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at Thu, 20 Jan 2005 18:12:06 GMT in
>,
(Katra) wrote :
>In article >,
> Scott > wrote:
>
>> In article . com>,
>> "Michael" > wrote:
>>
>> > I'm thinking about making some chocolate candy with
>> > something a touch more expensive than the buck fifty
>> > per pound Nestle's semisweet chips...
>>
>> Chocosphere has a fantastic selection of high-end chocolate--more for
>> eating than for cooking.
There's no need to make a distinction between "eating" and "cooking"
chocolate. If a chocolate isn't good for eating, it isn't good for cooking.
About the only thing that can sometimes make "eating" chocolate difficult
for cooking is format. Buying multiple small bars is a bit awkward,
although certainly better than the alternative of buying Baker's Chocolate.
But it doesn't matter, anyway, because Chocosphere carries good chocolate
in all formats - from small 8g sample squares up to 10 lb blocs. There's
hardly a loser among the chocolates they carry.
>> If that's *too* high end, just pick up some Ghirardelli. Far better
>> than Nestle, and any decent supermarket should carry it.
>
>Dove is better........ ;-d
Not IMHO, not by a long shot. Dove may have better *texture* than
Ghirardelli, but then again, if you want the ultimate in texture you should
go to Chocosphere anyway and get the Hachez Cocoa D'Arriba. But
Ghirardelli's flavour is a good deal better and stronger than Dove,
especially for their bittersweet bars.
OTOH, again, on Chocosphere, you can do better still in flavour, with
companies like Michel Cluizel, Domori, Guittard, and Amedei.
Notwithstanding, Ghirardelli is still excellent and very widely available.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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