These Baruzzo hand created Italian spring chocolates were incredibly good, the flavours were undramatic but fantastic all the same. They contained theatre of the highest order and kept you wanting to know what the next was like. they certainly were a hit.You may also like:Neuhaus Lady Chefs Praline & Ganache CollectionMarks And Spencer Swiss Chocolate CollectionArtisan du Chocolat Couture Collection
Latest Food Blogs from Chocolate Reviews
I’ve never known a chocolate reviewer make chocolates worthy of an award. Similarly I’ve never known a restaurant critic with a Michelin Star nor a wine critic a Decanter Award, neither has Jeremy Clarkson won a Grand Prix. Essentially, those that can’t, preach. It would be difficult for Marc to reach the heady heights of […]You may also like:Marc Demarquette’s Nutkeeper’s CaramelsRoyal Wedding Marc...
So there’s here’s a 45% dark chocolate. That’s right, most of this rustic chocolate bar is the carbohydrate that’s (rightly) had so much bad press recently. Seeing as I’ve been munching on 100% most of the day I thought turn tail and try some mega sweet chocolate. But it isn’t all that sweet. I just […]You may also like:Antica Dolceria Bonajuto Cioccolato al PeperoncinoDolceria Bonajuto 70% Dark...
The world is awash with chocolate which is pretty much in-determinant from countless other chocolates. Even in the fine chocolate market very few bars actually stand out. Flavour profiles can be all of a muchness. I often find myself trotting out the same adjectives, the same ‘notes of’, ’hints of and ‘reminds me of”‘. Rarely […]You may also like:Solstice Chocolate 70% SambiranoOialla Organic Wild...
So I was looking through my chocolate collection and realised that it?s just looking decidedly barren (nudge Geert, I know you’re reading this :p) and then came my latest order from Domori and tucked at the bottom of the box, covered by filling was this grey bag. I had forgotten my conversation with Simone about […]You may also like:Domori ChuaoDomori Porcelana 70% Dark Chocolate BarDomori Morogoro 70%
If there was any song that could describe this chocolate from Daintree it has to be this one from Deep Purple. It has smoke abound – much like that of Papua New Guinea. Whether the similarity in terms of base flavour is due to the beans on the islands having been from the same stock as PNG […]You may also like:Daintree Estates Dark ChocolateDaintree Estates Solomon Islands 68%Pralus 75% Vanuatu
Sometimes chocolate reviewing is like playing the Euro Millions on a Friday night: you wake up on the Saturday morning, glance at your phone and see an email from Camelot entitled “News about your lottery ticket”. You spend the next 30 seconds whilst you find your feet and wipe the sleep from your eyes “spending” […]No related posts.
Middlebury Chocolates is a new name to me; it might even be to you too. Stephanie and Andy Jackson are ‘artisan’ chocolate makers out of Middlebury Vermont. I emphasise the ‘artisan’ as this is a term that’s too often banded about. It’s an adjective which is primarily the preserve of multinationals who wish to tap […]No related posts.
As a chocolate reviewer and occasional judge I feel those of my ilk don’t do us any favours. We look down on certain chocolate brands with one part air of superiority and one part disdain. We’re quick to judge but less quick to understand. We get approached by chocolatiers who create chocolates for people unlike […]You may also like:Zotter Ginger Dark Chocolate BarRococo Crystallised Ginger 65%Ginger Truffles
This is a chocolate that came back to me like a flash. I had opened it before Christmas whilst I was stressed packing orders and sending out people’s Christmas presents. It’s one that I absolutely adored then, and I’ve certainly not changed my mind now. In fact I’ve got hardly of the 71g of chocolate […]No related posts.
Geert is testing me fully with these two Maranon Fortunato No4 enrobed homemade gianduja. Not only because I haven’t paid him yet for the other stuff he sent at the same time (I’m still waiting for the bill my good friend), but also because I’m rarely fond of gianduja – despite having an almost addiction-like […]You may also like:Patisserie Vercruysse Winter CollectionGeert Vercruysse Selection