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Chocolate Tasting Certificate

Sign up for our new Chocolate Tasting Certificate courses – your route to expert taster in 3 levels.

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An evening with Maricel Presilla

A Chocolate Week special tasting with Maricel Presilla, author of ‘The New Taste of Chocolate’ and Award-winning Cuban-American chef.

Martin Christy ready to taste a 70% chocolate bar

The passion behind Seventy%

Martin Christy, Sevent%’s editor and founder, is one of the world’s leading bean-to-bar chocolate experts. Ten years ago Martin founded the one of the first websites to specialise in fine chocolate. Now he tells the story of how and why to Susana Cárdenas Overstall.

William Curley bounty bar

William Curley vs your local sweet shop – Bounty bar smackdown

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.

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Damian Allsop ‘The Pure Collection’

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.


Latest reviews

  1. The Chocolate Tree – Madagascar Raw 70% Alex Rast, 15 Jun 2013
  2. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  3. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  4. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  5. Chapon – Chuao Alex Rast, 18 Nov 2012

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Michel Cluizel – 1er Cru De Plantation Mangaro

Bright, fresh, sunny – all of these are an apt description of Mangaro, Cluizel’s interpretation of the fashionable Madagascar cacao. This bar is for those who like their chocolate light – like a Northern Itali...
by Seventy%
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Maricel Presilla shows her James Beard award at her Zafra restaurant

‘I always find good food, even in the most improbable places’

Q&A with Maricel Presilla, winner of the Outstanding Chef Mid-Atlantic prize given by the prestigious James Beard Foundation. She is a member of the Grand Jury of The International Chocolate Awards taking place in London on May 28
by Susana Cárdenas Overstall
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Growing country chocolate with Melt Chocolates

A new season of joint monthly tastings celebrating fine chocolate made in cacao growing countries, in partnership with London chocolatier, Melt Chocolates. Each month we'll explore a new chocolate maker or country, with a ta...
by Author
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Felchlin – Cru Sauvage

Is this bar truly “wild” cacao as the manufacturer claims? Perhaps not, but it’s credibly close – and about as close, probably, to a wild chocolate as we’re likely to experience. If Porcelana is sa...
by Seventy%
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Seventy% supports the International Chocolate Awards
 
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Domori – Guasare

Perhaps one of the most eagerly-awaited chocolates ever, Domori’s long-rumoured (seemingly forever!) Guasare finally arrives. Ever since Maricel Presilla’s original New Taste of Chocolate mentioned it, this bean has...
by Alex Rast
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