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Old 06-27-2004, 06:17 PM   #1
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Guittard chocolate vs. Ghirardelli chocolate

Which one is better? Better flavor? Which do you prefer? Is there a difference? Need the perfect chocolate for baking.

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Old 06-27-2004, 06:22 PM   #2
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I prefer Ghirardelli hands down. If I don't use that, I use Valrhona or that Shalleesssengurg stuff that I can't spell.
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Old 06-27-2004, 09:14 PM   #3
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you can also try gianduia chocolate. it's an italian hazlenut flavored chocolate.
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Old 02-19-2009, 05:14 PM   #4
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I just stumbled across this thread and was surprised there wasn't more talk! I would like to hear everyone's opinions. I have a hands down favorite but I come from a chef, chocolatier, and chocolate connoisseur background...I would like to hear everyone's thoughts.

Looking forward to the discussion!
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Old 02-19-2009, 05:24 PM   #5
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Ghirardelli but then again, I have never even heard of the other. And I'm bias being from California.








Sorry the post is bold, I can't make my reply stop.
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Old 02-19-2009, 07:00 PM   #6
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I find Guittard bland and one-dimensional. I love Ghirardelli for baking, both the bittersweet and semi-sweet, although I mostly use the bittersweet. They're also great in a ganache.
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Old 02-19-2009, 07:16 PM   #7
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Guittard is actually from San Francisco...so another local company. Both companies started around the same time in San Francisco. The only difference is that Guittard is still family owned by the Guittard's to this day.
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Old 02-19-2009, 07:22 PM   #8
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Well, Guittard doesn't have an entire square named after it in San Francisco and I lived in California for 40 and never heard of it. Can't be all that great, IMO.
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Old 02-19-2009, 07:43 PM   #9
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One reason that many haven't heard of Guittard is because they supply to chefs, chocolatiers, bakers, and confectioners. They supply to the professional circuit mostly. In the past few years they started doing more in the retail side of the business.
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Old 02-22-2009, 01:51 PM   #10
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Does anyone else use different chocolate than these two? What is everyone's stand by chocolate?
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