If you’re vacationing on Hawaii (which I highly recommend), you might think you’re already having a hell of a good time. But there’s always room for chocolate, and the Original Hawaiian Chocolate factory is there to make life a little more complete. (more…)
Valrhona has given their Grand Cru retail line (that’s single origin chocolate bars, for any rookies out there) a makeover. Personally I prefer oblong bars to squares, but otherwise this is a pretty sexy design. Valrhona’s retail bars have gotten kind of scattered in terms of marketing and packaging; it would be nice to see the whole line given a unified identity. It’s worth noting that these 70g bars appear to be replacing their 100g bars, with the same (or greater) price tag.
I picked up this little Amedei at the Chocolate Show in NYC and set it aside for a moment when I wanted some really decent chocolate. I was setting myself up for disappointment. I’m very fond of some of Amedei’s bars, but this Trinidad (70%) tastes like it was made from a barnyard animal. (more…)
No one has gone unaffected by the economic crisis in which we find ourselves. In times like these, chocolate enthusiasts may find themselves facing tough choices. For some of us, giving up what has become an expensive chocolate habit is not an option. Neither is a $30 Porcelana bar. Where can a cash-strapped chocolate lover turn to satisfy their habit without compromising their tastes?
The answer–surprisingly–is Trader Joe’s. (more…)
Well, we all knew it was coming, right? Hershey has demonstrated how much the Scharffen Berger name means to them: they’re closing the Berkeley plant and moving all Scharffen Berger operations to Illinois. (more…)
Thanks to a generous friend who just visited from Washington, I’ve had a chance to sample Theo’s bonbons (their shelf life does not allow for them to be sold nationally). It’s a rare thing…er, kind of…for a bean-to-bar company to make bonbons as well. Typically a company that specializes in bars doesn’t have the resources or will to make quality bonbons. Despite Theo’s dedication to organics and fair trade, their flavored bars and new confections are the standouts in their line, and I had high hopes for their bonbons. (more…)
Chocolate produced in the country of origin is a trend we’ve been seeing more of. A few years ago I could only name one retail chocolate produced in a cacao growing nation; now I can think of several without trying too hard. The latest to come under my radar is Madecasse, a company founded by former Peace Corps volunteers. Their focus is on the greater economic benefit that follows from manufacturing chocolate in Madagascar, as opposed to simply buying their beans. I came across these Madecasse bars at a chi-chi grocery in NYC; they were the only bar on the rack I’d never heard of, so I decided to give them a try. (more…)
When I heard at the Chocolate Show that Theo was releasing a line of snacky confections, I was excited.
I find their 3400 Phinney line of flavored bars more interesting than their handful of single origins, and judging by this move into confectionery, I’m not the only one. Theo has demonstrated a knack for combining flavors and textures in innovative, tasty ways, and the Peanut Butter Big Daddy continues this trend. (more…)
