Thank you, I'm not sure where to start, or what is considered a good
quality chocolate.

There was a wonderful, and very interesting, article on the
complexities of cocoa, and family life, in last week's New Yorker (the
one with the pumpkin Cheney on the cover). Now I feel on a quest for
the perfect chocolate. The perfect, fairly inexpensive chocolate, that
is...

Thanks...

> ha scritto nel messaggio
oups.com...
> Thank you, I'm not sure where to start, or what is considered a good
> quality chocolate.
>
> There was a wonderful, and very interesting, article on the
> complexities of cocoa, and family life, in last week's New Yorker (the
> one with the pumpkin Cheney on the cover). Now I feel on a quest for
> the perfect chocolate. The perfect, fairly inexpensive chocolate, that
> is...
>
> Thanks...

Mind you, I can only buy certain non-Italian chocolates, so you may get
recommendations more to your liking from others. I use Valrhona chocolate
and cocoa for my better chocolate recipes. Valrhona dark is not the highest
percentage of chocolate solids, but has performed better than higher
percentage chocolates in many trials.

I am also not a big baker since I like savory foods more and concentrate
more on savory foods, but when I had to invent a recipe for a chocolate
competition, I started with Valrhona. I've also never bought Valrhona that
wasn't the highest quality, whereas one kilo of another well-thought-of
brand had noticeable scraps of nuts in it and ruined a chocolate sauce.
--
http://www.judithgreenwood.com

>

On Mon, 5 Nov 2007 11:17:16 +0100, "Giusi" >
wrote:

> ha scritto nel messaggio
roups.com...
>> Thank you, I'm not sure where to start, or what is considered a good
>> quality chocolate.
>>
>> There was a wonderful, and very interesting, article on the
>> complexities of cocoa, and family life, in last week's New Yorker (the
>> one with the pumpkin Cheney on the cover). Now I feel on a quest for
>> the perfect chocolate. The perfect, fairly inexpensive chocolate, that
>> is...
>>
>> Thanks...
>
>Mind you, I can only buy certain non-Italian chocolates, so you may get
>recommendations more to your liking from others. I use Valrhona chocolate
>and cocoa for my better chocolate recipes. Valrhona dark is not the highest
>percentage of chocolate solids, but has performed better than higher
>percentage chocolates in many trials.
>
>I am also not a big baker since I like savory foods more and concentrate
>more on savory foods, but when I had to invent a recipe for a chocolate
>competition, I started with Valrhona. I've also never bought Valrhona that
>wasn't the highest quality, whereas one kilo of another well-thought-of
>brand had noticeable scraps of nuts in it and ruined a chocolate sauce.

For mousse? I just buy Nestles chocolate chips and melt them.
They're fine in mousse. Why waste your money?

--
See return address to reply by email
remove the smiley face first

sf wrote:

> For mousse? I just buy Nestles chocolate chips and melt them.
> They're fine in mousse. Why waste your money?
>
She probably can't get them in Italy.

"Goomba38" > ha scritto nel messaggio
. ..
> sf wrote:
>
>> For mousse? I just buy Nestles chocolate chips and melt them.
>> They're fine in mousse. Why waste your money?
>>
> She probably can't get them in Italy.

No, I can't. but I also wasn't the one who asked the question. IMO, mousse
shows the quality of the chocolate more than a lot of things. I've had
mousses that left a really bad aftertaste, presumably from off chocolate.--
http://www.judithgreenwood.com

"Giusi" > wrote

> No, I can't. but I also wasn't the one who asked the question. IMO,
> mousse shows the quality of the chocolate more than a lot of things. I've
> had mousses that left a really bad aftertaste, presumably from off
> chocolate.--

I don't know why anyone would cheap out on the chocolate if
they are making mousse.

nancy

On Mon, 05 Nov 2007 10:31:51 -0500, Goomba38 >
wrote:

>sf wrote:
>
>> For mousse? I just buy Nestles chocolate chips and melt them.
>> They're fine in mousse. Why waste your money?
>>
>She probably can't get them in Italy.

Either that or they cost a bloody fortune.

--
See return address to reply by email
remove the smiley face first

On Nov 5, 2:17 am, "Giusi" > wrote:
> > ha scritto nel messaggionews:1194213104.740854.160070@v29g2000prd .googlegroups.com...
>
> > Thank you, I'm not sure where to start, or what is considered a good
> > quality chocolate.
>
> > There was a wonderful, and very interesting, article on the
> > complexities of cocoa, and family life, in last week's New Yorker (the
> > one with the pumpkin Cheney on the cover). Now I feel on a quest for
> > the perfect chocolate. The perfect, fairly inexpensive chocolate, that
> > is...
>
> > Thanks...
>
> Mind you, I can only buy certain non-Italian chocolates, so you may get
> recommendations more to your liking from others. I use Valrhona chocolate
> and cocoa for my better chocolate recipes. Valrhona dark is not the highest
> percentage of chocolate solids, but has performed better than higher
> percentage chocolates in many trials.
>
> I am also not a big baker since I like savory foods more and concentrate
> more on savory foods, but when I had to invent a recipe for a chocolate
> competition, I started with Valrhona. I've also never bought Valrhona that
> wasn't the highest quality, whereas one kilo of another well-thought-of
> brand had noticeable scraps of nuts in it and ruined a chocolate sauce.
> --http://www.judithgreenwood.com
>
>
>
> - Hide quoted text -
>
> - Show quoted text -

I believe I have had this chocolate, and it was a melt in your mouth
experience. I was eighteen, and never had experienced gourmet
chocolate, or french chocolate, Fannie Mae being a luxury in my family
( and still something I appreciate to this day).

