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Wednesday, September 14, 2011
The package says it has `soft notes of citrus and honey overtones`. They also claim to make their chocolate using the best cacao beans in small batches on `vintage European equipment`. My question is: should vintage equipment make the chocolate better or worse? Well, whatever the method of making chocolate, they seem to be doing something right because this chocolate tastes great to me. It is smooth and dark, but not too bitter. So if you don't care to bake with it, I say just eat it!
I tried it out in my usual ganache recipe and it was wonderful. Bring 2/3 cup of whipping cream to a boil and pour over 9 oz of chopped Scharffen Berger Semisweet 62% (the package has 9.7 oz, so if you don't have a scale just break off one of the scored pieces, which is just under 2oz in size, and use the rest of the package). Stir with a wooden spoon until smooth. Let set for 8 hours and then form truffle balls or immediately pour over a cake for a lovely chocolatey finishing coat.
Here are the details on this chocolate:
Scharffen Berger(R) Semisweet Fine Artisan Dark Chocolate, 9.7 oz (225g)
Scharffen Berger(R) Chocolate Maker, Robinsonn, IL, USA
Ingredients: cacao beans, sugar, cocoa butter, non-GMO soy lecithin, whole vanilla beans.