Claudio Corallo Makes World's Finest Chocolate
Yes, that's a pretty bold claim. And I admit there are quite a few chocolates in the world I've yet to taste. But here's what sets this outstanding product apart from others: Its purity. There's very little added to the minimally processed chocolate, so the flavor is intense. But it's not bitter, unlike some chocolate with high percentage of pure chocolate. Even the 100 percent chocolate is smooth.
This is the result of the efforts of Claudio Corallo, a former coffee grower, who has moved to the smallest country in Africa -- an island called Principe -- a decade ago and has lovingly tended native cacao plants. The pods are harvested and processed on a nearby island, making it a true farmstead product.
I first fell in love with this chocolate last spring at Taste Washington, a event featuring Washington's top wine producers. And, what goes better with a velvety Merlot than chocolate?
Claudio Corallo Chocolates are imported into Seattle by Kent Bakke, who met Corallo more than a decade ago through a coffee connection. Bakke is the man responsible for bringing La Marzocco espresso machines to the U.S.
If you're in the area, you should definitely treat yourself to a trip to the Claudio Corallo tasting room, where samples and stories behind the samples combine for a memorable experience.
The only retail outlet in the country for this incredible chocolate recently relocated to 2122 Westlake Avenue, in Seattle's South Lake Union neighborhood. The sweet little shop, run by Marie-Francoise Barnhart, has also added some edible attractions such as cocoa and pastries from Le Gourmand. Don't miss the macaroons!
I'm far from the only one singing the praises of Claudio Corallo Chocolate. In her fantastic book, The Chocolate Connoisseur Chloe Doutre-Roussel calls it "ground-breaking" and Saveur called it "exceptional."
I'm predicting in 2010, diners around the country will start seeing desserts made with this chocolate showing up on menus of ambitious pastry chefs. It's already featured at Charlie Trotter's in Chicago.
-- Leslie Kelly
StellaCadente* on December 21, 2009 at 08:01 PM
Thanks for the tip. I have recently been hooked on all things Vosges. I am anxious to try this.
Nicole Urdang on January 10, 2010 at 06:17 PM
Hello,
I just wanted to introduce myself and my site: chocolateratings.wordpress.com
I read about your blog on Eric Cayton's blog.
Have you tried Beschle's chocolate?
There's a review on my site.
Peace,
Nicole