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.

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.
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Svenksak Kakaobolaget Sri ...

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 I grew up. Given that over the last two-to-three hundred years the ‘Sacred Island’ has been...

Omnom Madgascar 66%

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 for chocolate, however! Visually it was a touch disappointing given the pot marks on each segment...

Ara Chocolat Trinitario Gu...

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 a place and also a river. Knowing that Domori produce a fantastic Criollo and...

Madagascar 70% Chilli Choc...

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 them with chocolate is that they use to use mass-produced, poor quality chilli oil rather than...

Cocoa Boutique Easter Coll...

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 bar. Now that may sound like one of those typical ‘first world problems’ that...

Hotel Chocolat Rabot Extra...

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 parents not to buy me Easter eggs as they just tasted of cardboard. It’s...

Favarger New Flavoured Bar...

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 part of. At certain times of the day I absolutely need my taste...

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.