In search of good chocolate.Here are some scrumptious treats to satisfy your sweet tooth It was a hard, yet flavorful journey to the world's finest chocolates. No piece went unturned--or uneaten, for that matter. Quality chocolates--and there are many--"are unbelievably smooth and melt quickly in your mouth," offers Lisbeth Echeandia, the publisher of Confectioner magazine. "And there is a big difference between the quality of fresh chocolates [made within 24 hours] and the [prepackaged pre·pack·age tr.v. pre·pack·aged, pre·pack·ag·ing, pre·pack·ag·es To wrap or package (a product) before marketing. Adj. 1. ] ones that you buy in the store," declares Timothy Moriarty, features editor of Chocolatier choc·o·la·tier n. 1. One who makes or sells chocolate. 2. A place where chocolate is made or sold. [French, from chocolat, chocolate, from Spanish chocolate magazine. We turned to the experts and our taste buds taste buds taste npl → Geschmacksknospen pl to identify the top four chocolatiers. Black Enterprise's Picks La Maison du Chocolat (House of Chocolate) 1018 Madison Ave. New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , NY 10021 800-988-5632 212-744-7117 Price per pound: $55 Coined the "champagne chocolate" by BE'S editorial staff, this delicacy was described as the smoothest among the top picks. It's not surprising. La Maison du Chocolat is a 22-year-old creation of Robert Linxe. He's considered the world's best chocolatier by experts. The handmade treats, which don't contain any eggs or preservatives preservatives, n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. , arrive in New York weekly straight from the company's headquarters in Paris. L.A. Burdick Chocolate 52 Main St. Walpole, NH 03608 800-229-2419 www.burdickchocolate.com Price per pound: 241 "American chocolatiers are perfectly capable of making the best chocolate there is," insists Elaine Gonzalez, author of Chocolate Artistry and The Art of Chocolate. Larry Burdick, developer, of L.A. Burdick Chocolates, proves that American chocolate The American Chocolate later known as Walter was an American assembled car manufactured by a noted vending machine company from 1903 to 1906. The cars were built from imported components, and were 30, 40, and 50hp models. makers are competitive. We found the treats to be a "nice blend of chocolate that really wakes up the senses." Payard Patisserie pa·tis·se·rie n. A bakery specializing in French pastry. [French pâtisserie, from Old French pastiserie, from pasticier, to make pastry, from *pastitz, & Bistro 1032 Lexington Ave. New York, NY 10021 877-9PAYARD 212-717-5252 www.payard.com Price per pound: $48 "Vive la difference" is a sentiment you'll subscribe to after partaking of these specialities produced by third-generation pastry chef Francois Payard. Described as "exotic" by the BE staff, these fine chocloates will surprise you with flavorful, if difficult-to-identify, fillings. The company, which offers approximately 20 types of chocloates, boasts of being the only chocolatier to offer candies made in the U.S. from imported French chocolate. Fran's Chocolates 2805 East Madison Seattle, WA 98112 800-422-FBAN "I am absolutely addicted to Fran's gold bars Gold bars Bars with a minimum content of 99.5% gold, which may be held by central banks or traded by investors. ," admits Gonzalez--and so are other chocolated connoisseurs. Since 1982, the owner and her crew have been creating handmade and hand-wrapped treats with Belgian and Venezuelan chocolate. The three retail outlets are located in Seattle. Prices vary widely depending on the number of pieces and the type of candy. Six goldbars with almonds will cost you $10.50 and you'll pay $18 for 12. Despite the supreme quality, Fran's goodies are less pricey than other top tier chocolateers. RELATED ARTICLE: How can you spot fine chocolate? * Presentation. "It should have a nice shine and gloss to it," contends Echeandia. * Aroma. You should be able to distinguish the aroma of bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. (dark) chocolate from that of milk chocolate, * Melt factor. It's the cocoa butter that causes the chocolate to melt in your mouth. "Better-quality chocolate uses lots of cocoa butter," advises Tom Ward, president of Russell Stovers. * Freshness. According to renowned chocolatier Larry Burdick, "Fine chocolate should be eaten within three days or you'll find the flavors will begin to break down." * The finale. The aftertaste aftertaste /af·ter·taste/ (-tast?) a taste continuing after the substance producing it has been removed. af·ter·taste n. should be pleasant. |
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