Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations.

 
 
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Vic Canova
 
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Default Question about qualities -- Status update

Mark Thorson > wrote in message >...
> Vic Canova wrote:
>
> > Thanks for the comments EVERYONE ...
> >
> > As it turned out, the OWNER of McKeesport Candy saw my message,
> > called me back himself, and is sending me replacement product
> > completely FREE OF CHARGE -- no restocking or shipping fees!

>
> Gee, that sounds great. But you haven't received the
> replacement yet. Be sure to report back when you do.


Just received the replacement Scharffen Berger chocolate from
McKeesport Candy, and it confirmed every word Alex said. I detected
junk and he was right on the money. The stuff I got was aluminum
siding.

As far as my palate is concerned, bloomed chocolate is STALE
chocolate. Yeah, it might still be good for baking, but that's all
it's good for.

The 1oz 62% semi bars they sent me fills the immediate area with an
almost perfume-like aroma of freshly ground chocolate (like wholebean
coffee does), and boast a rich cocoa bite with a very pleasant fruity
aftertaste, just as he implied. Nice and strong.

It reminded me of grapes as I devoured three bars before I had a
chance to think twice. Yes, this chocolate was FRESH and thoroughly
delectable.

Well, such delight is what I graduated myself from Hershey hell to
experience, and I've learned a lot in a short time via the right
folks.

I'm off to Chocosphere with a brand new confidence. I've got lots of
sampling to do. Thanks everyone.
 
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