Review: Hummingbird Chocolate – Bo-nib-ia 70% (****1/5)

As a first review of 2015 I just had to start with something good. Somehow and for whatever silly reason it might have been, it seems I have overlooked a small yellow bar in my secret fine chocolate stash. As I was sweeping through my collection today, it caught my eye and there was little…

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: Duffy’s Indio Rojo – Honduras 72% (*****)

When I found the chocolate of Willie’s Cacao my wife wanted to try for such a long time now, she decided to surprise me with a little present of herself. So I got this Duffy’s Indio Rojo bar… Isn’t she the best wife ever? The British Duffy Sheardown has a past in racing, but he…

Review: Amedei Blanco de Criollo – 70% (*****)

Now here is a first for me. After reviewing so many exciting bars, this time around I present you a blend. But if that blend is made by a company called “Amedei” and it features Criollo, I’m very confident I’ve got the attention of any true chocolate lover! Cecilia Tessieri travelled all the way to…

Review: Akesson’s Madagascar 75% Criollo Cocoa (****)

Two little words on a box of chocolate can make my heart skip a beat… Madagascar and Akesson’s. For one, the Madagascar region provides several chocolate makers with the beans to create wonderful, fruitful chocolate. And secondly, Akesson’s took me by surprise with their Bali bar, which brought me one of the most exotic tasting…

Sneak peek!

The year 2013 nears its end. It brought me the wonderful discovery of fine chocolate and lots of great discoveries and tastes. Thanks for reading my chocolate reviews, I’m baffled by the amount of viewers who have visited my little blog, showing nothing but my view on this delicious dark gold. So what has been…

Review: Valrhona – El Pedregal Millésime 2012 – 64% (***)

There is fine chocolate made out of quality cacao beans. There is Single Origin chocolate, made of cacao grown in specific countries and then you have Single Estate chocolate, made of beans grown on a specific plantations. Valrhona’s El Pedegral is such a single estate grand cru. Even more, it’s a chocolate made with the…

Review: Pralus – Le 100% (*****)

After I’ve tasted the Pacari Raw, I gathered 100% chocolate would be a bridge to far for me. I do appreciate the magnificent aromas present, but it’s to in your face tastewise, I didn’t see myself going to the cupboard and choose a piece of 100% above any of the other nice chocolate I have…