Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, Techniques
I've been using a molinillo for frothy hot chocolate. A uni-tasker, yes, but it's very pretty. I guess I'm just old fashioned.
Forum Activity for @Sera
Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, Techniques
Yes, get one! They are great for all kinds of things a real multi-tasker. Anytime you need to do some fancy whisking, especially salad dressings. Just be sure to rinse it immediately so the fine spaces don't get all cruddy.
Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, Techniques
Ah, I've been thinking about getting one of those. Turns out Williams-Sonoma is home-based in Memphis, and they had them cheap at the outlet the other day but I managed to resist. Sounds like it's worth the $10. Should I pick one up? By the way, good work resisting the unitasker!
Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, Techniques
We ogled this for a few minutes at Target one day. Decided it was a cross between a Mexican chocolate whisk and a french press. In true Alton Brown form, we set the unitasker back on the shelf. We use the electric whisk I got in Germany like this http://www.1ofakindstuff.com/Amazing-Cappuccino-Whisk.html . In fact, Curt just picked up another in Singapore (irresistible electronics, I suppose). Want one?
Bodum Chocolate Jug
Posted in: Tech Help, Tips, Tricks, Techniques
Has anyone tested this little gadget yet?
updated by @Teresa: 04/11/25 09:27:36
Review of Charles Chocolates
Posted in: Tasting Notes
Intro Charles Chocolates founder Chuck Siegel is not new to the chocolate business. In fact, he started his first chocolate business some 20 years ago in the San Francisco Bay area. That business, Attivo Confections, is credited with the creation of the giant chocolate and caramel covered apple and first gourmet s'more, among other reinterpretations of childhood favorites.In starting Charles Chocolates, Chuck moved away from Attivo's focus and become a prestige artisan confectioner and chocolatier. All Charles Chocolates products are made in small batches using quality ingredients. Importantly, production focuses on freshness and the company strives to ship all products within three days of their date of manufacture.I received a large box of Charles Chocolates products seemingly one of almost everything in the catalog. It took quite a while to work my way trough them all even sharing them with colleagues family members and friends. Ingredients Product literature claims that no artificial ingredients or preservatives are used to make any of Charles Chocolates' products and a close look at the ingredients labels supports this.I did notice one incorrect ingredient label. The Teance Tea Collection label omits any mention of chocolate (chocolate liquor, cocoa mass, cocoa liquor, or cocoa beans) in the list of ingredients for the milk chocolate. I am sure that this is an oversight and is easily corrected as the ingredients are on a separate sticky label. Presentation The visual design of much of the packaging is slightly 50s retro making it familiar rather than aggressively modern. A wide variety of transfer designs is used with the most interesting of those being their edible chocolate boxes the boxes the chocolates come in is made of chocolate and decorated with a huge transfer on the top.
updated by @Clay Gordon: 04/29/15 03:55:39
Godiva Chocolate room- AKA "shameless Valentines promotions"
Posted in: News & New Products Press
Another new Valentine promo comes from Michel Cluizel Dessert room in NYC- they are offering a special dessert for 2 with an acclaimed pastry chef and a box of Cluizel chocs to take home.....more details at the website Im sure (i got it as an email promo). Man I wish i could afford to live in NYC! Its all happening there!
Godiva Chocolate room- AKA "shameless Valentines promotions"
Posted in: News & New Products Press
MMmmm....I'd eat the furniture. :D
Godiva Chocolate room- AKA "shameless Valentines promotions"
Posted in: News & New Products Press
Photo of Godiva's chocolate room- amazing- walls, artwork, candles- almost EVERYTHING is chocolate! http://www.msnbc.msn.com/id/22914565/displaymode/1176/rstry/22903236/from/ET/
Godiva Chocolate room- AKA "shameless Valentines promotions"
Posted in: News & New Products Press
Heres a link to one of the more elaborate Valentines promos lately- by Godiva- http://www.msnbc.msn.com/id/22903236/from/ET/ certainly would be fun!
updated by @Chocoflyer: 03/11/26 06:20:34
Anyone heard of this Chocolatier/Chocolate?
Posted in: Tasting Notes
Yes, they do look very similar! I'm happy to see Ibarra put nutritional information for theirs, ha ha.
I haven't tried it yet, I'm pacing myself! I'll report back when I do. 
Anyone heard of this Chocolatier/Chocolate?
