And Your Favorite Is…
“So, what is the best chocolate? What is your favorite chocolate?” they ask me.
True, there are so many options, each wrapped in tantalizing packaging and full of calories.
I explain that I do not really have a favorite brand so much as a preferred cacao percentage. Generally I like the 70% cacao range–with its strong chocolate flavor, minus sugary sweetness. I dislike the bitterness of higher percentages. In the 70% range a small amount satisfies cravings. Because of the cream and sugar content, I tend to avoid truffles, though I can certainly be enticed to savor them now and then. It is fun to explore the subtle differences among brands and also in the rarified single origin bars now proffered by several companies; they often are very distinct.
Some of the 70% chocolate stands out for flavor and for price. Generally, I like the pricing for dark chocolate at Trader Joe’s where the high quality French Valrhona and the Venezuelan Occumare bars sell at really reasonable prices. The TJ’s brand of chocolate, a Swiss product, is not bad either.
Our neighborhood Chocolate Room at the local Food Emporium (68th and 3rd in NYC), populates a space of approximately 600 square feet with a shifting selection of chocolate related products from around the world, along with the opportunities to taste bars, truffles, barks, and beverages. On occasion they give away samples of their treats or chocolate drinks, which I have happily enjoyed. Valhrona runs chocolate demos there. Labels identify cost per pound which makes it very easy to note that prices there can escalate to fifty and sixty dollars a pound. Generally, I aim for the lower priced bars put out by Chocolove or Endangered Species. Or, I buy the Valrhona bulk chunks, probably the best buy anywhere. On other chocolate cost saving outings, Mark aims for the Egyptian owned shop, Melange, on 1st where they sell selections of the fancier single origin Valhrona for about half price.
Truth is, when you love it all so much, it is tough to chose a “favorite.”
Recent Posts
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Sweet Treat: Chocolate and the Making of American Jews
You may wonder: how did chocolate help define American Jews? Through chocolate, we see that Jews were part of America since its earliest days. Well, since 1701 at least, Jews in the Colonies made part of their living through chocolate. Several Sephardim, leaders of their New York and Newport Jewish and secular communities, participated in
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How About Some Uterus Challah?
When Logan Zinman Gerber felt enraged about the loss of reproductive rights in the U.S., she baked challah. Not any challah. She shaped it into a uterus. It wasn’t long after the birth of her daughter that Gerber, a longtime challah baker and staff member of the Religious Action Center of the Reform movement, considered
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A Manhattan synagogue explores the rich, surprising history of Jews and chocolate
I’m grateful for this story written by Rachel Ringer, published at JTA/NY Jewish Week on December 20, 2023: (New York Jewish Week) — In 2006, Rabbi Deborah Prinz was on a trip to Europe with her husband, Rabbi Mark Hurvitz, when they wandered into a chocolate shop in Paris. While meandering about the store, Prinz picked
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Exhibit Opens! Sweet Treat! Chocolate & the Making of American Jews
Sweet Treat is a delicious gastronomic adventure into the history and resilience of American Jewish chocolate making. This exhibition invites you to follow the chocolate trail to America, a scrumptious journey through time and place. Chocolate gives us a lens to understand Jewish migration, as the chocolate trade parallels the migrations of the Jewish
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Some Previous Posts
(in alphabetical order)
- "Boston Chocolate Party" Q&As with Deborah Kalb
- 2022 Media for The "Boston Chocolate Party"
- About Rabbi Deborah Prinz
- Baking Prayers into High Holiday Breads
- Boston Chocolate Party
- Chocolate Chip Politics
- Digging into Biblical Breads
- For the Easiest Hanukah Doughnuts Ever
- Forthcoming! On the Bread Trail
- Funny Faced Purim Pastries
- Good Riddance Chameitz or, The Polemics of Passover's Leaven
- Injera*
- Israeli Chocolate Spread
- Jewish Heritage Month: Baseball & Chocolate!
- Matzah - But, the Dough Did Rise!
- Plan a Choco-Hanukkah Party: 250th Anniversary Tea Party
- Prayers Into Breads
- To Shape Dough: A Trio of Techniques
- Why Is Challah On My Matzah Box?