288377 Wed Jan 30 12:52:12 -0800 2002 8 27 General Chowhounding Topics 0 1555676 Anyone had this chocolate and have any opinions? How does it compare to Sharffen-Berger? Is it worth the outrageous prices? Wed Jan 30 12:52:12 -0800 2002 0 SKU 1 1555684 I haven't had that but on my last trip to Paris (1/01) I found a special release by Michel Cluizot (forgive my spelling) Chocolates of a single bean Choclate from Venezuela that was great. I called them and they said it was a 1 time deal, all the beans were from 1 valley. I've also seen a new brand from Venez. @ the Vinegar Factory (and as usual it's expensive). The bar in Paris was no more expensive than the other products, or at least nothing outrageous. Behold the power of chocolate... Wed Jan 30 13:30:51 -0800 2002 1555676 0 Ivan Stoler 1 1555697 I haven't had occasion to buy, but my understanding is that it's more for cooking/enrobing rather than sitting down and munching. I like Noir. Wed Jan 30 15:54:15 -0800 2002 1555676 0 P 1 1555699 Recently, I have been considering conducting a small chocolate taste test, including brands like El Rey, Valrhona, Scharffen-Berger, Cacao Barry, Hawaiian Vintage, etc. There seems to be a big fuss over the origins of the cacao beans nowadays, with Venezuelan criollo beans supposedly the best. Also, you hear a lot about single plantation/bean chocolates, but are they really better than blends? My opinions to come... Wed Jan 30 16:32:56 -0800 2002 1555676 0 Val 2 1555702 Email me if you're in NYC, Val -- in the interests of chowhounding, I'll contribute two of my favorite bars to your taste test: Chocolove Extra Strong Dark 77% (blended Belgian and French) and Fran's Bucare Extra Premium (100% single variety Venezuelan). Wed Jan 30 16:51:27 -0800 2002 1555699 0 Dennison 2 1555703 This discussion on chocolate is so interestingly timely. My waiting mail last night revealed the latest issue of Wine Spectator, which includes an article on single-source chocolate. I haven't read it yet, but I'm sure I'll invoke thoughts of this thread as I do. Wed Jan 30 16:58:07 -0800 2002 1555699 0 Daniel C 2 1555804 I ordered some Domori vintage chocolates for Xmas and we had a little tasting of the three varieties included. It was an interesting exercise, but I'm not sure the chocolate was any better -- one chocolate in fact had some characteristics that some tasters objected to as "skunky." On that limited basis, I'm leaning toward the opinion that unblended chocolate is probably no better than unblended wine. I think upside of tasting unblended chocolates is that it does focus your attention on various aspects of the flavor and could lead to perhaps more understanding -- and marketing -- of styles of chocolate blending. It would be nice if consumers had a choice between the chocolate equivalents of a Burgundy, a Bordeaux, etc. Which matches better with other ingredients? Which do you prefer to nibble alone, etc. Thu Jan 31 15:36:47 -0800 2002 1555699 0 Ruth Lafler 3 1555819 What did you think of the Domori chocolate, by the way? How did it compare to other chocolate you've had? Thu Jan 31 16:55:36 -0800 2002 1555804 0 Karl B 1 4712180 I have purchased Hawaiian Vintage Chocolate pieces for two different years to share with my kids. It has a unique chocolate flavor which I am looking forward to trying again. The chocolate I purchased looked like somewhat flattened Hershey kisses. I don't really buy the concept of their "Intentional chocolate" though, in which monks meditate over a particular batch of chocolate to make good things happen to the consumer. This chocolate is more expensive and I have never tried the Intentional Chocolate. Mon May 25 00:10:53 -0700 2009 1555676 322682 nmeacham