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Chocolate Reviews [Page 24]

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Here at Chocolatier.co.uk, we’re ardent supporters of chocolate in all its forms. However, not all chocolate is created equal. Finding a good bar of chocolate, a tasty chocolate ice cream,or a satisfying hot chocolate can be quite the task. Price alone does not dictate quality, nor does packaging.

In a bid to separate great chocolate from the rest, we’ve unselfishly thrown ourselves at the task to taste test as many varieties of chocolates and chocolate bars from as many manufacturers and chocolatiers as we discover. You are welcome!

What pairs perfectly with a chocolatey treat? A good book, of course, providing high quality information, recipes, tips and insider knowledge from the world of chocolate. We have been busy reading plenty of chocolate recipe books and chocolatier travelogues to find the best worth investing in.

We pride ourselves on honest, no-nonsense, real world chocolate reviews that explains exactly what you can expect if you try that chocolate. You may agree or disagree with our outcomes (as everybody’s taste buds and preferences are different), and we encourage you to comment with your own reviews and feedback, to share your experiences with us and fellow readers.

Pierre Hermé Macaroons box

Pierre Hermé Macaroons Review

When researching the various chocolate tours available in London I discovered that the name "Pierre Hermé of Paris" kept cropping up. Having read the reviews it transpired that whilst the chocolate goes down very well it's the macaroons that go...

Chocolate Box

Swiss Chocolates From Betty's°

Fritz Bützer, who changed his name to Frederick Belmont when he settled in Harrogate, learned to become a confectioner and chocolatier while travelling through Switzerland and France. In 1919, he opened Betty's Tea Room in the Yorkshire town which has since become an institution. The company still makes and sells a wide range of chocolates using the finest Swiss Grand Cru.

Shop at Betty's°

Eric Lanlard Chocolat book cover

Review: Chocolat by Eric Lanlard

Many patissiers have a penchant for chocolate. In fact, many of Britain’s best-known chocolatiers have come to chocolate from a pastry background; Damian Allsop, William Curley, Paul Wayne Gregory, Barry Johnson of Rococo and Paul A. Young, for example. It’s...

Willie’s Cacao Luscious Orange

The Flavour Files: A Touch of Orange

Among the joys of working with chocolate (and, indeed, eating it) is that it can be flavoured in so many different ways. In addition to the many flavours present in quality chocolate itself, chocolatiers and chocolate manufacturers have a huge...