Chocolate Website!

Hello Everyone,
Just wanted to through it out there that the new Chocolate Website for the United States in up and running. Anything and Everything chocolate is on the site so if you have any interest in chocolate stop on by...

www.chocolateguild.com

-Robert

Thanks. I particularly like the dictionary of terms related to chocolate processing. Fun site.

Thanks for the Reply...do you work with chocolate at all? I would like to find some chocolatiers or chocolate enthusiasts on here to chat with...well have a great day....

-Robert
www.chocolateguild.com

I only work with chocolate recreationally, but my dad was in the candy business, and I spent a lot of time talking about chocolate with him and touring the various places he bought or made chocolate, depending on which company he was at at the time. That, because I'm a culinary historian, I have a fair bit of background on chocolate history. So I have a better knowledge of chocolate than the average person on the street, but I'm not a chocolate professional -- though I am an enthusist (especially sampling the increasing number of lovely dark chocolates available these days). However, I know Elaine Gonzalez, and I could see if she'd like to "chat" -- that is, if you aren't already communicating regularly with her.

Funny you mentioned Elaine....I have been talking with her the past month about my site and her new site coming out....how do you know her? She's a very nice lady...
So how did you get into the history of chocolate? do you actually work as a food historian?
Welp...till next time....have a great day!

-Robert

I know Elaine through Maria Kijac, who I helped with her cookbook, South American Table. I thought Elaine was great, and she struck me as the sort of person who would be generous with information.

I got interested in the history of chocolate when my dad began working in the candy industry. As for food history, yes, I actually work as a food historian, though that is only a relatively small percentage of my income at present. My primary income is from writing history textbooks (I'm always trying to sneak food history in, too) and some more general food writing (chef profiles, restaurant reviews, etc.). So history and food are both there all the time, and sometimes, I get to bring them together.

So does anyone know of any really good artisanal chocolatiers in Chicago?

-Robert
www.chocolateguild.com

aguynamedrobert wrote:So does anyone know of any really good artisanal chocolatiers in Chicago?

The two places that I think are the finest in (and around) Chicago are Belgian Chocolatier Piron and Canady Le Chocolatier. Piron has been mentioned quite a few times on this site and Canady has a whole thread devoted to it.

Belgian Chocolatier Piron
509 Main Str
Evanston, IL 60202
(847) 864-5504

Canady Le Chocolatier
824 South Wabash Ave.
Chicago, IL 60605
312-212-1270

Best,
Michael

Perfect....
Thanks for the info...I'm checking them out right now...

Thanks again,
Robert
www.chocolateguild.com

I'm curious why you chose to leave out two notable Midwestern chocolate companies from your "Bean to Bar" section - Blommer's in Chicago and Omanhene in Milwaukee. What's your criteria for inclusion or rejection of a company listing?

I actually have never heard of "Omanhene" before...but I do know of Bloomers....all the chocolate manufacturers on my site are ones that produce high quality "eating" chocolates...so ones that produce good single origins and high cacao content blends...Bloomers makes good chocolate but shoots for the bulk market which isn't exactly what the sites about...I am looking into Omanhene...I will check out there stuff and try to get some to try and then see if they fit the description to put on....

Have you had their chocolate before?

-Robert
www.chocolateguild.com

Robert,

Also look at Vanille Patisserie, which makes some excellent truffles, although its focus is on baked goods. They also make some regular chocolate bars, which I've never tried.

Robert

What are your thoughts on World's Finest Chocolate? Another bigger Chicago chocolate producer.

aguynamedrobert wrote:I actually have never heard of "Omanhene" before...

Have you had their chocolate before?

They're probably better known for their cocoas and hot chocolate mixes, but their dark and milk chocolate bars ore outstanding ... they source their beans from Ghana, and have their factory there - right next to the cacao plantations and staffed by native Ghanians. No long ocean trip between beans and processing.

To quote Montgomery Burns ... "Excellent."

http://www.omanhene.com/

Hello gp60004,
They look good but they do not produce the fine chocolate I'm looking for...they do more of the "confections" instead of straight chocolate. They do make their own chocolate though...most confectioners don't do that...they usually use premade chocolate to form their different chocolates and candies.

nr706- I will have to order some of their chocolate and try it myself. Most of the time Ghana isn't given much credibility in the fine chocolate world because they use what we call "Forastero" beans(mostly). Those beans usually lake the subtle flavors in chocolate we look for in Fine Chocolate. But of course their are "Forastero's" that are great beans...I will just have to try their chocolate and see how it is...thanks for the tip...

-Robert
www.chocolateguild.com

So does anybody have any favorites chocolate? Striaght chocolate...like

Guittard
Valrhona
Callebaut
Scharffenberger
Amedei
?

-Robert
http://www.chocolateguild.com/vb

aguynamedrobert wrote:So does anybody have any favorites chocolate? Striaght chocolate...like

Recently, my wife and I hosted a chocolate tasting (read about it here).

I tasted many chocolates on that evening (and from the leftovers on the following evenings), and I was most impressed, by far, by Michel Cluizel.

Best,
Michael

You know I hear great things about Michel Cluizel every day but have not had the chance to taste his chocolates...I need to order some pretty soon...what was your favorite of his line up?

