Customer Reviews

Scharffen Berger Bittersweet 70% Cacao Chocolate Baking Bar 9.7oz.

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

A good friend who was visiting turned me on to Scharffen Berger when he brought us a selection of several different kinds and served it to us with port recently. It was deeply satisfying to taste the rich, resonant after-flavor of cacao beans that filled me after each tasty crunch. The next time I wanted to impress a female friend, I remembered this lovely treat. My friend was most happy to partake in a romantic nightcap of Scharffen Berger chocolate and port.

I certainly appreciate Scharffen Berger chocolate brand, due to its old-fashioned and small-batched production methods. I also appreciate the packaging, I think it is one of the most appealing package in the market. Like most gourmet Californian brands, the quality is overall very satisfying.

Scharffen Berger Bittersweet 70% Cacao Chocolate Bar is my favorite one in the series. They certainly got the recipe right; it is dark, rich, fulfilling with incredible after taste. The bitter-sweet combination brings about the sophisticated taste notes, which brings about the exciting and playful character.

I highly recommend this chocolate with Turkish Coffee or Port Wine. You can easily surprise your guests that way. Enjoy!

Note: The only reason why I have not given this chocolate bar 5 stars is that they have not used organic ingredients in it.

As winter approaches, I feel moved to share one of my secrets
for satisfying winter stews that are not excessively fatty.
You can use the bitter tang and the concentrated flavor and
fattiness of unsweetened chocolate to add a dimension to almost
any stew that will delight ( and mystify ) your guests. For a
two quart stew pot or brasier, add about two ounces of
Bittersweet Scharffen Berger Chocolate and a tiny amount of hot
pepper.
Of course, this is not really a secret-Mole Poblano has used these
ingredients for years. But some prejudiced connection of chocolate
with dessert prevents us from using chocolate as a spice.
Why Scharffen Berger? Here's a story:

My European friends are mildly snooty about some of their
local products-all of which, in their eyes-are infinitely
superior to their American equivalents. A few years ago, I
started carrying Scharffen Berger chocolate bars with me to
Europe-mostly the blue and yellow wrappers.
At one friend's house, I was always asked to make a mousse
au chocolate and so I, naturally, used the Scharffen Berger
even though my host had put out a local (Austrian) brand.
The rave reviews that the mousse got-and continues to get-
are not based on the recipe, which is basic basic, but on
the remarkable complexity of these lovely chocolates and
particularly on their fruity overtones and beguiling winey
finish.
I hear that the company has been sold to Hershey, and so there
is no guarantee that the quality will remain as it is. For the
moment, I have to say that I think this is certainly one of the
three best chocolates in the world and maybe the best.

--Lynn Hoffman, wine writer New Short Course in Wine,The and the rich and velvety bang BANG: A Novel
which has decidedly spicy notes of its own.

I recently bought scharffen berger chocolate from the store near my house. It tasted yummy. However when I was sampling it, I almost broke my tooth. There was a metal button in with the chocolate. It was hard to get hold of them to tell them of my problem. If you find something they want to get it away from you fast and give you a small amount of money. I didnt like how they handled it. Customer service is really unsatisfying so dont bother. JUST BE CAREFUL