Chocolatiers = Re-melters?
Posted in: Opinion
Since most of the chocolat i eat is usually dark and in its bar/block form; Callebaut, Cluizel, Cote d'Or, Lindt, Leonidas, Debauve & Gallais, Teuscher, etc...(once in a while i do enjoy some with fillings), I just assumed that most of the chocolat companies in the states were fondeurs.I think the person might have been trying to tout the superiority of her product, small barrels make big noises, but i would take it with a grain of salt.I have tasted a few chocolats here that were done from bean to block and wished they had just been fondeurs; the chocolat was most unripe, to be kind.Just do what you love and people will enjoy the end product regardless.