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favorite chocolate
June 1, 2004
10:58 pm
Lone Ly
Oslo, Norway
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Thanks for the hint, Tom! It's on my list, although I now might upgrade its priority to "urgent". Where do you get it from? I'm about to travel, hopefully within not too many weeks and hopefully to UK.

"Man cannot live by chocolate alone - but woman can." (Unknown)
June 2, 2004
9:02 am
alex_h
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lone, i'm not into sculpting either. i care too much for flavor and a good price to go spending loads for something that looks nice first and tastes good second.
they've got teddy bears at a shop here, that they imported from ackerman's (i think that's the name) in the uk. they look nice, but i just don't go for it. if you're going to make something nice to look at, you probably won't be using the best ingredients, since the better it looks the less likely it is that anyone will ever actually eat it.

rovira does make bars (see martin's new review of rajoles 70%). they are just not very easy to find apparently.
i've found their boxes of "beans" in a couple of places in town and don't think the price is right. i once tasted the ones with cola inside: neat gimmick, but nothing more. the stuff you make yourself is likely just as good from what i gather about your inventiveness.

i can say that the bars (squares) look good and the price is fair. rajoles is a fair enough eating chocolate. i got some friends hooked on it by making a gift, but then they'd never had dark chocolate before. the 100% is worthwhile and imo gives good competition to other 100% bars.

<<ce qui fait du bien au palais ne fait du mal à l'âme>>

June 2, 2004
9:08 am
alex_h
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and, lone, if you are traveling and buying chocolate, swing by munich and bring me some! ;-)

<<ce qui fait du bien au palais ne fait du mal à l'âme>>

June 4, 2004
4:55 am
Hans-Peter Rot
USA
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I only had one bar of Rovira's 70%, and the place where I bought it doesn't carry it anymore. They also used to carry the chocolate covered pop rocks, cocoa nibs, and The Planetarium truffles. I need to hound them about carrying the bars again. Rovira's web site isn't very imformative either; it seems to be more about visual pleasure than anything else.

June 14, 2004
12:07 pm
alex_h
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current faves:

puertomar - domori
porcelana - amedei
chuao - amedei
puertofino - domori

i just went through a couple of bars of bonnat and in the end i realized i don't really care to much for them. i am turning into the total chocolate snob. right now only the best is good enough. and that is what my fave list consists of.

June 14, 2004
1:59 pm
legodude
Norway
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I am going to Barcelona in a week, and then I can pick up a bar of Enric Rovira Rajoles for you LoneLy. By the way, the bar is shaped like the street tiles of Barcelona.

"I`ve got lots of friends in San José. Do you know the way to San José?"
June 16, 2004
3:58 am
Hans-Peter Rot
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I'm having the same problem, alex. Out of all the chocolate I have, I find something that I don't like about each bar. I either taste something that's not to my liking or I find that I'm not really impressed with it. That's why my list hasn't changed for a long time; it's not that I haven't tried new bars, but very few bars really stand out, and as a result, my list rarely changes. Los Ancones, Blend No. 1, Puro, Amedei Chuao are all my favorites; I absolutely love them. Everything else I've tried, I can live without.

June 17, 2004
3:27 am
Lone Ly
Oslo, Norway
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Legodude, please do! I'm going to Berlin soon and see if I can get something for you there.

Alex, scary - your current list of favs are similar to mine. I must say I agree with Montegrano, there are few bars that really stand out. The reason why I stock as many different as I do is simply for the variety. I could have lived very well with six bars - cf Alex' list of Amedei/Domori, a very high percentage one (85-100%) and one from Cluizel - at the moment Ilha Toma. However, I love Bonnat's milk chocolate 65% - but that's a very different experience.

"Man cannot live by chocolate alone - but woman can." (Unknown)
June 17, 2004
9:37 am
alex_h
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lone, monte,
i must go back and try some blend and puro. are on order and should be here next week!
my tastes is like the tide (less regular though): somedays high, somedays lower. if i could i'd eat nothing but domori and amedei. but i do need variety too, otherwise i'd spoil the pleasure.
so somedays it'll be a venchi bar or cluizel... all sorts of stuff.

June 17, 2004
2:28 pm
Hans-Peter Rot
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Exactly; variety is the spice of life, and I don't like to eat the same of anything every day. Otherwise, it becomes boring, and it loses it's appeal. It's especially true with chocolate, since all chocolate naturally has that chocolate flavor, and each bar is mostly distinguishable through flavor nuances and texture.

Once, I was on a Cluizel kick, and all I ate was Cluizel. After about a month, I grew weary of it no matter which chocolate I ate. When I finally ate something else, it was a nice change. I don't have the same access to Amedei and Domori that you guys do, but if I did, I would stock up like crazy.

