« formaggio e ricotta / cheese and ricotta | Main | gnocchi di ricotta / ricotta gnocchi »

May 10, 2009


Feed You can follow this conversation by subscribing to the comment feed for this post.


dear simona,
have you been to scharffen berger chocolate factory in berkeley? fantastic dark chocolate - the best i've tasted in america.

i love the idea of chocolate at breakfast. and lunch. and dinner. :D

Simona Carini

Hi Bee. I was thinking of talking about Scharffen Berger after I visit Tcho. I have been to the factory in Berkeley. You may or may not know about this development: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/01/28/BU2F15I9DV.DTL&tsp=1


Lucky you!

Paz ;-)


I used to buy very pretty chocolates like the beautifully decorated ones in the picture from a seller in Scotland. He went bankrupt, unfortunately. Personally I love chocolate up to and including 70%, but the higher concentrations are at most risk from my husband - he loves the Lindt 85%.

Simona Carini

Ciao, Paz :-)

Sad story about your beloved chocolatier. The first time I tasted 90% chocolate I did not like it, but then started to go up from 70% and now I sometimes eat 85%. I think it is goo that you like different kinds, though, so there is no territorial dispute, so to speak.


Lovely post Simona. You know so much about chocolate.


Ho sempre amato il cioccolato bianco e quello al latte, ma ultimamnete ho imparato ad apprezzare il vero cioccolato: il fondente!
Ottimo quello di Modica, il Venchi ed il Domori ;-D


mmmmmm chocolate! definitely the ultimate treat!And oh yes..how could I have forgotten..BACI is from Perugia! You must be a lucky gal growing up with so much baci within reach!I had quite a share of those myself...but today I agree,I like a good dark bitter chocolate,with maybe the only thing I like added is Orange peels!I actually adore that combination.and yes,I remember one chocolate I liked very much while living in France,though I think its swiss-it`s FRIGOR,by Cailler,do you know it?

Simona Carini

Thanks, Ivy. It's a favorite food of mine and I like to explore it.

Ciao Lenny. Mi fa piacere che ti sia avvicinata al cioccolato fondente. Devo assaggiare il Domori. Il Venchi lo conosco e infatti me ne sono portata un po' dall'Italia. Di fatto, lo trovo anche qui e anche quello di Modica. A parte mangiarlo al naturale, mi piace utilizzarlo in alcune ricette.

Ciao Mia. Indeed, I know Frigor. I don't think I have ever seen it here.


mmmmmm cioccolato...parola magica per me!!! ^_^
Hai mai assaggiato il cacao al 100%? in italia abbiamo comprato "cuorenero" ed è straordinario..ora lo fa anche la Lindt al 100%, ma quello di cuorenero è decisamente migliore! dovresti provarlo!

bachocolatoso ^.^

Simona Carini

Grazie del consiglio, lo provero' la prossima volta che vado in Italia (spero in autunno). Bachocolatoso back ;)

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook