Comments for Seventy%

Comment on Damian Allsop – Water In The Equation by jean vie

June 22, 2013, 8:45 am

I just read an article about Aneesh Popat, using the same ingredient as yours. He sound like its revolutionary, that he just invented how to make a chocolate, without using butter & eggs. So then I...

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Comment on Damian Allsop – Water In The Equation by Aneesh Popat

September 7, 2013, 3:42 pm

Hello! Aneesh Popat has never claimed to have invented the water ganache. Such a thing can never be invented however it can only be discovered. The discovery for this method is attributed to the...

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Comment on Damian Allsop – Water In The Equation by Martin Christy

September 13, 2013, 9:24 am

I think the relationship between water and chocolate goes back much further than that. We know that the Aztec and Maya and those before them consumed cacao mostly in drinks. This would have involved...

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Comment on Chocolates made in Nicaragua by Eve

September 27, 2013, 4:06 pm

Where can input chase Momotombo dark chocolate with coco nibs in the Bay Area? I live in Napa, CA.

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Comment on Seventy% 10th Anniversary Party! by An exceedingly distracting...

December 22, 2014, 7:27 am

[…] with a celebratory cocktail party to mark the 10 year anniversary of serious chocolate club Seventy Percent. Founder Martin Christy held court over the evening, attended by the who’s who of the […]

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Comment on BBC Panorama: Chocolate – The Bitter Truth by Mott Green grows the...

January 14, 2015, 3:52 pm

[…] in the world is the Ivory Coast, where child labor is common. I was introduced to a book called The Bitter Truth by Carol Off which tells a chilling tale of the reality of life for cocoa farmers...

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Comment on Directly Traded collection from Geert Vercruysse by Geert Vercruysse

January 23, 2013, 3:23 am

Thanks Martin for those kind words, nice to read and a good way to discover “directly traded chocolate”. There is a need to indentify this wonderfull chocolate not only true the chocolate bars but also...

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