new start ups and a few ‘behind the scenes’ chocolate makers you might not have heard of.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£35 per person, early bookers offer – ends 31 July 2010

.

7.30pm-9.30pm, Weds 13 Oct 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tickets currently on special ‘early bookers’ deal of £35 per person. Offer ends 31 July 2010

Part of our ‘The Chocolate Journey’ season

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

The Chocolate Knowledge – introducing the chocolate makers

Our evening course will introduce to you  five  leading, new or artisanal chocolate makers from around the world.

We’ll take you through the philosophy behind each brand, explore their individual style and taste a sampling of each of their ranges.

We’ll also give you a quick overview of tasting chocolate and a brief introduction to the chocolate making process.

The event will feature famous names, new start ups and a few ‘behind the scenes’ chocolate makers you might not have heard of.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£35 per person, early bookers offer – ends 31 July 2010

.

7.30pm-9.30pm, Weds 29 Sept 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tickets currently on special ‘early bookers’ deal of £60 per person. Offer ends 31 July 2010

Taste of Chocolate

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

Day course – A workshop of the senses

Our six hour day course is suitable for beginners and connoisseurs alike. Using fun and engaging games and taste experiments we will awaken your chocolate senses. Our superb modern London venue will put you in the right mood and help us take you on a journey of the senses.

We’ll show you the important steps you need to understand chocolate and to eat it correctly. Most of us eat chocolate in completely the wrong way, which is fine if your eating candy of chocolate confectionery, but not really suitable for the new world of fine and origin chocolate. You’ve paid a lot for your origin plantation chocolate, don’t waste that hard earned cash – get the most out of your chocolate by learning a whole new way to taste.

You will come away with a new view on the true taste of chocolate and with simple steps you can use at any time to quickly tell a good chocolate from a bad one. By the end of the day you will be well on the way to becoming a connoisseur.

Includes a light lunch that will keep your palate clean, and refreshments. For your own benefit and that of fellow workshop members, avoid wearing strong perfumes or aftershaves. It is also best to have a light breakfast without strong flavours.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£60 per person, early bookers offer – ends 31 July 2010

.

11.00am-4.00pm, Sat 11 Dec 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tickets currently on special ‘early bookers’ deal of £60 per person. Offer ends 31 July 2010

Taste of Chocolate

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

Day course – A workshop of the senses

Our six hour day course is suitable for beginners and connoisseurs alike. Using fun and engaging games and taste experiments we will awaken your chocolate senses. Our superb modern London venue will put you in the right mood and help us take you on a journey of the senses.

We’ll show you the important steps you need to understand chocolate and to eat it correctly. Most of us eat chocolate in completely the wrong way, which is fine if your eating candy of chocolate confectionery, but not really suitable for the new world of fine and origin chocolate. You’ve paid a lot for your origin plantation chocolate, don’t waste that hard earned cash – get the most out of your chocolate by learning a whole new way to taste.

You will come away with a new view on the true taste of chocolate and with simple steps you can use at any time to quickly tell a good chocolate from a bad one. By the end of the day you will be well on the way to becoming a connoisseur.

Includes a light lunch that will keep your palate clean, and refreshments. For your own benefit and that of fellow workshop members, avoid wearing strong perfumes or aftershaves. It is also best to have a light breakfast without strong flavours.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£60 per person, early bookers offer – ends 31 July 2010

.

11.00am-4.00pm, Sat 20 Nov 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tickets currently on special ‘early bookers’ deal of £60 per person. Offer ends 31 July 2010

Taste of Chocolate

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

Day course – A workshop of the senses

Our six hour day course is suitable for beginners and connoisseurs alike. Using fun and engaging games and taste experiments we will awaken your chocolate senses. Our superb modern London venue will put you in the right mood and help us take you on a  journey of the senses.

We’ll show you the important steps you need to understand chocolate and to eat it correctly. Most of us eat chocolate in completely the wrong way, which is fine if your eating candy of chocolate confectionery, but not really suitable for the new world of fine and origin chocolate. You’ve paid a lot for your origin plantation chocolate, don’t waste that hard earned cash -  get the most out of your chocolate by learning a whole new way to taste.

You will come away with a new view on the true taste of chocolate and with simple steps you can use at any time to quickly tell a good chocolate from a bad one. By the end of the day you will be well on the way to becoming a connoisseur.

