Bloggers Top Chocolates 2011
Friday 16th December 2011
With the end of the year fast approaching, we asked some of the top bloggers with an expertise in chocolate to tell us about their five standout chocolates of 2011. Bars seemed to dominate but filled chocolates weren’t ignored, with four out of the six bloggers choosing Demarquette’s Royal Merina ganache as one of their favourites.
There’s a lovely international feel to the selection, with a variety of origins making an appearance as well as chocolate makers and chocolatiers from countries including Belgium, Italy, French, Switzerland, the US and of course the UK.
We’d love to know what your favourite chocolate was this year - be it bars or filled chocolates, truffles or drinking chocolate, new products or something you just keep going back to year on year, let us know by commenting below.
Steven Pierce aka Adventures of a Foodie :
Salted crispy square, Melt (available instore and online)
I first tasted this chocolate years ago but it’s still one of my favourites. It’s a mixture of praline and feuilletine, coated in chocolate and sprinkled with sea salt flakes.
Dominican Republic dark bar, C-AMARO (available online)
I discovered this chocolate at Chocolate Unwrapped. It has a savoury, Marmite-like aroma and bursts with flavour in the mouth. The flavour lasts for a long time after the chocolate has gone.
Madagascan cocoa pod, Mast Brothers (available from Paul a Young shops and http://www.chocolate.co.uk)
The Mast Brothers cocoa pod is a truly stunning chocolate. It’s a solid piece of sensational 82% Madagascan chocolate with the addition of Mast Brothers roasted cocoa nibs. The amount of flavour held in this chocolate is staggering.
Royal Merina, Demarquette (available instore and online)
The flavour of Madagascan vanilla is bold and works beautifully with the Madagascan cacao. The chocolates are stunning, and I still can’t stop thinking about them.
Giant Rocher, William Curley (available instore and online)
I adore chocolates filled with nuts, especially the famous Swiss rocher. William Curley’s are the finest. They’re made with the best quality nuts and with Amedei chocolate.
Dom Ramsey aka Chocablog :
Bali 45% Milk & Fleur de Sel, Akesson’s (available online)
A delicious milk chocolate bar that’s packed with flavour. Wonderful notes of toffee, liquorice and caramel are lifted to a new level by the addition of fleur de sel. A fantastic artisan chocolate that anyone can enjoy.
Royal Merina, Demarquette (available instore and online)
Simple ganaches made from Madagascan cacao, but Marc Demarquette’s secret ‘volumising’ technique lifts the flavour and texture to a new level.
Boutique Aromatique (available instore and online)
The range from Shelly Preston’s new chocolaterie in Nottinghamshire is made with aromatic herbs, flowers and spices. The chocolates are full of flavour and work perfectly with the Amedei and Valrhona chocolate.
Billingtons Simnel Brownie, Paul a Young (available seasonally in store)
An Easter special that I can only hope comes back next year. By far the best brownie I’ve ever tasted and possibly the nicest thing I’ve ever put in my mouth.
Atlantique, Franck Kestener (available online)
Venezuelan dark chocolate, shortbread and gooey fleur de sel caramel. Kind of an ultra-posh Twix, but much, much better.
Judith Lewis aka Mostly About Chocolate :
Chuao Chocolate Bar, Soma (available in Canada)
I cannot get enough of this chocolate and thank goodness I have some in a secret stash! It is a complex intermingling of various different experiences in your mouth all at once, going from fruit to acidity to all over the shop.
Sea Salted Caramel Dome, Paul a Young (available instore)
I just love the flavour of his sea salted caramel and the chocolate he pairs it with is a winner every time. It’s absolutely the best.
San Jose Del Tambo Chocolate Bar, Askinosie (available from Selfridges)
I’m in love with this bar because it is a deeper, darker chocolate and yet its fruity notes are delightful. I like that it’s different and yet still has a complex flavour signature.
Porcelana Chocolate Bar, Pierre Marcolini (available online)
I’ve had a few porcelana bars, including one from Soma, but of all of them I enjoyed the Pierre Marcolini one the best. Loved this bar!
