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at Wed, 16 Mar 2005 01:43:47 GMT in >,
(Geoffrey Bard) wrote :
>Here are a few more that may qualify:
>
>Dagoba (Oregon)
Chocolate custom-made for them in Europe
>Michael Recchiuti (San Francisco)
Sources chocolate from various suppliers
>De Bas (Fresno, CA)
Buys from Callebaut
>Jamieson's (Kentucky, but made in Ghana)
Sold to Nestle
>Cowgirl Chocolates (Moscow, ID)
I have not heard of them. But probably they are like Fran's, below.
>Fran's Chocolates (Seattle)
Buys from Callebaut and El Rey
>Endangered Species Chocolate Co. (Oregon)
Custom made for them in Europe (Callebaut I think)
>
>Of these, I believe a few like Dagoba and Recchiuti are almost certainly
>bean-to-bar chocolatiers (which is, I believe, what you truly mean by
>"American Chocolatiers"?).
Well, the Scharffen Berger blurb has to do with how many American
chocolatiers actually have chocolate production facilities in the USA. It's
worth noting that the situation isn't much different in Europe. Most
chocolatiers buy from industrial sources.
>>If anyone knows the original chocolate source for any of the above that
>aren't bean-to-bar, I'd be interested in that info.
>
>In my opinion, if American chocolate were judged worldwide by one brand,
>Guittard should be that one. They produce some of the finest chocolate
>in all the world.
IMHO way better than Scharffen Berger. I think it's perhaps more fair to
say Guittard represents the very best of the American brands, in the same
way that, at least IMHO, Cluizel represents the best of the French and
Domori the best of the Italians. Meanwhile a more representatively
"typical" U.S. brand should be IMHO Ghirardelli, while Callebaut would be
"typical" of European brands. Both are IMHO about the same, quality-wise.
Really I think, however, it's pretty misleading to think of any one
manufacturer as typical of a nation. Each brand has its own style.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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