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samboct -> RE: Any chocolate lovers out there? (12/14/2007 7:47:58 PM)
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MsSonnetMarwood
It does sound like we're on the same page. MissMagnolia- the pound plus chocolate bars from Trader Joes ARE made in Belgium- and having just done a little googling on Callebaut- I was blown away to find out it's headquartered in Switzerland- with tentacles in 30 countries including Belgium- so who the hell knows anymore? It's clear that there are a variety of grades of Callebaut. I used to have a friend of mine in the restaurant biz order me 10 kg blocks at like $50 a throw, but that was two decades ago.
The best chocolates I've ever had were in France- some of the restaurants make their own chocolate from cocoa beans- see the movie Chocolat- and start with that. But not all French chocolate was wonderful-like any other country, there are pluses and minuses. Having just been in Berlin and Vienna this summer- the best stuff in France blew away anything I found in either city- and Vienna has the WORST apfelstrudel ever. I don't get it.....but Zabars blows it away at $6 a throw. Vienna had better chocolate than what I found in Berlin- the Gerstner stuff in Vienna was pretty good- but don't think they're on line. If somebody wants to gamble- Auer's in Nice 15 years ago had mindboggling pastries and chocolates- but god knows if it's still that good, and whether or not it'll travel. It won't be cheap- but they are on line- http://www.maison-auer.com/
I'm not crazy about Valrhona though, it has a nice flavor, but I find the consistency to be not very creamy. It's not worth the price in baking- a less expensive alternative is Scharffenberger. In reality though- most people have a hard time telling the difference between a chocolate decadence made with the expensive stuff (Scharffenberger or Valrhona) compared with the Trader Joes stuff. (I'm using two pounds in a 9" decadence- it gets really painful when you scale up to a 12".) I think the Jacques Torres stuff is both better and probably less expensive than Valrhona, Cote D'Or, Scharffenberger- etc. Side by side I can tell-I've done it, but I have to be pushed to do it again.
The stuff I miss the most is Poulain- which got me started on making a mousse I'll rack up against anybodys, but I haven't seen it in years. I've been using the Lindt 85% in place of Ghiradelli unsweetened and I think it generally works pretty good.
For the folks that are jonesing for an inexpensive European chocolate fix- may I recommend the Ritter Sport bars from Germany? The milk chocolate version over a shortbread? cookie is really pretty good. Lindor truffles aren't bad-but my friends have told me in no uncertain terms that they prefer my truffles over anybody elses. (Yes, I make my own truffles- it's a pain in the ass, but my friends are worth it.)
I don't trade recipes- years ago, I gave a recipe for a chocolate cheese cake to a buddy- he gave it to his wife- and she posted it to an internet group. My grumble- I don't mind giving out somebody elses recipes- but often when I come up with something, I don't want to give it away- I'm working on a cookbook. Any publishers out there? Hence- I'll be happy to meet with somebody with samples to trade- but not recipes.
Sam
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