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Guittard Chocolate Co. ?
June 27, 2006
4:46 pm
HeavyChocolate
Philadelphia, USA
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June 27, 2006
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I am wondering what your opinions of this companys chocolate. Specifically the Old Dutch Milk Chocolate, French Vanilla Semi-Sweet Dark and the Gourmet Bittersweet. Personally it is one of the best chocolates I've tasted, but I am not sure my taste is up to the level of some of you on here [:)] Thanks!
Steve

www.heavychocolate.com
June 27, 2006
9:28 pm
Alan
Columbia, MO, USA
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April 20, 2006
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I generally prefer Scharffen Berger or the harder to get, but excellent, Devries Chocolate.

There are also some other American artisan makers getting going right now:

Amano Chocolate: http://www.amanochocolate.com/
Patric Chocolate: http://www.patric-chocolate.com/
Theo Chocolate: http://www.theochocolate.com/
and at least one other that apparently doesn't yet have a name.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
June 27, 2006
10:00 pm
ellie
london, United Kingdom
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March 17, 2005
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Alan, where could you get De Vries Choc from? Been waiting for it to come out for some time, and it'll be problematic here, in England, I guess..

June 27, 2006
10:16 pm
Alan
Columbia, MO, USA
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quote:


Originally posted by ellie

Alan, where could you get De Vries Choc from? Been waiting for it to come out for some time, and it'll be problematic here, in England, I guess..


Dear Ellie,

Short of traveling to Denver, Colorado, the best way would be to contact Steve Devries via his site:
http://www.devrieschocolate.com/

You can send him an e-mail or leave a voicemail message for him, and I'm sure that he will be able to work something out for you. The costly part will be the shipping in hot-weater packaging.

Good luck,

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
July 8, 2006
8:06 pm
itsmecheryl
Roseville, USA
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April 5, 2006
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I personally love it. I loved it so much I built a website around the Guittard chocolate. They have an excellent candy coating for the outside of truffles that is the best I've tasted. They are enviromentally friendly, work with Fair Trade and make sure people are treated fairly in the business. Great company.

http://www.anoccasionalchocolate.com
Candy Making Supplies and Classes

http://www.anoccasionalchocolate.com Candy Making Supplies and Classes
July 24, 2006
10:22 pm
Alan
Columbia, MO, USA
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April 20, 2006
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quote:


Originally posted by Alan

They're not my favorite American brand, though some people here like them. I prefer Scharffen Berger or the harder to get, but excellent, Devries Chocolate.

There are also some other American makers getting going right now:

Amano Chocolate: http://www.amanochocolate.com/
Patric Chocolate: http://www.patric-chocolate.com/
Theo Chocolate: http://www.theochocolate.com/
and at least one other that apparently doesn't yet have a name.

Alan


[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
July 24, 2006
10:23 pm
Alan
Columbia, MO, USA
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April 20, 2006
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quote:


Originally posted by Alan

They're not my favorite American brand, though some people here like them. I prefer Scharffen Berger or the harder to get, but excellent, Devries Chocolate.

There are also some other American makers getting going right now:

Amano Chocolate: http://www.amanochocolate.com/
Patric Chocolate: http://www.patric-chocolate.com/
Theo Chocolate: http://www.theochocolate.com/
and at least one other that apparently doesn't yet have a name.

Alan


[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
July 25, 2006
12:50 pm
ellie
london, United Kingdom
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March 17, 2005
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Someone's playing at Alan's computer [?]

July 25, 2006
1:31 pm
alex_h
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April 29, 2004
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yeah, notice my post under "forum community".

September 12, 2006
2:55 pm
Alan
Columbia, MO, USA
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April 20, 2006
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This post may not directly have anything to do with Guittard, but since I already listed some chocolate makers, or soon-to-be chocolate makers from the US in this thread, I figured I would list some more that I have only recently found out about. I haven't tried anything from any of these companies (yet), so I can't comment on the product.

In no particular order:

1)Soma Chocolatemaker: http://www.somachocolate.com/#
They do small batch bars of Carenero Superior

2)Askinosie Chocolate: Doesn't appear to have a website yet, but here is an article from a local paper of his:
http://newsleader.p2ionline.co.....ID=1545353

3)Taza Chocolate: http://www.tazachocolate.com/t.....stings.php
This chocolate is stone-ground like it would be in Mexico I imagine.

