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Friends invited us over tonight for a taste test of different ways to make hot chocolate. This was prompted by a discussion of whether Scharffen Berger is really sufficiently better than the competition to warrant the price premium. (FWIW, I asserted that it was, but our friends insisted on staging a taste test. Never being one to decline an offer of a sociable evening over hot chocolate, I agreed. :-)
We added, in turn, each of the following to steamed milk: melted Callebaut (Belgian) dark chocolate, Scharffen Berger unsweetened cocoa powder (mixed with some sugar), Droste unsweetened cocoa powder (mixed with some sugar), Ghirardelli double chocolate powder, and Ghirardelli hot chocolate powder.
The reactions were unanimous: the hot chocolate made with the melted chocolate bar was the richest and most intense but not really "hot chocolate", the Scharffen Berger was pure satisfaction, the Droste tasted chalky, the Ghirardellis were too sweet and had an off aftertaste.
We agreed to reconvene in a few weeks to repeat the experiment with baking fresh brownies. :-)
We added, in turn, each of the following to steamed milk: melted Callebaut (Belgian) dark chocolate, Scharffen Berger unsweetened cocoa powder (mixed with some sugar), Droste unsweetened cocoa powder (mixed with some sugar), Ghirardelli double chocolate powder, and Ghirardelli hot chocolate powder.
The reactions were unanimous: the hot chocolate made with the melted chocolate bar was the richest and most intense but not really "hot chocolate", the Scharffen Berger was pure satisfaction, the Droste tasted chalky, the Ghirardellis were too sweet and had an off aftertaste.
We agreed to reconvene in a few weeks to repeat the experiment with baking fresh brownies. :-)