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Permalink Reply by J.P. Oughtred on November 7, 2008 at 10:19am

monin all the way!

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Permalink Reply by Chris Hooton on November 7, 2008 at 11:03am

Guittard's use of single origin cacao is intriguing. They didn't seem to have any sauces in their online shop, I wonder where one would be able to get a hold of it.

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Permalink Reply by Brady on November 7, 2008 at 3:27pm

Our shop uses a powder base that isn't Guitard but I've seen several references elsewhere to shops using their sweet ground chocolate. I'll have to check out their sauce line...

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Permalink Reply by Sarah Dooley on November 7, 2008 at 8:34pm

I could be wrong, but doesn't ghiradelli get their reduction chips from Guittard.
At our cafe we are using Diletante Truffle Sauce, it's 65% cocoa. However I am not impressed with their lack of customer service. Any local recommendations for the Seattle Market?

Sarah

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Permalink Reply by Chris Hooton on November 7, 2008 at 9:17pm

According to their website, ghiradelli does all their stuff in house from cacao selection to roasting the nibs.

Sarah Dooley said:

I could be wrong, but doesn't ghiradelli get their reduction chips from Guittard.
At our cafe we are using Diletante Truffle Sauce, it's 65% cocoa. However I am not impressed with their lack of customer service. Any local recommendations for the Seattle Market?

Sarah

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Permalink Reply by Matt Milletto on November 8, 2008 at 1:52am

Ghirardelli is a great co. and I am surprised to hear you are having a prob with customer service. I would contact Ginger Gearhart, a fellow bXer and she can help you with anything in the NW.

Also, while I agree there are other great Chocolates, Guittard, Monin, Gosh that's Good, etc. It is important two know that Ghirardelli has been a huge supporter of bX since the very early days.

I was fortunate enough to sit through Ghirardelli's "Chocoalte School" after they hired us to do a barista training custom class for their sales staff, it was very interesting. Check out their "Chocopedia" section of their site for lots of cool chocolate education as well.

Sarah Dooley said:

I could be wrong, but doesn't ghiradelli get their reduction chips from Guittard.
At our cafe we are using Diletante Truffle Sauce, it's 65% cocoa. However I am not impressed with their lack of customer service. Any local recommendations for the Seattle Market?

Sarah

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Permalink Reply by Denise Smith on November 8, 2008 at 6:27pm

Matt, I had my first Guittard sample bar at ABCs and then when we went to Coffee Fest Seattle they sent us full sized samples of the chocolate bars and syrups. Then after Coffee Fest Atlanta, we told them we had received their samples before but they were generous enough to send them again. The groups of teens, the family and friends who we had sampling them all loved them. I really enjoy Ghirardelli too, that's why I was wondering if anyone else had done a cost or taste comparison. Some of our folks couldn't decide which they liked better.
Are their any Chocolatiers out there who could give their thoughts?

Matt Milletto said:

Also, while I agree there are other great Chocolates, Guittard, Monin, Gosh that's Good, etc. It is important two know that Ghirardelli has been a huge supporter of bX since the very early days.

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Permalink Reply by Sarah Dooley on November 10, 2008 at 9:04pm

Good, I was hoping someone would "fact" me. Thank you
Chris Hooton said:

According to their website, ghiradelli does all their stuff in house from cacao selection to roasting the nibs.

Sarah Dooley said:

I could be wrong, but doesn't ghiradelli get their reduction chips from Guittard.
At our cafe we are using Diletante Truffle Sauce, it's 65% cocoa. However I am not impressed with their lack of customer service. Any local recommendations for the Seattle Market?

Sarah

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Permalink Reply by Kelly David H. on November 15, 2008 at 6:05pm

A shop that i managed in Soth Dakota used Guittard Sauce for all of their mochas and such however i have always believed in Ghirardelli ground chocolate, esprecially their white chocolate. i have not found a better white chocolate on the market today for a white mocha, and i have tried a lot. I have never been a fan of sauces...they taste too...fake. Even Ghirardelli sause i have found to taste fake. Even though it takes a little longer to mix the chocolate in, i think we should all be like alaska and use just ground/powder chocolate. (and maybe i'm just being too bold)

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Permalink Reply by Brady on November 15, 2008 at 6:36pm

Kelly David H. said:

A shop that i managed in Soth Dakota used Guittard Sauce for all of their mochas and such however i have always believed in Ghirardelli ground chocolate, esprecially their white chocolate. i have not found a better white chocolate on the market today for a white mocha, and i have tried a lot. I have never been a fan of sauces...they taste too...fake. Even Ghirardelli sause i have found to taste fake. Even though it takes a little longer to mix the chocolate in, i think we should all be like alaska and use just ground/powder chocolate. (and maybe i'm just being too bold)

Hi David. I've not heard of doing this before for a white mocha. Assuming you use the ground white chocolate, I have one quick question. What is your method - steam it with the milk or add with the espresso and top with steamed milk?

I'm going to look into this for sure.

Thanks.

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Permalink Reply by Kelly David H. on November 15, 2008 at 6:42pm

I put the ground chocolate in the cup for consistancy reasons. You could steam it witht he milk but what if you pour too much milk in the pitcher. Then the customer would not be getting all the chocolate that either they want or paid for. I dont know. i guess its really up to you.

Brady said:

Kelly David H. said:

A shop that i managed in Soth Dakota used Guittard Sauce for all of their mochas and such however i have always believed in Ghirardelli ground chocolate, esprecially their white chocolate. i have not found a better white chocolate on the market today for a white mocha, and i have tried a lot. I have never been a fan of sauces...they taste too...fake. Even Ghirardelli sause i have found to taste fake. Even though it takes a little longer to mix the chocolate in, i think we should all be like alaska and use just ground/powder chocolate. (and maybe i'm just being too bold)

Hi David. I've not heard of doing this before for a white mocha. Assuming you use the ground white chocolate, I have one quick question. What is your method - steam it with the milk or add with the espresso and top with steamed milk?

I'm going to look into this for sure.

Thanks.

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Permalink Reply by Brady on November 16, 2008 at 4:35am

Thanks David. This powder looks like maybe a good way to both increase quality and reduce cost of a very popular drink.

I like to think of that "be like Alaska" sentiment as a Barry Jarrett rule (I don't know Barry, but have seen several posts where he advocates this): Don't pay to ship water.

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