Posted in: Tasting Notes
Sounds a lot like the Mexican type chocolate by IBARRA (red and yellow pkg) that comes in "hockey puck" size wafers, divided to cut like a pizza, that you add to warm milk over the stove, mix and melt all together - makes a killer hot chocolate! Its just cocoa mass, sugar, and cinnamon- very simple- but not meant for eating straight. Has not been conched at all- very grainy. I would like to try Don Puglisi- Did you try to make the hot cocoa?
Anyone heard of this Chocolatier/Chocolate?
Posted in: Tasting Notes
Thanks Clay! It sounds so interesting, can't wait to try it!
Anyone heard of this Chocolatier/Chocolate?
Posted in: Tasting Notes
Don Puglisi makes chocolate that is very similar to the Antica Dolceria Bonajuto bars. While I ran across Bonajuto in New York at Dean and Deluca, I first found the Don Puglisi at Bittersweet Cafe in San Francisco. I have the label somewhere in my collection. There is a forum thread on Bonajuto here . I ran the first paragraph on the "la cioccolata" page through translate.google.com and this is the result: The history of chocolate modican starts from distant places and times, from "failure" between Cortez and Montezuma, in 1519. It is said that the Aztec leader, as a sign of friendship, has offered a drink made up of cocoa beans coarsely chopped, with the addition of water, maize flour, chili, cinnamon and anise seeds. Drink welcome because little bitter. In fact, I first of Spaniards innovation was to add sugar cane.
Anyone heard of this Chocolatier/Chocolate?
Posted in: Tasting Notes
I found this bar at my local gourmet shop that's meant to be a "rustic" drinking chocolate. It's made by this Italian company called Don Puglisi. http://www.laboratoriodonpuglisi.it/dovesiamo.htm Anyone know of it?The directions on the bar say to cut off one of the sectioned blocks and melt in hot water or milk. The only ingredients are 45% cocoa mass and cane sugar.
updated by @Sera: 05/16/15 15:54:52
Inside Rating Systems
Posted in: Tasting Notes
Quote: "The problem with my system is that with such few choices, I want to differentiate between the three's, fours, etc. and I start adding .25, .5, or .75 to the score."Why not expand your ratings from 1-10? You're basically doing that anyway. In reality a 2.5 = 5 and a 4.5 = 9.Quote: "It's interesting to factor in price of the chocolate"Since 100g is a very common size for many bars I've been tracking the cost per 100g as a way for uniform comparison. In spite of the price varieties at different stores it seems to work well for me. I've also developed a "Value Index" which is a ratio of the Overall Rating I gave a bar to the price (times a weighting factor to get it on a 1-100 scale). That's helped me to figure out which chocolates are the best deal for the money. I've also been pleased with the results there too.
Inside Rating Systems
Posted in: Tasting Notes
To add a hyperlink, you need to highlight the text that you want to attach the link to, then click on the link icon, then type in the URL of the page you want to link to.
Inside Rating Systems
Posted in: Tasting Notes
Casey,Your thoughts are excellent and very thought provoking. Here's a small question how did you make the hyperlink in this sentence "to read the entire post go here." so that the word "here" is a hyperlink to your blog instead of the whole URL? I've tried clicking on the "Add hyperlink" icon, but I can't make it work. Can someone please tell me what I'm doing wrong?
Inside Rating Systems
Posted in: Tasting Notes
Theo B:I suggest you look at an online service such as Zoho Creator's database tool to both gather the data and present it. Ultimately, you will find it much more interesting to do so. If you like, I can help you with it and if you need it hosted someplace I may be able to help you there, too.You can use a service like tinyurl or snipurl to generate short URLs to take the place of long ones.
Inside Rating Systems
Posted in: Tasting Notes
P.S.- How do you make a long url just appear as a hyperlink so that people just click on a word to get there without seeing the whole address?
Inside Rating Systems
Posted in: Tasting Notes
This is a fascinating and informative discussion. I'm new to this, so I'm trying to learn all I can. In the last 18 months I've tasted and rated about 175 bars. I developed a rating scale similar to Seventypercent, but I used different weighting. Then I only let that number be a guide and I give two ratings: Class (69 or less, 70-79, 80-89, 90-100, and various flavors) and Overall. These are very subjective and for my own benefit. Also, my palate has changed a great deal over the months, so I probably need to revisit the earlier ratings. I also grade on the curve so a really great chocolate pushes the other down. That happened when I tasted Amedei Chuao. Finally, I've also developed a Value Index that attempts to compare the Overall Rating to Price (and has a factor trying to get it on a 1-100 scale.) It works pretty well for me. Oh yeah, I also categorize price as the price per 100 g, so I often have to convert the price for bars of a size other than 100g. This allows for standard comparison, though. Sometimes it's still worth it to pay top dollar, though (to splurge on Amedei Chuao, for instance).I'm looking for a way to publish my results, so I've experimented with Google pages. Here's a really rough one that I'm experimenting with. Go to http://chocolatereviews.googlepages.com/3400phinney-bread%26chocolate I'd appreciate any feedback. I understand and appreciate the critiques of assigning numbers and I know the pitfalls. I agree with most of what's been said, but this is mainly for my own use and it works for me, so I guess that's enough reason for me to keep doing it.
