Original Beans Piura Porcelana Bar Pic Taken by Victoria Cooksey at Alexander’s Castle, Fort Worden, Port Townsend, WA
This Piura Porcelana 75% dark chocolate bar made with rare white cacao from the Piura River Valley, Peruvian Andes is my new favorite Porcelana bar thus far! Continue reading “Original Beans Piura Porcelana 75% Dark Chocolate Bar”
Note: This interview originally appeared on my Dark Matters Fine Chocolate blog on blogspot on 10-21-16.
I’m so pleased to bring you this interview with Hazel Lee! Hazel is a bean to bar chocolate maker, chocolate consultant, social media director for the NW Chocolate Festival, is a tour guide with Chocolate Ecstasy Tours in England, a judge for both the Academy of Chocolate, and Quality Food Awards, and more! Wow! She is clearly a very busy lady, so I’m very grateful she made time to answer questions for my blog. Thank you Hazel! (She also gets my vote for best smile in the chocolate industry! Her smile will make you smile too, and it’s so clear she loves what she does).
Victoria Cooksey: What was your first experience with fine chocolate?
Hazel Lee: I walked into a Hotel Chocolat store in 2008 and tried a free sample of chocolate-enrobed rum-soaked raisins and instantly tasted the difference in their chocolate compared with high street confectionery. The quality was a whole new level and from that moment I was hooked!
Continue reading “Interview with Hazel Lee, Bean to Bar Maker & Consultant, NW Chocolate Festival, Chocolate Ecstasy Tours with Victoria Cooksey”
I’ve been wanting to try Chocolate Tree’s Whisky Nibs 69% dark chocolate bar since last year, and I’m happy to report I’ve not been disappointed.
Chocolate Tree is a bean to bar maker located in Scotland. Continue reading “Chocolate Tree Whisky Nibs Dark Chocolate Bar Review”
Note: This interview was originally published on 8-7-16 on my Dark Matters Fine Chocolate Reviews blogspot site.
The chocolate Journalist, Sharon Terenzi
I’m extremely pleased to bring you this interview with The Chocolate Journalist, Sharon Terenzi. Sharon is a chocolate blogger, a member of the FCIA (Fine Chocolate Industry Association), and does a fantastic job at promoting fine chocolate in all it’s luscious forms.
Victoria Cooksey: What does chocolate mean to you, both as a food, and as it is presented in the world?
The Chocolate Journalist: To me chocolate means humanity. It is the end product of a long line involving people in different countries, from different backgrounds, with different expertise, coming together to realize one of the most enjoyable foods in the World. A chocolate bar is the sum of races, places, faces. Every time I try a chocolate bar, I like to visualize the care of the cacao farmers, the challenges of the middlemen and the determination of the chocolate makers. Chocolate is a highly “human” product and to me that is the most fascinating aspect of all. Continue reading “Interview with The Chocolate Journalist, Sharon Terenzi with Victoria Cooksey”
Many thanks to everyone who has read my craft chocolate bar reviews, and interviews on my original Blogspot site Dark Matters Fine Chocolate Reviews. I’m in the process of switching over to Blog Press as Dark Matters Chocolate Reviews.
It’s going to take me some time to learn this new site, and get things moved over, so hang in there!
In the meantime, feel free to continue to read my current posts at: