Callebaut is a very high grade of chocolate. Bernard C Callebaut is a Belgian choclatier who resides in Vancouver Canada. I buy all three types, unsweet, bittersweet and semis sweet. You can tell by the melting point how pure it is. Most really good chocolate will melt at 65* or less.
Probably the highest grades are difficult to come by unless you are in the biz, but this is the best I have found, even after trying other supposedly best brands like El Rey and Schauffenberger. I pay $6- $8 per pound for bulk Callebaut. It has the original coco butter and very few additives that I can taste, and I am pretty sensitive. But the sugar is definitely an additive so we bake with unsweetened and reserve the semi sweet for snacks, and the semi sweet chips for cookies. Sometimes a small sliver of semi sweet will satisfy my sweet tooth it is so rich. Garnet On Mon, 2004-07-19 at 01:28, John Rigby wrote: > At 09:16 AM 19/07/04, Garnet wrote: > >I eat chocolate in spurts but generally eat it for snacks and use it a > >lot in baking. I prefer good quality like Callebaut and can buy it > >locally at Whole Foods as chips or blocks. > > Hi Garnet & folks, > But is that real chocolate? ( Real chocolate is exceedingly bitter and > *ridiculously* expensive) > 99.99% of all "chocolate" sold is "compound" and that doesn't only mean > sugar added - they do some really disgusting things to keep it saleable. > > I have tried out carob and REAL chocolate on a chef du confection and > fooled him. > But, once you add sugar there is a distinct difference when made up. > ( It was him who told me what they do to chocolate to make it "chocolate") > > SWMBO makes a confection that knocks all our visitors out: Of course its > ridiculously expensive like most real food, (sigh) > A rough blend of nuts - cashews, pecans, brazil, walnut(sweet) and Tahini > and raw honey, rolled in dessicated coconut and either served as > "Snowballs" or rolled in Carob and called "Swissballs". > Coffee hint: I make a slow-brewed pot of ECCO fake coffee, very strong - > 2 heaped teaspoons per person and 4 for the pot. NEVER let the water > boil. Served with real full-cream milk , I've created many converts - as I > don't tell them what it is till later and after the compliments! :-) > > Cheers! > Himagain - suddenly feeling very peckish............. > > > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > > Instructions for unsubscribing are posted at: http://silverlist.org > > To post, address your message to: silver-list@eskimo.com > Silver List archive: http://escribe.com/health/thesilverlist/index.html > > Address Off-Topic messages to: silver-off-topic-l...@eskimo.com > OT Archive: http://escribe.com/health/silverofftopiclist/index.html > > List maintainer: Mike Devour <mdev...@eskimo.com> >
