Ever since I saw a dessert battle involving chocolate and pears on Iron Chef about 2 or 3 weeks ago, I have been wondering what good chocolate is. The chocolate used on that episode was Valrhona (pronounced “Vah – roh – na”). If Iron Chef featured that chocolate then it must be good!
I googled to see what the fuss is all about. One site pointed me to a shop in Subiaco that carries this brand of chocolate. The shop is a gourmet food store called ‘Simon Johnson – Purveyors of Fine Food’.
Simon Johnson carries a wide range of Valrhona chocolate for both eating and cooking and also carries a variety of other brands of chocolate as well, and since I’m narrow minded and only interested in Valrhona I didnt remember the rest 😦 .
I bought these to try:
- Gran Couva, $11.55, 75g block, (64% Cacao, Single Estate from Trinidad, 2006 Vintage)
- Ampamakia, $11.55, 75g block, (64% Cacao, Single Estate from Madagascar, 2006 Vintage)
- Palmira Fino Criollo, $11.55, 75g block, (64% Cacao. Single Estate from Venezuela, 2006 Vintage)
- Tanariva, $9.95, 75g block, (33% Cacao, Madagascar)
- Jivara Lait, $9.95, 75g block, (40% Cacao)
- Cao Grande Organic, $11.00, 100g block, (39% Cacao)
So far I’ve only tried the Cao Grande Organic, and right now, it is the best chocolate I have ever eaten. I don’t really know how to describe how good it is because I have never eaten good chocolate. I guess I won’t be eating any of these in a hurry because they cost about $10 per block. As I am typing this I’m wondering ‘why did I spend 60 dollars on chocolate?’. I guess I’m paying for the experience to see what good chocolate is really about. More to come on how the other chocolates stack up in the near future (when I could afford to eat them!).
More information @ The Nibble (http://www.thenibble.com/reviews/main/chocolate/house-tour.asp)