Anybody try this one?

Seems to be rather expensive, but intriguing.

I have tried their 45% cocoa Lattenero bar and found it to be quite fine.

at Tue, 29 Jun 2004 23:48:44 GMT in ,
(Jake Patterson) wrote :

Anybody try this one?

Seems to be rather expensive, but intriguing.

I have tried their 45% cocoa Lattenero bar and found it to be quite fine.


The LatteNero 70% is considerably better than the 45% - essentially like a
good dark chocolate. Generally the Slitti Lattenero series improve as you
go up the percentages, with the biggest break at the 62% - this one and the
70% are considerably better than the 45% and the 51%. Both of the high-
percentage ones lean towards a nutty, hazelnut flavour, with the 70% adding
fruity notes of cherry and strawberry.

However, IMHO neither the 70% nor the 62% are as good as Cluizel's Chocolat
Grand Lait Cacao Pur Ile de Java 50%, which is still the best milk
chocolate in the world. Also IMHO better than the 70% and 62% is Bonnat's
Asfarth. It's worth trying them side-by side to get a feel for the
differences.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On 04-06-29 23:48:44, Jake Patterson wrote:

Anybody try this one?

Seems to be rather expensive, but intriguing.

It is a very nice chocolaty chocolate. Disagreeing with Alex though, I
found the 51% from Slitti better; it seems there's a "sweet spot" at
around 50% for milk chocolate which I prefer.

Agreeing with Alex again, the Cluizel 50% Java is certainly the best, in
my opinion. That is not to say the Lattenero are not truely excellent -
we are comparing 99.9999% and 99.999% perfection here.


--
http://lars.marowsky-bree.de/disclaimer.html
http://www.amazon.de/exec/obidos/wis...1YT8P9SMIUTDI/

Thanks for the replies.

I will have to give it a try.

I received a bar of Slitti Lattenero 70% , can I melt this bar and use it in a brownie recipe? Or should I stick with a baking chocolate . Thank You