at Tue, 29 Jun 2004 23:48:44 GMT in >,
(Jake Patterson) wrote :

>Anybody try this one?
>
>Seems to be rather expensive, but intriguing.
>
>I have tried their 45% cocoa Lattenero bar and found it to be quite fine.
>

The LatteNero 70% is considerably better than the 45% - essentially like a
good dark chocolate. Generally the Slitti Lattenero series improve as you
go up the percentages, with the biggest break at the 62% - this one and the
70% are considerably better than the 45% and the 51%. Both of the high-
percentage ones lean towards a nutty, hazelnut flavour, with the 70% adding
fruity notes of cherry and strawberry.

However, IMHO neither the 70% nor the 62% are as good as Cluizel's Chocolat
Grand Lait Cacao Pur Ile de Java 50%, which is still the best milk
chocolate in the world. Also IMHO better than the 70% and 62% is Bonnat's
Asfarth. It's worth trying them side-by side to get a feel for the
differences.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

I received a bar of Slitti Lattenero 70% , can I melt this bar and use it in a brownie recipe? Or should I stick with a baking chocolate . Thank You