The New Bakers Dozen
Questions about chocolate

The The Bakers Dozen: Questions about chocolate
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

Hey Mike,
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.
Just wondering
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.

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