Inside Rating Systems
Posted in: Tasting Notes
[QUOTED]Perhaps we need to add a category for consistency of quality across a brand.[END QUOTED]Gwen: This last point is very interesting to me. I have long maintained that one of the key differences between a "good" chocolatier and a "great" chocolatier is the ability to produce consistently high quality work consistently (and no, thats not redundant). One of the reasons I write about chocolate rather than making it is that production doesn't interest me. Once I have mastered something I want to move on - not replicate it thousands of times. I have great admiration for people who know that yesterday they made 1000 of these pieces and today they have to make 1000 more and tomorrow they have to make 5000 because it's coming up on a holiday.And each piece has to be its own individual perfect little work of art.The ability to do this day in and day out, week in and week out, year in and year out separates the "merely" good from the great. I consider these people to be chocolate experts, which is one reason I don't call myself one and prefer to call myself a chocolate critic.But I have still to figure out how to capture this concept of good/great in a rating system transparently in a way that instantly makes sense.If you take a look at the system I developed prior to starting work on chocophile.com, in the end I wanted to quickly get to the answer to this question, "What sort of value is this chocolate (or chocolatier) for the price being asked?" It can be used to cover the good/great question, but it's not always obvious to people that this is part of what the approach does. A rating has three components:Category -(price range: mass market premium, gourmet, super premium, prestige)Style -(Belgian-influenced, French-influenced, American, Nouvelle American (also referred to as Modern French))Rating -(bad, poor, ordinary, good, very good, superior, extraordinary)So a chocolate might be in the gourmet price category ($25-$40/lb retail), be Belgian-influenced (lots of factors go into this component), and be an "ordinary" value. What that means is that, given the price and the style of work, there's nothing special that stands out to recommend this piece or company.It's possible to assign a value to an individual bar or piece or specific products, so sometimes rating components have more than one value. It's also possible to assign a value to a company. So, a chocolatier who achieves a superior or extraordinary rating is one that meets my "great" criteria and is shorthand for saying that all of the work falls into that category. Similarly, a chocolatier might be "very good" overall, but have some superior pieces; the reason the chocolatier is not given a "superior" rating is that the work is of inconsistent quality. Most chocolatiers do some things better than others, so this kind of rating (where the producer gets a lower rating than some of the work) is most common.There are other ways to do this that I am considering that borrow heavily from restaurant ratings, which is to give an overall rating and then list specific pieces that stand out (recommended eating) and those that don't (not recommended).I spent a lot of time on this, with the intent of providing a guide to help people find pieces that are like chocolates they already know they like (sort of like, "I like Szechuan food, is this restaurant any good?).
Inside Rating Systems
Posted in: Tasting Notes
Lots of good points! I have *definitely* found that tasting the same chocolate at different times of day, in different surroundings, etc. affects the sense perceptions. Expectations also play a big part; I don't care much for the tasting notes I find on wrappers, and I usually get different results. Wybauw (in Fine Chocolates) makes the point that there is no such thing as an objective tasting. When your environment is positive, and your mood is good, you are more likely to enjoy something, and vice versa. In this sense, I think a chocolate's finish, snap, etc. are relevant, though secondary. Even package design. Intellectually they seem separate, but they definitely come into play in creating the impressions you get when you taste. One point I haven't seen brought up much (ok, I haven't exactly looked) is the thickness of a molded bar. Snapping a piece of a thin lil' Amedei bar and tasting it is a very different experience for me than..say, Dagoba? You know, one of the thicker, squatter bars.
