[tanabutler]

The Choco Luxe Guide: "The ultimate report on high-end chocolates—from sesame nougat bonbons to burnt-caramel ganaches to spiced hot cocoa" by Christina Muhlke. I'm glad to see Donnelly Chocolates on her list: they're here in Santa Cruz. His chipotle truffles are just great.

[banh cuon]

Thanks for the link! Very interesting, especially the mention of Brooklyn Chocolate and Cocoa, which I've never heard of but am now very anxious to seek out.

[GG Mora]

Mmmm, Burdick's. Their Pistache is my favorite: white chocolate ganache flavored with pistachios, lavender and herbes de Provence, encased in dark chocolate. This is how subtle it is: I was driving on a nondescript New Hampshire byway when I first tasted one. I couldn't put my finger on the flavorings, but a few minutes later I found myself thinking about a certain market stall in Aix en Provence. One that sells all things lavender, and bundles of herbes de Provence.

[Rebecca]

Is this the only thread on chocolate? A co-worker brought in her December 2007 issue of Everyday with Rachel Ray and I've been sneaking peeks. It's loaded with interesting gift ideas. Featured on page 48 are chocolate tortilla chips from Vosges.
Try VOSGES and peruse. I am not the man/woman of the world that most of you are so I don't have experience with this chocolateur. Anyone tried and suggest the purchase of "tortilla chips dipped in chocolate and sprinkled with chili powder" in the nice purple box?

edit: link not working for me. Just go to www.vosgeschocolate.com

[Scott -- DFW]

I made the mistake of buying Vosges chocolate-covered tortilla chips. Ick. The chips (organic, according to the packaging) didn't stand up well to the coating, losing their crispness and having a stale quality. The chocolate coating was of mediocre quality, very sweet milk chocolate. Then one side of each chip was liberally sprinkled with gritty chile powder. They weren't at all pleasant to eat. And this is coming from someone who loves chocolate, corn, chiles, and any combination or permutation thereof. It just came off like a bad Mexican candy. (And I love a lot of Mexican candies.) It's a great idea for a product. But the ingedients and execution really come up short.

For similar flavors, but loads more finesse, try to get your hands on Sahagun's "palomitapapa" bark--dark chocolate (71% blend of Venezuelan and Ecuadorian chocolates; I haven't asked, but probably El Rey and Plantations Arriba, respectively), exploded corn, finely ground chile Japones, and a touch of Portuguese flor de sal. Addictive stuff. (Since she doesn't ship, you'd either have to travel to Portland or have a local pick it up and ship it to you.)

Scott

[Behemoth]

Scott -- do you like vosges chocolate bars? I found the texture really disappointing and the flavor not particularly compelling. Given the hype, I was wondering if I just got a bad batch.

[tanabutler]

Is this the only thread on chocolate? A co-worker brought in her December 2007 issue of Everyday with Rachael Ray and I've been sneaking peeks. It's loaded with interesting gift ideas. Featured on page 48 are chocolate tortilla chips from Vosges.
Try VOSGES and peruse. I am not the man/woman of the world that most of you are so I don't have experience with this chocolateur. Anyone tried and suggest the purchase of "tortilla chips dipped in chocolate and sprinkled with chili powder" in the nice purple box?

edit: link not working for me. Just go to www.vosgeschocolate.com

Oh, this thread is so 2005. But have at it, kids. I think chocolate has gone galatic. (Not that I have anything more than chocolate foreplay now. I'm more interested in cheese, which I understand from my British guest is a ridiculous quest, since I live in America. Dang.)

As far as Rachael Ray goes, I would love to dunk her in chocolate (head first, tied at the ankles) and let pre-school children bite her head off. It could work, possibly, if we told them she was an Easter piñata. Wait, they'd need a stick. A big stick. Either way.

She ain't doing no favors for chocolate, the elixir of the gods.

[SethG]

As far as Rachael Ray goes, I would love to dunk her in chocolate (head first, tied at the ankles) and let pre-school children bite her head off. It could work, possibly, if we told them she was an Easter piñata. Wait, they'd need a stick. A big stick. Either way.

