When customers ask about the difference between "single-origin" and "blend" chocolate, I usually explain that a single-origin takes advantage of a particular cacao's unique qualities, while a blend starts with a particular chocolate maker's unique vision. With an "ideal" chocolate in mind, the chocolate maker can pick and choose different cacao, mixing and adding to achieve the desired effect.
Case in point, the Grand Lait bar from Michel Cluizel, our current Bar of the Week. This incredibly smooth milk chocolate contains 45% cacao and features rich, creamy notes of hazelnut and caramel. If you've been disappointed by weak or cloying milk chocolates, this is definitely one to try.
Stop by on Saturday, October 2nd, for a sample of Cluizel's Grand Lait.
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