- 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
- Red Star Chocolate – Ocumare 72% Alex Rast, 17 Oct 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.
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 o...
Fresco – 217 (Chuao 70%)
Fresco makes small batches of dark chocolate, changing the formula between bars (the roast and conche levels are marked on the package).
Hoja Verde – Ecuador 72%
Hoja Verde prides itself on its Fino Arriba cacao beans, grown on small plantations that focus on conservation, and on its locally-made organic chocolate, made for them by Ecuadorian private-label producer TuliCorp.
The rediscovery of cacao
Discover a journey from cacao to finished chocolate bar, with Susana Cárdenas.
Dandelion – Costa Rica
Not a common origin, and not from an established, well-known manufacturer, thus representing perhaps the ultimate in “experimental” chocolate. Here is a bar that presents very few indications about what to expect. O...
