Welcome. We test the best and the worst that both small chocolatiers and international companies have to offer. All reviews are completely unbiased regardless of whether we are sent the products or buy ourselves, or whether we have an advertising relationship with the supplier. That is our guarantee and our promise. And now I'm on a mission to review all the different types of Easter eggs as possible - as a nice distraction from all the serious chocolate on here..

featured articles
Demarquette Royal Merin...
There can be few more memorable chocolate experiences this year than these sublime dark chocolate ganaches from Marc Demarquette. The flavours roll around, but aren't too dark. They're rich, creamy and elegant.
Pierre Marcolini Select...
In terms of the overall experience, this chocolate selection box has to be the best of 2011.
Geert Vercruysse Select...
Undoubtably one of my chocolate highlights of 2010. If you ever get the chance to try a Geert Vercruysse Selection I can assure you, you won't regret it!
Paul A. Young Chateau C...
These Paul A. Young Chaeau Civrac 2006 Ganache Grapes are utterly fantastic. I don't have a price, but at least visit his shops to have a look.
Friis Holm Chuno 70%
The Friis Holm Chuno 70% bar has got to be one of my most favourite of all time.
popular articles
random articles

Chocolate Society Blond Wi...

When the Valrhona Blonde first came to the market I was sceptical. My long-held prejudice against white chocolate didn’t last long, however, as those 15 minutes I spent alone with it completely changed my perception of the medium. But now I have Al’s interpretation which has been diligently adulterated with Helen Mon, Angelsey sea salt. It seems that many chocolatiers and chocolate makers have...

Paul A. Young Whole Bean t...

The juxtaposition between the salubrious lives of those that purchase fine chocolate from the likes of Paul A. Young and the mere existence of those that are at the genesis of a bar’s life is as troubling as it is stark. But within it exists a paradox that just has to change. Plaudits are given to chocolatiers in abundance. They are renowned, revered and exalted. Forgotten, however, are the bands of...

Marc DeMarquette Luxury Ch...

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 the Royal Merina Chocolates, who could? But trying to provide...

Antica Dolceria Bonajuto 4...

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 love the chocolate Dolceria Bonajuto make. It’s not...

Solstice Chocolate Bolivia...

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 do I get chocolate that does actually...

Domori Cioccolato al Latte...

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 the donkey chocolate. I read Cioccolato al Latte d’Asina a few times and it...

Daintree Estates Vanuatu

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 or they use the same process to dry the beans is open to debate. What I do believe is that there is a great...

This blog mostly features the best fine and gourmet products from artisan chocolatiers such as Amedei, Amano, Beschle, Mast Brothers, Michel Cluizel, Paul A. Young, Pralus, Valrhona and Venchi but we also do reviews of other good, but perhaps not so well-known companies as Booja Booja, Charbonnel et Walker and Hotel Chocolat as well as popular chocoaltes such as Galaxy Counters. I also look at gifts and experiences such as chocolate making workshops, but as they cost a fair amount I don't get to go on enough of them.