SFGate reports today that Hershey's is deciding to close the Scharffen Berger and Joseph Schmidt plants and move all production to its PA factories. Having cooked with SB for over three years now I swear I can taste a difference in the stuff I was using when I first got out here and recent batches.
SB 70% is a very unique chocolate. I don't like chocolate desserts made exclusively with it, as it tends to be overwhelming, but it is very distinctive and very good. Or, I should say, Was.
for those interested in working with local chocolate, that cuts the option down to Guittard...which always tends to taste a little waxy to me, though can be quite fine in some things.
There are fine confectioners here...Recchiuti, Poco Dolce, Charles Chocolates to name a few. However, these companies do not focus on bar production but instead on treats, candies, truffles, etc.
Perhaps I should put on my SB t-shirt...yknow, the one that says Extra Bitter?
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