> at Mon, 28 Nov 2005 18:04:40 GMT in
> >,
> (frood) wrote :


> On a related line, what is it that has made the "truffle" so iconically
> associated with "high-end" chocolate that invariably, the high-end
> chocolatiers are making these kinds of confections, while meanwhile, things
> like barks and cups have likewise become so associated with "low-brow"
> chocolate that invariably the only place you find these is in low-end
> chocolatiers? I'd kill for a truly first-rate chocolate bark or chocolate
> peanut butter cup, and yet these items are not found. I find it, honestly,
> snobbish and prejudicial to relegate these kinds of items automatically
> into the low-end category, and it puts artificially finite limits on how
> good these items can be. Yet high-end chocolatiers, even if they want to
> make such items, simply can't afford to because they won't sell well in
> their shop because of the image issue.


We're lucky like that in the Bay Area.

Richard Donnelly makes lovely barks and has them for sale in his store.
NOT cheap though.Also has a KILLER chocolate cake mix too. mmmmmm

http://www.donnellychocolates.com/

I don't see his barks for sale on the web site so they are likelly only
made from the tailings and sold in the store. You could always call
though.

The dark chocolate chipotle is particularly good.