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9:57 am
April 24, 2004
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Peter Beier is a Danish chcolatier (http://www.chokolade.biz/), and his pralines are wonderful. I have earlier acclaimed his dark 71,6% chocolate as being a good forasteros bar. But the white one (28% cocoa butter) I tried yesterday…uuugh! It tasted milk, milk, plastic and milk.[:(!]
And had one illusion less….
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My name is Polarbear and I am a chocoholic…
10:07 am
September 5, 2004
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Be kind. Think about us on the other side.
It is not always easy…
11:06 am
April 24, 2004
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Sure. Making good choc is difficult, that’s why I am willing to pay much for it. But paying much for bad choc is something else. I think it would have been better by simply adding more cocoa butter. Would of course make it more expensive – but could be worth it.
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My name is Polarbear and I am a chocoholic…
4:04 pm
August 1, 2006
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I love Cluizel’s dark bars, but I certainly wouldn’t pay the same price for his regular 33% milk bar simply because it’s way too sweet.
9:22 pm
October 10, 2003
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quote:
Originally posted by MontegranoI love Cluizel’s dark bars, but I certainly wouldn’t pay the same price for his regular 33% milk bar simply because it’s way too sweet.
I am always hesitant paying much for milk/white bars simply because the difference compared to newsagents bars is rarely that big.
It’s not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man.
Miranda Ingram
5:08 am
August 1, 2006
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What do you mean by “newsagents?” You don’t like the higher percentage milk bars either? I remember a discussion about this, but I’m too lazy to look for it [:D]
9:39 am
April 29, 2004
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i’d say your right when it comes to white chocolate, lone, but there are definitively good milk chocolates that beat anything you can get at the corner store.
11:17 am
October 10, 2003
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Monte, by newsagents bars I mean Mars, Snickers, etc etc. I _do_ like the milk bars with 65% or so – I simply love them. I cannot buy them because I eat a bar in five minutes or so [:p] Can’t remember I have said any different (ie. do your search …) Bonnat’s Ashfarth was love at first bite.
And Alex, the high percentage milk bars is an exception, yes. But for the milk bars with lover percentage (<40) I do not think there is a difference. The salty ones and L’artisan’s with Tonca Beans are exceptions, but you won’t get salty milk choc and milk choc with Tonca Beans at the newsagent’s anyway …
Explanation accepted?
Goodness, I need a barrister/attorney in here! [}:)]
It’s not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man.
Miranda Ingram
3:47 pm
August 1, 2006
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Hey now, not ALL whites are bad. Just try El Rey’s Icoa, and you’ll see what I mean. It’s like no other white chocolate.
2:03 am
October 10, 2003
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Monte, the thing is that in general I don’t like white chocolate at all, and for cooking (desserts, some cakes) I use Valrhona which is ok. I am of course willing to try – and El Rey was on my list for Berlin, but coulnd¨t find it there. Don’t know where I can get it.
It’s not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man.
Miranda Ingram
