As in most other areas of life, however, nine times out of ten there is a reason that one product is more expensive than another, and you will find that working with a quality chocolate will eliminate waste, and make the process easier and the end product more delicious. I've seen the two paired in a number of recipes, but wasn't sure where that pairing originated. The combination of hazelnut and chocolate is a classic in Europe, particularly in Italy. In fact, gianduia originates from Turin, which is in Piedmont. You can find it in many Lindt stores and Perugina stores.
Chocolate liquor is simply the term for the pure, processed product of the cocoa bean.
I would think it would be easier to produce chocolate from a single kind of bean, as opposed to creating a blend. The fact that some of the best companies in the world are producing these things only serves to confuse me further. I've tasted some Grand Cru chocolates, and I can detect quality, but not a dramatic difference. Please register to receive E-mail when our Web Site is updated.