Results tagged Nestle from David Lebovitz

Chocolate Tasting

The problem around here is that I buy chocolate in 5 kilo, about 11#, boxes and every afternoon, and sometimes (ok…make that ‘often’…) first thing in the morning, I dig my hand deep in the box and pull out a few pistols every time I walk by. People have the impression that I eat chocolate all the time, every day. And although I usually deny it, I would have to admit it’s definitely true.

Except last night when I was flossing, part of one of my teeth flew out and plinked onto the floor. So today it’s like eating and talking with a thumb tack in my mouth, and I’m having a rare, chocolate-free day.

Who knew it was possible to floss to hard? Does that make me a ‘power-flosser’?

(When I called my dentist, I was stumped trying to figure out the verb ‘to floss’ in French. Ça existe?)

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Anyhow, in addition to the little palets of dark chocolate I’m always dipping into, I also have tons of unusual chocolate bars around here I’ve been amassing over the past few months.

Many I pick up when traveling, and some I get sent by companies wanting me to try them out. I happily sample them all and love to find something new or especially unusual. Often I taste them systematically by sitting down, snapping off a corner and savoring the flavors. As I roll and chew the chocolate around in my mouth, I ponder the different characteristics, noting origin and the various flavors: Sweet, fruity, acidic, roasty, bitter, citrusy, woodsy—all the various tastes we find in chocolate.

And other times, I’m not so good and I rip off the covering and start gnawing away at the chocolate until it’s nothing but an empty wrapper with a few crumbs of chocolate left. I never did well in science since I’m lacking in patience.

So during the next few weeks, it’s your turn to be patient.

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Chocolatiers and Chocolate-Makers

The other night I was having dinner in a restaurant, and struck up a conversation with the fellow dining at the next table, who turned out to be Swiss. As we talked, the conversation turned to what I did and when I replied that I wrote cookbooks on baking and chocolate. His curiosity was piqued…as well as that of the two Belgian women at the other table.

I knew exactly where the conversation soon would be heading, and of course, I was asked the inevitable question: “Which country do you think makes the best chocolate?”

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Belgian Chocolates

In all honestly, it’s really a pointless question. What if I asked; “What country makes the best wine?” Well, you might answer that there are great wines made in Italy, France, the United States, Switzerland, Germany, etc. And there are lousy wines made in all those countries too.

But is there one country quantitatively better than at making wine than another? Is there some formula that one can follow to show who wins the mantle of Best Winemaking Country in the World? Perhaps one could argue that the soil in one county is better than another, or the weather, or maybe other factors. But for making chocolate couverture, pure, solid chocolate, most of the time the cocoa beans aren’t grown in the countries where chocolate is produced, with a few exceptions.

And is there really a country that makes the Best Chocolate In The World?
Is there some competition going on that no one told me about?

So I answered, “The best chocolate in the world is made in the United States.”

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Theo Chocolate, Hand-Made In Seattle

The man was surprised, and the two women started rolling their eyes and laughing. And my French dining companion just smirked at me, since he knows that I said that matter-of-factly as well, just to irk them. But seriously, I don’t know what was so funny. Maybe they were laughing at themselves for not realizing that there’s very good chocolate produced in the United States.

How silly of them; what were they thinking?

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