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Sep 15, 2006 05:34 PM

Valrhona v. Michel Cluizel v. Scharffen Berger Chocolate

For eating, I think I like Michel Cluizel better. For cooking, I prefer Scharffen Berger. Any thoughts? Any other contenders?

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  1. Ooo, Michel Cluizel is my current fav (I was on a Ghana chocolate kick for a while, but Cluizel's chocolate has the same intensity but with more flavor subtleties and finish).

    This is the site I usually get it from. Is there a better (or less expensive) source anyone knows of?

    1. I haven't found a Valhrona bar that I love to eat. I think it's the texture of the bars that I dislike as much as the flavor.

      I'll eat both Cluizel and Scharffenberger happily, but the Cluizel tends to be more complex and there's a larger variety of bars.

      1. Michel Cluizel 72% has long been my favorite. Whole Foods used to carry it for about $4.25 a bar, but it's been a long time since I've seen it there.

        1. I like Scharffen Berger's 85% and lower. Valhorna's darks are bittersweet-tooth-satisfying, too.

          Whole foods offers a wide variety of darks. I like to get the endangered animals species, just knowing that some of the money I spend on it is doing some good. :-)

          Those gold nugget bars are really rich, and I often find Lake Champlain chocolates don't have the "oomph" in a satisfying dark truffle. Although they do have variations with sea salt on them.

          1. I really love the wine notes in Schrafenberger and i almost always bake with it.