"Margaret Suran" > wrote in message
...
>
>
> 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.

I, too, don't care for Scharffen Berger chocolate (too fruity and
unpleasant) but their cocoa is A-1 tasting for me, but it is not always
readily available and the price is outrageous.

For chocolate-bar type chocolate for eating I have been cutting a piece of
semi-dark Ghiradelli chocolate. A little is very satisfying after dinner.
The milk chocolate Ghiradelli is too sweet for eating and leaves me ill. DH
and I both dislike it.

I bought an 8 oz. container of "Organic Trader Joe's Cocoa Poweder for
drinking and baking USDA Organic" "USDA Organic." The price seemed right
for organic. I've not tried it yet. On the label it says, "This organic
cocoa powder is made from South American beans that grow within the Peruvian
jungle along the Andean Mountains. A high percentage of criollo and
trinitario beans create a low acidity and distinct flavor characteristic
that makes this cocoa powder perfect for all applications." "This is
non-alkalized, gluten-free product." Has anyone tried it yet?
Thanks,
Dee Dee