38157 Mon Jul 25 20:28:41 -0700 2005 23 1 San Francisco Bay Area 0 178912 This is SO sad. Any thoughts on what this is likely to do to the quality of SB? And to the fate of Cafe Cacao, although to be honest I am really much more concerned about the Nibby Bar? In a perfect world, this would mean that you would soon be able to buy high quality dark chocolate Kisses at Walgreen's... A link to the Chron article is below: Link: http://www.sfgate.com/cgi-bin/article.cgi?file=/news/archive/2005/07/25/financial/f160158D68.DTL Mon Jul 25 20:28:41 -0700 2005 0 Liz B 1 178943 Its a roll of the dice. It depends on whether the management truly understands the way to grow that business is to let the people in place run it as they know how to and leverage resources. I've personal business experience with "Mother Ships" who 1. Know that they have much to learn and stay out of the way therefore leveraging resources and creating the best of both worlds and 2. Think they know what is best based on what they know and therefore destroy the business. I think there is risk as Hershey was a staid business that is trying to change. This means they have many lessons to learn. Hopefully they will not learn them at the expense of Scharffen Berger. Mon Jul 25 23:54:09 -0700 2005 178912 0 tomritza 2 178952 well said Tue Jul 26 00:10:00 -0700 2005 178943 0 daybaker 2 178970 Hershey's is far from staid -- they've been acquiring smaller candy companies left and right for the last five years. Sorry to be an iconoclast, but Scharffen Berger strikes me as the sort of company that was organized specifically with the idea of being acquired by Hershey or Nestle. Nothing sad about this -- they've acheived their goal. That said, this corporate discussion probably belongs in the general topics board... Tue Jul 26 01:47:02 -0700 2005 178943 0 Zach Georgopoulos 3 179080 There's a thread running on the General Topics board and we ask people to move discussion of the situation to that thread (linked below). However, discussion of how it will specifically affect the chow scene in San Francisco, including other local options, is on topic here and we welcome people to continue that line of discussion on this thread. Link: http://www.chowhound.com/topics/show/300616#1671736 Tue Jul 26 15:38:16 -0700 2005 178970 2 The Chowhound Team 1 178983 I've never had SB chocolate, because I found the family sparkling wine so mediocre. Is there still a Teuscher's shop downtown? Tue Jul 26 04:03:46 -0700 2005 178912 0 semmel 1 178988 I've never understood the enthusiasm for SB. I've chalked it up to being home grown. IMHO, a much better chocolate solution can be found at Recchiuti. Granted it is artisinal and I don't think SB ever claimed that. For those who haven't experienced Recchiuti, head to the Ferry Building. Link below as well. Link: http://www.recchiuticonfections.com Tue Jul 26 09:54:29 -0700 2005 178912 0 ChristineV 2 178993 Recchiuti and SB are two different things: R. is a candy maker (i am pretty sure they BUY chocolate from choc manufacturers and creat confections) and SB is primarily a chocolate manufacturer. Pitting them against one another is unlikely to lead to any useful conclusions. Tue Jul 26 10:49:58 -0700 2005 178988 0 a nobody 3 179019 Recchiutti vs. SB is apples and oranges (or apple pie and apple farmers), but I have a hard time believing many people would be as enthusiastic about SB's chocolate or willing to pay the premium price if it weren't local. Tue Jul 26 12:20:35 -0700 2005 178993 0 Robert Lauriston 4 179039 I'd be enthusiastic about SB chocolate regardless of its origin. From the first time I tried it, I tasted flavors that I had never before tasted in chocolate. That's still true for me, and I've tasted a a lot of high-end chocolate. You do have to chew each bite many times to get that full flavor, less so if the chocolate is warm instead of cool. Tue Jul 26 13:16:46 -0700 2005 179019 0 Mick Ruthven 3 179024 Recchiuti buys their chocolate from Valrhona (and then makes some super-delicious candy!). Tue Jul 26 12:23:16 -0700 2005 178993 0 schwantz 3 179090 You are absolutely correct, of course. However, I was reacting to the original poster who seemed more concerned about the consumer retail chocolates (e.g. kisses at Walgreen's) rather than the manufacturer/supplier end of the equation. BUT, point well noted! Tue Jul 26 16:24:48 -0700 2005 178993 0 ChristineV 1 179000 I would think that Hershey has some experience buying and incorporating businesses into the "Mother Ship". I am sure that they paid a premium for a boutique company and will continue to run it in such a manner as to maximize the boutique aspect. I like SB chocolate, but I use it in my cooking more than I eat the chocolate bars. Tue Jul 26 11:07:34 -0700 2005 178912 0 tiviander 1 179045 I'm with those who don't think Scharffen Berger is anything special. I don't think their chocolate measures up against the other high-end chocolates that ask similar prices. I even did a blind tasting of about 20 chocolates, and while it was better