I’m a new guy here and, in fact, know very little about chocolate, except for what I learned by baking and making pastries with it in my years as a chef. (Chefs rarely stray from the Callebaut/Guittard range)
I hung up my tocque last year and am now in the process of planning and licensing a new retail shop here in the Seattle suburbs. The shop will be mainly wine but will also sell cigars…and chocolate. Hence my presence here.
Problem is, I’m stocking wine and cigars for people who actually KNOW something about them. I want to draw in people who know a lot about chocolate but I don’t know what to stock. I’ll be tasting everything I can find around here for the next four months, and I know I’m carrying Scharffenberger and the Seattle chocolates: Fran’s, Dilletante, Davenport, Seattle Chocolates, etc. But all this stuff I’ve been reading about here – Dolfin, Amedei, Domari, Cotes d’Oro and like that – I’ve never even seen. My wine tastes run to complex, characterful Italian stuff, Port, big Aussie Shirazes, everything from the Veronese, Spain, and the South of France (have no use for Bordeaux or Burgundy, OR Pinot in any form, although I’ll carry them), so I have an educated palate and am definitely open to new tastes.
If any of you would like to offer ideas, I’d be eternally grateful; would, in fact, lay some wine on you if you ever show up around here and contact me. We do need a representative presence of milk chocolate, too, though. I know most chocolate afficinadoes I’ve talked with here consider it kinda simple, the way wine freaks sneer at “Fruit Bombs”, but I still need ideas.
Thanks in advance for any help you are willing to offer!
“Imagine a world with no hypothetical situations.”