tag:blogger.com,1999:blog-3218420107347864680.post1800139893253711213..comments2007-12-14T16:08:54.699-08:00Food Crusaderhttp://www.blogger.com/profile/17902666235615849140noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3218420107347864680.post-42005369259890157262007-12-14T16:08:00.000-08:002007-12-14T16:08:00.000-08:00Chuck --<BR/><BR/>Thanks for the interest, and the well-deserved reminder that chocolatiers are indeed much more than 're-melters'. We are very fortunate that chocolate and its production has been taken seriously in the Bay Area for a long time, and Tcho is joining some very illustrious ranks. <BR/>So my claim that Tcho marks the only chocolate factory in San Francisco is only true on a technicality, as Scharffen Berger is in Berkeley and Guittard is on the peninsula. <BR/>I hope to delve deeper into these issues in later posts, and to explore further the work being done here, by people like Michael Mischer, Michael Recchiuti, Chuck Siegel and Stephanie Marcon. <BR/><BR/>You say your name is Chuck, eh?<BR/>CheersFood Crusaderhttp://www.blogger.com/profile/17902666235615849140noreply@blogger.comtag:blogger.com,1999:blog-3218420107347864680.post-17979074612145476482007-12-13T10:46:00.000-08:002007-12-13T10:46:00.000-08:00I. Like. Chocolate.Kerri&amp;Shaunhttp://www.blogger.com/profile/11207358808818783345noreply@blogger.comtag:blogger.com,1999:blog-3218420107347864680.post-52771593254258186412007-12-12T17:22:00.000-08:002007-12-12T17:22:00.000-08:00Hi,<BR/><BR/>I really like your post, and I'm a huge fan of what Timothy is doing in the city. <BR/><BR/>Having said that, I would like to correct your comments re. other chocolate makers in the bay area. Sharffen Berger, which you mentioned, is also a chocolate maker (it could be said that their success as a small artisan chocolate maker is making Timothy's venture possible). Guittard, a 150 year old maker of fine chocolate is based in Burlingame. They make the E. Guittard line which includes really nice retail bars.<BR/><BR/>Re. your comment on chocolatiers, they are much more than people who "re-melt" chocolate (unless of course they only make plain chocolate bars). Chocolatiers do use chocolates made by others, but it is in addition to cream, butter, fruits, herbs, and nuts - all used to create truffles, pralines, caramels, etc.<BR/><BR/>Thanks - keep up the good work!Chuckhttp://www.blogger.com/profile/10070069834249729794noreply@blogger.com