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The passion behind Seventy%
Martin Christy ready to taste a 70% chocolate bar Martin Christy, Sevent%’s editor and founder, is one of the world’s leading bean-to-bar chocolate experts. Ten years ago, a music producer trained in...
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Connoisseur Chocolate Tours
Join chocolate expert Martin Christy on a quest to seek out the finest chocolate in Europe and South America. We’ve partnered with established specialist UK travel company Arena Travel and have created...
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Friis Holm – Indio Rojo 70%
The previous bars that we have seen under the Friis-Holm name have met with considerable praise. They have highlighted some quite unusual origins, been well made and with a clear emphasis on fine...
View ArticleFriis Holm – Indio Rojo 70
Chocolate made by Bonnat for Friis Holm, using Indio Rojo cacao from the Xoco Gourmet project in Honduras.
View ArticleBojesen – Oialla
Another attempt at wild cocoa similar to Felchlin’s ground-breaking Cru Sauvage, from what we must assume are similar origins. However, Bojesen leaves no doubt he is aiming at a higher standard still,...
View ArticleBojesen – Oialla
Is this the most obsessive chocolate ever made? Bojesen seems to have gone to every length to find the best sources, the most organic products, the highest quality throughout. It’s got great potential,...
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Seventy% 10th Anniversary Party!
Birthday cake by Paul A Young T he creme de la creme of the fine chocolate world gathered to celebrate the 10th Anniversary of Seventy% with founder Martin Christy. Guests from all over the world...
View ArticleRed Star Chocolate – Nicaragua Chuno
Red Star introduces what is to be hoped is an alternative interpretation of the same source bean so ably transformed by Friis-Holm. Based on the boldness of the Friis-Holm version, we may expect this...
View ArticleRed Star Chocolate – Nicaragua Chuno
A first-rate chocolate from Red Star and a close rival to its Indio Rojo for the best bar in the line. This really exposes the care and attention to detail of the source, Xoco, as much as the...
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Martin Christy receives award in Italy
Martin receives his award from Eugenio Guarducci The largest chocolate show in Italy, Eurochocolate, not only received one million visitors on the streets of Perugia, but also gathered international...
View ArticlePacari Raw 70% – Nancy Gilchrist review
Appearance: A glossy, warm red-toned dark chocolate. Firm snap. Good density. Aroma: Very attractive, fresh juicy exotic fruits such as mango, papaya, banana with sweet-sour acidic edge to it and some...
View ArticleFriis Holm – Indio Rojo 70
In actual truth a blend of Honduras Indio Rojo and Nicaraguan cacaos (which the newer wrappers state clearly), this is a bar that, taken as a blend, is a clear success. Rarely do chocolates achieve...
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Damian Allsop – Water In The Equation
Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache. Damian Allsop R evolutionary. Bold. Humble. Damian Allsop still remembers the first...
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Seasonal ‘eatings’ from The Chocolate Festival!
Rococo's stand at The Chocolate Festival W hat a fantastic way to begin the Christmas season! Despite the unpredictability of December weather, London’s South Bank was alive with chocolate revellers...
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‘Chocolate Flavours’ – monthly flavour journeys
Our new series of monthly tastings exploring the flavour notes of fine chocolate. N ew for 2012, an inspiring season of tasting events exploring the many flavour notes of fine chocolate. Each month we...
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Slow Chocolate: taste workshop – 16 Feb 2012
£100 per person, 11.00am-4.30pm, Thurs 16 Feb 2012 9 Adam Street, London WC2N 6AA ‘Slow Chocolate’ is whole new approach to eating chocolate and the the art of chocolate appreciation. Fine chocolate is...
View ArticleMichel Cluizel – Hacienda ‘Los Anconès’
Michel Cluizel finally does what has been long expected and gets organic certification for his flagship bar. This follows the trend established by Pralus and is yet another encouraging sign that...
View ArticlePacari – Raw Chocolate 70%
An absolutely splendid batch that confirms that in the world of raw chocolate, there is Pacari, and then there are the hoi polloi. Still the only fine raw chocolate in the word, and a particularly fine...
View ArticleValrhona – Ampamakia 2010 – Georg Bernardini
Ampamakia was one of the first single plantation chocolate and Madagascar-chocolate I ever tasted. I was directly in love with cocoa from Madagascar and still today I have a weakness for...
View ArticleAmano – Madagascar – Georg Bernardini
First I tasted Amano chocolates was in 2007. I was not very happy with any chocolate. They had far too much vanilla added and I don’ t liked them at all, even if Amano was proud to use the very...
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