Chocolate
Posted: Thu Aug 23, 2007 1:41 am
Has anyone else noticed the huge increase in high quality chocolate available over the last couple years? You can find vintage chocolate from single plantations now a days. Something I never heard of 2 years.
Through lots of (tasty) experimentation, I've found that I prefer a cocoa percent of 65 to 75. Less than 65 and it's too sweet. More than 75 or 80 and it's too bitter.
My favorite chocolate: Santander Columbian 70% Cocoa
Rich and luscious with a creamy custard coffee taste to it.
My favorite cocolatier is Michel Cluizel. He has unique cocolate that often has tropical fruit flavors and aromas.
Also good are chocolates from Dolfin, Theo, Valrhona, and Vintage Plantations.
What else should I be looking for?
Through lots of (tasty) experimentation, I've found that I prefer a cocoa percent of 65 to 75. Less than 65 and it's too sweet. More than 75 or 80 and it's too bitter.
My favorite chocolate: Santander Columbian 70% Cocoa
Rich and luscious with a creamy custard coffee taste to it.
My favorite cocolatier is Michel Cluizel. He has unique cocolate that often has tropical fruit flavors and aromas.
Also good are chocolates from Dolfin, Theo, Valrhona, and Vintage Plantations.
What else should I be looking for?