Testing Ghiradelli

I haven't made hot chocolate in over a week (gasp!), so I decided to make some this morning before Mark left for L.A.  Because the Whole Foods on Franklin hasn't stocked El Rey Gran Saman lately, I was forced to use a substitute (another gasp).  So I decided to try San Francisco's own Ghiradelli, specifically their 60% Cacao Bittersweet Chocolate.

First, a little history about Ghiradelli.  Domenico Ghirardelli was born in Italy in 1817 and apprenticed to a local candymaker as a child.  After living briefly in Uruguay and Peru, he joined the throngs of dreamers and prospectors searching for a different source of pleasure in California in 1849.  His gold prospecting didn't "pan" out, so he opened a general store in Stockton, selling supplies and confections to the miners. The tent-based store was one of the first shops set up in the area. Ghiradelli soon expanded his chocolate business into successful permanent stores around San Francisco, eventually transferring the company to his three sons. In 1965, San Francisco declared Ghirardelli Square (where many of the Ghirardelli buildings were constructed) an official city landmark, (production facilities, however, are now in San Leandro, CA. The Swiss company, Lindt and Sprüngli, acquired Ghirardelli Chocolate Company in 1998) and is now a popular tourist destination.


But back to this morning's chocolate! What I had purchased was a bar and already 4 ounces, so there was need to weigh it.  Nor chop it.  It broke easily into small enough segments for melting, and it melted quickly and easily in the heated milk/cream mixture.  In fact, it heated so well, necessitating vigorous and vigilant stirring.  The melted chocolate seemed more delicate and therefore in greater danger of scorching than the El Rey.  The process of making a delectable batch of hot chocolate is not for those who suffer from Attention Deficit Disorder! It requires constant, loving attention!

So, the finished product--the appearance had decent gloss and fairly deep brown color, though the texture was more liquid than pudding-like.  Mark and I both agreed that the flavor was sweeter than with the El Rey (although in all fairness, I forgot to add a smidgen of salt), sweeter than we personally prefer.  And the flavor lacked complexity.  The first taste presented a nice chocolate hit, but it didn't linger.  In summary, a fine substitute in a pinch or if you prefer a sweeter beverage, but nothing very memorable. 

And now I'm off to find costumes and accessories for this weekend's Academy of Friends Oscar Night Gala! 

Happy sipping!