Meryl...searching through the archives, I found your post for Chewy Chocolate Brownies. YUM!

Yes, it's true of all businesses...

Sometimes the most talented people never really rise to the top. After being exposed to many creative types, it's my belief that their creativity and passion take over. Money becomes an evil, but necessary, part of the process. It's tough to balance...to keep your passion alive and keep growing as an artist, and yet still be able to pay the bills. It just makes me admire those to are able to put it all together even more.

It's funny because those who do make money, end up making sacrifices that take them further away from the creative process.

The chef I worked with is now getting ready to open his third restaurant...and he'll be the first one say, he dreams about cooking on the line again. And not having to worry about permits, investors, staffing issues, cash flow, and all that. He's not a chef anymore...he's a manager.

Sure, they call him "chef" but the reality is, he's the guy who deals with all the problems. And when he does get a chance to cook on the line, it's one part coaching session. When you cook in a restaurant, everyone knows eachother's strengths and weaknesses. When it works really well, it's a poetic dance. But you throw the chief in the middle of it all, and he hasn't been cooking on a regular basis? Whoa. It's easier for him to stay off the line most days...and it bugs the heck out of him.

Good to know about the chocolate sources. I have a World Market and a Whole Foods 10 minutes away. And...don't hate me...Fiori is a phone call away. smileys/smile.gif He's got a new hot chocolate mix out and I received a sample...but ended up giving it to a journo.

What do you think about Vosages? I ordered an 18 set of truffles and some bars. While I admire the creativity and their marketing efforts are unbelieveable (I love, love, love their catelog), it's not the kind of chocolate I crave, you know?

 
I never had any interest in Vosges - looks like more hype than substance. I've never tried any

of their chocolates, mainly because I just don't like the sound of their weird flavor combinations. Brilliant marketing, yes. Brilliant chocolates? I doubt it, at least not for these tastebuds. You know, many times "less is more," and I just think too many people in the food industry, chocolate industry, etc., are trying to outdo each other with how weird they can make their ingredient combinations - it's just overkill. There's a fine line between creativity, and well, I just can't think of the perfect word for it, but you know what I mean. Things that are too busy leave no room for the imagination - no breathing space. It's like in music - it's what you leave out that's just as important as what you put in, otherwise everything is overplayed. The reason I like Alice Medrich, for example, is that she doesn't use tons of ingredients in her recipes, because she wants the chocolate to shine through, and it does. The ingredients she does use are there to enhance the chocolate. I just really don't want to taste bacon in my chocolate, ie, the Vosges bar, but a lot of people are raving about it. In the same vein, I don't see the appeal of what's his name, that Spanish "genius" who makes chemistry projects instead of food, and charges exorbitant prices for the privilege of tasting his experiments, which are mostly air, and leaves his restaurant patrons hungry after their 80 course "meal" of emptiness.

 
Aww...now I have a healthy respect for both Vosages & El Buli

for their creativity. But when I think about things I crave, I don't think of chili pepper chocolate or molecular gastronomy. But just like modern art or jazz, most of it's not to my taste, but I respect and value pushing boundaries. I think it's exciting, because you never know where it will lead.

I know my friend Dana did stages under some well-known molecular gastronomy folks (Fat Duck and WD50), but she uses the science to make the best darn pana cotta you've ever had! Seriously, she could talk about it extensively. One day I made the mistake of telling her I didn't like panna cotta. Her response was, "It's not that you don't like panna cotta, you just don't like it when it isn't prepared properly." And she's right.

She's used the science and the challenging of ingredients to make some really delicious food. Her roots are in Americana and her food has the scientific basis of molecular gastronomy. Long story short...it makes the Americana better. And she pushes those boundaries. Like lemon grass creme brule. It's just a hint and it makes you wonder "what is it?" and it's not as assertive as some of the nouveau cooks...but it's delicious. And that's what matters.

Michele Richard of "Happy in the Kitchen" is the same. He pushes convention, but at the root of what he does is a satisfying taste. He elevates presentation, but the flavors are spot on. His wild mushroom soup is a contender for the last meal of my life...and so is his tuna/beet tartare. Wow.

I like what you said about good music is about what you leave out as much as what you put in. And it's interesting how easily the artistic endeavors of music translate to the food industry. (Whenever I worked front of the house, I always thought it was like theater. No matter what happens...the show *must* go on, and you do whatever it takes so the audience never knows what happened behind the scenes...)

Check out the link to one of our local restaurants. They're new and who knows how long they're going to last...but this guy is famous for putting so many components on a menu, it's just crazy. It's easy to see he's pulling out all the stops, but sheesh...the guy needs to take a step back.

http://opalseattle.com/Page_Menu_Desserts.html

 
Some good points there about pushing boundaries, but I still think El Bulli is a joke. Vosges

may have some chocolates I'd like, and I certainly wouldn't turn down any if I were offered some to try (except for the bacon one. LOL). They're definitely creative, so I'll concede and give them points on that.

I checked out the menu at the link - yes, his stuff is very busy, but I've seen many other menus just as busy, if not more so!

Interesting about your friend's panna cotta! I always thought I didn't like it either, so who knows?

 
Cook's Illustrated just had a chocolate bar "taste off" in their latest issue...

They used the chocolate in pots de creme, brownies, and out-of-hand tasting.

The top recommendations are (published in this order):
Callebaut Intense Dark Chocolate
Ghiradelli Bittersweet Choc. baking bar
Dagoba Organic Semisweet Dark Choc.
Michel Cluizel Noir de Cacao Dark Choc.
Valrhona Le Noir Semisweet Choc.

Recommended with reservations:
Hershey's All Natural Extra Dark Pure Dark Choc.
El Rey Mijao Dark Choc.
Scharffen Berger Fine Artisan Semisweet Dark Choc.
Nestle Chocolatier Premium baking choc.
Baker's Semi-sweet Baking Choc Squares
Lindt Excellence Madagascar Extra Fine Mild Dark Choc.

This last group were recommended with reservations because most of them baked up "moist, chewey and fudgy" in brownies, or otherwise inferior to the recommended group.

 
Hey Cheezz...thanks! I've started buying the Pound Plus chocolate at Trader Joes

and Meryl thought it was Callebaut under the TJ's lable. If that connection is right, it looks like it's got high praise from Cooks Illustrated. It has a nice chocolate flavor and baked up really well for me.

Nice to know you don't have to break the bank for some good chocolate. smileys/smile.gif I can't remember exactly, but I think the Pound Plus was $3.99. A bargain, for sure!

 
Traca, does the Pound Plus come in various cacao percentages?

What's the percentage you've been using?

 
It does, but I've only tried the bittersweet so far. Their stock was thoroughly pilfered

right before Thanksgiving, so I didn't get a chance to check out the selection in its full glory. smileys/wink.gif

 
Traca, my suitcase is filled with Pound Plus and white choc, among other TJ items, when I visit.

 
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