One of the chocolatiers I love is Pierre Marcolini. Before I had ever met him, his chocolates changed my life. I remember the exact moment. It was on my first official chocolate tour of London the first or second year of the London Chocolate Week that I went to the London location of Pierre Marcolini. He wasn’t there but we were given a talk about chocolate making and given some of his chocolates to try.

I suppose you always have a special place in your heart for your first love.  For me it was single origin Indonesian ganache chocolates and a freshly dipped truffle. His chocolates had me right there and I’ve loved his chocolate ever since. I was then really thrilled to be given the chance to visit the factory and I watched each stage of the chocolate making process from start to finish and I know that he uses the chocolate he makes in his ganaches. Yes, I know some people say otherwise but I’ve watch it happen and smelt the same the same notes in the raw beans as in the finished ganache and I trust what I saw and my nose (as well as my palette).

So it was with some joy that I got back from a trip to the US for work to find a gift of a two-tiered box of chocolates waiting for me from Pierre Marcolini. Now, I had lusted after one of these for awhile but I always have so much chocolate I could never justify buying one for myself. I saw it when it first launched with the flat egg which used a heck of a lot of the high quality chocolate to create an Easter egg safe for transport but you can just get ganaches and it comes in one, two or three tiers.

One of my tiers was a solid chocolate slab of deliciousness and wow – I needed to draft in help but the other layer – the other layer was all mine…

There are too many different flavours for me to describe them all but I can say that a similar selection was enjoyed by a number of us chocolate folk and it was absolutely enjoyed and we all fell a little more in love with Pierre Marcolini that evening after Salon du Chocolat and that selection has lost none of its allure.

If you want to get something special for someone you love, check out Pierre Marcolini’s mail order shop.  Not only can you build the perfect box which will arrive in perfect condition with cure drawers with ribbon pulls but you can be assured of some of the best chocolates on the planet.

Go on – why not discover a bit about why I fell in love with Pierre Marcolini chocolates and why each time I have some I fall in love all over again…

That’s right – I’ve teased you with my reviews of it and now it’s here for you to order in time for delivery on Valentines day.  This delightful selection must be the best yet from Matcha Chocolat, combining Japanese inspired flavours with matcha tea and delightful jasmine.  This will absolutely make the perfect gift and with two of each chocolate, it’s a gift that you can be sure will be shared.

The Valentines selection needs to be bought now and will be shipped on February 9th so go and ORDER NOW or take a chance on winning a box – check the bottom of this post for details.  The flavours are perfect and I’ve seen a sneek peek of the next 2 selections and they are very different so grab this selection now.

The Limited Edition Valentine’s Day Selection includes the following 8 varieties:
Chestnut & Japanese Whisky (2) – Dark chocolate blended with chestnut puree and Yamazaki 10 yr single malt whisky. I really loved this one. The whisky comes through in the middle of the melt with a bit of a punch. Delicious and delightful without smkacking you in the face with a wet fish of alcohol.
Matcha & Pistachio Truffle (2) – White chocolate blended with pistachio paste and matcha tea. Dipped in dark chocolate and covered in a sweet, matcha coating. OMG YUM! I loved these. I hae to admit the name worried me but the sweet exterior, high quality chocolate and delicate ganache won me over
Yuzu (2)- Dark Chocolate blended with yuzu puree (Japanese citrus fruit). This has been done without a jelly and it is brilliant. For the first time I was able to taste the yuzu without it being really clouded by the chocolate or separated off in a jelly. Difficult to do, that takes real skill and Katie has really pulled it off.
Ginger & Lemongrass (2) – Dark chocolate with an infusion of fresh ginger and lemongrass. Wow! The lemongrass is striking and the ginger more gentle and even after eating a whole one the ginger was still only gently warming and not too overpowering at all. You could eat both of these and they won’t be overpowering but just remind you of something delightfully Thai.
House Dark Chocolate Truffle (2) – A dark chocolate truffle made with single origin chocolate from the Villa Grancinda plantation in Sao Tome. AWESOME! I really enjoyed this plain truffle and if the flavours get to be to much, pop half of one of these in your mouth and let it melt – delicious!
Jasmine Pearls (2) – Dark chocolate ganache infused with jasmine pearls tea. Dipped in dark chocolate and decorated with a white swirl motif. I LOVE this chocolate! It is absolutely delightful and I have to admit that I’m addicted. The jasmine is floral without being perfumy and is not synthetic. Just magical and tasty!
Vietnamese Cinnamon (2) – Dark chocolate ganache and the finest Vietnamese cinnamon. As I mentioned in my last review I was surprised that the cinnamon here is so different than what I used to get back in Toronto until I realised it is different cinnamon. Well, this is just delightful capturing the taste of cinnamon without being overpowering. It captures the flavour without being too woody.
Cardamom & Banana (2) – A sweet and spicy blend of banana puree, cardamom and dark chocolate. As you know from my sneak preview, this is a great flavour combination. For me, the banana and cardamom balance perfectly with each other and create this brilliant new flavour that I cannot believe no one ever did before. I just cannot get over how brilliant this flavour is!

