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Guittard Quetzalcoatl
January 21, 2007
12:23 am
ChemicalMachine
USA
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I just noticed this new chocolate while browsing chocosphere.

http://guittard-online.stores……/bars.html


Divine, feathered serpent, god of the morning star, rain and vegetation, creator of the fifth-world – according to ancient Mesoamerican myth, Quetzalcoatl was all of these things. Most important, however, it is said that he brought us chocolate. This very dark, high intensity bittersweet blend is for the true aficionado. Dark, rich flavors linger with a minimum of sweetness, and it’s 72% “cacao mass” with no cocoa butter added. “

I am excited: a higher percentage bar by Guittard and a new blend. L’Harmonie received favorable reviews; hopefully this one will be as good.

Has anyone tried this yet?

January 21, 2007
2:21 am
aguynamedrobert
California, USA
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I also saw this new bar…I am headed to the Fancy Food Show on Monday and Tuesday…Hopefully they will have a sample…if not I will have to order some soon and give a review on this thread afterwards.

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 21, 2007
1:47 pm
Eshra
Southgate, USA
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Can it be assumed that the beans used for making this bar are not from Africa? I do not find any indication of this bar’s sourcing…

Nonetheless, I would still like to try it. Chocosphere is also carrying it, so I will order a bar of it next time I place an order.

I often wondered what Guittard bars would taste like without the addition of, in my opinion, unjustified amounts of cocoa butter. I suppose we will see.

Nice name for the bar…

Sean

January 23, 2007
12:49 am
aguynamedrobert
California, USA
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I just tried the bar we were discussing and I think they have done a good job on it. I just got a quick taste of it at their booth today at the Fancy Food Show but I will try to get a more detailed tasting tomorrow when I go back. But good bar overall from my first impression…

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 23, 2007
1:04 am
ChemicalMachine
USA
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I recently read in the “favorite blended bar” thread that L’Harmonie is mildly dutched. I had not heard that before. Is the Quetzalcoatl likely dutched? Which other products, if any, does Guittard dutch?

Robert, did any of the flavors remind you of flavors found in specific Guittard single-origin bars? Can you guess any of the origins of the chocolate used in the blends?

January 23, 2007
2:24 am
aguynamedrobert
California, USA
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I was told that is was a 4-5 bean blend(If I remember right). I did find some similarities but the main flavor was something different…then the four single origins they make…I am going to try it again tomorrow and try to pick out the flavor exactly…I’ll get back to you….

Have a good day,
Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 23, 2007
10:24 pm
Alex Rast
Manchester, United Kingdom
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quote:


Originally posted by ChemicalMachine

I recently read in the “favorite blended bar” thread that L’Harmonie is mildly dutched. I had not heard that before. Is the Quetzalcoatl likely dutched? Which other products, if any, does Guittard dutch?


No – you got a little confused with my post there – L’Harmonie isn’t Dutched. It is Gourmet Bittersweet that I was talking about that is dutched. So Guittard offers blended bars both in Dutched and non-Dutched varieties that are equally excellent, for very different reasons.

If I’ve got my facts in order Guittard doesn’t dutch any of the E.Guittard line. Their “regular” lines (they come in 10-lb couverture blocs) are the ones where in some cases the chocolate is dutched.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
January 23, 2007
11:27 pm
Martin Christy
London, United Kingdom
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Personal opinion here, but I really don’t rate any of the E. Guittard bars that highly. 10 years ago they might have been something, but really don’t compare to the better makers. Will try to post reviews soon.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
January 24, 2007
1:04 am
aguynamedrobert
California, USA
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I am actually a fan of Guittard’s…I think they have a great product and especially for the American market. I have tried their entire line of E. Guittard along with 2 new prototypes that are coming out soon of theirs…I think their flavors are perfect for the USA. I can’t speek for European palates but Guittard is one of the favorites around here(USA)….

What is your favorite company Martin?

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 24, 2007
1:09 am
Martin Christy
London, United Kingdom
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They seem to be popular in the US, understandably so when costs of importing are taken into account for something like Valrhona. I wouldn’t put them in the same class as Valrhona, Cluizel, Amedei, Domori, Pralus, etc. I also get the feeling they’re a big company doing a marketing trick. They certainly don’t appear to have the same artisanal control of bean sources as the companies I mentioned.

More on a par with Lindt I would say.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
January 24, 2007
2:37 am
aguynamedrobert
California, USA
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I would have to strongly disagree but that’s my opinion…I actually have talked with a lot of the head people in Guittard; Sr. Scientist, Director of sales and marketing, Jesse Guittard, and Gary Guittard. They are very serious about making good chocolate and I enjoy their flavors a great deal. A lot of our artisan chocolatiers in the USA agree with that as well…but again that is my opinion…

You know what I think would be a great thing for the chocolate world…A competition of the best chocolate manufacturers of the world. Each one as one year to design a new bar. All of them have to be of the same cocoa content but the rest can all be their choice…I would love to see what these companies would come up with…There could be a pannel of Connoisseaurs from around the world to do a blind tasting and choose the winner…

Well I think that would be a great thing…who know’s maybe you(Martin) and me could work on that in a couple years from now :) Just an idea…

Have a good one Martin,
Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 24, 2007
11:45 am
Martin Christy
London, United Kingdom
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Are there problems with inconsistency with Guittard? I have heard a few US chocolatiers switch from them because of this.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
January 24, 2007
1:07 pm
ellie
london, United Kingdom
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Would be nice to hear anything factual about company’s practice, really. And if they Dutch themselves or blend some other source Dutched chocolate?

