(no subject)

[rootofnewt]

Everytime I see someone insinuate that Valrhona is in any way "good" chocolate, I roll my eyes. If it's got soy lecithin, they're cutting corners. If they cut corners, it falls well below good in *my* unashamedly biased opinion.

I had another square of Valor Milk Chocolate tonight... 38%... with cocoa nibs. Oh, so yummy.

and the Hachez Cocoa d'Arriba with strawberry and green pepper. 77%... incredibly earthy with a very subtle tang.

Now those... THOSE are good chocolate, perhaps even superior chocolate. Now that it's chilly out, perhaps I can order some Cluizel, which I'm told is quite possibly the best chocolate available for purchase in the US.

Comments

[krasota.livejournal.com]

Well, obviously part of my bias is the allergy... ;) However, soy lecithin is used to help smooth out the texture of the chocolate and to help it temper. It's cheaper to use soy lecithin than cocoa butter, which would have the same effect, if used properly. This is why I consider soy to be an unnecessary shortcut and I believe it's completely out of place in "good" chocolate.