few months ago i bought some hershey "cacao reserve 65%" at a shop rite supermarket ( later also at 99 cents store ! ! ! ) and i simply loved it
my friend also could not understand how hershey chocolate bar could taste good ... loved it as well
on the other hand i hate hershey's "special dark" ...
i also like some chocolate bars from Lindt ... but not all
can anybody recommend some chocolate bars that you personally liked ? im not talking about some exotic expensive chocolate that you convinced yourself is good but something that you tried without necessarily expecting anything special and were pleasantly surprised ?
my friend also could not understand how hershey chocolate bar could taste good ... loved it as well
on the other hand i hate hershey's "special dark" ...
i also like some chocolate bars from Lindt ... but not all
can anybody recommend some chocolate bars that you personally liked ? im not talking about some exotic expensive chocolate that you convinced yourself is good but something that you tried without necessarily expecting anything special and were pleasantly surprised ?
You can get Valrhona with cannabis in Amsterdam. Actually the Lindt with high (>70%) cacao content that I bought my mother for Christmas was pretty good.
Lindt makes one with Cuban cocoa that's pretty tasty and around 65%. Probably not legal south of the border though.
by the way im not sure i would like anything beyond 70% ... to me 65% is just about right
i never tried Valrhona ... i probably should ... is it normally sold in supermarkets like walmart ?
i never tried Valrhona ... i probably should ... is it normally sold in supermarkets like walmart ?
Hersheys 65% is _very_ good.
I tried Ritter sport dark, found it too sweet. Some of the higher % chocolates have a bland, waxy taste, IMO. Some sugar is needed to bring out the flavor.
Lindt truffles, anyway, are rather ho-hum, IMO. Some truffles (forget the name) are simply to die for. Most that I like are rolled in cacao rather than coated with a firmer chocolate.
For bang for the buck, I prefer semi-sweet chocolate chips to most bar chocolate. I like the bite. Pop about 6 into your mouth and hold them against your palate with your tongue until they dissolve 😉
I tried Ritter sport dark, found it too sweet. Some of the higher % chocolates have a bland, waxy taste, IMO. Some sugar is needed to bring out the flavor.
Lindt truffles, anyway, are rather ho-hum, IMO. Some truffles (forget the name) are simply to die for. Most that I like are rolled in cacao rather than coated with a firmer chocolate.
For bang for the buck, I prefer semi-sweet chocolate chips to most bar chocolate. I like the bite. Pop about 6 into your mouth and hold them against your palate with your tongue until they dissolve 😉
For price performance you can't beat Callebaut. I love just holding a ten pound bar in my arms. LOL
I bought a bar of Lindt Excellence with Chili. Rather strange but very nice.
Lindt 80% (or is it 85 or 90?) is an interesting experience. Too strong for me to just eat it.
Try 1/4 of a square, melt it slightly in your mouth then have a sip of Guinness.
Lindt 80% (or is it 85 or 90?) is an interesting experience. Too strong for me to just eat it.
Try 1/4 of a square, melt it slightly in your mouth then have a sip of Guinness.
Mike, you have the right idea... those chockies are the best... the ones you only need to bite a little piece of to get your chocolate high.
Mike, the chile-chocolate combination is quite classic and of the same origin. When chocolate was first discovered by by the Europeans, it was being used with hot chiles in a drink.
Here's a fun recipe for the true chocolate-chile lovers:
http://wineloverspage.com/forum/village/viewtopic.php?f=5&t=12706&p=105174
Here's a fun recipe for the true chocolate-chile lovers:
http://wineloverspage.com/forum/village/viewtopic.php?f=5&t=12706&p=105174
http://www.greenmountainchocolate.com/
This company started here in Vermont. They moved to Mass. a few years ago, but kept the name. The founder was the pastry chef in the White House during the Carter Administration.
Yummy!
This company started here in Vermont. They moved to Mass. a few years ago, but kept the name. The founder was the pastry chef in the White House during the Carter Administration.
Yummy!
I favour body chocolate.
Be careful it isn't too hot. It can spoil a beautiful chocolate moment.
Be careful it isn't too hot. It can spoil a beautiful chocolate moment.
Chocolate and whisky
Ever tried a piece of good swiss pue cacau with a good 12 year old singel cask Highland Park ????😎
I even forgot ( almost ) about the CD playing on my tube audio gear....😉
believ me , something to try , really
Ever tried a piece of good swiss pue cacau with a good 12 year old singel cask Highland Park ????😎
I even forgot ( almost ) about the CD playing on my tube audio gear....😉
believ me , something to try , really
Re: Chocolate and whisky
Shame! "a good 12 year old singel cask Highland Park" deserves your complete attention!
Bouquet said:Ever tried a piece of good swiss pue cacau with a good 12 year old singel cask Highland Park ????😎
I even forgot ( almost ) about the CD playing on my tube audio gear....😉
believ me , something to try , really
Shame! "a good 12 year old singel cask Highland Park" deserves your complete attention!
You're so right , my excuses .I dump the chocolate and turn off the tubes....................switch of my wife
🙄
🙄
The candy shell might spoil the chocolate experience for most people, but I get completely addicted to these little eggs this time of year.....
http://www.typetive.com/candyblog/item/cadbury_mini_eggs/
http://www.typetive.com/candyblog/item/cadbury_mini_eggs/
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