The great subjectivity involved makes me shy away from a numerical rating system. Such a small snapshot can't convey much information, and complexity is the watchword of fine chocolate. I used to be more good/bad oriented, but as I worked with chocolate more my viewpoint changed. A chocolate I love to eat can be useless in a ganache. So is that a 5 or a 10? Some chocolate tastes like old leather, but that might be just what you want for a certain application. I prefer the flavor wheel that Felchlin uses (Chloe Doutre-Roussel has one like it in her book, as well). It gives you an idea what you're in for, and lets you decide for yourself how you feel about it. I guess I would add a section for Bland, though, to allow for the many chocolates that are.
Inside Rating Systems
Posted in: Tasting Notes
Hi CaseyI enjoyed reading your thoughts on rating chocolate. It's a topic that deserves more attention. Outside of Seventypercent's site, I haven't seen any detailed and comprehensive lists. I like their system but it is somewhat cumbersome for me to use and like you, the bottom line for me is the taste experience. Their system is weighted though, and well thought out. To me, their ratings have done alot to have chocolate labeled and appreciated like other fine products.I think rating, comparing and taking notes is a great way to learn about chocolate. More useful, it has helped me discover what I prefer. I don't have a great taste memory so I started my notes as a form of a shopping list. It has taken alot of chocolate but my note taking skills have improved. Regardless of the notes on flavor, texture, etc., I like to write my short overall opinion of the bar and then assign a number rating. I use a number scale of 1-5.5- my absolute favorites4- purchase frequently3- purchase on occasion2- eat for free or buy to retest1- probably won't eat this againThe problem with my system is that with such few choices, I want to differentiate between the three's, fours, etc. and I start adding .25, .5, or .75 to the score. This usually is the result of comparing chocolates back to back. They both still belong in the 3 category but I do want to make a note that I prefer one over the other. It gets even more confusing when my taste's change and I decide to go back and start changing scores. Overall, the notes and lists are just for me and they serve the purpose of learning and creating a shopping list.I've used this system for a couple years and have tried to come up with ways to improve it. I haven't come up with a way I like better but am open to suggestions. It's interesting to factor in price of the chocolate (I only take notes on solid unflavored bars) but also a bit complicating. Price changes from store to store and fluctuates greatly with the packaging. It's hard to make a direct comparison so I haven't implemented this.
Inside Rating Systems
Posted in: Tasting Notes
This is cross posted from my blog, The Chocolate Note. There is a limit on length of forum replies, to read the entire post go here .While I respect the opinions of other writers and enjoy reading their reviews and celebrate the diversity within the field, like everyone I do have my own opinion.Although I use numbers, I do not use a weighting system in the same way chocolate is rated at 70%, as I feel that chocolate and science do not go hand in hand, except at the level where high art meets high science, in other words -- alchemy. Alchemy is what creates chocolate -- mother natures hand and the hand of an artisan together create that which we know as chocolate. Therefore, a true rating system created by a great alchemist would be far more complex than the little charts used by 70%.Perhaps neither I nor any other chocolate writer are actually up to the task. So what we are dealing with is opinions. Chocolate is a complex and mysterious elixir created by nature, and one that science readily admits that it knows nearly nothing of. Therefore I submit that chocolate is too big to fit those narrow categories in the weighting system.I do not use texture, snap, or appearance in my evaluations of chocolate. In my view these things are fun and interesting, a part of the packaging if you will, but not an essential component of what chocolate truly is. It seems to me that, while I may enjoy a good snap or sheen as much as the next person, they are almost a separate art form or category which should be considered as something different than the basic question of what is the true quality of a chocolate.I also believe that the same person can taste the same chocolate at different times, and depending on what they are really in the mood for, and other subjective factors, and come up with different ratings. This is just part of the mystery that is chocolate, and that is a person. Neither are machines. So I dont think a linear and empirical rating will quite work.The process by which I rate chocolate is still evolving. For chocolate bars that are not flavored, at this time I am giving a rating to the aroma, one to the taste experience, and another to the finish. I then take an average of the three. Right now I am playing with the idea of possibly giving each rating individually instead of taking the average of the three, but am at the moment still combining and giving one overall rating to each chocolate. For filled chocolates and flavored bars, I come up with one rating based on the overall experience.Perhaps it is simply a matter of my own personal right/left brain balance that I choose to use numbers, yet with a more subjective system. I say subjective in quotes because really, isnt it all subjective, isnt that what we are here for?Yet a word system might just be a little too subjective for my blood. I feel that whereas a very good could be so differently interpreted, an 8.6 is pretty clear. However, with respect to all kinds of minds, here is a rough translation:9-10 supreme/excellent/ superb/fantastic/heavenly/sublime8-9 very good/excellent7-8 good/very good6-7 pretty good/good5-6 okay/pretty good4-5 just there/okay/mediocre3-4 pretty bad/bad2-3 awful1-2 really disgusting0-1 inflicting injury/dangerous/poisonIf I am using numbers but not strictly using math to come up with them, then why do I use decimals? Why do I say 8.6 instead of just jumping from 8 to 9? Well, because sometimes chocolate is just better than an 8, but not really quite a 9. And I guess because my mind likes math, 8.5 is not good enough either, no, its closer to 9 than that, but not much.
