Comments on: The Scharffen Berger, Godiva and Valrhona Taste Test!

By: Marketman

Marketman — Sun, 21 Oct 2007 22:17:40 +0000

Angie, I have not seen any Scharfennerger in local stores, but who knows, maybe someone brings it in…

By: Angie

Angie — Sun, 21 Oct 2007 17:11:07 +0000

Hi Marketman. Where can I buy Scharffen Berger here in Manila? Thanks in advance :)

By: artisan chocolatier

artisan chocolatier — Sat, 20 Oct 2007 04:40:08 +0000

E. Guittard is another super fine artisinal chocolate made in San Francisco and about the only one still owned by the family of the founder (Etienne Guittard).

I find it unfortunate (fortunate for the founders however) that Scharffen Berger was bought out by Hershey.

By: ECC

ECC — Thu, 27 Sep 2007 02:30:19 +0000

MM, I stumbled upon this Dark Chocolate Ratings by Consumer Reports and remembered that you had a blog item on dark chocolates. In the Overview, it says that, “A chocolate industry trade group has petitioned the US FDA to allow manufacturers to replace cocoa butter with cheaper fats and still call the results ‘chocolate’.” Oh no!!!!

By: kulasa

kulasa — Sun, 23 Sep 2007 00:42:40 +0000

I’m lucky enough to get some chocolates from Belgium. Guests from our Europe office found out that I like chocolates and they bring me those Belgian brands that are to die for. The pralines I find too sweet, so the lucky ones in the office get their share. Some “hint hint” on my preference for dark chocos did the trick. They do bring Godiva and Leonidas but I love those dark minichocolats by Hamlet, the dark fruity ones from Callebaut, and dark choco truffles…and a lot of self control to watch the waist line.

By: Trish

Trish — Fri, 21 Sep 2007 10:35:30 +0000

I m passionate about dark chocolates… it’s the only type of chocolate I eat ! Just wanted to share this recent discovery I had for those dark chocolate lovers out there : If you happen to visit Berlin, seek out FASSENBERGER & RAUCH. Berliners are very possesive of this chocolate house which was established in 1863. They do not export their chocolates, so the only way you can get their chocs is if you go to Berlin. I even ventured and tried the 85% … and it was still very tasty. I thought it would be bitter already.

And if I may dare say, another Belgian brand can/should give Vahlrona a run for its money… GALLER ! i think this one is being exported, so it is easier to come by.

I only have these words to describe their chocolates : smooth, heavenly and really “chocolate-ty”!

By: alicia

alicia — Thu, 20 Sep 2007 01:00:31 +0000

MM. check this post out “Back to Chocolate School” by Dorie Greenspan.
https://www.doriegreenspan.com/dorie_greenspan/
You might enjoy it. Ms. Greenspan is a favorite food writer of mine. I sat next to her and her husband a long time ago from Paris to NYC and remember that she was carrying a chocolate cake back from Fauchon. I don’t know why, but at the time I found it very odd! Speaking to them, I was so impressed by her knowledge and passion for baking, cooking ,the NYC restaurant scene and the James Beard Foundation. I didn’t even know who James Beard was until then! I think from that time, my interest in food developed. And sInce then, I too have carried many cakes and other food items home with me on trips!

By: ana

ana — Wed, 19 Sep 2007 21:37:33 +0000

hi!read about your mouth watering blog.my hubby and i are also fans of the dark chocolates.i could highly recommend Mora Mora (Malagasy)from Madagascar which won the Chocolate of the Year award for 2006, no grainy aftertaste but instead a velvety feel and excellent flavor, another one is Domori Chocolate from an Italian company but manufactured in Venezuela.There also now variations on dark chocolates even mixed with Chili, Rose, Pepper or Sea salt, even mushroom!
hope you could taste these recommendations someday.

By: MrsKookie

MrsKookie — Wed, 19 Sep 2007 03:48:43 +0000

I looove dark chocolates. This is a yummy post! :) An aunt recently gave me a box of dark chocolates but i had to stop eating as it might have triggered allergies to my newborn who’s breastfed :(
now im craving….

By: sylvia

sylvia — Tue, 18 Sep 2007 21:45:08 +0000

I am not a big dark chocolate fan. For plain eating purposes, I like Dagoba in all its different varieties. For baking though, I prefer to use Valrhona or Scharffen Berger. Once, I made chocolate ice cream using Scharffen Berger semisweet chocolate and, my God, it was sooo good.