As with all of Katie’s chocolates, these fresh chocolates have a shelf life of two weeks and so when you order, you’ll have to do so before February 9 as otherwise you’ll miss the chance. These are limited edition so grab them now because the next two selections are different!

To win a box of these amazing chocolates, follow both @mostlyaboutchoc and @matcha_chocolat and tweet exactly I’ve entered to win a limited edition @matcha_chocolat Valentines selection with @mostlyaboutchoc http://bit.ly/zMCPDy  and the winner will be contacted in the evening of February 8th and needs to get in touch promptly so they can get their chocolates!

And to the rules:

1.Only one entry per method per household.
2.The competition closes on 8th February 2012 at 8pm UK time.
3.Only open to those 18 or over on 5th February 2012.
4.I’ll choose 1 winner randomly from genuine tweets – any which look to be the result of a bot or automation system will be excluded.
5.Only available to UK addresses.
6.No cash alternative available.
7.Your details won’t be passed onto anyone else except to Katie from Matcha Chocolat who will be sending you the prize!

I live not too far from some of the most beautiful locations. Where I live isn’t so great but everywhere else is, and that is true of the Matcha Chocolat production kitchen. The production kitchen at Matcha is set within some beautiful grounds in a lovely town. I was lucky enough to be invited over to try some chocolates.

Katie who runs Matcha Chocolat has been making chocolates for almost two years now. She started out combining some of the most delightful teas with chocolate and made some perfectly awesome chocolates. In fact, her plain matcha chocolate stays with me always. It was like milky sweet green tea I think… at least that was my lasting impression. I also fell in love with her jasmine which is not at all synthetic but delightfully floral. Not only that, but the earl grey was subtle and perfect. Not like an over-brewed cup of builders tea (I make my cup with 2 tea bags) but a delightfully light and perfectly citrus earl grey. But I digress.

I visited Katie and got to try some of her new creations which were delicious. I especially liked the Vietnamese cinnamon. For some reason the cinnamon here in the UK is nothing like what I used to get in Toronto and I finally realised why when I visited Matcha Chocolat – the cinnamon used here in the UK is from a different country and is just not as good. Katie uses a delicious cinnamon that is sweet and strong and delightful. If you’re a fan of real cinnamon then you’re going to want to buy yourself a tin of these. Katie says: Vietnamese Cinnamon – Single origin dark chocolate from Madagascar blended with Vietnamese cinnamon. Dipped in dark chocolate and decorated with a swirl patterned, textured motif. Great Taste Award winner 2011.

The jasmine… oh but the jasmine is divine. Whether encased in sweet white chocolate or enrobed in dark, the jasmine that Katie uses whether silver needles or jasmine from the Canton tea company is divine. I love Katie’s jasmine and her jasmine silver needle. I could live on her jasmine chocolate. It is absolute bliss. Katie says: Jasmine Pearls – Single origin dark chocolate blended with jasmine green tea. Dipped in dark chocolate and decorated with a white swirl motif. Great Taste Award winner 2011 and Academy of Chocolate Award winner 2011.  Note: This chocolate uses an exceptionally unique single origin dark chocolate made from cocoa that has been harvested from wild cacao trees deep in the Amazonian rainforests of Bolivia.

