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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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Hoja Verde Ecuador 72%

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.
by George Gensler
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Trinitario cacao, Ecuador

The rediscovery of cacao

Discover a journey from cacao to finished chocolate bar, with Susana Cárdenas.
by Susana Cárdenas Overstall
1

 
 
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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...
by Alex Rast
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Dandelion – Madagascar

One of several offerings from another new micro-manufacturer in San Francisco. Dandelion appear to be making more of an effort than most, in terms of both conceptual design and careful experimentation before releasing any new c...
by Alex Rast
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Seventy% supports the International Chocolate Awards
 
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Chapon – Chuao

A Pralus made bar, sold in handy zip-seal packaging by Chapon under their own brand. Like many of the new bars of Chuao coming onto the market, Chapon describe Chuao as ‘criollo’. (See the Manufacturers information ...
by Martin Christy
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