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| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
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Simon Mitchell wrote:
<snip> > Eighteen months ago when I returned to chocolate making after a break > of 19 years, we blind tasted couvertures by five producers, including > Callebaut and Valrhona. To our taste (three tasters), Valrhona beat > Callebaut hands-down across the board for each type tried (single > origin vatieties included). That doesn't surprise me--I find Callebaut rather bland. |
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