Chestnut & Japanese Whisky – Single origin chocolate from São Tomé blended with chestnut puree and Yamazaki 10 yr single malt whisky. Dipped in dark chocolate and topped with toasted sesame seeds. Wow! I loved this because the whisky wasn’t too strong and because it is more of a floral and sweet whisky, it is really nicely complimented by the chestnut and it is something like bliss in smoothness. I could have eaten more!

Matcha & Pistachio – White chocolate blended with pistachio paste and matcha green tea. Dipped in dark chocolate and covered in a dusting of vibrant green, sweetened matcha tea. An unexpected favourite! I loved the sweet crunchy matcha tea and  sugar light coating hiding excellent chocolate and lovely surprisingly delightful ganache within! I didn’t expect to like it and yet I could have eaten a box. Perfect balance of flavours, chocolate and sweetness.  More please!

Cardamom & Banana – A sweet and spicy blend of banana puree, cardamom and dark chocolate. Great Taste Award Winner. Now, I expected to have to be polite with this one and leave part behind. Really I did. I mean, how crazy are these flavours but by all that everyone believes in I swear that this is a delicious flavour combination! Why the heck no one has done this before is beyond be. The cardamom and the banana don’t war with each other and yet are distinct while still combining to create something delightful. You MUST TRY THIS NOW!

Yuzu – Single origin dark chocolate from Madagascar blended with yuzu puree. Dipped in dark chocolate and decorated with a floral patterned, textured motif. This is probably the first chocolate ganache which I have felt really captures that yuzu flavour. All too often chocolates fall short and yet here comes Katie and she absolutely aces it. I don’t know how she does it but this is a triumph and I hope it gets entered into competitions for awards!

All in all I had the most amazing visit and the best part is I’m going back again tomorrow to try some more!

Mast Brothers in Brooklyn New York are one of a few new craft or artisan chocolate makers who are emerging in the US and trying to help pull the US palette out from the Hershey’s gutter to new heights of refinement.  From the country which has brought us some of the most sought after 90-point wines, it is amazing that it has taken them so long to catch up with Europe but with Amano, Askinosie, Dick Taylor and others, Mast Brothers are among esteemed artisan colleagues.

I don’t know what I expected when I bought this Mast Brothers bar but it was probably not what I got. I had just tried some smoked chocolate and knew I didn’t want that but maple seemed more along my speed.  I thought it might be sweet and probably well rounded but still lovely. What I didn’t expect was this bar…

The smell has a volatile top note that reminds me of the smell I smelt on the porcelana raw beans I smelt at Pierre Marcolini’s factory. That was am amazing visit and to smell that unique scent in his ganache meant I knew that he was not using anything but his own chocolate in his ganaches.

But Mast Brothers… It has a volatile top note that speaks of pure beans and it is a dark smell too and so I should have been prepared for what came next – but I wasn’t.  The initial dark smoky chocolate almost tastes burnt but it isn’t – it is simply an extremely dark chocolate profile. With a strong smoky flavour from the bean, dark acidity and woody notes, this isn’t my choice for a chocolate I would keep in my handbag and eat as I might some Willies Cacao or Askinosie or even Soma.

I don’t really get the maple until very close to the end. No sweet bar, this. This is an aggressive full frontal assault on your taste buds. I’m not a fan and while I can appreciate the intense flavours and the quality chocolate, it isn’t one I’d buy again however you can buy one if this is your cup of tea ta Paul A Young and try it for yourself!

[updated with corrected information] The Rabot Estate that Hotel Chocolate runs is a chocolate success story.  Taking trees of varying strains and creating a new one, Hotel Chocolat have really tried hard to not only create excellence in mass market chocolate, they have also sought to improve the strains available for breeding (apparently not – they aren’t trying to improve the strain through cross-breeding – just selectively breeding trinitario). It’s obviously a labour of love for all involved, including Angus who helped found Hotel Chocolat and still attends many chocolate events.

This bar is an interesting one.  66% keeps it slightly sweeter and less overpowering than other bars and it has a moderately fast melt but it also stops people who are intimidated by the ‘dark’ from avoiding this bar. Too many consumers currently relate 70% to bitter, burned chocolate beans and the awful chocolate created from them whereas in reality something like a Hotel Chocolat 70%,  Duffy’s 72%, a Soma 70% and others  can be an absolute joy.

