tag:blogger.com,1999:blog-7352627235051241428.post1130444640665501342..comments2008-11-21T15:44:51.539-06:00Patric Chocolatehttp://www.blogger.com/profile/11746946543292436980noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7352627235051241428.post-31032398533616975142008-11-21T15:33:00.000-06:002008-11-21T15:33:00.000-06:00Excellent post. I don't buy into Criollo as the best. There are, as you've pointed out, too many variables that go into chocolate's flavor and unfortunately, it seems that there is no standard as of yet to identify which combination of variables will produce what. Plus, the whole point is sort of moot. Do we discuss are Red Delicious better than Gala apples? It may depend on its application (in a Waldorf salad vs a baked pie), but it also depends on who's eating it. I look forward to a day with well defined chocolate that can be taylored to my (and anyone's) olfactory & taste palate.Jamesnoreply@blogger.com