Latest Food Blogs from Chocolate Reviews
Preparing the photography for Christmas chocolates can be as traumatic as preparing Christmas dinner for the extended family – but, of course, it?s worth it. As chocolatiers are generally in the Christmas spirit earlier than I am its meant that I’ve had no tinsel nor Christmas lights to hand to try and show this 24% […]You may also like:Mint Aero Christmas TreeChococo Christmas Crackle TreeChocolate Christmas Crackers
Too much chocolate is encased in clear cellophane. For some, needs must. But when you remove the top of a box of chocolate treats and the rest of it opens up like a flower as spring sets hold you just think: “these guys know what they’re doing.” And so they should as they’ve been in […]You may also like:William Curley Chilli Dark Chocolate Bar
Salted caramel, lollipops and popping candy. What could go wrong? Well 64% chocolate coating certainly benefited from the popping candy as it didn’t have the depth of flavour I would have hoped for. It must be difficult to find a couverture to accompany the fairly stiff salted caramel, but it would have been better for […]You may also like:Paul Wayne Gregory Chocolate SelectionPaul A. Young Sea Salted Caramel Pecan BrownieSalted...
Knowing where to start when you’ve got a bar of Theobroma Grandiflorum Cupuaçu is a difficult situation. Do you comment on the fact that with the troubles which communities have growing Theobroma Cacao could its genetic cousin Grandiflorum provide a new revenue stream for those hard-up growers? Do you talk about how Cupuaçu is naturally much creamier […]You may also like:Amma Chocolate 60%Limited Edition Demarquette Grandiflorum...
To say I’m bored of chocolate that’s commonly available in the UK maybe erring on the side of hyperbole. The point is, despite the rapid growth in the fine chocolate market in this country, there still isn’t enough variety. Chocolate lovers need to experience chocolate made in all corners of this eclectic planet. So when […]You may also like:The Chocolate Tree 80% PeruPatrick Roger 75% Dark Chocolate From PeruPierre...
I don’t know about where you are, but here it?s cold. So it’s not the earth-shatteringly cold that we had a couple of years ago when it got down to -19°C when my son was conceived. Of course that wasn’t as a result of a need to keep warm. But as we know how expensive […]No related posts.
The notion that there is definitively a perfect chocolate is utter rubbish. It’s like saying there’s a perfect-looking women, a perfect car, and a perfect husband. All you can say is that a particular chocolate gives you exactly what you’re looking for at a particular moment in time. At this very moment I was craving […]You may also like:Friis Holm Barba 70%
It was about time I did a review. I knew I’ve neglected the fine work they’ve been doing recently – so I got out their new Winter Selection. And then proceeded to unwrap it all and tuck in – all before I had even taken a photo. At that moment I knew my frame-of-mind was […]You may also like:Ben Tre Single Estate Dark Chocolate From VietnamHotel Chocolat ChuaoHotel Chocolat Pichanaki 75%
What a truly unusual bar of dark milk chocolate. The one aspect of chocolate of this ilk I love is the schizophrenic nature of the flavour. It tends to have a creamy malted milk quality but then is juxtaposed against the inherent acidity of cocoa. But here, with this Pump Street Bakery Ecuadorian foray into […]You may also like:Pump Street Bakery Patanemo 75%Quality Street My Purple BarChapon Ecuador 75%
This is getting tedious. Everything I’ve reviewed lately, I’ve loved. Recently I was saying to somebody at Salon du Chocolat that I absolutely love cherry and almond, and especially when combined with chocolate – and then these clusters appeared. At first I thought they were some sort of Dolceria Bonajuto confection as I didn’t read the packaging […]No related posts.