Michael Sierchio wrote:

> It's the typical American thing -- some
> rich guys start a company in an area that interests them, learn as
> much as they can, and hang out a shingle. European chocolatiers
> have decades of experience, access to growers, etc. There's
> just no substitute for the kind of knowledge in depth that comes
> from growing up in what has been a hereditary craft.

That's what I figured -- I was very prejudiced against SB
before trying it. However, their ~70% bittersweet is currently
my favorite chocolate. My others are certain chocolates from
Valrhona and Chocovic.

What some people don't like about SB is that they
roast their beans less than other makers. This preserves
certain flavors that get burnt out by most other chocolate
makers. Many people don't seem to like these flavors,
but I enjoy them very much. I find burnt chocolates
uninteresting and unsatisfying.