Note: You can read Deanna’s take on Rausch’s El Cuador and Puerto Cabello bars here. Having already tasted, enjoyed and reviewed the first four lighter blocks of the Rausch Plantagen variety (cocoa solids ranging from 35% Noumean to 47% Costa … Continue reading →

Laurie Moroco’s company, Haute Choklet, started in the home for eight years before it was made into an official company a year ago. “Haute” meaning “high” for “fashionably elegant or high-class”. And while it still has a homemade feel, the … Continue reading →

I’ve just been to my favourite Foodland supermarket to find Violet Crumbles to review for Chocablog, only to find its already been done. Curses! And while there, horror of horrors, they have rearranged and removed what must be slow-moving stock. … Continue reading →

This is another bar from the goody bags given out at the Academy of Chocolate Awards a few weeks ago. It’s a 45g, 70% dark chocolate bar divided into five large chunks, each filled with sea salted caramel. The most … Continue reading →