May 21st 2012 Los Angeles - Amedei Chocolate Sunflower Seeds, Amaranth Leaves, Black Mexican Vanilla, Avocado Gel, Edible Gold and Popcorn Caramel
Amedei differs from many chocolate makers because they process the cocoa themselves, controlling the fermentation (crucial to reducing the bitterness of the bean and releasing the basic aromas) and drying in the country of origin, then roasting the beans in Italy so they can control temperature and time to get the best from each type of cocoa.
Domori has a unique approach to their chocolate, selecting and roasting cocoa carefully and in small batches, processing it as little as possible, and peforming some operations by hand that others do by machine. The result is that Domori makes Italian chocolate with the unique, genuine taste and aroma of the cocoa from which it comes.
Distinguished chocolatier based in southern France, has been making traditional French chocolate since 1948. Whether you want this fine French chocolate for your own enjoyment or for making pastries and treats, Michel Cluizel’s chocolates are among the best in quality and taste!
François Pralus now has his own cacao plantation in Madagascar on the island of Nosy Be. From Sao Tome by the way of Brazil and Venezuela, Monsieur Pralus has personally selected cacao for the plantation from the finest origins in the world. The beans are grown, harvested and fermented with care and then roasted and transformed into a delightful chocolate in his Roanne facility.
http://www.chocolats-pralus.com/
New York Times Magazine, December 3, 2006
“Michael Recchiuti is an Italian guy from Philly, a self-taught chocolate master and the king of the world, as far as I know. He makes big, bold, seditiously decadent chocolates. Get the 32-piece Burgundy Box and experience nirvana.”
The origins of Valrhona Chocolate go back to 1922 in the Rhone Valley of France. Since then, their mission has been the creation of exceptional chocolate, utilizing the natural aromas of the various cocoa growing regions and in keeping with the traditions of the French chocolate making craft.
Founded by Eugene Weiss in 1882 in the small French town of Saint-Etienne. Chocolat Weiss today is a “bean-to-bar” chocolatier, they roast and process select cacao beans in their own facility, making Weiss Chocolate of superb quality and taste.
Scharffen Berger Chocolate is Berkeley, California – based chocolate maker, founded in 1996 by champagne maker John Scharffenberger and physician Robert Steinberg. The company is a manufacturer of chocolate was the he first American company founded in the past 50 years to make chocolate from “bean to bar”.
http://www.scharffenberger.com/