Oh, and I believe that Soma ChocolateMaker is actually in Canada, and not the US. Would this be the first small chocolate maker (in recent history) from Canada, or does anyone know of some others?

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
September 13, 2006
3:57 am
Hans-Peter Rot
USA
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August 1, 2006
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What a bold comment:

“In the world, there are probably not more than 20 companies that make it from scratch,” Shawn says. His factory is likely to be the only one in the contiguous United States.

From the Ozark Signature regarding Askinosie.

September 13, 2006
8:15 am
Alan
Columbia, MO, USA
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April 20, 2006
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quote:


Originally posted by Montegrano

What a bold comment:

“In the world, there are probably not more than 20 companies that make it from scratch,” Shawn says. His factory is likely to be the only one in the contiguous United States.

From the Ozark Signature regarding Askinosie.


Yeah, I winced a little at that one. I hope it is just a matter of the writer of the article getting a little confused. I can't imagine that anyone would actually make that statement thinking it is true. Perhaps Mr. Askinosie said "One of the only ones," or "the only one to do X,Y, and Z"? Who knows? I do know that Art Pollard at Amano said that he had some problems with slightly incorrect information getting written up in an article written by a local journalist in Utah. One could imagine that these things are simply a slight lack of fact-checking, on the part of the journalists, regarding what they think that they heard.

At any rate, on to other things. I received a little box of Taza bars yesterday, and indeed they have a rougher texture such as traditional Mexican chocolate. Interesting.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
October 29, 2006
3:31 am
Shawn
Springfield, USA
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October 11, 2006
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I am honored to even be mentioned in this forum and among the company of others I have such respect for. I am just now seeing this and only recently obtained the needed login information to respond. I guess some background may be in order (and if this doesnt put you to sleep then nothing will): for about the past 17 years I have been a criminal defense trial lawyer taking on very serious felony cases and dealing with the media every step of the way. I have worked in peaceful co-existence with the media, national and local and everything in between.
As to this article in question it is from a magazine where the interview was conducted in April some four months before the magazine came out (a quarterly). The photographer for the story met me in Ecuador and captured much of that part of my travels buying beans and meeting with farmers. At the time of my interview I was under the belief that there was another from the bean maker in Hawaii and of course SB (which for reasons that would occupy another post someday I did not and do not believe they ought be counted). At the time of my interview I relied on the information in this forum as to the number of from the bean makers around the world (I get a lot out of this forum just have never joined in until now). I did believe that there were about 20 companies (at the time of my interview) who were SMALL BATCH makers from the bean. Importantly - I never said to the reporter (who is actually quite good) that I would be the only maker from scratch in the US. Of course - such a statement would not only be "bold" it would be stupid. The statement is also not in quotes. I DID say that I was "one of the only ones". As was aptly pointed out - she was confused; which would not be hard to do since our interview was over a period of 2 days and involiving some very technical information. The Gannett paper who owns the magazine re-tooled the story and ran it again in the paper and this time it did not include the incorrect information. Now - I know about others that I did not know about in April - from Utah, Missouri, Washington, and others I am sure.
When I read the posts in this forum I was embarrased b/c I did not want my first introduction to be in such a way. Nonetheless, I have learned - mostly from murder cases - that the media doesnt always get it right - despite their efforts. The most important thing to me about the publicity thus far is that the media has nailed it on the dot when it comes to my hope for modeling direct trade with farmers and rewarding them in the process above and beyond "fair trade" sharing with them what we call "a stake in the outcome." The taste of my chocolate is very important to me but more important is the way I treat the farmers. I would rather fail miserably than not included them.
I am working diligently do get my little factory up and running soon.
Again - I am humbled to even be mentioned in this forum and hope you will not hold this against me.
Blessings,
Shawn

October 29, 2006
3:40 am
itsmecheryl
Roseville, USA
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April 5, 2006
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Hi Steve!!! :-) From your good smelling buddy

quote:


Originally posted by HeavyChocolate

I am wondering what your opinions of this companys chocolate. Specifically the Old Dutch Milk Chocolate, French Vanilla Semi-Sweet Dark and the Gourmet Bittersweet. Personally it is one of the best chocolates I've tasted, but I am not sure my taste is up to the level of some of you on here [:)] Thanks!
Steve


http://www.anoccasionalchocolate.com
Candy Making Supplies and Classes

http://www.anoccasionalchocolate.com Candy Making Supplies and Classes
October 29, 2006
2:01 pm
Alex Rast
Manchester, United Kingdom
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Forum Posts: 283
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October 13, 2009
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15

quote:


