Permanent member – Seventy% (United Kingdom)

Judging Director

Martin Christy is Founder and Editor of fine chocolate review website Seventy%. Martin is a leading voice in the fine chocolate industry, passionate about the promotion and preservation of fine chocolate and fine cacao and supporting those who produce them.

Having grown up eating traditional British ‘candy’ type confectionery products, Martin discovered real chocolate in the early 1990s, in line with his interest in finer, healthier food and its sources. A growing obsession with the origin and variety of fine chocolate led him to found Seventy% to raise awareness of the quality and sourcing of the chocolate we eat, and to help create a movement to rediscover chocolate as a complex, ancient, beneficial and spiritual food. Seventy% now features over 600 reviews of chocolate bars from around the world and hosts an international panel of reviewers.

Since founding Seventy% in 2001, Martin has travelled extensively, visiting cacao plantations and meeting with the world’s top cacao and chocolate producers. Martin also runs Seventy%’s ‘Slow Chocolate’ sensory taste workshops and tasting events and is a consultant to the fine chocolate and cacao growing industries worldwide.

Martin is Judging Director of the International Chocolate Awards, which he founded in the UK with Kate Johns of Chocolate Week. He is also Acting Chairman of the new fine cacao and chocolate industry association, Direct Cacao and is a member of the Heirloom Cacao Preservation Initiative Tasting Panel and is a panel member of the Cocoa of Excellence competition.

Martin is also a freelance writer for UK magazines and web publications, and has contributed to several books about fine chocolate.

Permanent member – Manhattan Chocolate Society (United States)

George Gensler is a copyrights specialist during the week and a runner on the weekends. She lives in New York City now, but has lived in five countries on three continents. She spent her early years traveling the world with her siblings and parents, who also instilled in her a love of – and appreciation for – travel and chocolate. She continues to take every opportunity for travel that comes her way, from visiting friends and family to destination races and chocolate hunts. She has eaten chocolate on all seven continents and is working her way around them again.

George and a small group of like-minded friends formed the Manhattan Chocolate Society in 2007. The Manhattan Chocolate Society holds focused tastings, mostly of bean-to-bar chocolates, and has worked with several chocolate makers to refine their product.

Guest Grand Juror – Cult de Choco Ltd. / Director (Hong Kong)

Jeffrey Lee is an expert in both information system and marketing by profession. He held management positions in government bodies of Hong Kong, China and a well-known advertising company for over 15 years before setting up his company. With strong passion at chocolate that beginning in his youth, Jeffrey embarked a business aspiration in 2012 and founded Cult deChoco Ltd., with a mission to introduce world-wide quality chocolates to Hong Kong where he is based. Within two years, he had led his company in becoming the exclusive distributor in Hong Kong and Macau, China for many quality and awarded chocolates from 8 chocolate markers.

Jeffrey is also keen to share the knowledge of chocolate tasting to others. He facilitated more than 40 chocolate tasting workshops for over 1,000 participants in both Hong Kong and Macau. He is a blogger writing chocolate reviews and related articles, and is the guest speaker of TV and radio broadcasting programs as well as magazine for introduction of chocolate and related knowledge to the public.

Permanent member – Chocolate/Tea Taster, Wine Sommelier (Italy)

Monica Meschini was a born a curious gourmet. This led her to study a thesis on Indian cuisine in 1987 and become a member of the ‘Association Cordon Bleu’ and train as sommelier. In 1995 she was a founding member of the Chocolate Society. This inspired the birth of the world’s first chocolate-themed venue called “Hemingway” in Florence 1996. In 1999 she became President of Italian Tea Club, and in 2000, The TeaTeam, organising courses with experts Gilles Brochard and Jane Pettigrew. She wrote articles for Italian magazines on French and English tea, chocolate and confectionery.

Collaborating for 20 years with Eurochocolate at the Chocolat Salon and the Chocolate Show in Paris, Copenhagen, London and Tokyo. Her tastings have been attended by over 150,000 people. She collaborated in the guide of the Sweets of the Italian Touring Club, on the jury of Eurochocolate Award of Perugia and President of the jury at Eurochocolate Modica Award.

In 2012 she began as Co-Founder and Partner of the Italian / Mediterranean International Chocolate Awards and Co-Founder of International Institute of Chocolate Tasting. And in 2015 Co-Founder of The Tea Tasting Institute with Gilles Brochard.

Today she continues to collaborate with major international hotel chains for quality control and organising events and training and is tutor chef for The European Bachelor Course at Cordon Bleu School.

Permanent member – Chef, Restaurateur, Author (United States)

Dr. Maricel E. Presilla is a culinary historian, author and chef specializing in the cuisines of Latin America and Spain. She holds a Ph.D. in medieval Spanish history from New York University where she also received formal training in cultural anthropology. Dr. Presilla has done considerable research on agriculture, with special emphasis on tropical crops, cacao and vanilla agriculture, and chocolate production. She is the president of Gran Cacao, a Latin American food marketing company specializing in chocolate research and marketing, chocolate and cacao education programs and heirloom cacao bean trade.

Dr. Presilla is the author of the seminal The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes (Ten Speed Press, revised 2^nd edition 2009), three books on Latin American food and culture, and the award-winning Gran Cocina Latina: The Food of Latin America, a comprehensive Latin American cookbook for WW. Norton published in 2012. Presilla is a food columnist for The Miami Herald with a column entitled ‘Cocina’ and a contributing editor for Saveur magazine. Feature stories about Presilla have appeared in The New York Times, The Daily News, The Miami Herald, The Washington Times. Food Arts, Food & Wine, Gourmet magazine, Latina, Country Home, Jamie Magazine, and The New Jersey Monthly. She is a member of the Board of Directors of the Fine Chocolate Industry Association and a founding member of the Advisory Board of the Culinary Institute of America in San Antonio Food Arts awarded her a Silver Spoon Award for sterling performance in the culinary arts.

Dr. Presilla is the owner and chef of Zafra and Cucharamama, two highly acclaimed Latin American restaurants in Hoboken, NJ. She is the first Latin American woman to have been invited as a guest chef to the White House. Two years ago, she opened Ultramarinos, a food store and cooking atelier in Hoboken, NJ specializing in Spanish and Latin American foods and ingredients such as cacao and chocolate.

Permanent member – Consultant, Reviewer (United Kingdom)

Scoring Systems Development Advisor

Alex Rast has always passionately loved chocolate, but his serious interest began in 1990. Frustrated with the quality then available at retail, he conducted a series of experiments to make chocolate, systematically working out formulae and techniques. Eventual success convinced him that, while excellent, the finished chocolate simply did not justify the effort required on a non-commercial scale, and refocussed his efforts on exploring and tasting artisanally produced plain and milk chocolate. Some early consultations for various chocolate companies broadened his contacts, and, in 2003, he started collaborating with Seventy% in reviewing chocolate. His collaboration with Seventy% continues to this day, and he also consults on an occasional basis for chocolate manufacturers.

His full-time occupation involves architecture and design of neural hardware systems at the University of Manchester. He is a research associate in Prof. Steve Furber’s SpiNNaker group doing advanced research into neural network chips. Recently, using this work as a background, he has begun to explore neural models for chocolate taste perception, a project he is doing in partnership with Seventy%. The goal is to generate a systematic, human-sensory-based system for mapping and describing chocolate flavour from bean to bar.

Guest Grand Juror – Chocolats-de-luxe.de (Germany)