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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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Violets

‘Chocolate Flavours’ – monthly flavour journeys

Our new inspirational series of monthly tastings exploring the flavour notes of fine chocolate. We taste the chocolate, the flavours, try cocktails and ganaches. Start with 'spice' and, finish with 'floral', a great, fun way to...
by Seventy%
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Susana, Martin and Damian Allsop talking Slow Chocolate

Seasonal ‘eatings’ from The Chocolate Festival!

Three days of chocolate indulgence transformed London's South Bank into a chocoholic's paradise
by Susana Cárdenas Overstall
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Damian Allsop Pure Collection 2011

Damian Allsop – Water In The Equation

Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache.
by Susana Cárdenas Overstall
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Martin receives his award from Eugenio Guarducci

Martin Christy receives award in Italy

Martin Christy is given the award in the category for "Foreign Presence" at Eurochocolate 2011.
by Susana Cárdenas Overstall
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Seventy% supports the International Chocolate Awards
 
Chuno

Red Star Chocolate – Nicaragua Chuno

Red Star introduces what is to be hoped is an alternative interpretation of the same source bean so ably transformed by Friis-Holm. Based on the boldness of the Friis-Holm version, we may expect this to be a good fit to the Red...
by Alex Rast
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