Monday, April 11, 2011

Puccini Bomboni: Baking (or Eating) Chocolate

I’m feeling like a woman of the world these days. Look at my last three blog posts: chocolate from Britain AND Russia. Is it time to go back to the States? Nah. Off to the Netherlands!

You getting seasick yet? How did we get to the Netherlands? Another gift from one of my swimmers, who is half Dutch.

I swear, we do have a couple of Americans who swim for our team. But the ones who aren’t travel to their home countries on long breaks.

And bring me chocolate. This is a good system, don’t you think? I sure do. In this case, I was given some chocolate with packaging that notes little more about chocolate besides the fact that is from Puccini Bomboni, a store in Amsterdam.

The swimmer’s mother filled me in a little more, indicating the package housed baking chocolate, and that she eagerly awaited a report on what I made with it.

I really do have a reputation, don’t I?

Since I believe that chocolate should be sampled before it is baked with, as this is essential to determining what recipes it is well-suited for, I had to eat some of this chocolate to accurately evaluate it.

The chocolate has a coffee-like aroma, and tastes just a bit bitter but includes enough sugar to keep that facet in check. The melt is slow and smooth, with no grit at all, and the slow melt allows for a lingering coffee-heavy aftertaste. It reminds me of the Sharffen Berger 70% cocoa bittersweet chocolate, though the texture is a bit drier. In other words, it’s great for baking, chocolate making, or eating straight.

I chose the third option for the rest of the bag. So what did I make with it? I made myself happy. Good enough for me.

Do you eat baking chocolate straight? I know that Heather does.


  1. If I were you, I'd happily stay in the US forever. You don't know how good you got it.


  2. Yuuuum! I wish I could get my hands on some of that chocolate! :D

  3. But Hannah, we don't have any wallabies here in the US. There are no dingoes. No echidnas or numbats. And of course, no koalas or Tasmanian padmelons either. That's enough to get me outta here, I'm setting sail effective immediately.

    And heck yes I eat baking chocolate straight up. When little I would steal some nubbins of bittersweet, or preferably, unsweetened baking chocolate if available on the kitchen counter. That was when I wasn't busy sneaking uncooked pieces of potatoes:)

  4. Man, I wish I knew people who'd give me chocolate from all over the world. :D

    And yes, I will absolutely eat baking chocolate straight-up. I like the sound of this one very much. But then, I also <3 coffee.

  5. Best way to eat baking chocolate in my opinion. Why mess with all those other ingredients? So not necessary. :)

  6. I like the bitter taste of baking chocolate and not many people do. I love the bitterness though.

  7. Sometimes chocolate straight up is so good. Though I am never opposed to putting it in cookies:-)

  8. I'm not really sure what the difference is between baking and eating chocolate is because I eat both. That chocolate sounds nice...and looks like cigars.

  9. Yum, I make hot chocolate with straight cocoa powder, no sugar. Making yourself happy wins over everything! :D