Grand Jury profiles – British Chocolatier Competition 2018

Martin Christy

Permanent memberSeventy% (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.


David Greenwood-Haigh

Guest Grand JurorCoeur De Xocolat Ltd (United Kingdom)


Alex Rast

Permanent memberConsultant, 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.


Sara Trioni

Guest Grand JurorFood Copywriter and Communication consultant (Italy)