Comments on: Translucent Chocolates http://wellfed.net/2007/06/25/translucent-chocolates/ A network of 15 food and wine related sites. Wed, 07 Jan 2009 17:33:46 +0000 http://wordpress.org/?v=2.0.4 by: Andrew http://wellfed.net/2007/06/25/translucent-chocolates/#comment-25642 Wed, 27 Jun 2007 15:24:12 +0000 http://wellfed.net/2007/06/25/translucent-chocolates/#comment-25642 I'm not a great fan of the UK milk chocolate having really developed a love of the dark stuff over the last few years (since becoming a food blogger really)! I’m not a great fan of the UK milk chocolate having really developed a love of the dark stuff over the last few years (since becoming a food blogger really)!

]]> by: Kitchen Chick http://wellfed.net/2007/06/25/translucent-chocolates/#comment-25543 Wed, 27 Jun 2007 02:25:22 +0000 http://wellfed.net/2007/06/25/translucent-chocolates/#comment-25543 Hi there. I have to say, those eggs are very pretty. I like the turquoise and pale green. There are good chocolates from America, though they are hard to come by. Scharffen Berger is perhaps the best known high quality American chocolate. Unforunately, they were bought by Hersey, which I've heard has started changing the forumlas and ingredients (to be cheaper, no doubt, while still selling the chocolate at its Artisanal prices). I'd like to try Amano's chocolate. American chocolate snobs :-) still look out of country for the best chocolates, like el rey, valrhona, and michel cluizel, and claudio corallo. There certainly are "chemical differences". To start, the beans have different flavors depending on where they're grown. Also, the ingredients used to process chocolate will affect the flavor. This website claims that the use of "chocolate crumb" in the ingredients is what gives British milk chocolate its distinctive flavor. http://www.ingentaconnect.com/content/bsc/idt/2003/00000056/00000003/art00003 Hi there. I have to say, those eggs are very pretty. I like the turquoise and pale green.

There are good chocolates from America, though they are hard to come by. Scharffen Berger is perhaps the best known high quality American chocolate. Unforunately, they were bought by Hersey, which I’ve heard has started changing the forumlas and ingredients (to be cheaper, no doubt, while still selling the chocolate at its Artisanal prices). I’d like to try Amano’s chocolate. American chocolate snobs :-) still look out of country for the best chocolates, like el rey, valrhona, and michel cluizel, and claudio corallo.
There certainly are “chemical differences”. To start, the beans have different flavors depending on where they’re grown. Also, the ingredients used to process chocolate will affect the flavor. This website claims that the use of “chocolate crumb” in the ingredients is what gives British milk chocolate its distinctive flavor. http://www.ingentaconnect.com/content/bsc/idt/2003/00000056/00000003/art00003

]]> by: brian w http://wellfed.net/2007/06/25/translucent-chocolates/#comment-25150 Mon, 25 Jun 2007 15:49:48 +0000 http://wellfed.net/2007/06/25/translucent-chocolates/#comment-25150 Well, I'm not too familiar with UK chocolate, but I do agree that most US chocolate is nothing to get too excited about. Thanks to Nestle and Hersheys the american chocolate palate is more about sugar than cocoa. There are a handful of chocolatiers here that do a nice job though, don't know about availability across the Atlantic. Three I can reccommend are: Scharfenberger, Dagoba (now owned by Hersheys, so we'll see where that goes), and Green & Black Well, I’m not too familiar with UK chocolate, but I do agree that most US chocolate is nothing to get too excited about. Thanks to Nestle and Hersheys the american chocolate palate is more about sugar than cocoa.
There are a handful of chocolatiers here that do a nice job though, don’t know about availability across the Atlantic. Three I can reccommend are: Scharfenberger, Dagoba (now owned by Hersheys, so we’ll see where that goes), and Green & Black

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