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fine chocolate
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cacaofan
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May 27, 2005 - 9:00 am
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all too often this term comes up with praliners and bon-bon makers - we use only the "finest chocolate" and "the best ingredients". what does that mean - that they use the more expensive grade of callebaut? ❗ I think it's time the industry came up with some guidelines on that - perhaps only to be used with chocolate with no artificial flavourings added? but then again, it's very much a subjective thing, isn't it?

just on another note, has anyone visited zchocolat.com before? other than the beautiful presentation and the steep prices, they do claim that their chocolatiers are all award-winners and some of the bon-bons do look quite good...

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alex_h
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May 27, 2005 - 9:57 am
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i can't answer your question, but zchocolat seem to know what they are talking about. check out their origin bars. but do they mean these are 100% bars or 100% varietals?

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Masur
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May 27, 2005 - 11:51 am
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A Zchocolat review at Forbes:
[url]http://www.forbes.com/bow/b2c/review.jhtml?id=7691[/url]

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

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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Martin Christy
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May 27, 2005 - 12:46 pm
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cacaofan, help is on the way - in the UK at least. The very soon to be launched Academy of Chocolate will issue a standard that will define what 'fine chocolate' is. (Broadly the same definition we use here).

Martin Christy
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Martin Christy Editor www.seventypercent.com
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Hans-Peter Rot
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May 27, 2005 - 6:18 pm
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Sadly, the terms "quality ingredients" and "finest ingredients" are rather vague and don't carry any weight to them because there are no actual standards and regulations to which these loose terms must follow. You simply have to rely on reputation and gut feeling a lot of times. For instance, you know Cluizel is true to his word.

I've checked out http://www.zchocolat.com, and they certainly look impressive. They used to offer Valrhona and Weiss bars as part of gift packages, but I'm not sure if they still do. Regarding their bars, I have never seen a reference made to the cocoa content, but I assume that it's not 100%, especially when considering their audience.

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Martin Christy
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May 27, 2005 - 7:36 pm
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Yes, but Cluizel use some nasty yellow E number colourings in their Nuances bozes (the stamp on the disks) - as I will never tire of saying until they stop - hardly noble!

Martin Christy
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vmixr2000
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May 28, 2005 - 9:51 pm
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Martin, do you know where you can buy transfer sheets that do not contain any artificial coloring agents?

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Martin Christy
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May 28, 2005 - 10:02 pm
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I don't to hand, I can find out, but I think chocolatero knows if she's around.

Martin Christy
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Hans-Peter Rot
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May 28, 2005 - 11:29 pm
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Google "chocolate transfer sheets" and you'll get tons of results.

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vmixr2000
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May 29, 2005 - 11:19 pm
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I've looked on the net for places, but i thought all transfer sheets used some type of artificial dye. I'll look around some more.

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Martin Christy
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May 30, 2005 - 1:00 am
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The better ones are made with cocoa butter, and hopefully natural colouring.

Martin Christy
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Hans-Peter Rot
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June 19, 2005 - 1:54 am
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I meant to ask earlier, but what exactly are these "E ingredients?" What does the ingredients list specifically state?

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alex_h
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June 20, 2005 - 9:24 am
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e ingredients are basically artificial ingredients as far as i know. here in germany they're called e numbers, because the ingredients are listed as numbers preceeded by an e, e.g., e 143. if you know the number you can check a list and see exactly what it signifies.

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Hans-Peter Rot
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June 20, 2005 - 5:01 pm
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I know that [:p] but I wanted to know exactly the ingredient used so that I could research it myself [;)]

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alex_h
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June 20, 2005 - 5:11 pm
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oh, sorry, i misunderstood [:I]

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fine chocolate | Filled chocolates and truffles | Forum