than the cheap-o stuff from TJ and Cost Plus, it was noticeably inferior to the likes of Valhrona, Cluizel, Cote d'Or, Slitti, Domori, Dolfin, and Venchi. To keep this SF focused: both Fog City News (Market Street, FiDi) and Chocolate Covered (24th Street, Noe Valley), carry a wide selection of chocolates including but not limited to the list above. The staff at each is great at helping with the chocolate. Also, there's another local producer that I think makes better chocolate than Scharffen Berger: Donnelly Chocolates. Their chocolates are available at both stores, and from their shop in Santa Cruz. Link: http://www.donnellychocolates.com/ Tue Jul 26 13:45:37 -0700 2005 178912 0 nja 2 179071 Nick, can you give more specific recs for Donnelly's? I have tried some truffles (albeit more exotic flavors like Earl Grey) and chocolate cake and really did not like them. There must be a reason for this place's reputation, but I'm still trying to figure out what... Tue Jul 26 15:15:25 -0700 2005 179045 0 Carb Lover 3 179093 I tend to eat more chocolate bars than truffles, and those are what I like at Donnelly. My favorite flavor is their chipotle, which I bought as randomly broken pieces from the Santa Cruz shop; I'm not sure if that flavor is packaged and distributed. I also enjoy their bittersweet dark, semisweet dark, and hazelnut almond milk. I recall enjoying a few truffles I tasted but I didn't think they were outstanding. They weren't as good as XOX, for example. -Nick Tue Jul 26 16:30:43 -0700 2005 179071 0 nja 4 179099 Oooooh, chipotle and chocolate. You just gave me a very good reason to stop by his shop later this week...I'm not a huge chocolate fan, but I do like Cote d'Or bars for straight eating. I like bars better than truffles too, but the truffles were offered for sampling at his farmer's market stand. I should really judge after going to the shop so I can see the full array of goodies. Thanks for the tips. Tue Jul 26 16:57:51 -0700 2005 179093 0 Carb Lover 5 179123 Almost forgot... They also sell ice cream. Link: http://www.chowhound.com/topics/show/85977#475109 Tue Jul 26 18:41:16 -0700 2005 179099 0 nja 4 179132 I visited the Santa Cruz store in April and wasn't fond of the truffles, either. A little overpriced for the enjoyment I got out of them. Some of the liquid caramels (I believe it was a salted one) were pretty good. My favorite chocolates were from Woodhouse -- the Quatre Epices and Cinnamon Toast had wonderful subtle spice flavors unlike any other chocolates I've had. Tue Jul 26 19:14:21 -0700 2005 179093 0 Emily 2 179073 I wouldn't say I don't think Scharffen Berger is anything special, but I agree that Valhrona, etc. produce better chocolate. I had always hoped that Scharffen Berger would be the beginning of a wonderful Bay Area chocolate revolution, and I think that may be happening. They weren't the first, and they aren't the best, but I think they have done the most to promote the cause of good chocolate in the bay area in modern times. Thanks very much for the tip about Donnelly chocolates--I'll have to investigate the goods this weekend! What are your thoughts on Joseph Schmidt? I was given some halloween-themed truffles from JS which I didn't much care for--they were quite large, which meant they had to be eaten in bites, but the shell was so over-tempered that it shattered into pieces so hard they actually hurt my gums. Is this normal for JS, or was it a problem with a unique product they don't normally produce? Tue Jul 26 15:19:46 -0700 2005 179045 0 Steve G 3 179094 I'm not a SB fan either. Yes it is nice they take all that effort to actually do the chocolate making process, but that doesn't mean better. I'm with some other people who thought that the allure was its locality. If Hersey changes not one thing, I'd be willing to take bets that a few months from now we will be getting downhill reports simply because they are owned by Hershey. The good thing about SB is probably the inspiration for others to follow suit. My opinion on Joseph Schmidt is that your experience was not unusual. For the most part it is about looks rather than taste. I do like the pumpkin shaped truffle in the fall which has a deep pumpkin pie taste. I also like their bark quite a bit. Ditto ... thanks for the Donnoly tip. Tue Jul 26 16:32:24 -0700 2005 179073 0 rworange 3 179113 I've only had JS once myself, under pretty much the same circumstances (a door prize at a work function), with similar results. The large size and hard shell made it difficult to eat, though all-in-all it was tasty. But I haven't made a point of trying more of their goods, so I haven't formed an opinion. -Nick Tue Jul 26 17:50:27 -0700 2005 179073 0 nja 3 179156 Yeah, this is normal. I have to admit the boxes can be really pretty though. Tue Jul 26 20:23:36 -0700 2005 179073 0 jschyun 1 179067 Anyone think they'd close Cafe Cacao? or the gift shop? or mess with the factory tours? These are questions of interest to us Berkeley locals... Tue Jul 26 15:00:00 -0700 2005 178912 0 hurricane510