Includes a light lunch that will keep your palate clean, and refreshments. For your own benefit and that of fellow workshop members, avoid wearing strong perfumes or aftershaves. It is also best to have a light breakfast without strong flavours.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£60 per person, early bookers offer – ends 31 July 2010

.

11.00am-4.00pm, Sat 18 Sept 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tickets currently on special ‘early bookers’ deal of £60 per person. Offer ends 31 July 2010

Taste of Chocolate

The Chocolate Journey is our new series of tasting events bringing a whole new approach to the art of chocolate appreciation.

Fine chocolate is fast becoming as sophisticated as wine, yet we are conditioned to eat chocolate as a sweet snack with little chance of noticing its finer points.

These new events will help to unravel all those years of chocolate snacking by working through each of our chocolate senses one by one.

Rather than tell you what chocolate you should like, The Chocolate Journey gives you the tools to start you on your own journey towards becoming a chocolate connoisseur.

Through our courses and workshops we explore the gastranomic senses with a series of interactive modules, awakening and educating our palates along the way.

Day course – A workshop of the senses

Our six hour day course is suitable for beginners and connoisseurs alike. Using fun and engaging games and taste experiments we will awaken your chocolate senses. Our superb modern London venue will put you in the right mood and help us take you on a journey of the senses.

We’ll show you the important steps you need to understand chocolate and to eat it correctly. Most of us eat chocolate in completely the wrong way, which is fine if your eating candy of chocolate confectionery, but not really suitable for the new world of fine and origin chocolate. You’ve paid a lot for your origin plantation chocolate, don’t waste that hard earned cash – get the most out of your chocolate by learning a whole new way to taste.

You will come away with a new view on the true taste of chocolate and with simple steps you can use at any time to quickly tell a good chocolate from a bad one. By the end of the day you will be well on the way to becoming a connoisseur.

Includes a light lunch that will keep your palate clean, and refreshments. For your own benefit and that of fellow workshop members, avoid wearing strong perfumes or aftershaves. It is also best to have a light breakfast without strong flavours.

Info

Book your tickets through PayPal – no account needed, all major cards accepted.

£60 per person, early bookers offer – ends 31 July 2010

.

11.00am-4.00pm, Sat 23 Oct 2010
myhotel bloomsbury
11-13 Bayley Street
London
WC1B 3HD

Tomorrow the chocolate is finally being launched at the Summer Fancy Food Show in New York, and is already available from the Amano factory store. The news about Amano’s new Chuao bar is live on their website.

Chuao, the legend

The Chuao cacao cave (also known at the production office)

Yes, that’s right, Amano have taken on one of the most famous of cacao sources, Venezuela’s Chuao. (You can read my travel blog about my 2008 visit to Chuao here). Famous as one of the most fought over of cacaos, until last year Amedei had exclusive rights to the village’s yearly production. Amedei had taken the Chuao origin to new heights; in doing so they helped to make the name internationally known as a byword for the best chocolate.

Amedei’s Chuao is a multi-award winner and is both complex and appreciated by connoisseurs, but also approachable and instantly likeable for beginners. In other words, most people agree it is a great chocolate. (At time of writing, it is still our number one rated bar.)

When Amedei’s exclusivity ended last year, a number of other chocolate makers were suddenly producing chocolate from Chuao’s cacao. The rather mixed results combined with not the best of harvests last year led to questions about Chuao’s continued reputation at the top of the cacao pecking order.

So it’s a bold move then for Amano to take on Chuao’s latest harvest as their new source. Can Amano live up to the expectations that come with Chuao, and perhaps help the source to live up to its past glories?

The making of a chocolate

I had an anxious and excited call from Art Pollard one night. His latest chocolate had recently finished conching and was now ready for tempering and moulding. Chocolate makers don’t usually call me when they have a part finished chocolate, so this must be something pretty important.

A few days later, a FedEx’ed package arrived with chocolate straight out of the conche. This was something unusual that I’d not tried before – chocolate that was finished, but had never at any time been tempered. Ripping open the package, I got to try the chocolate pretty fast. It was strangely grainy as the cocoa butter crystals had never been set.

Clark Goble and Art Pollard in the early days back in 2007

The flavour really showed promise, but under advisement from Art, I needed to melt then freeze a sample to begin to understand it. An impatient fifteen minutes later I had my first taste. There were a strong, fermented, cacao head, despite the cold temperature, then darker fruit, plum, then cream chocolate. A rather large smile came over my face. This was Chuao, and it looked like it was going to be pretty good.

