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Really like this blog about delicious chocolates and too yummy to eat, like to eat again and again.

Wholesale candy bar

I recently stumbled upon Neuchatel Chocolates. A tiny swiss chocolate shop about an hour and a half away from my house. Very nice! I bought a bag full of stuff there, mostly a bunch of "seconds", as their chocolate is expensive.

The first thing I ate was a brownie. It was very fudgy, but not as chocolatey as I expected. The texture was amazing, and the ingredients were pure. Maybe I should have tried heating it up. But I wasn't very impressed with the flavor.

However, I just tried my first truffle from there. It was so good I decided to boot up my crumby laptop and write about it. It was a cinnamon truffle. It was dark chocolate, both the shell and the creamy inside. I expected the cinnamon to be a light dusting on the outside, and maybe not to make an appearance inside, but I was wrong on both counts! The outside was a little crunchy, as though they had found a way to caramelize the sugar without melting the truffle. I have no idea what exactly they did, but it was very pleasant! The chocolate on the inside was cinnamonny too. This little truffle packed a huge punch flavor-wise. I wonder what else I have in store...

I bought a few specific flavors to try, irish cream, coconut, dark chocolate... Plus I bought a chocolate covered pineapple. And I wonder what wonderful surprises await me in the mysterious bag of seconds! It's difficult not to just devour them all!

Neuchatel is very good, in my opinion. I heard that they are offering a product through William Sonoma this season. Don't know if it's any good, but I will certainly try it!

Is there a chocolate bar that is better than all the others? That is the question I intend to answer, as I embark on my personal discovery of the world's best chocolate bar! I realize that this journey literally may take years to conclude. But oh, what a fun trip it will be! I have come to realize that the world of chocolates is wonderful and incredibly fascinating. It truly is a science. Some chocolates contain layers of amazing and surprising flavors, that can at times, be mouthwatering! Check out my blog for a more detailed description of my chocolate quest idea! http://thequestfortheworldsbestchocolatebar.blogspot.com/2010/09/idea.html

Hi my name is javier sanchez
i work for savage bros co.
i can be reached at
savage bros co
847-981-3000 ext 224
or e mail at javier@savagebros.com
for any one that has a savage equipment that may need help in repearing it
put my information in your contact list for the day of need.

As the world is becoming increasingly aware of the phenomenon of chocolate tasting, I thought I would share my personal "justifications" for hosting chocolate tasting parties. Check it out on http://thequestfortheworldsbestchocolatebar.blogspot.com .

It's normal to miss 1 of 100 service needs.

My name is Javier Sanchez and my intention here is to help anyone that has Savage equipment that may need service. I am the technical person from Savage Bros Co.

I can be reached at 847-981-3000 EXT 224
or my e-mail javier@savagebros.com

This weekend is the Salon du Chocolat in Paris. My advice is to go with a big appetite, big pockets and a big checkbook. There is lots of sampling and plenty of temptation.Theres hot chocolate and chocolate spreads. Chocolate bonbons in bright colors pretty spheres and shaped like animals and fish and vegetables. There are chocolate truffles, chocolate mendiants and chocolate pavs. Chocolate bars and chocolate tablettes. There are giant slabs of chocolate with nuts and berries and candies and chocolate treats by the ounce. Chocolate fondant, chocolate pastries and chocolate macarons. Plus, chocolate demos and sculptures. There are chocolatiers and chocolate experts. High quality chocolate and sugary garbage. I think there will be plenty of chocolate in my dreams tonight.

After much discussion and scheduling issues, my friends and family have finally agreed to meet Saturday for a Halloween chocolate party!! This will be our seventh chocolate party. We are getting close to our "playoff" party consisting of only previous winners. One step closer in our quest to find the world's best chocolate bar ! Stay tune for results.

Do you call yourself a chocoholic? Do you know all the health benefits of chocolate? Can you tell premium quality chocolate apart from the rest? If you can, then youre well on your way to becoming a connoisseur. If you cant, well heres a start. Before you start calling yourself a connoisseur, you need to know how to properly taste chocolate. So get ready to use your senses.

Smell

The first step to tasting like a connoisseur is using your sense of smell. Open the package and bring the chocolate close to your nose to smell it. Does the chocolate smell strong or is it subtle? Do you detect any other scents such as vanilla, any spices, or fruit flavors? If youre having troubles detecting the scents, lightly rub your thumb against the chocolate to warm it up, and then try smelling the chocolate again.

Sight

The appearance of a piece of chocolate can tell you a lot about its quality. If you see a white coating on chocolate, this is a good indication that the chocolate has bloomed which usually results from improper storage or tempering. Look for air bubbles on the surface of the chocolate premium quality chocolates shouldnt have air bubbles as during the production process they would have been forced out. Color is not a good indicator of quality, as the type of bean and chocolate can affect the color. For instance milk chocolate is matte, where as dark chocolate is usually shiny. The rule of thumb however is that overall the chocolate should have a nice sheen to it.

Sound

If it's a solid piece of chocolate, break the piece in half. Can you hear a snap sound when its broken? Quality chocolate will break easily and neatly if its brittle or soft, the chocolate may be either old, or improperly stored. Note: dark chocolate will break more easily than milk, due to the milk content in milk chocolate.

Touch

High quality chocolate will melt with your body temperature. Hold a piece of chocolate between your thumb and index finger and gently rub. Once the chocolate begins to melt, feel the texture is it soft or hard? Grainy or velvety? You want to look for smooth texture and fine particles for premium chocolate quality.

Taste

Now youre ready to taste the chocolate. Put a small piece in your mouth the recommended size is about 7 grams. Let the chocolate sit on your tongue and begin to melt. Breathe in through your nose to invigorate the flavors and see if you can detect any notes. Now chew the piece three to five times and concentrate on the taste and texture. Is it spicy, sweet or salty? Fruity or nutty? Can you tell which fruits? Is it earthy? Use all the regions of your tongue and challenge yourself to identify all the various flavors. Note: if youre tasting several different pieces of chocolate in one sitting, make sure to have a palate cleanser on hand between each tasting. We recommend room temperature water and unsalted crackers

Paring chocolate and wine

Wine Pairings Now that you know how to really taste chocolate, youre ready to learn how to pair chocolate with the perfect drinkwine! Two of lifes greatest pleasures, also make the most delightful combination. There are two ways to set-up your wine and chocolate pairing combination's pair based on complementary flavors or pair based on contrasting flavors.

For complementary combination's, we recommend pairing dark chocolate with red wine; and pairing milk chocolate with white wine. One rule of thumb to remember is to choose a wine that is at least as sweet or sweeter than the chocolate. If youre tasting a variety of chocolate with different wines, start with the lightest pair and work your way up to full-bodied flavors ie. white chocolate first, then milk and end with dark chocolate.For contrasting combination's, the different flavor notes can combine to offer a surprisingly delightful taste.

Any chocolate and wine tasting should be approached with an open mind you want to enjoy the experience, and you shouldnt feel like there is a right and wrong combination. These are just some guidelines, so go ahead and begin experimenting.

Wine and Chocolate:

White chocolate:
Sherry
Muscat

Milk Chocolate:
Pinot Noir
Merlot
Sparkling Wine or Champagne
Riesling
Dessert Wines
Sauvignon Blanc

Dark Chocolate:
Zinfandel
Tawny Port
Cognac
Shiraz
Cabernet Sauvignon

This is the first of many blogs about owning a large Chocolate Factory.