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small chocolatiers - europe
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theobroma
MIlwaukee, USA
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December 14, 2004 - 9:00 am
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hi
we seem to have a rather comprehensive understanding of the large chocolatiers in europe. I am curious about the small chocolatiers in countries like belgium, switzerland, germany, austria, france, italy, etc.
Has anyone in their travels visited such chocolatiers, and, if so, can you share your reports?
thanks,
Kyle

Oh no! My Agustus!

Oh no! My Agustus!
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elektra
United Kingdom
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December 14, 2004 - 4:36 pm
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I was very impressed with an independent chocolatier in Brussels called Marys. The arrays of chocolates were very impressive, but I'm only into bars, so I tried a few dark ones, including, for the first time, a 100%. It was great, very palatable, much more than the one's I've tried since. I'd recommend a visit to anyone travelling to Belgium, or else to the website.

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Masur
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December 14, 2004 - 5:02 pm
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Marys is also called the "Cartier" of chocolatiers.

"Porcelana: The Holy Grail of Pure Criollos" (Marieel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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alex_h
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December 15, 2004 - 9:57 am
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well, for germany i can give you two names. they're not that small, but almost exclusively sold in germany: rausch and leysieffer. both make ok chocolate, rausch is a good offer price-wise. their quality is good as well. if you go for complexity, though, go for something else. rausch has a nice strong chocolate taste without bitterness and they range from regular chocolate milk up to 85% i think. kind of on level with cuba venchi.
leysieffer is a finer and more expensive chocolate with more complexity. stick to the origin bars, the others are not so great. unless you like milk chocolate with salt, because they make the best i know in this category.
generally i'd say germany isn't big on great chocolate. like switzerland and belgium we've got this rep. but imo germany and switzerland are mainly good with milk chocolate and belgium with truffles....

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Lone Ly
Oslo, Norway
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December 15, 2004 - 10:14 am
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Alex, do you mean that Leysieffer's milk choc with salt (Salz) is better than Domori's (Latte Sal)?

Martin and I had a tasting chat concerning Leysieffer's Cuba a while ago (I had the chocolate and he asked me questions ...), and from my descriptions he reckoned it was very likely that Leysieffer was Callebaut's stuff - if that matters here. Martin mentioned this in the other topic (I think it was Who makes chocolate-topic). But sure, Leysieffer has several good bars.

What about Hachez (German)? Anyone knows more about them? I used to like their 77% bar for a couple of weeks. I was not into chocolate at that time - my only experience was Lindt and Valrhona.

Theobroma, I suppose you're asking in relation to internship?

"Man cannot live by chocolate alone - but woman can." (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Masur
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December 15, 2004 - 10:24 am
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Talking about Germany. What do you think about Heinemann? I think they use couverture from Swizerland. The also have a few dark bars. http://www.cafe-heinemann.de/

"Porcelana: The Holy Grail of Pure Criollos" (Marieel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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alex_h
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December 15, 2004 - 10:35 am
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yes, lone, i do think it is better than latte sal.
hachez is not any good imo.
has anyone tried lindt's 99%?

masur, i have tried heinemann, but would prefer leysieffer's origin bars if given the choice. didn't care to much for the taste.

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Masur
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December 15, 2004 - 11:58 am
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I also prefer Leysieffer comared to Heinemann. lindt's 99% is terrible to eat. Alex, have you tried Jahrgangschokolade Noir Infini (99%)?

"Porcelana: The Holy Grail of Pure Criollos" (Marieel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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alex_h
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December 15, 2004 - 12:08 pm
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yeah, i've tried leysieffer's noir infini, but didn't like it very much. very dry, brittle and bitter if i recall correctly.

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Lone Ly
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December 15, 2004 - 12:15 pm
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I have tried the Leysieffer 99% too. I agree it is dry and brittle, but not necessarily bitter. It was a typical example of a bark-like 100%. In addition it had a strong cinnamon flavor - it tasted more like cinnamon sticks than chocolate imo.

Hachez was one of the first high percentage bars I ever tried. One of the last thing I noticed before I developed an aversion against it, was that both Hachez bars I tried (ordinary and with strawberry/black pepper) have such a short taste. The taste disappears before the chocolate has melted.

"Man cannot live by chocolate alone - but woman can." (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)
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Hans-Peter Rot
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December 16, 2004 - 5:31 am
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Hachez's texture is certainly among the best around, though, and I believe that this is a bit distracting to the overall chocolate flavor. I agree that the flavor is a little short, and it's really mild, actually.

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small chocolatiers - europe | Chocolatiers | Forum