Dee Randall wrote:
>
> I don't know where I got the idea that SB tastes the way they do because of
> the near-burnt or close-to-burnt flavor; haven't I read something on their
> site about the fantastic way of roasting that they get the taste out of
> their beans vs. other chocolatiers? It was my thinking that they roasted
> more heartily than other companies do.
> Anyway, you probably know from reading this posting that SB is NOT one of my
> choices of chocolate. But then neither is Starbucks choice of roasting
> their beans or various beans. However, I wouldn't mind having a little
> stock in either company.
> Dee Dee
>
SB is not my current favorite, but I do like it. Some of my
current favorites are Dagoba's New Moon (74%), and Maglio's
Africa (75% minimum). I also like TJ's ?Ocumare?.

For flavored chocolate/chocolate with inclusions, I like
Valrhona's Manjari (dark chocolate with candied orange peel),
although it is not nearly as good as it was before they
changed the label and the formula; Dagoba's Roseberry (a
recent discovery, which contains raspberries and rosehips);
and even TJ's Chocolate-Mint UFOs (which contain Girardelli's
sweet chocolate).

Boy, I am low on chocolate. The last time I typed up my list,
it was much more extensive.
--
Jean B.