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17/08/2023

Relative newcomer has put Liverpool on the craft chocolate map!

Based on a foodie street in the relaxed bohemian and creative central area of RopeWalks, this new enterprising couple is fitting right in. Starting as a collaboration, Table Chocolate is based inside the , a slick concept cafe and wine bar - also serving speciality coffee, an enticing menu - and of course offering group chocolate workshop incl. comparative tasting.

Sourcing, quality and service is clearly the driving force here. The guiding values become clearer when meeting Remy and understanding the patisserie and fine dinning kitchen background that sparked the initial idea and collaboration with a previous colleague, Tian, in 2021. A curiosity and deep understanding of flavour paired with the dedication for getting things right and beyond has already earned the bars awards.

Remy and his wife Andrea now run the chocolate part of the business. The workshop itself, downstairs, is one of the smallest I have seen. Realising the practical limitations (space, heat and electricity - bane of most makers' set up), it speaks of a radical level of organisation to make it work. Almost sighed with relief when being told they are hoping to move the workshop to a new and larger location.

The bar range is sensible small but well thought out: 85% Madagascar, 72% Tanzania, 61% Haiti, 43% Nicaragua and Dominican Rep. white bars, a 59%(!) vegan bar and a couple of limited flavoured editions. The TZ Kokoa Kamili bar stood out with early notes of green mango and banana before evolving into the hallmark of concentrated strawberry and onto a baked finish, lively fresh acidity throughout. The 43% white NIC bar too was a delight: natural cocoa butter, great melt, clean finish, not too sweet and very precisely toasted milk powder bringing it all together.

Needless to say, looking forward to see this brand evolve further. Applause so far.

Visited last week with chocolate partner-in-crime, Katheryn from

14/08/2023

SomosPuchero - Central Spanish find!

Fold the Iberian peninsula 🇪🇸twice and in the middle you will find - no need for satnav. It is one of those rare craft producers that seem to have found success and steady progress from the off, so naturally I was curious.

Whilst husband and wife team, Marco & Paloma, do not have a food or engineering background (like many others making this leap), they clearly have a good palate and business sense. Starting out in 2015 with speciality coffee they added fine chocolate production a few years later. Clearly the lateral insight was a benefit and their sourcing is done with comprehension and dedication. The current origins range from 🇵🇭Philippines, 🇹🇿Tanzania and very light coloured unique 🇮🇩 Indonesia Java criollo.

Approaching likeminded and unique food collaborators came next, for example supplying batons to a unique bakery for their pain-au-chocolate and then developing their own croissant flake bar (half a croissant in each bar!). The Churros 38% bar is another such example - other bars is the union of local and unique flavours, such as the Pistachio & Strawberry 50%, and the Pine nut bar 50%. Most recently adding a spread to the product range, not to mention the superb single origin hot chocolate options available too. Small but important steps in gaining recognition and a steady foothold in a niche market.

Being deservingly well established enough, also means not needing a secondary line (make from couverture) in order to sustain the business - aided by the coffee side of the enterprise too. And so, expansion is on the cards, steady growth. It is so wonderful to see success like this especially in the current climate. If you plan a visit, do make it over the summer when the seasonal cafè is open! Both the cup and the bars speak for themselves - definitely one to try.

As you can see from the pictures, I went home with too many bars to comment on here. The Philippines 75% bar with nibs lasted the shortest 😋 - excellent balance of flavours and crunch, and the Pine nut bar was taste of unfamiliar interesting impressions, unusual and exciting.

26/05/2023

A chocolate friendship is measured - not in coffee spoons - but joint intros and generous sharing. And so, through a dear friend I met Lan & Brian, the committed duo behind the USA San Francisco brand

Thank you for a global and delicious taste trip, from native Vietnam via Kokoa Kamilo to Honduras. I very much hope your bars will soon become available in UK and EU.

27/03/2023

Putting Nottingham UK on the map, has gone from strength to strength since bursting onto the craft chocolate scene a number of years ago. Based in the community minded and central Sneinton market, you will be in for a treat and also be able to see the factory unit just two doors down.

The range is ever changing as a reflection of the sheer energy and creativity editing from Luisa and team and worth a visit time and again.

02/10/2022

Never cry over bloomed chocolate! Plenty of up / re-cycle options:

This cocktail is Madame K’s recipe (aka - look out for the next chocolate cocktail comparative session)

2 part chocolate (golden caster sugar & chocolate, slow heat & stir)
2 part gin
1 part vermouth

The choice of Madagascar 70% adds a superb fruity note

27/09/2022

When you just can’t get enough… and then can’t choose.

UK based team Iris & Bob are amongst the most innovative, out-there and quality committed makers I know.

Not resting on any laurels there is a constant search and curiosity for exploring aspects of the beans in their range, both in terms of processes as well as unusual flavour combination (samphire, local cider, orange tree wood smoke and many others).

With thanks for the generous tasting marathon.

19/09/2022

What a difference a bean makes:  - Variety, DNA mix & terroir - Fermentation  - Drying  …amongst other factors. Recent taste testing for IICCT had me bowled over with complexity and variance.   Check the colour and size differences in this lot (swipe to next picture) - amazingly seemed evenly fermented - part judged by taste, part visually by the even degree of walnut / brain look alike furrows that forms through fermentation.

13/09/2022

BZ on the rise!

Time of year for another round of the growing - a national competition for Brazils bean-to-bar makers.

Judging in a competition like this gives you a fantastic opportunity to gauge both the broader palate of local varieties but also skills.

Living in Europe I mostly taste brands that are established enough to ship abroad and/or be carried by importers / international mail order outlets …and of course what willing travelling friends agree to mule to and fro in exchange.

Having been lucky to be part of the judging panel for some years, it is also really interesting to see the skills development - qualitatively better year on year, right through post harvest processes (fermentation / drying) to recipes and roasting profiles. Brazil is definitely one to watch!

A round of applause to the entrants and to Zelia Frangioni (consumers) & (professionals) for the mammoth work in organising it all.

30/08/2022

If you missed the chocolate exhibit at the UK London Royal Society’s summer society exhibition this summer, no need to cry: find more about the ongoing research by University of Nottingham into fermentation, microbes' role in flavour development and more on their website www.tree2bar.co.uk

If geeky and you have access to fresh pods, you can participate in microbes plate picture sharing on the site!

Lastly, a ‘rah’ for Luisa for being the team’s collaborator. Remember trying earlier versions of Columbian samples some years ago in an earlier part of the project. On and upwards.

14/08/2022

😩 When you realise you are down to your very last piece of a not only an amazing bar but also a maker who has stopped making.   Was lucky to buy a couple of left over bars in stock at in Paris earlier this summer.   It is one of the best Chuncho bars I’ve tasted. Ode to Mads Stigborg’s defunct   The flavours are tremendously complex, deep layered dark fruits and acidity, wildness in just tempered form.

10/08/2022

Best chilled choc drink in town. Bring on the heatwave!

16/07/2022

Best newcomer tasted in a long time: aka Nicola Knight based in south west UK clearly has makers’ intuition and a fine tuned palate.

Her El Salvador 🇸🇻 bar is remarkably smooth, even velvety, for small scale machinery.

The nose 👃 entices with hay and brown dried fruit. The taste journey takes 3-steps from raisin and butterscotch to
fruity acidity to joint crescendo.

It is balanced and has a long after taste. Put together It speaks of technical insight, patient testing and prep work before releasing a quality product. Setting the bar high from the beginning, am looking forward to follow this promising brand.

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