Mark Thorson wrote:

> 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.

Crud. Now I have to go down and get a hunk of chocolate--and
it is only 11:33 AM here.

--
Jean B.