Monday, March 9, 2009

Ingredient ... Embraced!

Until I tried the World Market Dark Chocolate and Sea Salt bar, I had never truly grasped how good chocolate could be. I mean - I love chocolate bars in general, but I grew up in a household where "good chocolate" was defined as a Hershey's Bar. Now there's nothing wrong with that, but I must admit that I've been baffled of late when I read about Scharffen Berger chocolate on my food porn - er, food websites.

Mentions Scharffen Berger and other artisan chocolate seem to dot the landscape of the food world and up until bars of SB went on sale at the local Hyvee, I wasn't about to spend $6 on six ounces of chocolate. Generic milk chocolate chips are plenty fine for me and my cookie making skills.

But now I've ate Scharffen Berger and now I've baked with it ... I don't know when I'll ever go back.

1 comment:

Sweet Charity said...

Really, really good chocolate is so worth the splurge. I can't even eat candy bars anymore because the "chocolate" on them just grosses me out. Plus, I only need a tiny bit to satisfy my chocolate cravings (of which there are many). I love the Scharffen Berger, but it's pretty much impossible to find up here. I adore Green & Black's organic dark bars (there's a 70% and an 85%) and like to use them for eating and chopped up for in cookies... they also have a great dark chocolate bar with crystalized ginger in it.
Most often for baking I use Lindt dark couverture chocolate, which I get from work. It melts really well, and has a deep rich flavor.