I know there are some on this forum who are not favorably impressed with Valrhona and I am certainly not qualified to get into that discussion. However, I have been eating the individually wrapped Valrhona pieces for years and enjoy them very much. Unfortunately, I am no longer able to buy them here in Hawaii in a quantity or at a price that even remotely approaches sanity. This dilemma is what started me down the path to learn more about chocolate.
My question for you experts is this: How does Valrhona make the Guanaja chocolate squares that they sell in the individually wrapped gold colored paper with a black outer wrapping? What form is it. Tempered? I would very much like to make something similar in texture and taste. I like the manner in which it melts on the top of your mouth with that silky finish. The 73% Des Alphes that I'm currently using is not cutting it. This could very well be due to my ineptitude. It just doesn't melt the same in my mouth.