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Level 1 Chocolate Tasting Certificate – Brussels

Book for our first Level 1 Tasting Course in Brussels, June 16 2014 (in English)

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Chocolate Tasting Certificate

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


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%
1

 
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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