bartron Posted April 27, 2007 Report Share Posted April 27, 2007 Here's an online petition to try to stop the proposal by U.S. chocolate manufacturers to replace cocoa butter in U.S-produced chocolate with vegetable fat substitutes: http://dontmesswithourchocolate.guittard.com/ Being a bit of a foodie (well, an aspiring one :) , at least ) and a lover of chocolate, I'm dead against it and thus made my voice heard. That reminds me, I still have 300g of white chocolate to use up before I move. 'later... Quote Link to comment Share on other sites More sharing options...
C5 Golfer Posted April 27, 2007 Report Share Posted April 27, 2007 Here's an online petition to try to stop the proposal by U.S. chocolate manufacturers to replace cocoa butter in U.S-produced chocolate with vegetable fat substitutes: http://dontmesswithourchocolate.guittard.com/Being a bit of a foodie (well, an aspiring one :) , at least ) and a lover of chocolate, I'm dead against it and thus made my voice heard. That reminds me, I still have 300g of white chocolate to use up before I move. 'later... Do all you want to Milk Chocolate or White chocolate-- but if they start messin with the Dark chocolate -- well that would be like messin with Texas. Quote Link to comment Share on other sites More sharing options...
Allee Posted April 27, 2007 Report Share Posted April 27, 2007 ... step AWAY from my chocolate. That's gross. All the more reason to buy Swiss or Italian.... Quote Link to comment Share on other sites More sharing options...
Dr D Posted April 27, 2007 Report Share Posted April 27, 2007 dagoba 74% cocao dark with nibs:1luvu: green and blacks has one in the 80% range heavenly. I won't eat the stuff they are talking about anyway. not only am I a chocolate snob but hersheys sucks big time to start with. Quote Link to comment Share on other sites More sharing options...
Justin A. Posted April 28, 2007 Report Share Posted April 28, 2007 Domestic manufacturers killed chocolate long ago. This stuff is where it's at. http://www.valrhona.com/fr/menu/home-gen.php3?vlang=A The Manjari is incredible... How good is it? Le Cordon Bleu Ottawa uses it exclusivley for anything chocolate. The school buys it by the MASSIVE bag (I think it's 30Kg) . Seeing a massive bag of top-quality chocolate is great...I see it and feel pimples popping up and my arteries clogging, but it's oh so good. I'll sign it. Quote Link to comment Share on other sites More sharing options...
bartron Posted April 28, 2007 Author Report Share Posted April 28, 2007 I've been using CocoaBarry (now Barry-Callebaut after the merger of the two). It's what we used in the chocolate courses I took. I'll be buying Valrhona next, once I've used up all the chocolate I have now. 'later... Quote Link to comment Share on other sites More sharing options...
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