Milk Chocolate, a frank discussion

Here is a very interesting article on Milk Chocolate. We use fantastic milk chocolate and white chocolate. And yes, white chocolate IS chocolate. "How can that be?", you say. "How could you a chocolatier say that white chocolate is chocolate? For shame!"

White chocolate has cocoa butter. Because it has cocoa butter in it, it is chocolate. Here's how you know. Pressed out cocoa solids are called powdered cocoa or cocoa powder, not chocolate. So, it can't be the pressed out solids that makes it chocolate. It has to be something else. It isn't the sugar. It isn't the other additives, e.g,lecithin. The only thing that is left is the cocoa butter. Therefore, white chocolate is chocolate.

The milk chocolate we use is just incredible. It is the best chocolate I have ever eaten. I'm not just talking about milk chocolate, I am talking about any chocolate. The white chocolate we use is likewise one of the best I've ever eaten. So, break out of your dark chocolate shell and eat Life by Milk Chocolate! Remember, only great milk chocolate is great. There are many bad ones and many bad dark chocolates as well.

It is harder to make milk chocolate, a great milk chocolate, than a great dark chocolate. Hershey's Milk Chocolate isn't great chocolate. Once you've eaten good milk chocolate, then you'll see the complex caramel notes that come through the chocolate, enhancing the mouth feel and the taste. Try some today.

Enjoy and order some today.

Starbucks Chocolate Bar

Just had the Starbucks chocolate bar, not bad. Not very good but not that bad. However, if I were going to spend my money on chocolate, I think that would be the second to last chocolate I'd buy. I can't count Hershey's as chocolate and I certainly wont count Nestle's. First I wouldn't buy is Godiva.

The thing about the Starbucks bar is that it is too sweet. They use Semi Sweet Chocolate. Semi Sweet means around 45%-50% sugar added. At Life by Chocolate, we use 64-72% dark chocolate, meaning that less than a 1/3 of the mix is sugar. More chocolate taste. I actually use a grade couverture, meaning to cover. Better chocolate. Professional grade. Used for making confections and chocolates.

So, the first chocolate bar I would buy would be Life by Chocolate but if I wanted just straight chocolate, I might go with Taza. Kim would probably go for Dagoba. She just told me that Dagoba would be her second choice after Taza. Of course, what she really means is that she'd go first for Life by Chocolate and then Taza and then Dagoba.

Speaking of straight chocolate, I'll be coming out with a new bar that is straight chocolate, code name Dark Bar.