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March 28, 2006
We recently visited the Bittersweet Café on Fillmore St in San Francisco on the recommendation of a nearby artisan chocolate praline maker. When we walked in the door and we were greeted on the left and right with nothing but racks of chocolate bars, my jaw dropped.
Bars include: Bonnat, Cluizel, Pralus, Domori, Amedei, Castelain, Scharffen Berger, Cote d’Or, Caffe Tasse, Plantations, Grenada Chocolate Company, Max Brenner, Valrhona, Guittard, Vosges, Cuba Venchi, El Rey, Dagoba, Divine, Callebaut…
We had the most wonderful drinks as well. I had a mocha that was made with chopped up bits of three bar types including El Rey and Michel Cluizel. Don’t remember the third. Mochas don’t taste the same since. My wife had the spicy hot chocolate with cayenne, cinnamon, and rose. It was a throat-biter but heavenly.
April 29, 2004
April 5, 2006
This is really great info.I’m headed there this weekend. Maybe I can get some ideas for my classes!
Candy Making Supplies and Classes
December 9, 2004
Yes. This sounds very good. I too will be making a point of stopping there on my next trip to S.F.
Thanks for the tip, it really sounds excellent.
Fine Chocolate Made From The Bean
April 29, 2006
I have visited most of the good chocolate shops in San Francisco and the East Bay over the past few months and organized the information on the website listed below. I have included printable maps as well as a comprehensive list in an excel file with notes. Note that these are all my opinions and do not reflect any payment on the part of the retailers.
Hope this is helpful.
March 17, 2005
April 29, 2006
The 70% cocoa milk chocolate bar is called “Lattenero” and made by Slitti Cioccolato Artigianale (http://www.slitti.it; looks like they have a shop in Tuscany). The shop in SF sells it for $10 (among the highest prices for a bar in the city). What makes it different from a conventional 70% cocoa bar is that it has more milk than cocoa butter. I like milk chocolate enough but found the ingredients to not work well together on my first taste. Could be that I was expecting more sugar. The store owner liked it so much that I may try it again once my palate is more developed.
March 17, 2005
December 12, 2005
Good question! However I don’t know the answer…I like LatteNero 70% a lot, (maybe contrary to some of the forum’s other members). For me it’s not less sweet than dark 70% just rounder somehow and still delivers a very strong cocoa taste with floral tones. In Hungary its highest price is 6 EUR. (Btw. I think Slitti’s bars are getting better and better going up with the cocoa content. I never tasted anything so serious than their Amazzonia 90%, albeit it’s not for every day and some Amedei is more harmonic.)