-Robert
www.chocolateguild.com/vb

Hi,

Sitting on my desk this moment is Noir Infini 99% by Michel Cluizel. I opened it barely glancing at the label, then bit into it. It tasted like baking chocolate, which is not a compliment. If it was labeled baking chocolate, then used as such it is just fine. To wrap this chocolate in an elegant wrapper suggesting a fine chocolate experience, then biting into the equivalent of baking chocolate just looses me.

Recently there was a chocolate tasting. We sampled in excess of 20 chocolate bars, which is really quite revealing when done contemporaneously side-by-side. My favorite chocolate of the evening was Suisse bittersweet with 70% cacao. I drove a friend home whose favored chocolate bar ended up lost in the car, which happened to be Michel Cluizel bar named "Plantation "Concepcion."" It is a Chocolate Negro with a minimum of 66% cacao content. Its been weeks since this chocolate tasting, I still have pieces of both bars left that I taste side-by-side every once in a while. I still feel my Suisse comes on top as smooth and well balanced flavor, whereas the Cluizel's Plantation has a blunt taste reminiscent of baking chocolate, which I just don't admire.

If you ever have an opportunity to try those two side-by-side or just the Cluizel, then I would be interested in your opinion.

Regards,

aguynamedrobert wrote:You know I hear great things about Michel Cluizel every day but have not had the chance to taste his chocolates...I need to order some pretty soon...what was your favorite of his line up?

-Robert
www.chocolateguild.com/vb

This is written about in the thread I linked to above: I was most impressed by the 50% variety of Cluziel, as were many people.

Best,
Michael

HI,

I am certain I tried the 50% Cluizel, though I have no recollection. I will have to give it a whirl. Thanks for highlighting the specific Cluizel people did like.

Regards,
Cathy

Cathy -

Many years ago, before all the wonderful French and Italian chocolates we can now get at places like Hannah's Bretzel were widely available, I did a blind tasting with Cluizel, Valrhona, Hershey's (just for fun), Domori, Dolfin and a few others that I do not recall. My far and away favorite was the 88% Cluizel -- the texture was remarkable (velvet, smooth) and the flavor was deep, powerful, and lingering. They conch the chocolate longer than just about anyone, and use antique equipment. The results are amazing.

I'm a bit taken by Pralus these days...I enjoy the vastly different qualities of the varietals they produce.

I do have in my cube here one of the Cluizel tasting tray "Le Nuancier" - 7 different varietals in one package. I'm saving it for some kind of occasion, though not sure what....

Thanks for all the suggestions everyone...I have some chocolates that I need to try soon...Michel Cluizel I think is a second generation family run business correct? Well I hear great things about then all the time so I think it's time I jump in and try some...

-Robert
www.chocolateguild.com

Anybody a "Guittard" fan. I love their chocolates...I especially like their Quevedo from Ecuador and their Ambanja from Madagascar?
Anyone else like our Local USA chocolate manufacturer?

Robert
www.chocolateguild.com/vb

So what do you guys think about the new small artisan chocolate makes poping up in the USA like
Askinose
Amano
Patric
Devries
?

I like having these new small artisans in the trade now because I think it is going to make chocolate better for the rest of us overall...
what do you guys think?

Robert
www.chocolateguild.com

I've been out of Chicago for a few years but periodically order truffles and luscious toffee from Chocolate Potpourri. I was in Vienna and eastern Europe a couple months ago and found no truffles any better than these.

http://www.chocolatetruffles.com/

RevrendAndy wrote:I've been out of Chicago for a few years but periodically order truffles and luscious toffee from Chocolate Potpourri. I was in Vienna and eastern Europe a couple months ago and found no truffles any better than these.

http://www.chocolatetruffles.com/

This place is right down the street from fRedhots. It looks like lunch and dessert is in order soon!

Hey RevrendAndy,
Do you know of any good chocolatiers up in Lake Tahoe? for some reason I thought I remember someone tell me about a place up there...I am near by so I was just wondering...

Robert
www.chocolateguild.com

Robert, There is no good chocolate in Lake Tahoe. Someone has a shop in Incline Village, but it's fair at best. The only chocolate I like is at the Ethel M's in the Reno airport. They have wonderful Salutes, which are dark chocolate with almonds or macadamias. It's a very high grade of chocolate. Stay away from their truffles.

RevrendAndy wrote:I've been out of Chicago for a few years but periodically order truffles and luscious toffee from Chocolate Potpourri. I was in Vienna and eastern Europe a couple months ago and found no truffles any better than these.

http://www.chocolatetruffles.com/

Andy,

Chocolate Potpourri is just down the street from fRedHots so after a round of Reindeer Hot Dogs Steve Z, Cathy2 and I stopped in, what a great store, friendly, reasonably priced, especially in relation to Vosges, and terrific taste and quality.

I particularly enjoyed the Ancho Chile and Cinnamon.


And Caramel with Sea Salt.



Store is a little hard to find, it's in the back of an industrial type office complex, but, given the selection, price and quality, not to mention the toffee, it's well worth the effort.

Enjoy,
Gary

Chocolate Potpourri
1816 Johns Drive
Glenview, IL 60625
847.729.8878
www.chocolatetruffles.com