Review: Magdalena’s 70% Cacao Bean Chocolates (***1/2)

Today I have the privilege to taste something truly special. After Marou, this chocolate from Madgalena’s is the second sample of Asian made chocolate I have tried so far. Cacao isn’t native to the Philippines, the place where this chocolate was created. However, due to being a Spanish colony, cacao was introduced in the country…

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: Fruition Chocolate – Dark Chocolate 70% (*****)

Even after having tasted quiet a few bars by now, but not nearly close to the numbers some other reviewers have achieved, I’m still being surprised by the complexity and array of tastes in fine chocolate. Still makes me wonder why it took me 36 years to discover it! Back to what’s on the table…

Review: Tohi Chocolat Noir 88% (*)

And Belgium produces the best chocolate in the world. For years I’ve believed this line. After all, our bulk chocolate is pretty good compared to the sweet stuff mixed with vegetable fats they like to call “chocolate” abroad, but still. It’s only once you discover the really good chocolate, you’ll start to see how false…