"I've consumed thousands of different wines and hundreds of dark bars. Periodically combining the two has not yet provided me with a worthwhile experience. Subjectively, I've found that the wine does little to improve the solo chocolate…"
"Jeff: I am lucky to enjoy world class bean-to-bar chocolate every day much of which (not most of which as you correctly note) is produced by chocolate makers (not chocolatiers/confectioners) who do monitor if not control post-harvest processing.…"
"I'm a consumer of chocolate bars and prefer chocolate over chocolate confections but enjoy and consume both. Back to Mindy's original issue: the term re-melter is a blunt way for bean-to-bar producers to position themselves in a very…"
Tasting high quality chocolate bars for the first time in 2003. I had ordered a selection from Chocolate Trading Company based on bars featured in Slow magazine from Slow Food International. It was a revelation to learn such products existed. It was a greater revelation to taste and share the bars from Valrhona, Michel Cluizel, Domori etc.