Who would guess that the world’s most expensive chocolates (several times over) are made in a tiny kitchen shoehorned between a pair of hair salons in a half-abandoned strip mall in Plano, Texas?
Who would guess that the world’s most expensive chocolates (several times over) are made in a tiny kitchen shoehorned between a pair of hair salons in a half-abandoned strip mall in Plano, Texas?
Kate, you really want to deflate the dreams of liberal socialist dictator enabling hug-a-terrorist CBC loving yuppies?
“eeeeewwww! George Bush made these choclates!”
LOOOOL!
Merry CHRISTmas to everyone, including the dictator worshiping secular humanists!
Not at all surprising, given that Texas is the Center of the Universe. (Western Canada – Northern Texas – is just on the preriphery.)
Not to knock Texas but the best chocolates I have ever tasted, bar none, are Bernard Callebaut’s. A Belgium chocolateer’s son, he makes his home in Calgary, making chocolates from the same family chocolate factory. Nothing else has ever come close.
And Bernard Callebaut is a wee bit less expensive (but really, only a wee bit since a 17-piece box is $20, but oh, those 17 pieces…).
Completely wasted on children. My daughter will wolf one down in a bite, rather than nibble & savour. Sad.
And Bernard Callebaut is a wee bit less expensive (a wee bit since a box of less than 20 is $20)
The good ladies at “Wisewomen Group” here: https://www.wisewomengroup.com/index.php?option=com_content&task=view&id=32&Itemid=128&virtuemart=1a0a2b0f6798ab76db3ec2687510726e must be very proud of Katrina Merrem.
Our chocolates were recently ranked the #1 luxury chocolate in the world by the food editors of TASTE.
If you’ll allow us to briefly share our side of the story:
1) We have never intended to represent ourselves as chocolate makers. All of our communications list us as chocolatiers.
2) The couverture we use is made to our strict specifications. We specify the source ingredients, the region from which the ingredients are sourced and the process by which the couverture is made.
3) We’re happy and proud that so many have found the “NOKA Chocolate Experience,” to be worth the price.
Thanks for letting us share the other side of the story.
To quote from the phone conversation (recorded?) that the Dallas Food guy had with Katrina Merrem:
DF: “So you guys make the chocolate?”
KM: “Uh-huh. We have a commercial kitchen here where we make the chocolates here.”
They never intended to represent themselves as chocolate makers? Really?
It’s interesting to see that NOKA doesn’t really deny anything in the story. They don’t dispute the pricing. They don’t deny that they’re many times more expensive than the most respected chocolatiers on the market. They don’t even deny that they’re getting their chocolate from Bonnat.
If you’re going to charge that much for chocolate, you owe it to customers to tell them whose chocolate you’re using.
Sam