The Cincinnati Post

Choosy about chocolate
Select percent of cocoa or country of origin

In addition to blended cocoa chocolates, E. Guittard Chocolate Co., headquartered in Burlingame, Calif., makes single-origin bars. There's a fruity, cherry-like, 65 percent Sur del Lago with beans from western Venezuela and an herbal, astringent, Ecuador Nacional bar from Ecuadorian plantations With so many high cocoa percentage, varietal and single-origin chocolates to sell, chocolate manufacturers are targeting pastry chefs, according to Joan Steuer of Chocolate Marketing, a Los Angeles-based firm. The hope is that the manufacturer's name will appear on the menu and increase brand awareness.

"Valrhona paved the way with the Valrhona molten chocolate cake. That's on menus everywhere," says Steuer.

A chocolate creme brulee with a strong caramel flavor could be enhanced by a bold Ecuadorian single origin. A chocolate orange tart with a citrus note may call for a spicy chocolate varietal from the West Indies.

"Once you only had a couple of options. Now you need a whole cupboard full of different dark chocolates — one for brownies, one for chocolate-chip cookies, another for chocolate mousse," says Steuer. "Dark chocolate is finally getting its due."

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