. Similarly, a bar with good quality cacao will taste different depending on the blend of sugar, cocoa butter and vanilla and how it is handled by the producer. But done well, by Valrhona or Sharffen-Berger, I think the higher...

I think TJ’s deserves more than a throw-away mention. The range of chocolate bars at TJ’s is good, and the prices can’t be beaten. They have single-origin chocolates, organic chocolates, various European...

" and the oonglet steak. Both were cooked perfectly so the taste of the fish/meat really came through. Dessert was incredible—a Sharffen Berger dark chocolate tarte with a dollop of espresso mouse and a fresh fig and...

use Sharffen-Berger — the dessert is all about decadence so it doesn’t make sense to mess around chocolate-wise.

try sucking the air out with a straw while closing the bag. I’d wrap each bag in bubble paper too for added protection against crumbling. I just sent a friend in London a bunch of Sharffen Berger chocolate and it took about...

like pot du creme. Other great Chocolate desserts are: Old fashioned chocolate cake at Sweet Lady Jane’s Picholine Chocolate truffels Dr. Bob’s Sharffen-Berger the works ice cream I can’t say I’ve had great...

Totally agree. Recchiuti is a poser, IMHO. He uses Guittard chocolate for “couverture.” So does See’s, but somehow it tastes better on See’s. Here in SF, I like Sharffen Berger for locally made chocolate,...

I love the 70% Sharffen Berger. The thing is not to chew it but let small bits melt slowly in your mouth. The very fruity flavors come through that way.

sandwich from Ferry Plaza Seafood, and some incredible chocolate covered Figs from Sharffen Berger. Pete’s coffee was alright. Village Market, Cowgirl, Boccalone, Ciao Bella, and Frog’s Hollow looked excellent –...

The Chocolate Chip Cookie at Square One on Fountain, west of Vermont The dark chocolate cupcakes at Leda’s Bake Shop on Ventura Sherman Oaks. (A few pictures of these at www.recenteats.blogspot.com) Dr. Bob’s...

Ah, my apologies! I guess not all semi-sweet chocolates are prepared the same way. Callebaut’s semi-sweet ingredients as listed on their web site: cocoa liquor, sugar, cocoa butter, soy lecithin, vanilla. And Sharffen Berger...

Yes, the 70% or darker, Sharffen Berger 82% IS magical. It takes so very little. My thought in this post is that we all have some dark painful episodes to get through, my herniated disc, someone else’s hangover or whatever....

Any real foodie has to spend at least one day in the East Bay. How about Chez Panisse? If the downstairs menu doesn’t suit you, you can eat at the cafe upstairs. Also, the Sharffen Berger chocolate factory (also in Berkeley)...

If you’re in NYC you can get Sharffen Berger by the block in places like Fairway, Citarella, Dean & Deluca, and probably Gourmet Garage, Garden of Eden......

of too strong a condensed milk flavor and not enough chocolate so I racheted up the chocolate by using Sharffen Berger 82% instead of the 70%. I will make it again when I can afford the sugar in my diet.