Originally posted by HeavyChocolate

I am wondering what your opinions of this companys chocolate. Specifically the Old Dutch Milk Chocolate, French Vanilla Semi-Sweet Dark and the Gourmet Bittersweet. Personally it is one of the best chocolates I've tasted, but I am not sure my taste is up to the level of some of you on here [:)] Thanks!
Steve


Guittard is one of the best chocolate manufacturers in the USA. They produce some splendid chocolate indeed. Old Dutch and Gourmet Bittersweet are part of their "bulk" range, as opposed to their "hihg-end" range but as many of you already know I personally find Gourmet Bittersweet nonetheless to be among the best chocolates to be found anywhere. Its taste is simple but almost purely chocolatey. I believe it is mildly Dutched but the processing isn't as heavy-handed as, for example Cuba Venchi 85% or Lindt 99%.

Personal opinion aside however, their "high-end" chocolate is of sufficient quality that I suspect very few people would debate its inclusion among the top chocolates. Chucuri and L'Harmonie are especially good. I also recently conducted a taste-off of Cru Sauvage Lait, their most prestigious milk chocolate, against Cluizel Mangaro Lait, widely acknowledged as probably the best milk chocolate in the world. Mangaro Lait remained slightly better, but it was a narrow victory, unlike taste-offs against any other of the top milk chocolates on the market where the Mangaro just blew them away. Cru Sauvage is therefore IMHO the second-best milk chocolate in the world.
Chucuri is the best Colombian varietal in the world, too.

For any serious use in the USA, I HIGHLY RECOMMEND Guittard. Especially if your production is cost-sensitive, then they will prove a far more attractive option than expensive imports.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
October 31, 2006
4:03 pm
HeavyChocolate
Philadelphia, USA
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June 27, 2006
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Alan, Thanks for your input!

Cheryl, Thanks for your input also buddy...lol

http://www.heavychocolate.com

www.heavychocolate.com
November 28, 2007
8:23 pm
Scott--DFW
Dallas, USA
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October 26, 2006
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quote:


Originally posted by Alan
3)Taza Chocolate: http://www.tazachocolate.com/t.....stings.php
This chocolate is stone-ground like it would be in Mexico I imagine.


Except that, in Mexico, the chocolate usually (a) has other ingredients added (e.g., chiles, almonds, cinnamon, etc.), which partially cloaks the rusticity, (b) is incorporated into foods or drinks, rather than being eaten out of hand (which mitigates defects), and (c) costs substantially less than Taza's $37 a pound (i.e., 55 euros per kilo). (Mayordomo, from Oaxaca, sells at about a fourth that price as an import in the US.)

I'm a little surprised to see Taza gaining as much ground as they are in the US, since their chocolate is definitely in the bottom tier of what we're seeing from small American makers.

Scott

June 11, 2008
3:46 pm
taste choc
Thornhill, Canada
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May 18, 2008
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quote:


Originally posted by Alan

1)Soma Chocolatemaker: http://www.somachocolate.com/#
They do small batch bars of Carenero Superior

Oh, and I believe that Soma ChocolateMaker is actually in Canada, and not the US. Would this be the first small chocolate maker (in recent history) from Canada, or does anyone know of some others?

Alan


Soma is located in the Distillery District of Toronto and is indeed the only true chocolate maker in Toronto (and Canada as far as I know). They mostly use couverture from other chocolate makers to make their products, but also have a small line of bean-to-bar chocolate made in house. The equipment is all behind glass at the back of the store, so customers can actually witness the chocolate making process (if the timing is right).

Tracey

Tracey
July 1, 2008
1:28 am
Alan
Columbia, MO, USA
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April 20, 2006
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Not too long ago I had the opportunity to try the Dole plantation chocolate--Waialua Estate in Hawaii. Guittard actually is the maker behind the product, though Dole's name is prominent on the package. I was really impressed by the chocolate-- especially the complexity of the fruitiness.

Best,

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
July 4, 2008
11:58 pm
Hans-Peter Rot
USA
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I tried it, too. Very fruity in the sense that it tasted like prunes and raisins, with some cranberry as well. Kind of dark, not too deep or anything, reminded me of Domori's Sambirano in some ways, just not nearly as tart.

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