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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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Elizabeth Shaw crunchy selection

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!
by Martin Christy
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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...
by Seventy%
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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...
by Alex Rast
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Pacari Piura 70%

A possible first for a growing country chocolate maker, Pacari release their first bar made with cacao from outside their home country of Ecuador. Piura is fast becoming famous as an origin for its white-beaned local cacao in t...
by George Gensler
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Seventy% supports the International Chocolate Awards
 
Pralus - Cuyagua

Pralus – Cuyagua

In the third of their “prestigious vintages” series, Pralus ventures into a bean/origin not so heavily promoted as Porcelana or Chuao: Cuyagua. Indeed, only one other specific instance of this origin has appeared in...
by Alex Rast
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