She ain't doing no favors for chocolate, the elixir of the gods.

I seem to recall a certain photo spread in which chocolate definitely did some favors for her.

[Scott -- DFW]

Scott -- do you like vosges chocolate bars? I found the texture really disappointing and the flavor not particularly compelling. Given the hype, I was wondering if I just got a bad batch.

I doubt you got a bad batch. They're pretty consistent. No, I'm not a fan of their bars. The chocolate quality is mediocre and the flavorings are often questionable and always too pronounced. (They're kind of like the Dorito's of chocolate.) And they're not just giving it away, either. A 3-ounce bar retails for $7. That's more expensive than any of Michel Cluizel's single origin bars (and they're 3.5 ounces). Higher than Valrhona's blends, Grand Cru line, and planatation bars. About the same price as Domori's Cru line of single origin bars. All of those are much finer chocolates and, happily, free of stringy bacon bits, gritty curry powder, wasabi, Kalamata olives, etc.

Some people seem to love the stuff. But it's definitely not my cup of tea.

Scott

[rancho_gordo]

Scott, are you in the business? An extreme enthusiast? I loved your expose on the expensive chocs being repackaged in a strip mall. I just wouldn't want to be in chocolate and on your bad side!

[KRamsey]

I bought a square of Poco Dolce Bittersweet Chocolate, Aztec Chile (sea salt topped) flavor yesterday. It contains pumpkin seeds, cinnamon, and ground chiles. Made in San Francisco. Just like those wack Vosges flavors, this just isn't for me. The flavors don't go together very well.

http://www.pocodolce.com/

[Rebecca]

For similar flavors, but loads more finesse, try to get your hands on Sahagun's (Since she doesn't ship, you'd either have to travel to Portland or have a local pick it up and ship it to you.)
Scott

Thanks so much, Scott. I have a 3 hour layover in Portland soon, wahoo!

And Tanabutler, whatever has made you scowl so, child? Rachel Ray is not a chef, as she recently maintained when she won an Iron Chef segment. She assembles food and doesn't bake. But suggesting such violent treatment would be far worse than the crime. I am only recently discovering chocolate and all the shocking politics taking place. It's not a fad thing with me since I tend to be the reverse snob, avoiding whatever is momentarily popular (probably more sickeningly elitist). Chocolate does not kick me in the tummy like cheese does.

[Aaron T]

I don't think Vosges is so great. The founder Katrina is an excellent marketer though. It is more about the style than the substance with her products. When I went to her store most recently she was selling a "sexy raincoat" in addition to chocolate. Surreal!

[Behemoth]

[And they're not just giving it away, either. A 3-ounce bar retails for $7. That's more expensive than any of Michel Cluizel's single origin bars (and they're 3.5 ounces). Higher than Valrhona's blends, Grand Cru line, and planatation bars. About the same price as Domori's Cru line of single origin bars. All of those are much finer chocolates and, happily, free of stringy bacon bits, gritty curry powder, wasabi, Kalamata olives, etc.Scott

Exactly. For $7 I was expecting to be blown away, or to at least get a funky version of Valrhona. I like orange peel sometimes (the michel cluizel for example) but the chocolate tasted almost stale, and my roof of my mouth felt all muddy.

Do you know anything about non-massively commercial German chocolate makers? I know Leysieffer and Heinemann oh and I guess Hachez are German. Dallmayr as well as Kaefer also have in-house brands, but I would love to discover others.

[Scott -- DFW]

Scott, are you in the business? An extreme enthusiast?

Just a consumer.

I have a 3 hour layover in Portland soon, wahoo!

Cool. Don't limit yourself to the bark, though. Her salted caramels are among the best anywhere. And she's the only chocolatier I know of who uses DeVries chocolate with any regularity (in a pair of single origin truffles--Costa Rican and Dominican).

Do you know anything about non-massively commercial German chocolate makers? I know Leysieffer and Heinemann oh and I guess Hachez are German. Dallmayr as well as Kaefer also have in-house brands, but I would love to discover others.

Have you tried Coppeneur?

Scott