Comments on: Superb Chocolate From Argentina!

By: benoit nicolay

benoit nicolay — Tue, 30 Oct 2007 01:33:40 +0000

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By: artisan chocolatier

artisan chocolatier — Sat, 20 Oct 2007 22:56:31 +0000

If you’re in San Francisco’s marina area, drop by Cocoabella Chocolates (2102 Union St), This is chocolate shop selling the best tasting chocolates made by small, family owned and operated chocolatiers from all over the world.

And at the Ferry building, drop by Recchiuti Confections (aside from Scharffen Berger)for some of the best chocolate creations.

Across the bay, drop by Emeryville (where Ikea and Pixar studios are located) and visit Charles Chocolates (65th at Hollis St). At Charles (www.charleschocolates.com), you can sit at their bar and sip hot chocolate and/or eat their confections while watching the chocolatiers make all their confection in their 6,700 square foot kitchen. The experience of tasting freshly made chocolates and watching how its made is totally awesome. And if you happen to meet Chuck Siegel (Charles Chocolate himself) or talk to any of the chocolatiers, tell them Carlos (I was until my return to the Philippines, on of their senior chocolatiers) referred you to them. Who knows you might get some freebies or discounts.

You can then hop over to Berkeley (less than a mile away) and visit Scharffen Bergers factory (914 Heinz Ave) and also buy stuff fresh.

While in Berkely scoot over to 4th st. This is Berkeley upscale shopping district and one of the most original in the bay area. This is an eclectic, cafe-society kind of place. Stores to visit…NapaStyle, Teance (for tea), The Pasta Shop, Sur la Table…

By: MegaMom

MegaMom — Wed, 17 Oct 2007 02:01:37 +0000

I’m a big dark chocolate fan too, and I’ve seen and tasted Salgado in Australia, another place where you can buy wonderful artisanal chocolate, although I understand that none of the beans are actually grown there but are imported from Africa and Latin America.
Re: bringing in LOTS of chocolate for personal consumption, I check them in (cargo temp is way cooler than cabin) but I also pack some cold/ice gel packs around them to “protect” them while sitting on the tarmac. (I buy these from drug stores for 200 pesos per 5’x8′ pack.) Gel packs are not allowed in cabin.
I’ve done this many times with success, although I imagine that the flight time would affect success rate.

By: sub-urbanrambler

sub-urbanrambler — Tue, 16 Oct 2007 23:35:38 +0000

heading to BA in 3 weeks; thanks for the mention of the chocolates from Argentina. they will make good pasalubong when coming back to the states. i enjoy reading your blog!

By: Marketman

Marketman — Tue, 16 Oct 2007 04:39:33 +0000

Martin, THANK YOU so much for the wonderful chocolate. I am surprised that we also picked out the pricier version… I would love to import some chocolate, but would be worried it would melt in transit! Will have to visit Argentina instead! :)

By: martin

martin — Tue, 16 Oct 2007 04:04:43 +0000

Hey :)
I’m glad you liked the chocolate. For those who are interested, I’m not sure where you can find this chocolate outside .ar, we have a list of places where you can buy it in Buenos Aires and Cordoba; if you happen to be here, check: https://elcuerpodecristo.com/wiki/Chocolate%20Salgado

Anyway, this incredible quality chocolate is pretty unexpensive here, around 15usd / kilo (the blue one, which is the most expensive one); so, maybe you can import a few hundred kilos, for your pleasure (and your future grandchildren :)

The website for the chocolate factory is: https://www.chocolatesfenix.com

Dried mangoes are great: I brought 5kg in my backpack! (true! 30x100gms + 10x200gms bags!). I haven’t tried the pinasugbo, yet. I was tempted to bring some lapu lapu, but I was worried about customs :)

By: Maria Clara

Maria Clara — Mon, 15 Oct 2007 17:38:05 +0000

With high tech equipment and some refurbished machineries and tools, and great interest in good quality chocolates every country comes with a distinct blend of chocolates both as table and cooking variety! French chocolates which dominate the market in the 80s and early 90s are faced with worldwide market competition from different countries.

By: Thelma

Thelma — Mon, 15 Oct 2007 16:55:34 +0000

My husband and I LOVE, LOVE, LOVE chocolates. I would like to ask you opinion if it would be worth spending a thousand dollars on the most expensive sundae cosisting of the most expensive chocolate “amedei porceleana”
I sent my 3 sisters and 2 brothers to college. They are all here in the States with properous lives. Sent a niece to medical school (sent her to Merriam, U.P. & UST). Bought my sister in 1991 a townhouse and a car for $75K (cash)when she was in the Philippines. Send a nephew to College at Merriam College.
On my 60th birthday in 2010, I would like to go to New York (been there 3 times) to have this sundae.
My super wonderful husband said I deserve it for all the sacrifices I did for my families and he would not mind buying it for me. I VERY MUCH VALUE YOUR OPINION!

By: bijin

bijin — Mon, 15 Oct 2007 11:33:55 +0000

mm, that’s my sister up there—bilabeng. she’s nuts about chocolate but i must have nuts in my chocolate to enjoy them. must hunt for these chocolates for her.

yup, ferry building’s farmer’s market is a must!

By: ibe

ibe — Mon, 15 Oct 2007 11:31:50 +0000

i’m also a dark chocolate fan. i love monbana – french dark chocolates!!