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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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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...
by Alex Rast
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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
by Martin Christy
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Cataloguing the chocolate collection

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...
by Martin Christy
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Patric - Madagascar 67%

Patric – Madagascar 67%

Alan Patric McClure is another key player in the vibrant chocolate movement currently building in the United States and has been since 2006. There are three Madagascan offerings in his range displaying the differences inherent ...
by Stuart Robson
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Seventy% supports the International Chocolate Awards
 
Valrhona - Gran Couva 2010

Valrhona – Gran Couva 2010

The original plantation cacao bar, from a source first suggested to Valrhona by Robert Linxe of La Maison du Chocolat. Also the first bar to really be marketed by its year of production or ‘vintage’. (Though laying ...
by Martin Christy
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