This 66% from the Rabot Estate, however, is more than just a bar to help those afraid of the dark ‘cross over’. This bar showcases the work HC have done in creating their new strain single type of cocoa beans. This is a unique bar and a unique opportunity to taste something new and I was excited to give it a whirl. I was willing to abandon my beloved red fruits and acid for something different. What would it be like? Would it be Hershey’s or something new? What had they created – Frankenstein?

Well, this isn’t really too far off what I enjoy in a flavour profile.  You’ve got this initial blast of figs as you both open the bar and place the first piece in your mouth.  As you let it melt on your tongue (quickly – not as fast as Duffys but not as reluctantly as others) you then a gently roasted chocolate flavour coming through then mellowing into something with a tinge of raisins.

All in all this genetically modified (they did cross breed which technically means this is not a pure strain making it genetically modified – just not in the splicing fish DNA with tomato DNA sense ) new cocoa tree strain has produced some fine and unique beans that Hotel Chocolate has sympathetically treated. They have created a delicious dark chocolate that would balance well with a nice deep red wine, probably a syrah.  I’d say, give it a try if you’re ordering chocolate online from them – or in a shop

[UPDATED - response to Hotel Chocolat - apparently I mis-understood what I read about their breeding program]

The genotype of the cocoa on Rabot Estate is Trinitario, this has been proven by a detailed DNA analysis carried out by experts at Reading University Plant Science Division.
This cocoa has been traced back to the original ICS 100 selection, defined as the 100 best Trinitarios by an expert named Mr Pound in the 1930s
During the course of our research during the last 6 years, we have been identifying the key taste attributes for each genotype of Trinitario and the key influence of the “Terrior” which Rabot Estate has 16 named areas or “Cotes”

We select the very best cocoa trees to give the potential “tasting notes” that Angus and his team of chocolatiers require.
Obviously, there are a lot of stages, from Harvesting just at the right time, the fermentation and drying process that all have an effect on the beans potential, lastly, the skills of the chocolatiers to release the inherent “flavour profile” of the seasons beans.

Due to being one of the few chocolate companies to be in control of the “Tree to Bean” has allowed us to gain the knowledge to develop our cocoa genebank.

The selected cocoa trees by genotype, are “grafted” using bud-wood from the doner tree onto a suitable root-stock seedling.
This is the same method as used by fruit tree growers.
Thereafter, the grafted tree will be a complete replica of the doner tree.

These grafted trees can be commonly called “clones” but the word is misleading.
There is no genetical engineering at all, simply a graft from a doner tree.

Our nursery programme is to reproduce the very best cocoa trees and to save these genotype of Trinitarios for future generations.
Also, to re-plant the Rabot Estate and supply the 100s of local farmer growers who have joined our scheme.

It maybe in the future, once our research is at a stage to allow, then we might consider developing new hibrids of Trinitario, but not yet.

Thank you to Philip Buckley Estates Director and Country Head in St Lucia for Hotel Chocolat who corrected my mis-understanding of what I had read about the selective breeding program so I could correct this post.

This 68% Bolivian cacao bar is a bit of a conundrum to me. It is interesting to me that both this and the Felchlin cacao is 68% and I don’t know that Melt is a bean to bar company.  I do think that Felchlin is an amazing chocolate supplier and I hope they continue doing their amazing work with cacao, supplying rare and amazing chocolate to chocolatiers all around the UK.  A little more of this, with a little less of the cheap stuff and we will not only have the world’s best chocolate industry but we’ll also ensure we buy chocolate that promoted diversity and investment in rarer breeds.

Bolivia is not the easiest place to get your chocolate from.  Not only are these beans smaller, they are more difficult to access according to those I have spoken to in person.  The more of this chocolate we buy, the more likely they are to treat the trees well and hopefully by only using a single middle man, the more money farmers will get.

This particular bar is weirdly a bit sweet for me.  At 68% I didn’t expect it to be harshly dark but it is sweeter than I expected. I also didn’t get the fruit notes I had assumed I would.  I did get a strong chocolate flavour with little acidity but just a hint. I didn’t really get lemon or liquorice though I did get a touch of molasses and I didn’t feel it was too woody so I guess I got a different profile from what the folk at Melt found. I did get prunes and dried dark fruit which is different from what is described on the box but it could be because I tried it in the afternoon.

