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DeVries
December 3, 2007
9:57 pm
Ilana
Israel
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Forum Posts: 155
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September 1, 2006
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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
December 4, 2007
5:29 am
Eshra
Southgate, USA
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February 14, 2006
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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

December 4, 2007
5:47 am
Ilana
Israel
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September 1, 2006
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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
December 4, 2007
6:31 am
Scott--DFW
Dallas, USA
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October 26, 2006
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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

December 4, 2007
3:54 pm
Eshra
Southgate, USA
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Forum Posts: 178
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February 14, 2006
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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

December 4, 2007
10:03 pm
Ilana
Israel
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Forum Posts: 155
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September 1, 2006
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Okay! This was interesting to read! Thanks!

Ilana Bar-Hai www.ganache.co.il
December 14, 2007
1:52 pm
Casey
Minneapolis, USA
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November 30, 2007
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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
December 14, 2007
9:20 pm
Hans-Peter Rot
USA
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Forum Posts: 1462
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August 1, 2006
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Inability to obtain the bars.

December 16, 2007
2:30 am
cioccolato
USA
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Forum Posts: 15
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February 25, 2007
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If you are interested in a review on Claudio Corallo go to the following link http://www.seventypercent.com/…..ms=claudio