Do you mean the same brand of chocolate? That seems to make sense to me.
Thanks for giving me a starting place for experimenting with confectionery.
<G>

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Wendy
http://griffinsflight.com/Quilting/quilt1.htm
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"Alex Rast" > wrote in message
...
> at Sun, 25 Jan 2004 15:16:50 GMT in
> >,
>> You should also use the same chocolate for the centers. This means the
> flavour will be properly balanced. Don't use one chocolate for all
coatings
> if you're making centers with different chocolates.
> With your Valrhona comment above, I believe you prefer extremely fruity
> chocolate. In that case, these 2 brands, Valrhona and Scharffen Berger,
> will no doubt be the ones you like best, because they have the most
> aggressively fruity taste.
>
> Perhaps the best of the Valrhona line, and the best chocolate for your
> application and taste preference, is Guanaja 70%, a fine chocolate in
every
> sense of the term. It will make extraordinary truffles. If that's too hard
> to find, get Le Noir Amer. I'm partial to 70%'s for truffles - they have a
> good chocolate punch but retain enough sugar that when cream is added, the
> result doesn't taste flat, like 80%+ chocolates tend to taste in truffles.
> Both of these you can get from Chocosphere, if your preference is on-line
> (http://www.chocosphere.com). You may also be able to cajole your gourmet
> supermarket into bringing them in. Certainly Le Noir Amer will easily sell
> almost anywhere.
>
> Which Ghirardelli bars have you tried? It's worth noting that the "Sweet
> Dark" chocolate, also sold simply as "Dark Chocolate" isn't especially
> good. The Semi-Sweet and Bittersweet are considerably better. But that's
> personal opinion, at least to an extent.
>
> > For
> >milk chocolate, the best I've tasted is British Cadburys - not the
> >exported American version, but the real deal.
>
> You've got to try more milk chocolate! It's easy to do much better than
> Cadbury's. Actually, if anything, I think the USA version is a bit better
> than the UK version. It's possible, however, that you like extreme
> sweetness in your milk chocolate, in which case try Enric Rovira.
> Otherwise, you might wish to try Valrhona's Jivara, or Guittard's Soleil
> D'Or. Again, you can get both from Chocosphere.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)