mariadnoca
Moderator
No, I was thinking more like Nutella goo
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RECIPE: REC: Hazelnut Gianduja Chunk Cookie--Oh I am in love!!!
- Thread starter barbara-in-va
- Start date
RECIPE:
mariadnoca
Moderator
Be still my heart - this is for you, a photo tour of Sees Candy Factory
http://laist.com/2013/03/07/photos_a_tour_of_the_sees_candy_fac.php#photo-1
http://laist.com/2013/03/07/photos_a_tour_of_the_sees_candy_fac.php#photo-1
mariadnoca
Moderator
Honestly I've never used it. I know, bad huh? I've been on the tour etc., but not since I was a kid.
I love Ghirardelli semisweet & bittersweet for baking. I don't eat it out of hand, since I prefer
other chocolates for that purpose, but when it's melted for a ganache or used in baking, all the flavors round out, and it tastes totally different than out of hand. All the best elements come through when melted, and it has a deep, complex, delicious flavor. I don't notice the fruity/high notes so much - I taste more of the deep/low, coffee notes. And the texture of Ghirardelli is silky smooth and ultra creamy when melted, more so than many chocolates. I also love their chocolate chips, which again, have a different taste when baked, as opposed to eating out of hand.
other chocolates for that purpose, but when it's melted for a ganache or used in baking, all the flavors round out, and it tastes totally different than out of hand. All the best elements come through when melted, and it has a deep, complex, delicious flavor. I don't notice the fruity/high notes so much - I taste more of the deep/low, coffee notes. And the texture of Ghirardelli is silky smooth and ultra creamy when melted, more so than many chocolates. I also love their chocolate chips, which again, have a different taste when baked, as opposed to eating out of hand.
michael-in-phoenix
Well-known member
Oh, my! And Guittard it is, by gosh. A special blend for See's, no less. Thanks Maria.
mariadnoca
Moderator
I'd expect so as it's a 22 lb pail of it! That's whole lotta chocolate goo!