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Level 1 Chocolate Tasting Certificate – Brussels

Book for our first Level 1 Tasting Course in Brussels, June 16 2014 (in English)

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Chocolate Tasting Certificate

Sign up for our new Chocolate Tasting Certificate courses – your route to expert taster in 3 levels.


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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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).
by George Gensler
1

 
 
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
1

 
 
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
1

 
Seventy% supports the International Chocolate Awards
 
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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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