Today the New York Times has an article about a chocolate sommelier at the new Michel Cluizel boutique in New York. The article quickly gets into a discussion of the popularity of the source of the cacao.
This is not a new development - all major chocolatiers tend to advertise their sources, frequently putting out whole lines of varietal bars, like these from Pralus chocolates. Single-source chocolates are not necessarily better than blends - they are more distinct, allowing for a greater range, or nuance in flavor.
Both Michel Cluizel and Valhrona offer a range of "Estate" or "Plantation" bars that high quality pleasure.
This is not a new development - all major chocolatiers tend to advertise their sources, frequently putting out whole lines of varietal bars, like these from Pralus chocolates. Single-source chocolates are not necessarily better than blends - they are more distinct, allowing for a greater range, or nuance in flavor.
Both Michel Cluizel and Valhrona offer a range of "Estate" or "Plantation" bars that high quality pleasure.
richardson:
you're addicted to chocolate, you really are! 