Chocolates made in Nicaragua

Chocolates made in Nicaragua

Carlos Mann, founder of Momotombo Chocolate, shares his experiences of making fresh chocolate in Nicaragua

International Chocolate Awards‏‏

International Chocolate Awards‏‏

Announcing the European semi-final of the International Chocolate Awards‏‏, plus the winners of the Italian National Competition, recently held in Florence in April

Willie’s Delectable Cacao – Indonesian 69 – Review

Light coloured as you expect from Indonesian cacao, though nothing nearly as ‘milky’ as something like Domori’s Javablonde’ achieves. Willie’s style is thick and rustic, giving us more of a thick thud than a light click on breaking. The aroma is clean sweet tobacco and red fruits, with a little greenness and sulphur. The flavour travels ..

Amano chocolates collection Well moulded, capped off smoothly on the bottoms Firm ganache Local cream, enrobing matches filling Dos Rios Palet D’Or About 5 seconds in the full flavour of Amano’s Dos Rios hits the tongue, delicate rose water, lavender, a hint of mint, then the cream comes in, warming up the flavours with a ..

Amano Montanya 70%

Recently Amano seem to be on something of a roll, producing some quite wonderful bars consistently improving upon previous batches, and from the outset here there seems to be no exception with this limited edition offering. The colour is a little dark but with an enticing red tint and there can be few complaints in ..

Friis Holm Chuno 70%

The appearance is near flawless here; a deep reddish brown with minimal swirling or bubbling and, while perhaps a little darker than expected, it is difficult to draw comparison where such an unusual and rarely seen origin is involved. On the nose there is an instant spicy and slightly woody impression alongside fresh tobacco leaf ..

Pralus Chuao 75%

Pralus Chuao 75% A number of interpretations of the classic Chuao origin have come to the market recently which is surely a good thing for lovers of fine chocolate. This allows us all to see how the beans react to a variety of different stylistic treatments and here with Pralus we are of course dealing ..

Live tasting with Per Liss at William Curley

Live tasting with Per Liss at William Curley

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

First Connoisseurs Club tasting

First Connoisseurs Club tasting

Last week saw the first of our new ‘Connoisseurs Club’ get togethers at our regular monthly tasting venue, the Scotch Malt Whisky Society.

Our new advanced format was a chance to let our hair down a little and pull the new, odd and unusual out of the chocolate cupboard

An Audience with John Scharffenberger

An Audience with John Scharffenberger

John Sharffenberger is paying one of his rare visits to London so this is a unique opportunity to meet this renowned chocolate maker and learn about his travels around the cocoa growing world working with farmers to improve their stocks, their environments and their livelihoods

The Academy of Chocolate presents Clay Gordon

Clay Gorden will be giving us an overview of the US chocolate scene and introduce some of the new breed of American chocolate makers – some already known in the UK, and some very new