In this category you’ll find the whole list of every chocolate review that I’ve been able to pin down to a country. Sometimes it’ll be the origin of the cacao used to make the chocolate, and other times it’ll be the where the chocolatier or chocolate company that made it is based.
You've got to be fairly open-minded to buy a bar of raw, organic chocolate which has ingredients included to make you feel more inclined to have some loving. But if you are, then I'm sure you'll find it pleasant.
This 70% dark chocolate bar made with wild Bolivian cacao, but not from Felchlin, is very soft, mild and fragrant. But that shouldn't deter those who love aggressive chocolate from trying it.
Although this bar from Pierre Marcolini isn't from an unusual source, it comes across as a fairly rustic bar of dark chocolate more akin to a chocolate maker that doesn't use soya lecithin.
This bar of Madagascar 67% is one of the finest bars of dark chocolate I've ever tasted. It's like drinking red wine in your favourite countryside pub with a log fire roaring!
These Madre Chocolate dark bars offered an excellent variety of flavours from both Hawaii and the Dominican Republic. There were all made exceptionally well. If you do get a chance to try them, then please do.
I had expected a great deal from these Black River Chocolates Selection Box given the price, but I just don't think they matched up to the price label. Don't get me wrong, they were nice, but not unique enough to stand out from the crowd.
The Daniel Jones Orange & Bee Pollen milk chocolate bar intrinsically be the finest I've ever tried but it had a fantastic enjoyable quality to it which I'm sure many of you would appreciate.
There is something magnificent about micro-batch chocolate makers putting the effort in to create utterly delightful chocolate as this 66% bar. It may be a touch sweet, but I enjoyed it nonetheless.
A superb bar of bitter-sweet chocolate from an amazing company. The local environment is central to the manufacture of this bar and wonderful flavours very much in evidence.
The Rogue Chocolatier AKA Colin Gasko makes chocolate the right way - with fairly basic machinery and without added ingredients to cheat the chocolate making process and manages to create some fine chocolate as a result.
A housewife’s review on Chocolat Bonnat Equateur from Dawn Woodgate. Dawn is an amateur baker but a full time chocolate lover. I hope you enjoy her review!
This Demarquette Araguani 72% just didn't do it for me, I found it uninteresting, a touch too brutish and without the variety of flavours one may have expected given the aroma.
This Dolceria Boajuto 70% Dark Chocolate is made using age old processes in Modica, Sicily and produces a sweet, rustic bar of chocolate - I just don't think it'll appeal to all.
I thought these Hipo Hyfryd chocolates were wonderfully rustic and certainly something people should try if they'd like to step away from commercial chocolate.
This Pralus 75% Vanuatu dark chocolate was predominantly one that tasted of gingerbread with the occasional hint of orange. I loved that its from a different origin, but I'll have to try more from their before I make my mind up.
To call this Domori bar a Chuao chocolate bar is a disservice to the Venezuelan bar. I'd certainly not suggest that this is comparable to the Amedei bar.
Yes you can make chocolate in Australia, and damn good chocolate for that.It was very raw and under-ripe but was very interesting too.
This bar is far from complicated or offering extravagant flavours, its just a very well excuted luscious bar of dark chocolate from one of the word's best cacao producing countries.
Sometimes its worth going to the ends of the earth to find wonderful chocolate. Thankfully we have the internet so we don't have to. This black truffle and sea salt bar was just splendid!!
I normally love what Amano do, they've created some fantastic bars in the past, but I just don't think this one reaches the heights of those previous bars.
Single origin fine chocolate should have bags of flavour, it should take you on a merry dance, it should surprise you and excite you. This bar didn't. The flavour was almost anonymous!
If you think deeply about this Christmas chocolate Christmas tree then you'll see how they've managed to combine so many different elements that should be appreciated: flavour, appearance and frivolity.
If its cold, you've got a headache or just generally stressed then reach for the Jaz and Juls hot chocolate to blow away that dark cloud hanging over you. This stuff is hot and spicy, but very enjoyable.
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.
I've got to say that this Pralus Caracas 75% isn't anywhere near as good as their previous bars. It uses Venezuelan cacao along with some from Ghana - which I don't think does it any credit.
Highly polished chocolate seems to be all the rage these days. But I much prefer the rustic, truly artistic bon bons that non-commercialised chocolatiers produced.
Some times its nice not knowing what you're buying. Even though I still think I would have chosen these, the wonderful Autumnal flavours were just devine. I didn't quite get the strawberry one, but the others were fantastic.
Unremarkable in terms of flavour, but still manages to offer a pleasant flavour. The thing is, not every bar in the Valrhona portfolio and offer extreme bursts of flavour and excitement.
It's always nice to try something different, but despite being noticeably milder than the shorter conch version, I still found this a touch one dimensional.
Michel Cluizel seem to always make fantastic chocolate, but we can't expect every bar to be an example of perfection. This bar is just too sweet for my liking and seems to be significantly more so than any of their bars which have a slighly higher concentration of cocoa.
I had hoped for some farily intense, interesting chocolate, but alas no. But I shouldn't expect all the chocolate I try to be full of flavour. Sublte is good some times.
