December 8, 2003
Been following your site for a few weeks now so I thought I'd finally sign up and introduce myself and add my 2 cents worth. My name is David and I live in the Portland, Maine (USA) area. I've been a lover of quality chocolates for some time now. I have tried most of the brands that your subscribers have written about. My favorites are those from Amedei, Valrhona and Michel Cluizel. But I also like those from El Rey, Domori and other major places. Some sources that I am particularly fond of that I haven't seen mentioned so far are the dark chocolates from Grenada, Lake Champlain's Small World Squares and Max Brenner's 70%. Also, although this is supposed to be a dark chocolate lovers site, and my usual choice, I should mention one delicious "outsider". Cuba Venchi has a seasonal yummie called Giandujotto that might be worth sneaking a taste of. It's a dark chocolate coated morsel, with a milk chocolate/hazelnut center. I get mine from Chocosphere. Please forgive me for this one transgression from the "Prime Directive" but it's too good to not pass on the intel about. Please let me know how you other contributors feel about some of my less than mainstream favorites.
August 1, 2006
Cuba Venchi's gianduja is definitely the best out there. If anyone has the opportunity to try it, then take advantage of it because it really is a treat. If an exception can be made from eating dark chocolate, then this is it. Their other chocolate, however is way too mild, so I would recommend trying other brands if intensity and complexity are desired. Lake Champlain's small world squares are pretty good, but I wouldn't eat them every day although I am particularly fond of the Grenada square. I do commend LC, however, on making tasting squares larger than the typical 5g size. 5g is way too small to enjoy the entire sensory explosion of a chocolate, and the only thing such a small portion allows is a mere taste rather than the full blown experience one should experience. My big gripe with Lake Champlain is the low cocoa content of the chocolate. I know they're aimed at a wider public, but to do any justice to varietals, the chocolate should be at least 65%. At too low of a percentage, the sugar makes it hard to fully taste all the flavors of the chocolate.
April 29, 2004
i hope you don't mind my latching on to your message. but as i am a new member as well i thought this an appropriate spot.
my name is alex and i live in munich, germany, where the chocolate cult is slowly picking up speed. it is still hard to find the greats in this city however. i have to "import" my domori from berlin and prefer domori to anything i have tried so far (including amedei, valrhona, cluizel, venchi, etc.). after trying their puertomar i find it hard to image better.
for me the problem with this chocolate is its price. therefore i stick to the relatively inexpensive stuff for daily cravings. here i prefer guanaja and caraibe. it's just so damn hard to go from a nice porcelana to a guanaja! and i'm not saying i don't like guanaja.
i hope to make it to london's chocolate week this year, having found out too late about the last one. what are 70%'s plans for this year's event?
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