June 17, 2004
3:19 pm
alex_h
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well, i hope you have better access where you're moving to. where might that be if i may ask?

but if you have better access you need not stock so much.

my taste for domori and amedei got started through this website. does anyone know whether there are any comparable chocolates out there? i mean comparable in the sense of distinct taste and quality and also the effort the makers seem to put into them, i.e. high quality imo.

June 17, 2004
7:15 pm
Hans-Peter Rot
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There's a brand called Pralus you might want to check into. They're based out of France and tout that they manufacture their chocolate from beans they select themselves. They have several types of single origin bars (Jamaica, Madagascar, Trinidad, Java, etc.), a 45% milk, and some interesting blends. I haven't tried them yet, but I heard it's extremely high quality.

June 17, 2004
7:19 pm
Hans-Peter Rot
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Oh yeah, they have a web site too:

http://www.chocolats-pralus.com

Alex, who was this question directed to?
well, i hope you have better access where you're moving to. where might that be if i may ask?

June 18, 2004
9:34 am
alex_h
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thanks, monte. sounds interesting.

the question was directed to you. 'cause you mentioned a move. just curious.

June 18, 2004
9:40 am
alex_h
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just checked out the site, but couldn't find a way to see their selection of chocolates. am i blind? were you able to glean more info off their pages?

June 18, 2004
6:12 pm
Hans-Peter Rot
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Okay, I was just checking. I'll be moving to New Mexico, where it stays warm all year. The chocolate selection over there is rather poor; I checked this Spring when I was down there visiting. The only chocolate I can conveniently obtain is Scharffen Berger, BruCo, Valrhona (Guanaja, Caraibe, Jivara, 71%), and Schokinag. But that doesn't really matter because any chocolate I'll buy will be online because there are several bars I want to try. Check http://www.chefshop.com for more detail on Pralus. Just follow the appropriate links, and you'll find it easily. They list all the bars with descriptions. Pralus' web site isn't exactly that informative, but Rovira's is even worse, although they both have lots of nice pictures to look at.

August 14, 2004
10:58 am
legodude
Norway
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After having tasted a lot of the choloates I was so curious about, I am back to square one, Valrhona. Bonnat, Cluizel, Domori, Amedei, Chocovic, Rovira, El Rey, Piere Marcolini were all good and interesting, but since it is Valrhona that I have eaten over many years, I am more familiar with it. Maybe if I eat the same amounts of the others, I will apreciate them the same way. Time will show.

"I`ve got lots of friends in San José. Do you know the way to San José?"
August 14, 2004
2:32 pm
Hans-Peter Rot
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It's interesting you say that. Do you prefer Valrhona solely due to familiarity, or do you actually prefer the chocolate as a whole over the other brands? It's funny how things like this work.... I remember when I was first introduced to heavy metal. There were two bands that led me into the more extreme realm of it, and to this day, they remain among my favorites.

I think that at some point before we realize and experience what we truly enjoy, that the introductory products (whether it's chocolate or bands) will always have an engrained favortism in our brains simply due to the revelations they caused when we were "ignorant," as it were. Things like this, whether they're passions or simply interests, change a person and how they look at things. I can bet doughnuts for dollars that every one of us on the forum has made a quest for the sole purpose of buying chocolate. Had we not eaten that revelatory bar, then none of us would be here right now.

Whenever we enter the realm of our new interests, we still keep in mind the introductory product as a standard for which all others can be judged. In addition, it will also have sentimental value and appeal, and nothing strikes deeper than emotions.

August 14, 2004
5:55 pm
legodude
Norway
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The first dark chocolate that I ate was the probably the "811" 53% couverture from Callebaut. But it was with the Pur Caraïbe, Guanaja and Manjari my interest for dark chocolate awoke. I worked in a small french pastry shop and utilized these chocs in cakes, mousse and chocolates. Maybe Montegrano is right when he says it is emotions and a little bit nostalgia. I don`t want to draw the conclusion that Valrhona is "better". But for me there is something spesial about these three Grand Crus. In a blind test I might come out otherwise, though.

"I`ve got lots of friends in San José. Do you know the way to San José?"
August 14, 2004
10:38 pm
Lone Ly
Oslo, Norway
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There is something in what you're saying, Monte. However, for me it doesn't exactly work like that. Except from Lindt, my first chocolates were Valrhona, Slitti, Michel Cluizel and Dolfin, but I do consider Amedei my first true 'love'. To me it was another and more interesting category of chocolate than the first brands I tried. Domori is also another category I think and quite incomparable I think.

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

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