Anyway, a friend of our family had a french girlfriend, (now his wife)
and she had sent him chocolates covered with a bittersweet cocoa
powder, as an "I miss you" present (we were in Boston, she was in
Paris). He was kind enough to share, and I can remember thinking "I
have never tasted anything this good," sort of like hearing Bob Dylan
or Bruce Springsteen for the first time, you know you're sensing
something unique, and great.

It opens doors, you know?

And thank you for the memory, I will try to buy some of this, for my
next mousse, or cake.

The whole concept of high end chocolate is fascinating, it seems more
complex and dramatic than wine making at times.

The New Yorker article was very enlightening, as most New Yorker
articles are...

Charlie Carnitas, AKA the pirate, rogue dick wrote:
> On Nov 5, 2:17 am, "Giusi" > wrote:
>> > ha scritto nel messaggionews:1194213104.740854.160070@v29g2000prd .googlegroups.com...
>>
>>> Thank you, I'm not sure where to start, or what is considered a good
>>> quality chocolate.
>>> There was a wonderful, and very interesting, article on the
>>> complexities of cocoa, and family life, in last week's New Yorker (the
>>> one with the pumpkin Cheney on the cover). Now I feel on a quest for
>>> the perfect chocolate. The perfect, fairly inexpensive chocolate, that
>>> is...
>>> Thanks...
>> Mind you, I can only buy certain non-Italian chocolates, so you may get
>> recommendations more to your liking from others. I use Valrhona chocolate
>> and cocoa for my better chocolate recipes. Valrhona dark is not the highest
>> percentage of chocolate solids, but has performed better than higher
>> percentage chocolates in many trials.
>>
>> I am also not a big baker since I like savory foods more and concentrate
>> more on savory foods, but when I had to invent a recipe for a chocolate
>> competition, I started with Valrhona. I've also never bought Valrhona that
>> wasn't the highest quality, whereas one kilo of another well-thought-of
>> brand had noticeable scraps of nuts in it and ruined a chocolate sauce.
>> --http://www.judithgreenwood.com
>>
>>
>>
>> - Hide quoted text -
>>
>> - Show quoted text -
>
> I believe I have had this chocolate, and it was a melt in your mouth
> experience. I was eighteen, and never had experienced gourmet
> chocolate, or french chocolate, Fannie Mae being a luxury in my family
> ( and still something I appreciate to this day).
>
> Anyway, a friend of our family had a french girlfriend, (now his wife)
> and she had sent him chocolates covered with a bittersweet cocoa
> powder, as an "I miss you" present (we were in Boston, she was in
> Paris). He was kind enough to share, and I can remember thinking "I
> have never tasted anything this good," sort of like hearing Bob Dylan
> or Bruce Springsteen for the first time, you know you're sensing
> something unique, and great.
>

That is such a good way to describe that feeling. Food, music
or...whatever :>





--

Sarah Gray

"Charlie Carnitas, AKA the pirate, rogue dick" > ha
scritto nel messaggio
ups.com...
> On Nov 5, 2:17 am, "Giusi" > wrote:
I use Valrhona chocolate
>> and cocoa for my better chocolate recipes. Valrhona dark is not the
>> highest
>> percentage of chocolate solids, but has performed better than higher
>> percentage chocolates in many trials.

> Anyway, a friend of our family had a french girlfriend, (now his wife)
> and she had sent him chocolates covered with a bittersweet cocoa
> powder, as an "I miss you" present (we were in Boston, she was in
> Paris). He was kind enough to share, and I can remember thinking "I
> have never tasted anything this good," sort of like hearing Bob Dylan
> or Bruce Springsteen for the first time, you know you're sensing
> something unique, and great.
>
> It opens doors, you know?
>
> And thank you for the memory, I will try to buy some of this, for my
> next mousse, or cake.

So, presumably chocolate works on guys, too? Must, if they're married. A
project could be to taste every French and Belgian chocolate yopu can find.
How bad could that be?

David Liebowitz is a chocolate expert who blogs from Paris and shows many
small but excellent chocolate makers to the world in general, but then you'd
have to go to Paris. What a tragedy!
--
http://www.judithgreenwood.com

> wrote in message
oups.com...
> Thank you, I'm not sure where to start, or what is considered a good
> quality chocolate.
>
> There was a wonderful, and very interesting, article on the
> complexities of cocoa, and family life, in last week's New Yorker (the
> one with the pumpkin Cheney on the cover). Now I feel on a quest for
> the perfect chocolate. The perfect, fairly inexpensive chocolate, that
> is...

Ghardelli is my choice of cooking chocolates now. They have a great
selection of flavors of chocolate from very dark to creamy, very smooth milk
chocolate.

Cindi


>
> Thanks...
>