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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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Pralus - Porcelana

Pralus – Porcelana

Pralus jumps onto the Porcelana bandwagon with another offering in what is becoming a crowded field. In many respects, it’s difficult to imagine what Pralus can bring to this party, given that Porcelana’s mild, retr...
by Alex Rast
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Domori – Guasare

Perhaps one of the most eagerly-awaited chocolates ever, Domori’s long-rumoured (seemingly forever!) Guasare finally arrives. Ever since Maricel Presilla’s original New Taste of Chocolate mentioned it, this bean has...
by Alex Rast
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Momotombo chocolates

Chocolates made in Nicaragua

Carlos Mann, founder of Momotombo Chocolate, shares his experiences of making fresh chocolate in Nicaragua
by Susana Cárdenas Overstall
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Maricel Presilla shows her James Beard award at her Zafra restaurant

‘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
by Susana Cárdenas Overstall
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Seventy% supports the International Chocolate Awards
 
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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.
by Seventy%
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