Chocolate Couverture

All About Fine Chocolate by Cat Black

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The West House Restaurant

August 11, 2014

Graham Garrett’s gastronomic gem in the heart of the Weald of Kent. 

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  • Desert Island,
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  • Things I'm Loving,
  • The West House til.jpg

    Graham Garrett’s gastronomic gem in the heart of the Weald of Kent. 

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Cat Black

Cat BlackI am a food writer, with special interest in, and huge enthusiasm for, chocolate! This blog is where I get to tell you about all the wonderful tastes, events, and people I come across in the world of chocolate.

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Desert Island Chocolate

I ask the great and the good which chocolate they couldn’t possibly live without…

  • Marieke desert island

    ‘Definitely some cacao beans because I love eating them. I’ll take a marble slab and some tools with me to be able to make chocolate on the island. And I think I would take some of my lemon chocolates  and an 88% Tenor.’

    Marieke

    Chocolate maker Zartpralinen

  • Jo

    “Well obviously it would be Green & Blacks, probably Maya Gold. Every time I go back to it I think it is genius.”

    Jo Fairley

    Founder – Green & Blacks

  • Mark Tilling DI

    “I love the single origin, the Madifirolo, the one from Cocoa Barry. I love it for its fruity, passion fruit and citrus flavour.”

    Mark Tilling

    Chocolate Master, Bake Off Creme Winner

Things I'm loving

  • friis-holm-fermentation-pack-til

    Friis Holm’s fermentation experimentations.

    This new tasting pack combines four of the most interesting and delicious bars around.

  • kampot-and-lapsang-til

    The Winchester Cocoa Company’s lapsang & kampot bar

    A punchy bar combines spice and smoke with a fruity A. Morin chocolate.

  • clement-cake-in-box-til

    ‘Cult’ cake from Clement Chococult

    This is rich yet delicate, dark chocolate, walnut and orange heaven from Germany’s Clement Chococult.

  • More Things I'm loving »

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Email: cat@chocolatecouverture.co.uk