| User |
Post |
|
9:57 pm
December 3, 2007
|
|
Ilana
|
|
|
Israel
|
|
|
|
|
Member
|
|
posts 155
|
|
|
|
|
I want to order Steve’s chocolates. Has anyone had any recently? How do they compare to Claudio Corallo, whose chocoaltes I also want to order. Expensive!! I emailed Steve and he was extremely nice and helpful. Any info would be interesting!
Thanks,
Ilana
|
Ilana Bar-Hai
www.ganache.co.il
|
|
|
5:29 am
December 4, 2007
|
|
Eshra
|
|
|
Southgate, USA
|
|
|
|
|
Member
|
|
posts 178
|
|
|
|
|
I have done business with Steve in the past. He is a very professional, passionate, and dedicated fellow. He will also personally respond to any inquiries one might have regarding his products.
I see, however, that you reside overseas. I do not know if he would be able to ship to you. Thus, I would not want to tease you with what he has to offer.
Sean
|
|
|
5:47 am
December 4, 2007
|
|
Ilana
|
|
|
Israel
|
|
|
|
|
Member
|
|
posts 155
|
|
|
|
|
Please! Tease! We are working on shipping issues. I feel isolated herewith my very low choice of chocolate. Valrhona, Callebaut, Fruibel and Chocovic. That is it. I need to find out the health/import regulations. I think I can get small quantites, so I want to start tasting!
Thanks!!
|
Ilana Bar-Hai
www.ganache.co.il
|
|
|
6:31 am
December 4, 2007
|
|
Scott–DFW
|
|
|
Dallas, USA
|
|
|
|
|
Member
|
|
posts 74
|
|
|
|
|
quote:
Originally posted by Ilana
Has anyone had any recently? How do they compare to Claudio Corallo, whose chocoaltes I also want to order.
DeVries’s Costa Rican and Dominican bars (in 77% and 80%) are in my regular rotation. I wouldn’t compare DeVries to Corallo in texture and temper, because they’re not at all alike, DeVries being remarkably smooth and Corallo definitely at the rustic end of the spectrum. Nor would I compare them in flavor. Corallo’s chocolates tend to have dark, earthy, woody profiles, while DeVries’s are bright, acidic, and more citrusy.
Scott
|
|
|
3:54 pm
December 4, 2007
|
|
Eshra
|
|
|
Southgate, USA
|
|
|
|
|
Member
|
|
posts 178
|
|
|
|
|
Ok,
I have not tried Steve’s Dominican bars, but I am able to say a thing or two about his Costa Rican. Firstly, the bars are not “moreish”, as a little goes a long way. Both the 77 and 80 are quite citrusy, with the 80 having some ’rounder’ notes, due to a higher roasting temperature. The 77% is basically like Michel Cluizel’s Maralumi bar on steroids–ultra raspberry/citrus flavours dominating.
If you are able to get your hands on some, you will find that a small quantity will prove satisfying. This is probably due to the fact that Steve uses sun drying methods, which help concentrate the flavours.
Sean
|
|
|
10:03 pm
December 4, 2007
|
|
Ilana
|
|
|
Israel
|
|
|
|
|
Member
|
|
posts 155
|
|
|
|
|
Okay! This was interesting to read! Thanks!
|
Ilana Bar-Hai
www.ganache.co.il
|
|
|
1:52 pm
December 14, 2007
|
|
Casey
|
|
|
Minneapolis, USA
|
|
|
|
|
Member
|
|
posts 11
|
|
|
|
|
Have been following both the DeVries and Corallo stories for some time. With all the hype, it’s nice to have some grounded feedback here on the forums. Wonder why 70% has yet to post reviews for either.
http://chocolatenote.blogspot.com
|
The Chocolate Note
http://chocolatenote.blogspot.com
|
|
|
9:20 pm
December 14, 2007
|
|
Hans-Peter Rot
|
|
|
USA
|
|
|
|
|
Member
|
|
posts 1462
|
|
|
|
|
Inability to obtain the bars.
|
|
|
2:30 am
December 16, 2007
|
|
cioccolato
|
|
|
USA
|
|
|
|
|
Member
|
|
posts 15
|
|
|
|
Search 
Print this Topic 
Topic RSS 
