3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.
The forum will be back with a faster, simplified and up to date website in the next two months.
Please consider registering
February 20, 2004
This is a very waxy chocolate that tastes better the more you have of it.
At first it seems a little bland, but a chunk or two in you get a slight creamy taste, mixed with citrus.
It’s not as sweet as Green and Black, and it’s slightly smoother.
It’s quite interesting trying the two organic chocolates side by side (it helps if you have a lot of water).
The aftertaste is pleasant too – clean and bitter rather than sour. A bit like aspirin.
You can probably only have three or four pieces before it all gets a bit much – but this is not bad in moderation.
March 3, 2004
Dear all ,
Thank you for a great site .
Just to make a point on your review of Montezuma’s chocolate .
They tend to use Belcolade for their chocolate supply and do not process their own beans .
Not many companies do process their own beans , Marcolini in London and The Cocoatree in Devon do , while Maison du Chocolat are of course owned by Valrhona . Most UK firms use Callebaut or Belcolade.
March 2, 2007
October 26, 2006
Originally posted by cocoaloco
I believe Montezumas use Belcolade, but a bit confused as on their website it says …
When the company is founded by people who describe themselves as former “well paid solicitors in a large law firm in London,” it’s hard to imagine that this confusion is unintentional. The words on their web site appear to have been chosen carefully, with an aim towards leaving a bean-to-bar impression, without ever explicitly claiming that that’s what they’re doing.