Seventy% - Topic: Steve DeVries

Scott--DFW on Steve DeVries

Thu, 20 May 2010 15:30:48 +0000

DeVries appeared at an event in Washington, D.C., last month. Report and photos here:
http://tinyurl.com/384uhdt

Eshra on Steve DeVries

Wed, 20 Jan 2010 13:41:02 +0000

Scott,

I sincerely hope so. DeVries made some of my favorite chocolate. The brightness of his Costa Rican bars was something that was unparalleled (love it or hate it). I never even had the chance to get around to sampling his Dominicans.

Scott--DFW on Steve DeVries

Tue, 19 Jan 2010 22:44:57 +0000

quote:

Originally posted by Eshra

Steve hasn't had anything for sale in a long time. I believe he quit making chocolate.

Unless there's a formal announcement to that effect, I'm reluctant to assume it. DeVries appeared at a chocolate event in Dallas (along with Alan McClure of Patric) in late August, at which point his online portal was already indicating that no chocolate was available for retail sale ( http://tinyurl.com/kmgkmf ). He appeared to still be in the business, despite the unavailability of retail product.

Hopefully he starts releasing more chocolate in the coming months.

Scott

Eshra on Steve DeVries

Sat, 09 Jan 2010 05:01:45 +0000

Steve hasn't had anything for sale in a long time. I believe he quit making chocolate. Ah well, it was wonderful while it lasted. I really enjoyed those sun-dried Costa Rican beans....

ChocoNathan on Steve DeVries

Wed, 29 Apr 2009 11:10:47 +0000

Hi guys,

I've been looking on the website lately and its all been going fine and working but lately when i've been using it the website hasn't been coming up and i'm not sure if there is a problem with the site or something like that?

Thanks Guys :)

Dazeal on Steve DeVries

Wed, 18 Feb 2009 01:33:05 +0000

I called Steve after I read Chloe's book and talked to him for like two hours. What a kind knowledgeable person who helped me with many questions. I do not think his chocolate is the best in the world, but defiantly one of the best in the USA. -

I do not think he uses the catch phrase 100 years behind because he wants to make chocolate that taste more traditional, I think it is because it is because of the very old machine he uses.

Nicholas Zukin on Steve DeVries

Sun, 15 Feb 2009 12:42:30 +0000

I don't see anything on his website, but my understanding is that Devries is going to start wholesaling bars to retailers which should make it easier for those of you with a quality chocolate shop nearby (or 5, like here in Portland) to get his stuff. I heard he might even have pretty packaging.

Scott--DFW on Steve DeVries

Fri, 27 Jul 2007 19:53:01 +0000

DeVries just released a new Dominican bar at 84%. He's also selling caramelized (Costa Rican) nibs now.

Scott

Nicholas Zukin on Steve DeVries

Sun, 22 Apr 2007 22:37:55 +0000

Interestingly, I really like Devries's stuff in the truffles Sahagun makes using his chocolate. I think it mellows the harsh aspects of the chocolate, but retains a lot of the unique qualities. I really expected to like his chocolate more than I did. Luckily, I can buy those truffles any time I want.

Alex Rast on Steve DeVries

Sun, 22 Apr 2007 18:44:54 +0000

quote:

Originally posted by Nicholas Zukin

quote:

Originally posted by martinc (attribution added by Alex_Rast)I stand by my diagnosis of the Cost Rican 80% (or 84? I get confused by the percentage and number of hours conching) http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=1124

Almost everyone I know who tried this batch agreed with this, it really was like vinegar...

You might want to try the Dominican. ...

Can't speak for Martin, but I was significantly more impressed with the Dominican Republic. However, I'll also note that it seems it's easy to impress me with DR beans - bars with this origin frequently garner top ratings, even processed by less-than-top-end companies. Still, DeVries' I don't think beats Cluizel's reference-standard Los Ancones for the origin.

The Costa Rican was too sour for me, too. Overall, I don't think of sourness as a positive attribute in chocolate. I think a strong initial spike such as a sour note delivers tends to diminish the impact of length and thus make for a less satisfying bar overall. It grabs your attention right away, yes, but then doesn't take you anywhere.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Nicholas Zukin on Steve DeVries

Sun, 22 Apr 2007 08:08:00 +0000

[q]I stand by my diagnosis of the Cost Rican 80% (or 84? I get confused by the percentage and number of hours conching) http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=1124

Almost everyone I know who tried this batch agreed with this, it really was like vinegar and I don't see what that's got to do with the flavour of 100 years ago. I really do hope to try something better from Steve and I'm always interested in experimentation.

I enjoy a broad palette of flavours and textures - I'm not tied to the style of any particular maker. This really was too much for me though.[/q]

You might want to try the Dominican. I tried it for the first time today and it has a different flavor profile and a lot of the sourness is gone. I found it milder, but with a strongish astringent finish, like banana peel. I probably prefer the CR because astringency is one of my least favorite characteristics.

cioccolato on Steve DeVries

Sat, 21 Apr 2007 20:33:21 +0000

Not sure why everyone is so secretive or sensative about this guy, but here, I'll post the address for anyone else. Sorry I am used to dealing with European chocolatiers and rarely pay attention to the American chocolatiers. This hasn't been a problem with the Euros so far. Thanks for being so helpful and considerate.

3153 Larimer St, Denver, CO

Scott--DFW on Steve DeVries

Sat, 21 Apr 2007 20:19:03 +0000

quote:

Originally posted by cioccolato

Still think he should post his physical address on his site but I will give him a call. But, I will have to admit, the qaulity of chocolate is what really matters.

Unless you're planning on sending him something, I'm not sure why you'd need his physical address. But, if you want it, it's readily available on Google maps: [url]http://tinyurl.com/2ccxqo[/url].

Scott

cioccolato on Steve DeVries

Sat, 21 Apr 2007 03:39:55 +0000

Fair enough. Good suggestions. I do have the book Bittersweet and will refer back to it. The other book, I'll pickup. Have been meaning to get it anyway. That's why I like these forums as they expand my chocolate world. Still think he should post his physical address on his site but I will give him a call. But, I will have to admit, the qaulity of chocolate is what really matters.

Alan on Steve DeVries

Sat, 21 Apr 2007 03:13:02 +0000

quote:

Originally posted by cioccolato

As an owner of an imported chocolate store I follow a lot of the comments on chocolatiers in hopes of finding the next great chocolate. I was not familiar with Devries so my curiosity at least said check out the sight. But I have to admit, I get concerned about products or I should say web sites that do not give a physical address, other than Denver, CO and a telephone number. If the chocolate is as good as you say, maybe I could raise my confidence level if he would post a physical address. Just scares me to order something from someone I can't physically track down. Just kind of old fashion about doing business and knowing who I am dealing with. Especially when it comes to food.

Steve's e-mail is at the bottom of this newsletter:
http://www.devrieschocolate.com/about/newsletters/jan07.html

I'm sure that if you write to him he will have no problem assuaging any of your fears. Also read Chloe Doutre-Roussel's book "The Chocolate Connoisseur," and/or listen to her interview on the World here:
http://www.theworld.org/?q=node/1755
to learn more about him.

Edited to say:

I almost forgot, you can also check out "Chocolate: A Bittersweet Saga of Dark and Light" by Mort Rosenblum.

Best,

Alan