Seattlest: How Dark Was My Chocolate?

Jess

Fri, 12 Jan 2007 14:38:53 -0800

"Point being, for starters, that NoKa's not a chocolate-maker per se but a chocolatier who purchases commercially packaged chocolate bars from a third party and uses them to make, or confect, a chocolate couverture." You have this a little wrong - the finished form of chocolate that all chocolatiers purchase from a supplier is couverture (chips or blocks of chocolate), which they then temper and mold into chocolates, truffles, etc. There's nothing wrong with the chocolate Noka uses to make their products, just how they characterize its origin ("It's our chocolate made to our specifications.") and how much they mark it up considering how little they actually do to it.

Lola

Fri, 12 Jan 2007 02:21:17 -0800

I must say my experiences at Theo have been quite to the contrary. I have always been welcomed with very friendly and informitive staff, and had a tour with an enthusiastic and knowledgable guide.

Michael

Sun, 07 Jan 2007 12:19:15 -0800

Theo may produce good chocolate, but I am continually disappointed by how little the staff is informed about their product and chocolate in general. They seem bought into the "it's just hip" philosophy. Theo offers a tour of their chocolate processing factory, which is very neat and informative, although unfortunately our tour was headed by a ditsy lady who kept speaking in inaccurate terms of coffee/coffee roasting in comparison to chocolate/chocolate roasting.