- 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
- Red Star Chocolate – Ocumare 72% Alex Rast, 17 Oct 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.
Domori – Rio Caribe
Domori produce a masterful interpretation of a highly distinctive Venezuelan variety. This is perhaps the most successful bar in a single origins series of exceptional quality, where it seems each bar is highly indicative of t...
The Connoisseurs Club – advanced tasting session 20 April 2010
Our new series of fine chocolate appreciation sessions for more advanced chocolate enthusiasts. Meet fellow enthusiasts, reviewers and guests as we sample new and interesting chocolate, production samples or bring your own for ...
Pralus – Tobago Estate Chocolate W. I.
Pralus’ second experiment with a single-plantation chocolate (the first being the Claudio Corallo bar, which might not be called a “pure” or at least not a “classic” chocolate bar), at least if one...
Taste of Chocolate workshop – 16 March
A new series of events that bring an innovative approach to the art of chocolate tasting.
With games and taste experiments these courses will awaken your chocolate senses and set you on your way to becoming a chocolate...
With games and taste experiments these courses will awaken your chocolate senses and set you on your way to becoming a chocolate...
