Just going to add a shout out to Callebaut for my fave chocolate... dark is
so goooood.

Bob

"Mark Thorson" > wrote in message
...
> 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.
>
>
>