Where To Look For The Best Chocolate Experience::
The finest chocolate the world has to offer is usually not so readily available When it comes to defining what the best chocolate is, it still is a matter of
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Whose chocolate is most broadly accepted by conoisseurs as the finest
in the world? By this I mean the most highly regarded chocolatiers for
taste and design (including sculpting), and also the source of the
best raw material? Chocolate Fountain, High Quality Imported Chocolate, Bittersweet, Milk ::
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Yes, I admit there will always be subjectivity in this question, but
certainly for clarification I would draw a distinction between
chocolate itself, which I am interested in, and the product finished
with whatever level of cullinary expertise as a part of a whole dish,
eg as a coating around a centre or in combination with anything else.
I guess this may make it more complicated, as while you may be able to
say one house makes great pralines, while another does nuts lke nobody
else, are any of them judged purely on the chocolate component of
their product? This is why I previously commented on raw material AND
produceer, as I am sure it is the combination of the best raw product,
and a particular preparation technique by a house, that will give me
an answer, even if the result is a hatful of 'best-in-their-class'
according to tastes... The Best Chocolate Chip Cookie | Scott Elkin::
This recipe is taken from the article, Perfection? Hint: Its Warm and Has a Secret : Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for
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10 great places to buy Mom the very best chocolate - USATODAY.com::
Forget the flowers and breakfast in bed this Mothers Day. On Sunday, give Mom what she really craves on her special day: good chocolate. Head to one of the many
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Hello daqtinator-ga,
Your question is equivalent to asking "what is the best wine" in the
world. Like wine, chocolate falls into many categories. What kinds of
chocolates do you want evaluated? What criteria do you want to use for
choosing the best chocolate? Best chocolate bar? Best for baking? Best
truffles? Best American or European? The possibilities are endless and
the ratings extremely subjective and subject to fashion trends.
Here's a current article from Consumer Reports to give you some idea
of how such a question might be approached. A slightly more dated
article from CNNMoney provides some basic guidelines for evaluating
chocolate. What approach do you want us to take? What criteria do you
want us to use?
http://www.consumerreports.org/cro/food/gift-chocolates-206/overview.htm
Which sweets for your sweet?
Best chocolates for Valentine?s Day
http://money.cnn.com/2003/04/16/pf/saving/q_chocolate/
The world's best chocolate
If you're lucky, Peter Cottontail will put some of these fantastic
morsels in your basket this year.
I look forward to your clarification.
~ czh ~
Daqtinator!
log onto NYTimes.com , Food Section, and take a look at the Feb. 8th
article by Kim Severson called, "CHOCOLATE THAT FLASHES ITS PASSPORT."
It's all about chocolate "sommeliers," and talks about what the best
chocolate is and how to tell it as if they were discussing fine wines.
NY Times is free online for a week -- then you have to pay for the
article. So, you have 'til Feb. 15th before they start charging to
read it.
As an aside, my French friends say the best chocolate isn't from
France, but Belgium.
Dear daqtinator,
Would things like that suffice?
Mort Rosenblum is an AP reporter and a chocolate expert, who wrote the
book ?Chocolate: A Bittersweet Saga of Dark and Light (Farrar, Straus,
& Giroux)?. In an interview with Amy Farley, he has been asked, who
the best in the world, in his opinion, are:
?1. Who makes the best chocolate in the world?
If I were stuck on a desert island and had to choose a caterer, it
would probably be Jacques Genin from Paris. Any of the French
masters?from Michel Chaudun to Jean-Paul H vin and Maison du
Chocolat?are great, though.?
Amy Farley, ?Fast Talk: Mort Rosenblum?, Travel + Leisure, Feb. 2005,
< http://www.travelandleisure.com/articles/fast-talk-mort-rosenblum> The BEST Chocolate Chip Oatmeal Cookies::
Pour a glass of milk and enjoy these oatmeal chocolate cookies right out of the oven. The BEST Chocolate Chip Oatmeal Cookies. Add a Photo. Submitted by:
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These previous answers by our own resident chocoholic,
missy-ga, may interest you:
For Missy-ga - chocolate
http://answers.google.com/answers/threadview?id=166731
chocolates, chocolates, mmm chocolates
http://answers.google.com/answers/threadview?id=155609
That is quite a chocolate lovers fountain of joy she has to offer
there, but I actually need a (is this possible with chocolate??) more
definitive and less emotionally involved result, which takes into
account industry consensus and an as objective as possible method of
determination. If I were to ask 'who makes the best steel, what is
its composition, and where does the raw material come from?', I would
expect a fairly cool and studied answer, and this is the kind of
answer I need for this quesion...