Just a quick look at what you get in the organic Halloween chocolate hamper from Montezuma's.
When I tried chocolate made by small companies trying to do something different and with ethics then I feel a displeased when I don't actually like some chocolate I've reviewed and that's the case with this bar.
Very much like the general wonderful chocolate that Artisan du Chocolat create. Somehow they manage to produce chocolate with great character and intrigue.
When it comes to coverture bars there's always the problem of does the bar offer more when bought by the maker themselves? In this instance I would say so, but that may be tarnished by the fact that this bar was out of date.
Chocolate at this sort of level just isn't for me, you might like it, but ... well nothing really. I wonder how much Hotel Chocolat actually sell of it?
Duffy always makes awesome chocolate, it's assured as the sun rising the next day. But just like the weather, every day is different, and so is every bar. I prefer his other Panama bar, but this is still fantastic.
I'm not exactly sure what I expected from this bar. Milk chocolate is such a strange beast that it can so easily turn into a saccharine cloud hovering over you. This doesn't go that far, its very milky, which some people will enjoy, I'm just in two minds - unfortunately.
This 65% dark chocolate from Betty's made with Felchlin couverture was sweet and bland. I just prefer dark chocolate to have bit more personality - it was lacking here.
Certainly not a chocolate that you'd want to travel all the way to Russia to try.
If you love sweet, flavoured milk chocolate that you can easily get hold of, then you've got to try this Bakewell Tart milk chocolate bar from Thorntons.
Do you like chocolate that only has the mildest of flavours but still has personality? If you do then you should really try this one out from Rococo.
When it comes to the Chuao I'm a bit of a purist. It just didn't taste like the others, or have the same feel. But I could just be wrong about it.
Another example of beautiful chocolate made with cacao from Costa Rica, this one had a lovely variety of flavours through out the melt. If you're near one of their stores and like chocolate with personality then try it.
If you're after a dark bar with chilli that offers something different, and you find yourself in Belize, then this one from Kakaw could be for you!
There's just something fantastic with what Artisan du Chocolat are doing these days when they source cacao from destinations the less adventurous chocolate makers can't be bothered to explore. The flavour of this Bali bar was incredibly interesting.
When one things of white chocolate I'm sure many would think of an intense sugar and vanilla flavour. But with this bar that combination of flavours is kept to a minimum. Instead there is a fresh earthiness to it which was very pleasant.
This Grands Crus from Valrhona using single origin Guanaja cacao of the Trinitario Criollo varieties promised much but didn't actually deliver much. There was hardly any flavour to speak of a complete lack of drama. Valrhona built their name on the back of excellent chocolate, but don't match those heights with this bar.
Gnosis Chocolate Aphrodisia
Oialla Organic Wild Chocolate from Beni, Bolivia
Pierre Marcolini Kendem Lembu Java
Patric Chocolate Madagascar 67%
Madre Chocolate Bars
Black River Chocolates Selection Box
Daniel Jones Orange & Bee Pollen
Fruition Chocolate 66% Dark Chocolate
Amma Chocolate 60%
Rogue Chocolatier Hispaniola 70%
Butlers Almond & Orange Dark Chocolate
This review of the Butlers Almond & Orange Dark Chocolate was a guest review by Amanda who liked it, but thought it could have done with a deeper taste.A housewife’s Review on Chocolat Bonnat Equateur
Demarquette Araguani 72%
Dolceria Bonajuto 70% Dark Chocolate
Hipo Hyfryd Chocolates
Pralus 75% Vanuatu
Domori Chuao
Daintree Estates Dark Chocolate
Idilio Origins Finca Torres 72%
Mast Brothers Black Truffle Dark Chocolate Bar
Amano Guayas 70%
Chocolaterie Mussy Origine Pérou 75%
Chococo Christmas Crackle Tree
Chilli Con Choccy Hot Chocolate
Demarquette Royal Merina Ganaches
Pralus Caracas 75%
Chocolats Mussy Selection Box
Hugo & Victor 6 Semi Spheres
10 Top Tips For Buying Chocolate In Paris
The continent is well-known for its fabulous chocolate, but what about if you've got a couple of days to explore Paris, what should you know before you leave?Valrhona Taïnori 64%
Rabot Estate 65% 120 Conch
Michel Cluizel Maralumi 64%
Rococo Lavendar Dark Chocolate Bar
Montezuma’s Organic Halloween Hamper
Ananda Mentally Mint Dark Chocolate
Artisan du Chocolat Panama 70% Bar
Paul A. Young 70% Guanaja
Hotel Chocolat 100% Hacienda iara
Duffy’s 70% Star of Panama
Jeff de Bruges 43% Venezuelan
Betty’s Grand Cru Swiss 65%
Бабаевский горький шоколад
Thorntons Bakewell Tart
Rococo Crystallised Ginger 65%
Hotel Chocolat Chuao
Artisan du Chocolat Costa Rica 72%
Kakaw 70% With Chilli
Artisan du Chocolat Bali
Thorntons Cloudly Lemonade White Chocolate
Valrhona Guanaja 70% Grand Crus
