Forum Activity for @Herbert

Dutched Valrhona?

Posted in: Tasting Notes

TSOR doesn't show up a Valrhona unprocessed cocoa.Don't dismiss dutch-processed cocoa though -it certainly has its place; it's better for hot cocoa since it dissolves better in water, and has a milder taste - good for coating truffles when you don't want your eaters to go into a coughing fit.I agree with Clay though - flavanols in chocolate are overhyped. Sorry folks, chocolate, while always good for you, will never be a health food, IMO./H.

Bean to bar chocolate makers

Posted in: Tasting Notes

Huh. What about Caffarel? TSOR leaves it ambiguous. They talk about cocoa, not cacao, though that could be translation issues, but at the same time their site also says "In the main building - a hallowed hall of fine chocolate making - the processes that are performed include roasting, mixing, refinement and conching"