- The Chocolate Tree – Madagascar Raw 70% Alex Rast, 15 Jun 2013
- The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
- Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
- Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
- Chapon – Chuao Alex Rast, 18 Nov 2012
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Directly Traded collection from Geert Vercruysse
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Chocolates made in Nicaragua
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‘I always find good food, even in the most improbable places’
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International Chocolate Awards
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Chocolate makers of the Lower Rhone
Directly Traded collection from Geert Vercruysse
Belgian chocolatier Geert Vercruysse creates a unique collection of ganaches using directly traded chocolate, just in time for the birth of new industry organisation, Direct Cacao.
Chocolates made in Nicaragua
Carlos Mann, founder of Momotombo Chocolate, shares his experiences of making fresh chocolate in Nicaragua
‘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
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.
Chocolate makers of the Lower Rhone
The artisan chocolatiers of the Lower Rhone region of France have been making chocolate for at least 100 years. Seventy% digs out their stories.
Theo Chocolate – Dominican Republic 84%
The Dominican Republic is particularly well-known for producing organic chocolate, often with spectacular results, (e.g. Domori’s old Chacao, or more recently Sainsbury’s Organic 70%), but with the occasional specta...
Domori – Javagrey
Domori comes up with a new, “pure” milk chocolate suggesting a more serious approach to milk chocolate than in the past for them. To some extent obviously aimed to compete with Cluizel’s milk chocolates, and f...
Chocolate productions types
Produced directly from beans by maker Produced with couverture from chocolate makers Maker sourced beans, chocolate made elsewhere Branded bar, produced by third party Finished into chocolate from cocoa liquor
Cataloguing a chocolate collection
What with review samples, tasting samples, bags of bars brought back from shows, new products, requested items, unsolicited items, couverture for workshops, liquor, cocoa powder and butter, cacao samples, gifts from travels and...
