I did another super fun photo shoot last night (photos soon featured here), but that means I’ve not yet tallied the results from Sunday’s chocolate tasting. The guests, myself included, all found the results insightful, especially after sampling Amedei’s Chuao – voted the number-one best chocolate the last two years.
In the meantime, I thought I’d introduce a question that came up during the sampling. Why is there such a discrepancy between these gourmet bars and those of the Mars dynasty? Not that we’re not willing to pay it – small sacrifice for such an exquisite experience. It is an interesting question, though. Why pay $6-$11 for a bar when there are others available for a dollar or even less? We boiled the factors down to small batches, a more delicate process, fair trade efforts, art and packaging, fewer but better ingredients, quality of the cacao, and finally the factor that seems to pump up a bar’s cost by a dollar or so – the single-bean aspect (a bar made with beans from one plantation).
I was curious about what chocolate experts think of the higher-cost concept. This Forbes.com article seems to sum it up nicely. Be sure to click on the link to “Most Expensive Chocolate.” Oooh la la, la crème de la crème.
p.s. The people over at Biagio, my local chocolate shop, pride themselves on competitive prices. I’ve shopped around, and they really do try to keep the cost as low as possible. Lucky me!