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Zotter – Nicaragua 60%

Another in Zotter’s “Labooko” series comparing origins, this really pushes the limit of what can be called a “milk” chocolate with a 60% formulation. Is it fair to compare a 60% against a 40% (the ...

by Alex Rast

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Hachez – Wild Cocoa de Amazonas Milk

A first attempt to produce a milk chocolate with “wild” cocoa, and Hachez have done a reasonably creditable job. Deviating from their usual mild, ultrasmooth style, here they produce a bar with plenty of flavour, if...

by Alex Rast

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Amano – Jembrana Milk

Having achieved spectacular success in mild milk chocolates with the Ocumare, Amano this time stumbles equally spectacularly with a chocolate that just never gets going. With a taste that hovers barely on the edge of perceptibi...

by Seventy%

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Amano – Ocumare Milk

Possibly the ultimate chocolate for lovers of mild milk chocolates. A bar with amazing complexities, although it must be said, all variations on a sweet theme. It’s perhaps too bad that Amano chose such a mild formulation...

by Seventy%

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Slitti – Lattenero 70%

At a hefty 70%, Slitti’s darkest milk chocolate is an enticing exploration and ultimate test of just how far this high percentage milk chocolate trend can go. With essentially nothing to lose, Slitti succeeds and creates ...

by Seventy%

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Zotter – Nicaragua 60%

Hachez – Wild Cocoa de Amazonas Milk

Amano – Jembrana Milk

Amano – Ocumare Milk

Slitti – Lattenero 70%

Workshop 28 Jan

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