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?
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?
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.
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.
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.