Madagascar keeps on throwing up local chocolate manufacturers…with a reputation for inconsistency. Here we go with another one whose long-term results will have to be tested in time but who show that the Madagascans are d...
Scotland joins the club of bean-to-bar countries with this (and other) chocolates from interesting micro-producer The Chocolate Tree in Edinburgh. This is a new experiment for a company previously involved in confectionery and ...
This makes an interesting comparison with Amedei’s Porcelana. While Amedei’s offering seems wild and variable – only just on the edge of an acceptable chocolate taste, Domori have produced a more stable versio...
A super-strong, extremely characteristic chocolate, archetypal of its cacao varietal. It brings out all the intensity and complex character of the Chuao bean in a way that can only be described as sublime – both overwhelm...
Another bar produced from liquor – one step removed from bean to bar but getting closer – which also turns out to be L’Artisan’s most successful effort to date in this experiment. Almost certainly the fi...