Nicaragua Chuno Dark Chocolate Bar, Duffy’s (available from Paul a Young shops, Harvey Nichols and http://www.chocolateandlove.com)
I loved the dusty red berries and satin chocolatey melt of this bar. Duffy’s bars all seem to melt so readily in your mouth and they are just so delightfully flavourful.
Lee McCoy aka Chocolate Reviews :
Pierre Marcolini Selection Box (available online)
The palet fins served as a wonderful, clean distraction from the delightful and full-flavoured filled chocolates. But what really set them apart was the effort taken with the packaging design and transportation.
Panama Tierra Oscura 72%, Duffy’s (available from Paul a Young shops, Harvey Nichols and http://www.chocolateandlove.com)
How the varying notes combined together was exceptional. However, it was the sumptuous texture that made this bar the best dark chocolate of the year.
Royal Merina, Demarquette (available instore and online)
In terms of ganaches the undoubted winner was Marc’s Royal Merina. The texture was soft, velvety and very satisfying whilst the flavours were clean, clear and engaging.
Black Truffle, Mast Brothers (available from Paul a Young shops and http://www.chocolate.co.uk)
The finest flavoured bar I’ve reviewed this year. The natural flavours of the cocoa, could be recognised as they were richly supported by the delicate flavours of the Oregon black truffle.
Finca Torres 72%, Idilio Origins (available in France, Germany and Switzerland)
The wonderfully smooth texture combined with definite wood acidity and fig notes gave this bar a complex flavour. The melt was to die for and has to be the best bar that includes soya lecithin.
Chloe Callow aka Faerietale Foodie :
Dos Rios, Amano (available from Fortnum & Mason and http://www.chocolateandlove.com)
Beautiful floral/violet notes. Astounding this bar is flavoured only by the bean.
Driving Home Truffle, Paul a Young (available instore)
Finally a coffee chocolate that works! Love the subtle cinnamon spice, could eat LOTS of these.
Star of Panama, Duffy’s (available from Paul a Young shops, Harvey Nichols and http://www.chocolateandlove.com)
I know the Honduras won best bean-to-bar at the Academy of Chocolate Awards but this is a truly delicious bar I continue to return to - full of light red fruit, caramel & nuts.
Coconut blossom sugar bar, Benoit Nihaut (available in Belgium and the Netherlands; online coming soon)
This Belgian bean-to-bar maker was a completely new discovery at Chocolate Unwrapped; rich, with a raw molasses type sweetness & plenty of salt. Completely addictive.
Royal Merina, Demarquette (available instore and online)
A bit different to my usual choices I love the rich vanilla sweetness combined with that fruity Madagascan chocolate & clever decadent volumised mousse.
Stuart Robson, reviewer for Seventypercent :
Madagascar, Amano (available from Fortnum & Mason and online at http://www.chocolateandlove.com)
A truly beautiful, stand out bar in an already excellent range. Bracing citrus is expertly balanced by soft strawberry tones, tobacco leaf and mixed herbs.
Rio Caribe, Domori (available from http://www.chocolatetradingco.com)
A very tricky source, handled with great care. Hugely complex with notes of red fruit, cashews and a gentle grassiness, wrapped in Domori’s near perfect melt.
Beni Wild Harvest, Original Beans (check website for availability near you; also available from http://www.chocolateandlove.com)
A lovely bar under the Original Beans label that displays all of the elegantly honied, tropically fruity character that make these rare beans so precious.
Madagascar, Mast Brothers (available from Paul a Young shops and http://www.chocolate.co.uk)
The highlight of the Mast Brothers range twinning their typically minimal, rustic production with an powerful profile full of intensely acidic grapefruit and raspberry notes.
Los Rios, Pacari (available online at http://www.chocolateandlove.com)
Los Rios remains perhaps the most charming bar in Pacari’s range. Recent batches show wonderful depth and balance with Pacari’s distinctly green, guava like notes and chewy tannins
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