All in all though, I like this bar as a sweeter dark chocolate bar. This is a bar that will convert milk chocolate lovers to the dark side. Being a cacao with such a varied history and with government intervention putting the wild strains at risk, it would be god to see this delicious chocolate survive and thrive in its current for – without the government trying to control things.

Creating a bar from beans is no mean feat. There is the sourcing and the checking and the process of elimination and then monitoring growing conditions and staff conditions and ensuring everyone is being paid properly and that children aren’t being exploited. It’s a full time job to do just that and then there are the beans themselves. Fermentation and drying are key processes but also getting the roasting right is crucial.

Creating chocolate from bean to bar as a small manufacturer is even more fraught with potential disaster as batches that arrive are only pure at the seeming whim of chance.  For Askinosie, they seem to get everything right as they consistently produce amazing chocolate. Without adding vanilla as others do to hide a musty smell/taste of mould in beans and without shelf-life extending and stabilising additives that others add, Askinosie create delicious chocolate that brings out something of the country of origin of the beans.

With Honduras, a million images come to mind and yet the initial taste I got was not what I expected with an explosion of dried red berries and acidity fighting with the leather I got.  No tobacco for me in this bar but lots of that pucker-inducing acid that makes your cheeks tingle and makes you think of a sour lemon (without the citrus). The red berry flavour really assaults your taste buds and goes white water rafting through your mouth, ensuring its aggressive flavour is almost the only thing you taste.

The middle of the melt with deep chocolate notes hides an almost pure nib flavour that is fighting to get through – that woody herbal flavour that screams cocoa nib. That you get at the end after the long fudgy finish has completed its lingering vacation on your tongue. Then as that fades you get the distinctive flavour of raw nibs just hinting at the origins of the beans.

All in all, another triumph of a bar for Askinosie. The perfect roast temperature, the perfect refine and conch time, and just about the perfect temper.  If you like chocolate with dried red berries and an acidic tang, you’re going to fall in love with this bar. Go on, buy yourself one… or twenty

This collection combines Lahloo teas with either a chocolate flavour or into a ganache to enjoy in the chocolate.  Some teas like orchid and Darjeeling didn’t make the cut and instead have been paired with other chocolates. Some like jasmine and earl grey have the delightful water-based ganache included. I enjoyed some but not all and that, I think, means this will appeal to a wider range of people.

Fresh Mint – best paired with Matcha tea – I love Matcha Chocolat’s matcha & mint chocolates and so I know this will work. The mint is green and fresh and delightful. This is the flavour of green growing mint and is not the mint you get in a fondant so no after eight flavours here – just fresh green mint.

Earl Grey – my favourite tea did not disappoint me here. A strong and intense bergamot flavour in milk chocolate balanced off with a bit of tea flavour. I think it could have worked equally well in dark chocolate

Green Jasmine – another of my favourites, this jasmine is subtle. Again comparing it to Matcha Chocolat’s jasmine, this is less intense and less floral. It is a delicate jasmine floral flavour without being cloying and without being too intensely tea flavoured. Absolutely delightful!

Thyme – best paired with orchid – this is an interesting herbal ganache. Very strange flavour in a chocolate and very unique I think it will appeal to people who like savoury as much as sweet and enjoy something unique.

Basil – well… the best way I can describe this is as pesto in a chocolate. It was not to my taste but as some people love pesto I can see this being a chocolate that will be a fast favourite for people who do.

Lahloo Smokey – I think that this is for a smoky whisky lover or a lover of smoke. It is a fully smoky flavour with an interesting light flavour. I’m not a smoke lover but thought it was interesting that it was paired with a milk chocolate.  Not a favourite for me but everyone has different tastes.

I think that this is an excellent selection so much so that I bought a box from Liberty and am giving it away.

To win this box of tea chocolates, leave a comment about a tea chocolate not included that you would add to the mix.  For example, Artican du Chocolat has an orchid bar – perhaps you’d add an orchid tea chocolate or perhaps a flowering summer tea chocolate.  Whatever it is, leave a comment of what tea chocolate you would ADD to this selection. If your comment does not match the criteria, you will not be entered.

