- 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.
Red Star Chocolate – Ocumare 72%
After a long hiatus, during which Red Star was apparently tinkering with their process, Duffy returns with a revised Ocumare dark. A well-known but highly-reputed origin is an obvious place to start after process changes, and t...
Red Star – Ocumare 55%
Boldly introducing what other chocolate manufacturers seem to have shied away from, Red Star provides a truly elite-bean milk chocolate, and at gratifyingly high percentage. This is likely to mean extreme expectations, so the p...
Elizabeth Shaw – all crunched up
Mint may be in the air, but not in the ingredients list, in an off-beat review of a British lower-mid market 'classic'. Warning: low percentage chocolate will be discussed!
Slow Chocolate: taste workshop – 12 November 2012
£100 per person, 11.00am-4.30pm, Monday 12 Nov 2012 9 Adam Street, London WC2N 6AA ‘Slow Chocolate’ is whole new approach to eating chocolate and the the art of chocolate appreciation. Fine chocolate is fast becomi...
Menakao – Dark Chocolate 72%
Madagascar keeps on throwing up local chocolate manufacturers…with a reputation for inconsistency. Here we go with another one whose long-term results will have to be tested in time but who show that the Madagascans are d...
