The best beans make the best chocolate. The experts and world leading chocolate makers have recognized three distinct varieties of cacao beans: Criollo, Forastero and Trinitario. The great chocolate makers insist on these varieties, because these beans are distinguished by their individual flavors: fruity, woody and floral.
In order to distinguish all these taste try chocolate bars with a minimum content of 60% cacao. The average brands, for the sake of lower costs and uniformity of taste, use several blends of many beans. The great chocolatier chefs will not use blends, and that is the reason the costs are high, (approximately $12.00 per bar).
The best brands we have tried thus far (mixed beans) can be purchased at Cost Plus.
Our favorites are: 1) New Tree Pleasure 73% Cacao; 2) Hachez Cacao D” Arriba 77% Cacao, and ; 3) Cote d”Or 70% Cacao. For baking, try Scharffenberger baking chocolate made in Oakland, California, www.scharffenberger.com. When you are in Northern California, check out their tour.
To taste what is considered the very best in Chocolate in the world made by award winning Chocolate chefs, go to www.zchocolat.com. They have it all. As the web site says, their chocolates are “sensory ecstasy.” You be the judge.
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