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08-12-2008, 12:59 PM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
| |  Chocolate Suggestions Wanted
I'd like to get some suggestions for Latin / South American dark chocolate bars. Do you have any favorites?
scb
Last edited by shel; 08-12-2008 at 06:20 PM.
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08-12-2008, 01:49 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Dec 2005 Location: Washington State
Posts: 63
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Probably a stupid question, but bars made in South America or just made from South American cocoa beans? |
08-12-2008, 02:08 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Nov 2007
Posts: 32
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I'm fond of El Rey's 70% Gran Saman dark chocolate. Love their white chocolate, but I'm not really fond of everything else between those two that El Rey makes. |
08-12-2008, 06:18 PM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by bohunk  I'm fond of El Rey's ... | Thanks! That's one I'm not familiar with. I like what I've read thus far about the company and the product. I'll see if I can find a few bars locally.
shel
Last edited by shel; 08-12-2008 at 06:21 PM.
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08-12-2008, 06:20 PM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by Praties Probably a stupid question, but bars made in South America or just made from South American cocoa beans? | Either way, although the more that's done locally the more interested I'd be. Depends on all the factors, including taste, availability, and the style of the finished product.
shel |
08-12-2008, 06:34 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Dec 2005 Location: Washington State
Posts: 63
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Well, I'm partial to Lindt 75% cocoa Ecuador. Surprisingly mild and very pleasant for munching (none of it has made it into a recipe yet. It...um...evaporates.) I also like Valrhona's Guanaja, a blend of South American chocolates, 70% cocoa and their Araguani 72% cocoa from Venezuela. Those evaporate, too, or maybe it's chocolate moths. In any case, it keeps disappearing. None of them have made it into anything cooked, but gently grated over vanilla bean ice cream? Heaven. |
08-12-2008, 10:03 PM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by Praties Well, I'm partial to Lindt 75% cocoa Ecuador. Surprisingly mild and very pleasant for munching [...] I also like Valrhona's Guanaja, a blend of South American chocolates, 70% cocoa and their Araguani 72% cocoa from Venezuela. | Thanks! I'll look into these.
scb |
08-13-2008, 09:30 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2008 Location: North Carolina USA
Posts: 13
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You also may want to look into this one, its a great tasting chocolate, very silky on the palette and cooks well.
Suchard sensations 86% cocoa
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08-13-2008, 09:43 AM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by Lissajane You also may want to look into this one [...]
Suchard sensations 86% cocoa | Thanks for the tip, however, from what I can tell, it's not a Latin American chocolate.
shel | |
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