Comments on: Bouchon Battle – Valrhona vs. Scharffen Berger

By: haumea

haumea — Mon, 26 Jan 2009 04:58:26 +0000

I baked a batch with Ghiradelli, just a tad bitter. I tried Guittard and it’s the closest to Valhrona Chocolate.

I found the Valhrona Chocolate and Cocoa Powder reasonably priced online.

I love these Bouchons and my co-workers enjoy when I bring them in to the office.

By: Brownies a la Bouchon Bakery | inuyaki | a food blog

Brownies a la Bouchon Bakery | inuyaki | a food blog — Mon, 02 Jun 2008 09:58:13 +0000

[...] to make these ever since I got the Bouchon cookbook last year, and when I saw Chuck’s epic Valrhona v. Sharffen Berger Chocolate Bouchon Battle on his Sunday Nite Dinner blog, I was even more inspired. But I didn’t want to make the [...]

By: Best Cocoa Brownies | Sunday Nite Dinner

Best Cocoa Brownies | Sunday Nite Dinner — Sat, 31 May 2008 02:33:50 +0000

[...] as the name suggests? Well, they’re pretty damn close, but we prefer the taste and texture of the chocolate bouchons a little [...]

By: tom

tom — Mon, 24 Mar 2008 18:30:53 +0000

Scharffenberg is a more complex chocolate, so yes it has fruit tones that dont’ necessarily work best for cake. For eating out of hand, Scharffenberger is the best widely available chocolate, but for cakes, most people like darker tones, something more ‘chocolatey.’

By: Litalush

Litalush — Wed, 20 Feb 2008 11:58:37 +0000

I loved the title, the story, the battle itself and of course the final result. the pictures are just amazing!!! you are truly gifted!!

love your blog!!

cheers!

By: Chuck

Chuck — Wed, 05 Dec 2007 22:32:18 +0000

Thanks Mandy. I’ve been a Scharffen Berger evangelist for the last several years, but I’m going to start using Valrhona more often for a change of pace. You can’t go wrong with either one!

I hesitate to share this Cook’s Illustrated article, Much Ado about Dutching, Cocoa Powder, where Valrhona and Scharffen Berger cocoa powder came in at the bottom of the Dutch and naturally processed categories, respectively. Callebaut came out on top overall.

Some of the testers’ complaints are things I enjoy in my chocolate, e.g. Scharffen Berger’s extra fruitiness. To each their own, I’ll still stand behind Valrhona and Scharffen Berger cocoa powder… not much of a limb. I will try out Callebaut one of these days… I think that’s the next chocolate challenger.

By: Mandy

Mandy — Wed, 05 Dec 2007 20:01:48 +0000

what a fun challenge. I personally love Valrhona chocolate. :) And would use it in anything that calls for Dutch Processed Cocoa.Oh, I discover your blog through Tastespotting. Nice blog!

By: Jennifer

Jennifer — Wed, 05 Dec 2007 19:29:52 +0000

These look delicious! I’d be glad to take those off your hands. ;-)

By: Patricia Scarpin

Patricia Scarpin — Wed, 05 Dec 2007 11:20:44 +0000

That is what I call an amazing challenge! :)