Inside Rating Systems
Posted in: Tasting Notes
There are many different approaches to rating chocolate. The most common is to assign on a number on a 1-10 or 1-100 scale. One challenge with this is that everyone who uses a numerical rating system uses a different algorithm to arrive at the final rating.This forum thread is for members to discuss how they rate chocolate.I am indebted to Casey for prompting me to start this thread.:: Clay
updated by @Clay Gordon: 04/19/15 06:56:07
Review of the Glendale Chocolate Affaire
Posted in: Opinion
Sadly, this "Affaire" was less of a chocolate affair than a trinkets, funnel cakes and and tie-dye affair.Oh, there were chocolate pizzas by Cerretas - a local candy company and many chocolate flavored drinks. Also, milk chocolate dips for cheesecake or key lime pie and of course - ice cream toppings.But we at CLTC are FINE CHOCOLATE seekers and the pickings were very slim, indeed.However, there were 3 very good exceptions. And, they are worthy of mention.Personally, I'm not a huge toffee fan, however - Lee Ann's Fine Toffee is worth a mention. The white chocolate macadamia toffee was truly delectable. www.LeeAnnsToffee.com Now, let's get to the fine chocolate!We had a very interesting experience at the Wei of Chocolate booth - run by Lisa Reinhardt.On display was their Sensual Love Organic Dark Chocolate 74% Cacao blend with herbs & spices known for their aphrodisiac qualities.I'll let you be the judge of that claim.There was also Daily Love Organic Dark Chocolate 74% cacao with a delightful chili finish - I enjoyed it very much.Their 65% cacao product contains chai herbs & spices - it's called Daily Gratitude Organic Dark Chocolate.All products are 100% organic Fair Trade cocoa and 100% vegan. www.WeiofChocolate.com I must say that one of my favorite chocolate experiences occured at the ZoColate Bar Booth - run by Malena Lopez-Maggi and Clive Brown - a global chocolate travel enthusiast (much like ourselves).They incorporate a great deal of Val Rhona product in their confections - with pepper and fruit finishes that had us swooning.The mold designs are quite whimsical and to us, they were the true artisans of the Glendale Chocolate Affaire. www.TheXocolateBar.com Grenada ChocolateThis is one of the best sites for chocolate resources. Enjoy!
updated by @Holly & Paul Stabin: 05/07/15 10:04:30
Criollo bars- Brands & recommendations?
Posted in: Tasting Notes
Thanks so much for starting this Chocoflyer!
I highly recommend the Amedei Porcelana bar, which is the favorite out of the two I've tried. Here's my tasting notes:Amedei: Chuao 70%Powerful smell of toasted coffee and red fruits. The snap is extremely hard and the break is the cleanest I've ever seen. Just flawless. The aroma at the break is more spicy and roasted with notes of cocoa. The mouthfeel is very smooth with no grain. The flavor is very tart and fruity, I get the flavors of plums, cherries, prunes and raisins. The flavor grows and intensifies at first, then subsides to a subtler flavor of cream and butter. The finish is a tad tart and a little sour but very clean.Amedai: Porcelana 70%This smells very sweet, especially in comparison to the Chuao bar. I detect notes of vanilla, cream, caramel and a bit of almond. The break is also extremely clean with a good, healthy snap. The chocolate is smooth but feels dry and cool. I taste the flavors of vanilla, milk powder, some honey and a kiss of raspberry as the ned. Has a nice even progression of flavor and leaves a clean finish.
Criollo bars- Brands & recommendations?
Posted in: Tasting Notes
Having read in Discover Chocolate and other books how rare the Criollo bean is, Im curious to taste bars made exclusively with it or some variety of it. So far im aware of these brands/ bars made with criollo:Amedei PorcelanaBonnatSur Del LagoAmbanjaAnyone tried any others? Tasting notes? Depending on the beans fermentation/ drying/ roasting process there could be major differences in taste even if they are all criollo (learned from Clay's book) Would be interesting to do a blind taste comparison with them all.....
updated by @Chocoflyer: 05/13/15 04:26:12
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
It good - but it's no Ghirardelli ( http://www.thechocolatelife.com/forum/topics/chocolatiers-remelters?page=9&commentId=1978963%3AComment%3A32520&x=1#1978963Comment32520 ).
