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
Mint may be in the air, but not in the ingredients list, in an off-beat review of a British lower-mid market ‘classic’. Warning: low percentage chocolate will be discussed!
Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache
Produced directly from beans by maker Produced with couverture from chocolate makers Maker sourced beans, chocolate made elsewhere Branded bar, produced by third party Finished into chocolate from cocoa liquor
Welcome to our new review home page! Last year, we finally completed moving our reviews – which go back to 2002 – to our new WordPress based database. That was quite an exercise though, and we ran out of time when it came to creating a user friendly front-end for the review section. Since then, ..