January 24, 2007
6:57 pm
aguynamedrobert
California, USA
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I have not noticed any inconsistency in their product yet…but they have many different chocolates and they have their regular line and E. Guittard Line. So could only comment on the chocolate I eat and that is the E. Guittard line. I do not find any inconsistency in that at all.

They do not dutch any chocolate in their E. Guittard Line. I have heard that they have some in their other line but I have not seen it yet so I can’t be for sure.

Are you familiar with their chocolate Ellie? do you like them or no?

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 24, 2007
11:04 pm
ellie
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To my knowledge not available in UK. That’s why I’m curious to find such different oppinions on it in US. On some picks -
[url="http://www.finedarkchocolate.com/Chocolate/Guittard/Colombian_Varietal.asp"]like here[/url]-looks as black and scary as “chocolate” chips you’ve get to sprinkle on ice-cream.

January 24, 2007
11:18 pm
aguynamedrobert
California, USA
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The lighting on that picture seems weird because that chocolate is not that dark…I can say that for sure…If you find a way to order some you will see that it is of normal color(not a dutched color as it appears)…

Is there no spot to order Guittard in the UK?

Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com
January 25, 2007
12:03 am
Martin Christy
London, United Kingdom
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I tried to get some sense out of Guittard in 2004 then 2005, with an interest to review and even possibly stock. They couldn’t work out how to either export, or even send samples.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
January 25, 2007
12:29 am
Eshra
Southgate, USA
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It would still be nice to read a reply containing a thorough review of this bar! ;) I am extremely eager to know how a bar made by Guittard without the addition of cocoa butter tastes like, as they are known for often adding generous amounts of it.

I am, however, wary of Guittard choosing to forgo the use of cocoa butter on a blended bar–I tend to have less trust that a good quality blended bar will be put out by a big company….as the sourcing of the beans can at times be ambiguous.

I would love to taste their Ambanja bar without the additional cocoa butter…

Sean

January 25, 2007
1:05 am
Alex Rast
Manchester, United Kingdom
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quote:


Originally posted by martinc

They seem to be popular in the US, understandably so when costs of importing are taken into account for something like Valrhona. I wouldn’t put them in the same class as Valrhona, Cluizel, Amedei, Domori, Pralus, etc.


My personal opinion is that their quality is, or can be, as good as most of those on that list but no, you can’t class them with those companies. The scale of their production is of an altogether different order. I think their chocolates do often have superb flavour but it’s a bit disappointing that they don’t have higher percentages very much. Their sweet spot is the 65% range. Out of this territory their chocolate tends to get progressively less impressive.

quote:


I also get the feeling they’re a big company doing a marketing trick. They certainly don’t appear to have the same artisanal control of bean sources as the companies I mentioned.


My impression is that they’ve given a lot of marketing top-spin to what was a strategic decision to move into quality chocolate and deemphasize the commodity business. So in that sense I think they’re committed to fine chocolate. In addition I’m guessing that individual members of the senior management may well have some passion for it – but I don’t get the impression that it’s the kind of unswerving obsessive mission of a company like Cluizel or Amedei. I can hardly imagine they have the same control over bean sources because their volume is far greater.

quote:


More on a par with Lindt I would say.


Another company which, interestingly, seems to have made a fairly committed foray into better chocolate. Just like Guittard I get the impression that there is a strategic decision being made here. Lindt’s quality has improved up and down the line from what I’ve been able to assess. Let us hope they continue to improve! Still, I don’t think Lindt’s quality is across the board quite as good as Guittard’s, and they don’t have as large a stable of “winners”.

For those in Europe – yes, as you’ve discovered, it’s impossible to get over here. But although they’re very good, I will also say that you’re not missing overmuch. There are plenty of other chocolate manufacturers here who fill the void that Guittard would occupy. In other words, there are equally good chocolates to be had in almost every case, and when you consider the costs of importing the value wouldn’t be there. They don’t have the sort of distinctive, unreplaceable style of, e.g. Pralus or Domori.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
January 25, 2007
3:14 am
aguynamedrobert
California, USA
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One point was said that it was dissapointing that Guittard didn’t make as many high percentage chocolates…their spot is the mid 60′s.

I think this is a good point to make when talk about where Guittard sells there chocolate. As we have found out, you can’t get Guittard in Europe(or at least it is hard). Which means they specialize in the American palate and the American palate for fine chocolate is in the mid to high 60′s right now…I think our taste buds best find the flavors at that percentage range…I think Europe likes their darker of course. More like the low seventies…

My point is that I think Guittard stays in that 65% spot because that is what Americans go for right now and where our palats are at the moment…

Have a good one,
Robert
http://www.chocolateguild.com

Some Chocolate Guy http://www.chocolateguild.com