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 [布鲁塞尔食色篇之二] 巧克力 |
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[布鲁塞尔食色篇之二] 巧克力 -- eden - (3096 Byte) 2007-4-19 周四, 04:37 (1863 reads) |
eden
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作者：eden 在 海归茶馆 发贴, 来自【海归网】 http://www.haiguinet.com
https://blogs.fineliving.com/fine/fineline/archive/2006/12/worlds_finest_c.html
我摘录几段：
L. Ralph wrote :
There is no greater chocolate in the world (in my opinion) than Godiva Chocolates from Belgium.
North American chocolate gives me migraines, european does not.
We lived in germany for 6 years, my everyday favorite(inexpensive) was Milka and Lindt but for that chocolate heaven feeling it was definately Godiva.
melissa mellott wrote :
I am a spa health writer from Santa Barbara. I review spa products for my "Gotta Have it" list and recently was approached by a young entrepreneur to sample her "Where Health Meets Gourmet" sugar free chocolates. The company, Sweet Love Life, www.sweetlovelife.com, makes an "Ancient Wisdcom" truffle made with cinnamon and cayenne for a sweet and spicy flavor. It is amazing!!!! This is a very small company in Santa Barbara just starting, but I know she will be deliciously successful when word gets around about these guiltless chocolates!
Debra Winthrop Pollack wrote :
The best chocolate in the world, in my opinion,(and I make it my job to always search for the best chocolate wherever I go) is as follows:
1- Verbecke on Silverstradt in Bruges, Belgium
2- Friandises over the bridge from the City Center in Masstricht, Holland
3-Teuscher's champagne truffles--as the other commenter Karin pointed out, they are flown in weekly from Zurich--but did she also tell you that they are made with Dom Perignon! Teuscher's other truflles are no slouch either, and they are head and shoulders over Godiva, Neuhaus,Leonidas, Vosges, or the others mentioned. By the way, in Belgium, Godiva is just one of hundreds of brands of chocolates, and the version that they have there is very good, much better and different from what they sell in the U.S.Here, I believe that it was bought out by Campbell Soup!The quality is not the finest and they are not pure.
4-Bernard Callebaut- a relative of the famous Callebaut family from Belgium (the source of most, if not all fine Belgian chocolate) (one can get large bars of Callebaut at Williams-Sonoma) who came to the new world and opened chocolate shops. I first experienced this marvelous chocolate in Banff (where I had, in addition to his truffle creations, a hand made hazelnut ice cream dipped in chocolate and rolled in hazelnuts--to die for), then Calgary,and West Vancouver. One day, he opened up near me in Greenwich, CT, but now that store has closed and I don't know if he is still going strong elsewhere.
5- the handmade truffles served as a "lagniappe"(translation; freebie as a gesture of gratitude for your patronage) after dinner at The Four Seasons Restaurant in New York.
I have used Valrhona in baking, but I like Caleebaut much better. The former has a funny winey quality that I don't enjoy. The Domaine Carneros chocolates are ok, and I had wine filled chocolates at Fairview Winery (the one with the Goats de Roam wine--not a great wine) near Capetown, South Africa, but none of these compare, again in my opinion, with numbers 1-5 above.
作者：eden 在 海归茶馆 发贴, 来自【海归网】 http://www.haiguinet.com
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 [布鲁塞尔食色篇之二] 巧克力  -- eden - (3096 Byte) 2007-4-19 周四, 04:37 (1863 reads) - 另外，我还发现了一个有趣的网页，全部是巧克力迷们的讨论， -- eden - (3195 Byte) 2007-4-19 周四, 05:56 (670 reads)
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