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
I always have TJ's dark organic 73% bar handy, I call it my medicinal everyday chocolate. Their Fairtrade bar is just as good. I've also baked with them. The price is low compared to the value. I've had bars that are $6-$10 and I would put them is a blind taste test, and I bet they would do well. One of my favorites is Blanxart from Spain; its a very thick smooth tasting artisan bar with a hint of fruit, not sweet at all.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
I recently ended my job at TJ's. An excellent company to work for, but I had a better offer. If anyone ever has any questions about TJ chocolate, let me know. The Terra Nostra tag is correct for the organic bars. People that don't have allergies don't notice, but there is no soy lecithin in the bars. Those bars are probably the best value (for chocolate) in the store. I can accurately tell you it is Terra Nostra, because every once and a while we got in boxes that had that logo (with the sun and name) printed on the bulk packaging. For anyone who is familiar with the "discontinued" statement that employees give you when you can't find what you're looking for - If you like something, buy lots of it and convince other to do the same. TJ's bases there products on the sales (for the most part). Case-in-point: The sorely missed Ocumare bars disapeared because most customers are [sadly] there for the discount rather than the quality.On the flipside, if you want to be able to decode what product origins are (what company makes them), GOOD LUCK. Sometimes it will be obvious. Such as the TJ's Salt & and Pepper chips that are Kettle brand chips. If you have been a shopper for a while you will have noticed that the Kettle brand chips disappeared from the store and the TJ's equivalent magically appeared. Once a brand name product becomes popular, the TJ buyers will try to negotiate a deal so that they may control the price (usually a lower price) under their own label. Unfortunately, for the sleuths out there, TJ's sometimes asks that the manufacturer change something in the product (such as take out food coloring, trans fat, hydrogenated oil, high fructose corn syrup, etc.). This makes matching up the TJ's product with another brand name product difficult. Happy detective work.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
To heck with the 1.76 oz bars... I go straight for the 500g bars! In making truffles, I use half 72% and half 54% dark chocolate from Trader Joe's -- 4 oz each type of chocolate, 1 stick unsalted butter, egg yolks, 1/4 cup organic sugar, a good pinch of salt (very important), and assorted flavorings. Delicious, and very reasonable costs, thanks to Trader Joe's!
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
I have used the pound plus bars of the 72% chocolate for dipping my candy. My prior experience was with peters chocolate, which I bought in 10 pound blocks. The avaibility, and smaller size of the trader joes chocolate inspired me to switch. I do like the finished product for taste and texture(good snap), but I am unhappy about the lack of a glossy appearance once the chocolate is completely set. I think this has to do with the tempered temperature. I am using the chocovision revolution2 , and have decreased the temperature after temper was reached, so from 88.9 to 88.1. I still think it may be too hot for the trader joes chocolate. Does anyone have any advise for me?
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
YAY!! i wonder if the price will go up....thanks for letting us know...i can sleep tonight :-)
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
Update: I talked with another TJ's employee today. He said that the supplier did not back out. He told me that the supplier is switching production facilities and it's causing a hiccup in supply. So, looks like there's no need to panic/buy up.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
This would be a tragedy indeed. I've developed a "Value Index" that has the ratio of my Overall Rating to Price. It uses a factor to adjust it to a 1-100 scale and the 72% Pound Plus is off the chart at 197! Second place is the TJ Bittersweet with Almonds Pound Plus at 165.
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
OMG i will have to buy them out next trip....we don't even have a TJ here yet and we get them when we travel to long island...this would not be good!!!!
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
Not to bum anyone out, but at my local (N. Cal.) TJ's, the supply has been slim. When I asked this week, I was told the supplier is backing out--unhappy with price. Now, this is hearsay, but from a TJ's employee.I've been relying on the pound plus (and 10 pound bars in December) for my hobbyist/nonprofit projects and am thus very disappointed.Anyone have any further scoop?
Trader Joe's 72% Chocolate Bars...
Posted in: Opinion
Yes, the purple ones are my standby grab packs. They have accompanied us on many picnics and been tossed in many backpacks. Plus, they imenseley impress anyone to whom I offer a chunk.
updated by @Lorna: 09/12/15 10:09:52