Comments on: Single-origin Syrup Features Omanhene Chocolate http://montblancgourmet.com/blog/archive/single-origin-syrup-features-omanhene-chocolate/ Good Chocolate is Serious Business. Tue, 06 Jan 2009 02:04:18 +0000 http://wordpress.org/?v=2.5.1 By: Michael http://montblancgourmet.com/blog/archive/single-origin-syrup-features-omanhene-chocolate/#comment-19 Michael Thu, 24 Jul 2008 17:26:46 +0000 http://montblancgourmet.com/blog/?p=12#comment-19 There is an adage in cooking that great-tasting products can only be made using good ingredients. When you compromise on the quality of the ingredients, you compromise on the finished product. So we at Mont Blanc Gourmet don’t compromise on the quality of our ingredients. We spend a lot of time sourcing our cocoa powders from different regions of the world, using different ones to give us unique taste profiles that will stand out in finished coffee drinks. We buy vanilla based upon its flavor and aroma. And when we produce our products in one of nine different production plants across the country, there is nothing crude about its processing or the finished product. Crude describes oil, not chocolate. And when our customers, all well-known retailers selling drinks daily, pair their chocolate syrup with their carefully roasted coffee beans to serve mochas, I don’t think that any of them consider what they serve to be the equivalent of a cheap margarita. - Michael PS I happen to like Chevy’s and have spent many a delightful afternoon on their deck drinking their strawberry margaritas and enjoying their homemade chips, guacamole and salsas! There is an adage in cooking that great-tasting products can only be made using good ingredients. When you compromise on the quality of the ingredients, you compromise on the finished product. So we at Mont Blanc Gourmet don’t compromise on the quality of our ingredients.

We spend a lot of time sourcing our cocoa powders from different regions of the world, using different ones to give us unique taste profiles that will stand out in finished coffee drinks. We buy vanilla based upon its flavor and aroma. And when we produce our products in one of nine different production plants across the country, there is nothing crude about its processing or the finished product. Crude describes oil, not chocolate.

And when our customers, all well-known retailers selling drinks daily, pair their chocolate syrup with their carefully roasted coffee beans to serve mochas, I don’t think that any of them consider what they serve to be the equivalent of a cheap margarita. - Michael

PS I happen to like Chevy’s and have spent many a delightful afternoon on their deck drinking their strawberry margaritas and enjoying their homemade chips, guacamole and salsas!

]]> By: confused http://montblancgourmet.com/blog/archive/single-origin-syrup-features-omanhene-chocolate/#comment-15 confused Mon, 21 Jul 2008 20:37:59 +0000 http://montblancgourmet.com/blog/?p=12#comment-15 What I don't understand is why something like fine chocolate is supposed to matter once it's been processed into a crude syrup. There are tequilas that aren't meant be be sipped straight, but I wouldn't use my best sipping tequila to make some strawberry margarita bomb served by a Chevy's Mexican restaurant. Wouldn't all that care and quality for the chocolate be better expressed in something less processed? What I don’t understand is why something like fine chocolate is supposed to matter once it’s been processed into a crude syrup. There are tequilas that aren’t meant be be sipped straight, but I wouldn’t use my best sipping tequila to make some strawberry margarita bomb served by a Chevy’s Mexican restaurant.

Wouldn’t all that care and quality for the chocolate be better expressed in something less processed?

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