somewhereintime

Lindt Excellence  for 40+ years, never fails me

somewhereintime

15# tsumorichisato
Agree!
But I prefer chocolate from smaller local shops. Freshness is also an important factor for chocolate.
布小熊 發表於 2009-11-30 15:07

You were talking about the chocolate confectionery (fabricated  product i.e. truffles) while I care more about the  raw ingredients.
The hand-crafted pralines can  be done  in small scale while the blocks of Extra Bittersweet Couverture has to be manufactured
in huge facilities. I don't think Lindt has boutique in Vancouver.

somewhereintime

Where can I buy Lindt?
And which product do you prefer for dark choco?

Shipping from switz + custom charge + brokerage is pretty insane.


edit:
Found it.
Lindt Boutique Vancouver Pacific Centre
Se ...
Prelude 發表於 2009-12-1 04:37

I do chocolate classes, I've made Grand Piano and Christmas Village in chocolate.
I use Lindt  Excellence, Extra Bitter,  Cocoa Barry Extra Bitter, Tanzanie, Vahrhona , Guittard 72%, Schaffenberger depends
on the nature of the product I work on.  I buy most of the supplies from wholesale.

somewhereintime

I don't like Green & Blacks Organic, actually all the organic chocolate
I tried do not measure up to Lindt.
Green & Black is quite expensive, I think the Baker's Xtra bitter is way
over the top, $5 for 170 gm , plain silly, It is not even worth to eat.

somewhereintime

22# fibbi

Don't you like goat cheese?

somewhereintime

24# fibbi

The Japanese make some cheese with human breast milk
and charges a fortune

somewhereintime

27# fibbi

Yes, the Japanese feast on human feces too, at a formal dining table