Review: Cédric De Taeye – Madagascar 74% (****1/2)

The Creator: There used to be a lot of darkness in the world of Belgian craft chocolate. But then, suddenly, little lights popped up. And the pace at which new stars pop up is staggering. Today I present you a new name on this website. Cédric De Taeye – Torréfacteur chocolatier. I met Cédric De…

Review: Chocolatoa – Madagascar Millot Plantation 80% (****)

The Creator: Belgium has long been a country renowned for chocolate. Industrial chocolate. But since the start of the bean to bar revolution in the chocolate world, only a few brave Belgians ventured into making their own product from the bean on. Mario Vandeneede, founder of Chocolatoa, is on a mission teach the Belgian and…

Review: Van Dender Chocolate – Madagascar 72% (***1/2)

The Creator: Belgian chocolate. Ever since I discovered the bean to bar scene, Belgian chocolate tumbled from its pedestal. It is an industrial, technical mass-made product, ripped of the wonderful flavors cocoa can bring and in general offering an overly sweet and dull taste. Yet today I review a Belgian made bar. In the vast…

Review: Michel Cluizel – Mangaro Madagascar – 65% (***)

The year draws to an end and 2016 peeks around the corner. Yet new chocolate bars keep crossing my path. I was more than happy to discover the Michel Cluizel line in a gourmet supermarket in Brussels a while ago. Cluizel was definetly on my “to try” list. French chocolate makers know their trade. Together…

Review: Raaka – Madagascar 75% (*** 1/2)

And there it was. A big black monolith, standing proud… in the background, the first notes of Strausses “also sprach Zarathustra” start to rumble. Who ever thinks chocolate can’t move you deeply is lying. Today I opened up a bar of Raaka chocolate. Madagascar origin. Somia farm. A well known name – the Åkesson estate. One…

Review: Akesson’s Madagascar – 100% Criollo (*****)

Today we go red. There is no room for compromises. Today is 100% chocolate! Akesson is The name in the fine chocolate world when it comes to Madagascan cacao. Bertil’s Ambolikapiky plantation produces some of the finest cacao around and countless bean-to-bar chocolate makers use his cacao to create their masterpieces. But Akesson also produces their own…

Review: Chocolate Naive – Madagascar 85% (***1/2)

After an annoying two-week cold including a blocked nose, things finally cleared up so I can enjoy craft chocolate to the fullest again. About time, because I have a massive amount of bars waiting to be reviewed. Today we return to my favorite origin. Madagascar. Naive provided me with this gorgeous looking 85% bar, made…

Review: Willie’s Cacao – Madagascan Gold – Sambirano 71 (*****)

Just after I developed an interest in the world of fine chocolate, A Belgian TV station aired a “fly on the wall” series about Willie Harcourt-Cooze’s efforts to create his own artisan chocolate. The camera’s followed his ordeals with machinery, investments, the work on the cacao farm he owns in Venezuela up to making the…

Review: Soma Chocolate – Dancing In Your Head 70% (****)

Blend…. a word which is rare on this blog. Ever since I started reviewing quality chocolate, I focused on Single Origin bars. Using cacao for a single country, region or even plantation. Today we experience a bar created with cacao from 4 distinct regions, all over the world. Venezuela (El Vigia), known for its refined…