|By Mikeh (Mikeh) on Thursday, July 06, 2000 - 06:47 pm: Edit|
Tomorrow (Friday) I have an opportunity to spend a couple of hours questioning the R&D scientists for the Guittard Chocolate company. I know that many times when I am researching about chocolate I seem to get as many different answers as I have sources. I figure this is because anyone can write a cookbook and it's probably the blind leading the blind.
So, I'm making myself available to ask any questions you may have of the people who know this stuff in depth.
|By Panini (Panini) on Friday, July 07, 2000 - 05:49 pm: Edit|
Probably not relevant on the R&D side, but I often wonder why the developed an Americanized drop. You know, the ones available at Sam's warehouse. 10 lbs. bag for $ 11.99 I use this stuff as a filler in my c.c.cookies. at a 1.19 lbs. you can't go wrong. by filler I mean I do a triple nut c.c.cookie with chunked white,dark and milk choco. I add 30# chips as filler to cut cost.
please don't feel obligated to ask.
|By Mikeh (Mikeh) on Saturday, July 08, 2000 - 10:03 am: Edit|
I'm not familiar with Sam's Warehouse. It is a pure chocolate chip or an artificial product?
We were touring Guittard yesterday and it was amazing. I thought that their chocolate was like Ghiradelli's in quality, but I'm a bit of a chocolate connoisseur and it easily stands up to Valrhona, Callebaut, El Rey, etc. So, if you're looking to support an American company, I suggest checking them out.