Sunday, October 31, 2010

Chocolate Problem

I've been working on a lot of stuff simultaneously. Finding a brand name, finding a secondary brand name, designing a logo, choosing a product line, saying 'wth?! chill!', making bunches of brownies and tryin to come up with new bunches of brownies:) Then, i realized - on a chill moment- i've been parrying the blog, just posting pictures of what i've done. So here comes a new post:

Why oh why my brownies have to be so expensive?

For the last couple of weeks i've been making a whole lot of brownies, and the cost has become an insane burden that i was starting to wonder if it wouldn't be possible to make reasonably-priced brownies without comprimising from the quality.

Some who've seen previous photos may think i'm being quite posh both using Lindt chocolate and complaining about the price, YET, the domestic products we have are insults to the chocolatiers worldwide. If, for example, we think in terms of tea, our market chocolate is like black tea with actually a few drops of tea and a whole lot of hot water, with 6 sugarcubes inside- usually prepared by a five year-old:)


YES, i complain. But, thanks to Cenk of CafeFernando, the nightmare is over:) After spending hours and hours on reading his blog and all comments to his blogs, i found a name and number...I was finally able to get into contact with a distributor of Valrhona chocolates, from whom i don't have to get a hundred kilos of each product:) So yey for that and thank you Cenk:)

It's insane that you can get 100 times the quailty for lower the price. I do have to get at least 3 to 5 kilos of each type of chocolate i want, but the price per kilo comes down to such a good level that some of the cocoa-sugar mixtures they sell as chocolate become expensive, when compared:)

So, i'll go make some brownies now...

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