November 10, 2003
Myself and my partner have just opened a new chocolate shop in Edinburgh.
It's called So CoCoa - the address is 98 Raeburn Place, Stockbridge. Phone 0131-3328922.
We currently stock Bonnat bars (7 different types), Bonnat Drinking Chocolate (2 types), Valrhona bars, bouchees and loose chocolates, Michel Cluizel bars and loose chocolates, a wide range of Rococo bars, bags and boxes, Chocolate society products as well as some Venchi.
We hope to have Slitti after Christmas and we're constantly on the lookout for high-quality chocolate. If you have any recommendations we would really appreciate it.
Also please drop by the next time you're in Edinburgh.
July 31, 2006
Congratulations on the new shop! Good to see you are bringing fine chocolate to Edinburgh - you have our best wishes.
Keep us informed of your progress and any news you have.
have you heard of Pierre Marcolini?
He is a chocolatier in Belgium. (the term has the legal definition in Belgium that he has to make chocolate from bean to bar, and those are pretty scarce on the ground)
anyway if you are interested in superb quality products, please email me at email@example.com
September 7, 2003
March 31, 2004
November 10, 2003
It certainly is. I find the topics here very interesting and this site has been a godsend so thanks to Martin and all you others out there.
Anyway, just did our first chocolate tasting in the shop this evening for about ten people, just got home - was very nervous beforehand but it's gone down very well so we're delighted !!
Also we'll have our first order from Enrico Rovira next week and we'll be going for Amedei & some others in the Autumn.
We have a website but there's nothing on it as yet ! It's top of our very long list of things to do.
April 29, 2004
just out of curiosity: how did you organize your tasting?
the reason: all my friends hear these days from me is "chocolate this and chocolate that" and they are getting interested (annoyed? 😉 enough to try a bit. so i am thinking about a private testing sometime.
how much do you need per person? how much time to you reckon? how many different chocolates? time of day? i've heard the time of day is not irrelevant, as some people (me too) might not be able to sleep after consuming vast amounts.
what did you serve between chocolates to clear the palate? how did you set up your information? questions, questions, questions...
anyone else tried this? there are some suggestions under http://www.mrkland.com/fun/xoc.....asting.htm (thanks again, theobroma...)
ce qui fait du bien au palais ne fait du mal à l'#226;me
November 10, 2003
Myself and my partner, Lida, picked out a selection of bars to taste and went through them the week before and wrote down what we thought of each. We combined this with some of the literature that accompanied the bars plus some guidance from reviews from this site.
We did up some tasting notes then as well as some info on different cocoa beans, production methods, a little biography of each producer and some stuff about industrial bars (Cadburys, Mars etc.).
We also had someone there from the Slow Food movement there to put things in a wider context.
We broke the bars up and people had as much or as little as they wanted.
We then went through them as laid out in the tasting notes and got everyone's opinions on what they'd tasted. Most of the people at the tasting had been on wine tastings and whisky tastings previously.
As we went through around twelve bars we had quite small amounts of each. We just used still spring water as a palate cleanser.
We finished off with some flavoured (chilli and cardamom bars) and a Bonnat 100 %. Bars were from Valrhona, Cluizel, Bonnat, Origen Unico and Rococo - which is what we stock at present. I think we learned as much from it as anyone else there.
I'm afraid we are not as skilled /experienced as to take things like time of day etc. into account at the moment but I did manage to get everyone holding their noses on one tasting , it's an amazing explosion of flavours when you let go half way through.
October 10, 2003
April 29, 2004
many thanks for the info. will keep all this in mind when i have my own tasting party. btw, where did you get tasting notes? here at 70%?
and - on the side - what do you think of bonnat's 100%? can you compare it to a summer's day, er... i mean other 100's?
is the bit with the nose-holding a wine tasting method? where did you hear about it?
lone, that list sounds interesting. please do post it or a link!
<<ce qui fait du bien au palais ne fait du mal à l'âme>>
September 5, 2004
If you are looking for other chocolates produced in the UK to sell
check our website. We supply 2 of the 3 3Michelin stars rest in the UK...
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