July 26, 2003
So I’ve been trying just about every chocolate that I can find, and I’m scraping the bottom. I just got three new bars which were awful. I got A. Korkunov’s 72%, which tasted like a very weak version of Hachez’s 77%. Just like vinegar and alcohol. I also got this bar by Jamieson, a 70% that tasted like Hershey’s, gummy texture and all. I got it because it was prided by them that they use African beans only, so that tricked me into thinking that it would be quality. Strange thing about the bar is that they added more cocoa powder. Is that to try to stretch the other ingredients? That’s probably why it is gummy. The final bar that dissapointed me was (I may get smacked by this) Cluizel’s 99%. It tastes like bacon. I actually prefer Scharffen Berger’s 99% baking chocolate. I love bitter chocolate, but that just isn’t my thing. The top companies that I want to try now are Slitti, Dagoba, and Amedei. Since I’m in culinary school now, I should get a position in the chocolate department of the store that I buy my chocolate from, then I could convince them to get the bars that I need to try, you know, to bake with… Right. Bake with. *Munches*
August 6, 2006
July 26, 2003
August 1, 2006
Domori Blend No. 1 is especially good. The strength of the chocolate is subdued slightly by the fine bean quality. It tastes like rum, then vanilla, with an aftertaste of coffee. Puro is, of course, another good bar. It’s not too bitter (not as much as Noir Infini), and it’s really smooth. I recently tried Callebaut’s unsweetened chocolate, and I really enjoyed it quite a bit. Needless to say, it’s quite strong, but it’s not bitter at all. Heavy cinnamon flavor and not smooth.