Thanks for all of the chocolate info. I'm afraid I don't get out enough and
by "good" chocolate (not that I buy bad chocolate instead).

Anyway, since I don't know much about this subject, can you give me your
opinion of chocolates such as Valrohna?

Thanks,
SC

"Alex Rast" > wrote in message
...
> at Thu, 04 Dec 2003 04:50:08 GMT in >,
> (Dee Randall) wrote :
>
> >it's unfortunate that you have Scharffen
> >Berger, because it's not particularly good, relative to other chocolates
> >in its class. They underroast, resulting in an aggressively fruity
> >taste....
> >
> >Yes, come to think of it, a "fruitiness" now that I think back on using
> >half of the 99%, is the taste that I was wondering about. I was
> >thinking it was just to bitter for me
>
> Fruitiness and bitterness are closely related. Scharffen Berger is very
> deliberate in going for a fruity flavour, but rather like you, most
people,
> it would seem, just find it too aggressive for their liking. Good
chocolate
> isn't deceptive in that sense - if it tastes less-than-ideal, it's less
> than ideal. Even a 100% can have no bitterness at all (e.g. Slitti) or
have
> bitterness that is by no means harsh (e.g. Cluizel).
>
> >I am open to suggestions for what is considered a good brand of
> >chocolate that you might recommend.
>
> For everyday use, Ghirardelli is very good.
> For slightly upscale, Guittard is excellent.
> For *definitely* upscale, Michel Cluizel is perhaps the best overall.
> For an ultra-splurge, experiment with Domori which is as good as Cluizel
> but with some additional, exclusive varietals (especially Porcelana,
> Carenero Superior)
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)