Of course a little personal opinion thrown in never hurt, but in this
case it needs to be wrapped up in its own foil aside from the rest of
the answer...
well we could talk forever about chocolate, here is what i know, happy
if it answers your question :)
there are 3 main categories of chocolate now:
the black one should contain at least 70 % of cacao
the brown one contains lot of milk
the white one will only keep the butter of the cacao added with milk and sugar
The chocolate arrived in europe in the 16th century. I ve read on many
sites that colombus brought it to spain, but he didin t really care
when he saw it in honduras. Cortes who was around 15 years later
brought some back in spain to Charles Quint, maybe telling him that
this would make him stronger and a more effective in bed. He got it
from the azthecs and the mayas who cultivated it in the tropical
forests(Montezuma kindly offered him a chocolate drink one day). They
drank it with some mixed spicy water, here comes the name
"chocolatl"(amere water)
This was prepared by concassing roasting and cooking on a very hot
stone the cocoa seeds. It was then mixed with water, cinnamon,
vanilla, pepper and anis(just know this word in french). Try it , it s
well...special.I can tell you this is far away from what we know but
interesting....Some alcool in it is making it a bit better :P( i was
not there with cortes but tested it during the last century)
During the 16th century. The reciepes were kept secret in spain.
Anyone who would reveal it would die. But when the jewish people got
kicked out of spain,they arrived in france,in france, in bayonne,
where a big tradition still persist. They of course came with all
their choco knowledge.
From the end of the 16th and during all the 17th, it did spread trough
europe...italy in 1597 and then france, germany, england, belgium,
switzerland.
The taste of chocolate changed because in each country, one added and
removed elements but the way chocolate was prepared stayed the same.
workers were concassing cocoa seeds on a heated stone. The cocoa came
from different places as each countries tried to import and grow cocoa
from their colonies(african countries for france,uk, germany, jamaiqua
for uk etc...)
From then,chocolate went from hand made to industrial chocolate...
But now, what kind of cocoa is used?(it defines the taste)
well nowdays, 3 main groups of cocoa are in use , criollo, forasteros
from amazonia and trinitario
the criollo is the least amere one with a lot of aromas. In my opinion
criollo is the best and lot of people used to think like it. the
problem is that criollo is hard to cultivate, it is weather sensible
and get a lot of sicknesses.
forasteros
there we go, 80% of the world production is forasteros amazonia. it
comes from Brasil, en ecuador, central america, south america and
west africa. In it s original form this is hell amere(my test) and a
bit acid(erk) . but they are easy to cultivate and don t get as ill as
the criolo so that s the main source to fabricate chocolate nowdays
trinitario is 15% of the world production
it s a mix of forasteros and criollo, just god knows how it mixed and who did it
these 3 mains categories have a hard time those days because of
mutants , lot of them are hard to qualify.
But we re not in the shop yet and everything is not rubbish in the
chocolate world. The chocolate industry tries to control a bit the
quality of what is sold raw with an organism named cirad that goes all
over the world to taste and compare cocoa
we re not in the shop because of course, this is only raw material and
it has to be prepared and packaged to go to wallmartnextdoor or to
the old bakery near montmartre or even to the "chocolaterie" near my
appartment in rimouski Canada.
What happens between the cocoa tree and the chocolate thingie we eat
is unclear. Laws differ from country to country and taste will again
differ from one place to another.
In europe , a law just passed a law on the quantity of fat
authorized(too long to be explained here) and i basically think that
industrial chocolate, whoever makes it and whatever heart the put in
it just sucks.
I would rather advise you to go to a place where the seller or the
chocolate maker can tell you the fat quantity and the origin of the
cocoa he uses .
If the question is who does the best chocolate in the world, well,
france and swiss have a very good tradition in europe and lot of
countries who actually produce cocoa are able to make fantastic job.
Belgium is more into "praline" (kind of stuffed chocolate)
so if i would like to have some very good chocolate, i would go to an
old swiss chocolate house and ask for criollo made hande made
chocolate.
This is of course information on the top of my head, driven by my own
taste. you will find everywhere in the world people who produce
fantastic cocoa based products, all based on your own taste.
Final information i ve read recently because of the civil war in ivory
coast, the do produce 39% of the cocoa used in the world, I would have
a lot of links but they are all in french (i know it s bad but i can t
stop being french)
I will be happy o answer any further question regarding all aspects of cocoa
o
ps: i hope my english is readable
i can at least give you a list of chocolaterie that you will be able to find
http://www.neuhaus.be/
http://www.chocolaterie-stettler.ch/englisch/framestarte.htm
http://www.chocolat-auer.ch/en/chocolate_factory.html
http://www.zugmeyer.fr/GB/t@m.html
http://www.maiffret.com/english/default.htm
Look fo Piere herm who makes desserts with chocolate as well, he also
wrote the larousse dictionary of chocolate, what he gets out of
chocolate is really really good
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The Best Chocolate