Latest Food Blogs from Chocolate Reviews
Breakfast tea is boring. For generations there’s been a wide variety of interesting tea leaves available to us but we, as a nation, crave the same type of morning cuppa. For a while I’ve been extending my collection of herbal and flavoured teas, I’ve even devoted a kitchen cupboard to them – much to […]You may also like:House of Dorchester Stem Ginger Connoisseur Collection
On my recent Radio 2 appearance I was asked about what the best chocolate makers were and I mentioned that the Wellington Chocolate Factory was one that comes to mind. That opinion certainly hasn’t changed after tasting this ‘Craft Beer Bar’. That previous experience was all about the chocolate itself – there were no inclusions […]No related posts.
Having traversed the first three months of looking after a new-born, it?s time to devote more time to working through my ‘reviews’ chocolate stash. The first I’m going to look at is one that I’ve had my eye on for a good while: Meadowland’s DR 70%. It’s far too often to stereotype chocolate made with […]No related posts.
The only other time I’ve come across Sri Lankan cocoa is the popular Bonnat Ceylan (which we are currently out of stock of) and this is a nation that has had such a tumultuous past, not least with the British Colonial occupation but also the Civil War that I remember so much hearing about as […]No related posts.
The Papua New Guinea 70% from the Icelandic bean to bar chocolate maker was fantastic, so with gleeful joy I bounded into this Madagascar 66%. The problem with this origin is that its getting a bit like Ecuador – lovely chocolate but I’m seeing it more and more frequently, I do look an awful lot […]No related posts.
The area around Lake Maracaibo in Venezuela produces some utterly fantastic chocolate, most notably using Porcelana cocoa from the southern reaches. Towards the north, and close to the Colombian border we believe the cocoa used to make this chocolate comes from. The issue is that Guasare is not only a strain of cacao, but also […]No related posts.
The South Devon Chilli Farm hold a place very dear in my heart. My second culinary passion are chilies. Seemingly I’ll eat about three a week. I’d put them in sandwiches, pasta and have them ground with salt to spice up many other meals. But what does annoy me about is that when people combine […]You may also like:South Devon Chilli Farm Hot ChocolateChilli Chocolate Crunchy CakeSouth Devon Honeycomb Chilli Chocolate
The one thing missing from my life is a box of filled chocolates dropping through my door every week month – and I’m serious about that. Today I reached into my seemingly bottomless supply of fine chocolate bars hoping for something flavoursome to jolt me out of my working malaise and I found yet another […]You may also like:Chocally Autumnal CollectionFairy Tale Gourmet The Snow White Collection
I’m sure many in the chocolate industry would have no problems applauding Hotel Chocolat for bringing much better chocolate to the masses after generations of absolute rubbish. The sad thing is that Easter has always been emblematic of the chocolate that I try and avoid. So much so that at a child I’d instruct my […]You may also like:Hotel Chocolat Dark Chocolate Canapés with Cocoa NibsHotel Chocolat Old FossilHotel Chocolat...
Chocolate doesn’t have to be single origin to float my boat. Chocolate which pushes any of my numerous buttons can come in many different guises. Today the dapper Johnathon Tailyour who represents Favarger dropped by these three new bars: a Cassis, a Honey and almond and an Apricot – which I’ve already unwrapped and devoured […]You may also like:Sciolti Botanical Chocolate Bars