Alex Rast wrote:
> About a month ago I got asked on Hershey's Extra Dark 60%. At that point I
> hadn't tried it so my response was only able to be conjectural at best. So
> now, the actual results.
>
> Hershey's Extra Dark 60% is really quite good, borderline excellent,
> indeed. Considering its manufacturer's past results, it's a spectacular
> success. They've managed to extract considerable fruity flavour - cherry in
> the initial taste, not to mention blueberry in the aroma, and it's got a
> nice chocolatey main flavour to it. The only disappointment is a very flat
> finish, and without this negative the bar would *definitely* be excellent
> if not great. Texture, too, is on a par with high-end chocolatiers, very
> smooth and creamy. I note that they're also using natural vanilla and in
> general the ingredient label contains nothing commonly seen as suspect
> among the chocoscenti. "Extra Dark" is perhaps a misnomer (typically that
> would be more of an 85%-class bar) but we may pardon them for that label in
> view of the chocolate's appeal. Good value considering it's $1.99 for a
> 100g bar, although I have to note that there are cheaper chocolates for the
> same size, some of them with equivalent quality. All indications are that
> Hershey's is taking the quality chocolate market seriously.
>
> In a larger sense, indeed, the whole chocolate industry is moving upscale.
> Commodity brands like Hershey's and Lindt are producing excellent chocolate
> and boutique brands are exploring new sources and showing off single
> varietals.
>
> I wonder how much of this is being driven by the political instabilities
> and infamous work conditions now so publicly exposed in the Ivory Coast,
> the traditional major cocoa source for large producers?
>

Alex, Thank you. I am the one who asked you about the new Hershey's
Extra Dark 60% chocolate. Since then I also tasted it, but unlike you
I did not like it.

As you pointed out to me at a previous time, it is the fruitiness that
I do not like and which seems to give me nothing but an unpleasant
taste sensation, as was the case with Scharffen Berger. I have been
using the "new" 60% Ghirardelli and I like it very much. So much so,
that I have a problem not "tasting" too much of it, while I prepare
the batter for the oven. ( You are the one who suggested to stick
to Ghirardelli for all my day-to-day baking and I want to thank you
for that suggestion.

Most of all, your pointing me to Guittard chocolates for special
desserts and for eating has proven invaluable to me. Thank you, I
wish their products were more easily available in New York City.

Happy New Year and once more, thank you for your help and advice which
you so generously give me, Margaret