>Return them now. What you got is chocolate that had
>"bloomed" - i.e. the cocoa butter has separated out
>from the chocolate and risen to the surface. The
>texture and mouthfeel you describe is typical of what
>chocolate is like once it has bloomed like that. Now
>you also know that those sources that claim that the
>quality of chocolate with cocoa butter bloom on it is
>unaffected aren't telling the truth.

Yes, thank you Alex ... I knew you'd have the answer. Since I paid $47
for the product, and the return of opened merchandise is $30 between a
20% restocking fee and shipping, I figure it makes more sense to keep
the bars and learn from the experience.

It's just not a very nice way to introduce myself to finer chocolate,
but perhaps part of the process involves discovering where best to
obtain it?

I bought these from a place called McKeesport Candy in PA -- they had
both free shipping and the 3 oz. 12 packs I was looking for.
http://www.candyfavorites.com

They're more of a concession candy-type supplier, and perhaps that
makes a difference where controlled storage plays a pivotal role on
certain inventory.

I'll call them tomorrow to let them know they have some high ticket
crap in their warehouse, and maybe they'll insist I return what I have
to see for themselves.

If they do, I'll comply immediately regardless of the expense and
return here with a report. If it's OK with you, I'd like to include
your rather indisputable comments in an email I plan to send. There's
simply no way I could explain the phenomenon to them any clearer.

The chocolate I have is good Alex (at least for now), but extremely
brittle. I have a feeling I'll end-up giving them away or tossing them
out, but until I do, I remain open to suggestions on alternative uses
for 11 3oz bars of blooming chocolate.

I must say that Scharffen Berger is a class act. No doubt about it.
Next time I'll try Chocosphere, which is probably what I should have
done in the first place.
-- I mean, their business IS chocolate!