I will read all entries and depending on the thoughtfulness of the entry, I will judge which comment gets the box of chocolate. I’m doing this because the automated entries meant that people who read the blog had less of a chance of winning and since I bought the chocolates I’d like real readers to win. As with all things, there are rules which are below – GOOD LUCK ALL!

1.You must be subscribed to the blog to win.

2.Only one entry per household.
3.The competition closes on the 6th of January 2012 at 12 noon.
4.Only open to those 16 or over on 25th December 2011.
5.I’ll choose 1 lucky winner based on the comment left. The more thoughtful and detailed, the more likely to win
6.Only available to UK addresses (I have to pay for postage)
7.No cash alternative available (I’ve already bought these chocolates!)
8.Your details won’t be passed onto anyone else (I need them to mail your chocolates though)

This pure collection from Damian Allsop is a move in the right direction. As more and more people become aware of how delightful chocolate can be when made correctly by bean to bar manufacturers, Damian Allsop has taken it a step further by joining his purist approach to ganache using only water with this purist approach to chocolate to create something totally unique – The Pure Collection.

A selection of 6 original and manufacturers, this box of 12 chocolates costs about £19.50 and is available from Liberty’s as well as from Damian Allsop direct (he is also now on Twiter). You’re probably more interested in the chocolate though so here we go…
Piura 75% – made by Original Beans – full of fruit and acid, this delightful chocolate is bursting fith flavour from the first bite. While not as zingy as some single origin, the water ganache has preserved the unique flavour of the chocolate. Just a delightful, zingy, robustly flavoured chocolate.
Pacari RAW 72% – by Pacari – I’m not a fan of raw chocolate and yet I find myself coming back to Pacari as a nicer raw chocolate. It tastes of the actual cocoa nib and that makes it delightful to me. The almost nutty flavour with its distinctive raw edge still retains its unique flavour without being yucky. The ideal raw chocolate ganache made with water – no dairy!
Manjari 68% – by Valrhona -  I must have always had bad chocolate from Valrhona because before I tried their Manjari bar I thought it wasn’t great but this bar changed my mind. This chocolate was a bit different – the fruit was a bit more of ripe apricots to be than morello cherries to me. I do agree it is slightly vegetal to me though I might not have found the right words for that unique flavour. I did enjoy it but the Piura more.
Madagascan 70% – by Amano – wow – this is all raisins and liquorice intensely assaulting your taste buds. It is a delicious and extremely powerfully flavoured chocolate that has natural yellow fruit flavours but those are really hidden in this. The raisins really come through in this ganache as does the liquorice without being too overpowering. Its slight acidity is just right and the flavours are brilliant.
Virunga 70% – by Original Beans – you can’t mistake this for anything else. The robus, almost earthy chocolate (I don’t get tobacco) is balanced nicely by the cassis. I love this chocolate and its unique flavour which really comes through in this dairy-free ganache. By using just water to make this ganache the flavours are preserved and really shine through. The amazing flavour aside, this also helps preserve the habitat of mountain gorillas so unlike some charitable chocolate, this is an extremely delightful chocolate.
Morobe 72% – by Amano – This is quite a different chocolate and I have to admit I enjoyed it while it was acidic and citrusy but once it got to the natural smokiness I stopped as I’m not a huge fan of the flavour of smoke in either my chocolate or my whisky. The chocolate flavour has been perfectly preserved and so it all comes through and smoke lovers will absolutely adore this chocolate.

All in all, this is absolutely worth buying a box of and as you get 2 of every flavour it is worth sharing.

Limited edition dark Peruvian chocolate with a twinkle of Maldon sea salt and pumpkin seeds roasted with wildflower honey from Rosewood estates. Ya… you read that right and it is mine, not yours.

There’s no sharing with this small bag of ultimate bark. This is like something magical which is ephemeral – it is here and then gone quickly but the memory becomes something larger than the thing itself.

This chocolate bark was delicious.  How delicious you wonder..?  Well balanced with sweet, salty & chocolaty flavours against a backdrop of sweetly flavoured pumpkin seeds. Sheer delight with the flavours a cacophony of warring flavours all vying for your attention. This is not harmony but chaotic discord. This is flavours battling it out in your mouth.

This is epic and it is delicious and mine and by the time you read this it will also be sold out but who cares – buy something equally awesome from Soma!