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A Grandaisy Bakery Opens on the Upper West Side
Thanks for this, folks. Will run down today. BTW, small tidbit. It's Grana Padano, not Padana. Looking forward to more feedback on this place.
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I think that some might be missing Clay's point, that being, cocoa solid percentage is not necessarily an indicator of quality, cocoa flavor intensity, sweetness, or bitterness. As a confectioner, I work with a superb 65% from Venezuela that has more intensity than most 70%'s that are on the market. I also work with a 74% from the Dominican Republic that is less bitter and far more elegant that many 72's on the market. And, not all 70's or 72's are created equal. Some are great, some are merely good, and some are bad. Happy chocolate hunting!