A few days later I managed to get down to Paul A Young with my 200g or so sample, and a few days after that, was able to pick up a couple of nicely made, finished, bars. Back at Amano base camp, the chocolate had not actually been tempered yet, so we here in London were the first people in the world to try finished tempered and moulded Amano Chuao. An exciting moment.

Over the next few weeks there were hushed moments in private corners as I was able to give tiny samples to a small few who were sworn to secrecy. The reaction was always good and always excited, even among complete non-chocolate heads.

Then finally about a week ago, came another call from Art, followed a few days later by another FedEx package containing  fully finished – but unboxed – Amano Chuao bars.

The result was almost an anti climax. I’d been on my crazy no-chocolate diet, and perhaps my palate wasn’t quite were it should have been. That initial cacao hit and three stage roller coaster of a flavour journey was not quite so pronounced. The dark plum fruit had veered towards grapefruit. Perhaps the two day long English summer wasn’t helping.

I spoke to Art and my reaction was “well, this is good, but not quite as exciting as when I tried that first sample. Maybe it needs to settle a little”. The flavours of a chocolate often change and develop during the first few weeks after it’s made. It’s widely known that Amedei’s Chuao is left to sit for three weeks before moulding, so it seemed likely that the same would apply to Amano’s version.

Amano Chuao

A week on and a few days before the official release of Amano’s Chuao, it’s now perhaps a better time to make a first assessment of Amano’s work. Thankfully, the exciting flavour evolution was back, and with a happy ending.

The Chuao church by Diane Whitehead, from the Amano Chuao bar box

Take a piece of Amano’s Chuao and smell it and it is at once familiar. Side by side with Amedei, this is clearly the same source, though the Amano roast is clearly lighter.

I’ve given this chocolate to a few people now, and everyone goes through the same journey. At first we get mild chocolate. The chocolate seems good, well made, with mild flavour and we perhaps don’t expect much else to happen.

About 5-10 seconds in though something really interesting starts to develop. The flavour becomes a little ‘green’ – fresh, with a hint of fermentation. To me it tastes exactly like cacao eaten off the ground while drying. There’s no vinegar and it’s not too tart, but just enough to give a thrill. You feel like you could be in Chuao. This lasts about fifteen seconds.

Then comes the fruit – classic Chuao plum, marmalade, some background liquorice, green olives, the tiniest hint of Chuao toffee – pleasantly sweet and very palatable. (You can also detect these at the start, once you know there are there).

Then we get cream, cream toffee – a chocolate cream that’s typical of Venezuelan criollo, and perhaps in Chuao comes through at this point, late in the mouth, along with hazelnut praline. (Chuao is a mix of probably over thirty varieties, forateros and triniatios – some of which will have more criollo genetics).

The length is gently tannic, combining with the cream and the fruit to create a fruit salad and chocolate pudding effect, perhaps with a green tea on the side. It holds up really well.

So, did Amano’s work stand up? Well this is certainly one of the best Chuao interpretations I’ve tried. It’s not too bold or over-roasted, not at all flat, the full fruit flavour is there and you’re taken on a fantastic chocolate journey with each piece. Yet this is still a very accessible chocolate.

Chuao is a deep, complex source, and different maker’s bars will each have their own appeal and we may all have our own favourites. Amano Chuao certainly hit the spot for me, and as a company they only seem to keep improving.

Personally, some chocolate just makes me really happy inside when I try it.   In this case, the big smile was back.

Info

Amano Chuao available from the Amano factory store in Utah, Caputo’s Deli in Salt Lake City. Hopefully to hit shelves in the UK soon!

www.amanochocolate.com

Amano mystery beans

Amano have asked us to pass on news of their new competition – with the prize a chance to win one year’s supply of Amano chocolate. (Which, apparently, is 10 bars a month.)

Amano have a growing range of origin fine chocolate bars and seem to be heading for one of the widest ranges of origins on the market.

The fledgling Utah chocolate maker are certainly excited about the new chocolate, Art Pollard, founder and chocolate maker of Amano told us.

“I’m passionate about the incredible array of flavors that are to be found in cocoa. Each time I taste a new cocoa bean, I ask myself ‘What can I do with these beans? What flavors can I bring out?’

Then I rush home and make a test batch. Such was the case with these beans and I believe this will be one of our most flavorful chocolates yet.”

For full details of the competition and terms and conditions, visit Amano’s website here. (Valid though in certain countries only, better check the list before you enter!)