Ghirardelli Chocolate

As a self-proclaimed chocolate connoisseur, I have to say, I know chocolate. Chocolate & I have been having an ongoing love affair for more than forty years.

I've been to the local malls where the fancy-schmancy chocolate shops claim to have the best chocolates in the world, spent waaay too much money for something that tastes the same as a $2 hollow chocolate Easter bunny.

I've tried every chocolate bar known to man.

Belgian chocolates are very good. But even they, pale in comparison to Ghirardelli. (GEAR-UH-DELLY)



There's just something about the taste of Ghirardelli that makes you -- if you're a true chocolate lover -- sigh ... and feel the rush of calm surround your body like a warm, soft blanket.

It's the greatest natural high that I know.

I read once, that they roast their cocoa beans differently than other chocolate manufacturers. Ghirardelli takes the little seeds out of the bean & roasts them at precise temps, in order to get specific flavors. Most other chocolate manufacturers roast & burn the bean ... the result being ... burnt seeds, under-roasted seeds ... varying, inconsistent flavors.



I've even visited the factory in SanFrancisco.

It was a thing of beauty. Huge vats of slowly stirred, thick liquid chocolate. I wanted to jump in. I wanted to swim in it. I pictured myself diving in. Evidently, someone had the idea before me because there were Plexiglas walls surrounding the vats.

All in all, my visit to the Ghirardelli factory was one of the most memorable experiences of my time in SanFrancisco... even though I didn't get to go swimming.

The grocery stores carry double chocolate ghirardelli brownies & ghirardelli semi-sweet chocolate chips. The next time you're gonna make brownies or chocolate chip cookies, I challenge you to spend the extra $1.50. You WILL NOT regret it. :-) I promise.