Allee Posted December 5, 2005 Report Share Posted December 5, 2005 From cheese to tequila to wine, I am always amazed that a bunch of "snowboard yobbos" are such cuisine geniuses! A large box of assorted Lindt just arrived in our office .... it has a very short life expectancy. I like Lindt for anytime eating, but my all time fave chocolate is Caffarel (Italian). What's yours?? And yes, guys can answer this question! Quote Link to comment Share on other sites More sharing options...
Slow Eddie Posted December 5, 2005 Report Share Posted December 5, 2005 Does Nutella count? Quote Link to comment Share on other sites More sharing options...
jdgang Posted December 5, 2005 Report Share Posted December 5, 2005 Ghirardelli Chocolate the thin ones with the caramel in the middle...oh yeah and M&M's which is good since they make them down the road from me and on good days you can smell the chocolate Quote Link to comment Share on other sites More sharing options...
Pat Donnelly Posted December 5, 2005 Report Share Posted December 5, 2005 Dove Dark Quote Link to comment Share on other sites More sharing options...
kjl Posted December 5, 2005 Report Share Posted December 5, 2005 Ghirardelli Chocolate the thin ones with the caramel in the middle... Heh, I was just at Ghirardelli Square yesterday and those thin ones with the caramel were the free samples they were handing out at the door. They were OK but the chocolate ice cream with fudge, raspberries, and whipped cream was better ;) Quote Link to comment Share on other sites More sharing options...
Mark Brown Posted December 5, 2005 Report Share Posted December 5, 2005 La Maison du Chocolate is my favorite. Champagne truffles are awesome!!! Neuchatel makes some marvy chocolates too. They have great deals at the "factory" on seconds - if you're anywhere near Oxford, PA, they're right on PA10 just north of US1 (directions) Godiva and Lindt for everyday... Hmmm, more chocolate! Quote Link to comment Share on other sites More sharing options...
skipuppy Posted December 5, 2005 Report Share Posted December 5, 2005 I like the Belgian chocolate that comes in the shapes of sea creatures: seahorses, shells, starfish etc. Although.. I have found that it typically tastes much better if bought in Europe (ie Germany) than if bought in the United States. Quote Link to comment Share on other sites More sharing options...
JohnO'Brien Posted December 5, 2005 Report Share Posted December 5, 2005 I find Canadian/American Chocolate has too much wax and too little Coco. This Swiss Chocolates are unbelievable, especially if you get the 80-95% pure stuff. Quote Link to comment Share on other sites More sharing options...
Neil Gendzwill Posted December 5, 2005 Report Share Posted December 5, 2005 Funny, our American customers who come to visit tell us the regular Canadian chocolate bars are better than the Americans, less wax due to cooler conditions I think. Bernard Callebaut is a Belgian chocolatiere here in town, very tasty. And that good old Canadian standby Laura Secord isn't bad either. I like anything chewy, especially the caramels. Quote Link to comment Share on other sites More sharing options...
Erik J Posted December 5, 2005 Report Share Posted December 5, 2005 Chocolate, hell yeah! Now we're talking. The darker the better for me. There is a place deep down inside of me that only chocolate can reach. For everday workin' chocolate we use Callebaut dark here at the restaurant I'm in. For a real treat Valrhona chocolates are pretty damn good as well as El Rey, Guittard, Scharffen Berger. Fortunately for me it's my job to know this stuff. There's chocolate and then there is CHOCOLATE. I was fortunate enough to attend a chocolate tasting (I get paid to do this ) featuring chocolates from around the world and when tasted side by side it was amazing how much complexity and character really good chocolate has. It begins it's life in the dirt and much like fine wine you can taste the difference in where it comes from. Venezuela, Ecuador, Hawaii, Tahiti - all these places have different soils producing different flavored chocolate. Quote Link to comment Share on other sites More sharing options...
Slow Eddie Posted December 5, 2005 Report Share Posted December 5, 2005 I like the Belgian chocolate that comes in the shapes of sea creatures: seahorses, shells, starfish etc. Although.. I have found that it typically tastes much better if bought in Europe (ie Germany) than if bought in the United States. Those Chocolate Sea Shells are about the only Guylian product I've seen over here, and if the European stuff is even better than the "made for export" stuff...mmm. Quote Link to comment Share on other sites More sharing options...
Hagen Posted December 6, 2005 Report Share Posted December 6, 2005 ...forgot the name - some south american bitter chocolate with pink pepper! Quote Link to comment Share on other sites More sharing options...
Art Posted December 6, 2005 Report Share Posted December 6, 2005 Milka is good and Aero bars are good too. Quote Link to comment Share on other sites More sharing options...
RJ-PS Posted December 6, 2005 Report Share Posted December 6, 2005 Hershey I grew up outside Hershey PA. It's hard to get over the emotional stigma that accompanies a chocolate bar freshly poured, even if it really doesn't compare with the other chocolates mentioned in side by side taste tests. Otherwise an icelandic chocolate made with goat milk was the creamiest and most complex flavorfully(is that even a word) I've ever had. No clue the name, I was there decades ago. Quote Link to comment Share on other sites More sharing options...
BobD Posted December 6, 2005 Report Share Posted December 6, 2005 It crumbles into fine pieces and is great to sprinkle on lattes and capucinos when you don't have a grater handy. Some of the Indian food stores in Minneapolis stock it. BobD Quote Link to comment Share on other sites More sharing options...
big mario Posted December 6, 2005 Report Share Posted December 6, 2005 Hot Chocolate!! My wife and I went to a small resort called Kailum south of cancun. They had the rockinest hot chocolate every morning with breakfast. It almost made me want to give up coffee mario Quote Link to comment Share on other sites More sharing options...
Guest dragonsword5 Posted December 6, 2005 Report Share Posted December 6, 2005 I can't remember what it was called but I remember a counselor I knew had European chocolate and shared it with me and I never went back to Hershey again :p But chocolate here, I love anything that's mixed with caramel. Caramellos (sp?) are my favorite. Quote Link to comment Share on other sites More sharing options...
Justin A. Posted December 6, 2005 Report Share Posted December 6, 2005 I make my own with Cocoa Powder from some Greenlandian importer company thing. It comes in a tin with a polar bear on the front. Good stuff in the right mixture. I also love the Lindt 99% and the 60% Truffles. ________ Yamaha Psr-248 Specifications Quote Link to comment Share on other sites More sharing options...
Gleb Posted December 6, 2005 Report Share Posted December 6, 2005 ALL CHOCOLATE IS GOOOOOD!! Thanks to wrestling, i was able to eat all the chocolate i wanted without gaining weight. too bad those days are over:-\ Quote Link to comment Share on other sites More sharing options...
mirror70 Posted December 6, 2005 Report Share Posted December 6, 2005 For a real treat Valrhona chocolates are pretty damn good as well as El Rey, Guittard, Scharffen Berger. Scharffen Berger? Don't you mean "Hershey Deluxe"? Quote Link to comment Share on other sites More sharing options...
tufty Posted December 6, 2005 Report Share Posted December 6, 2005 Mmmmmmmm. chooooo-cooooo-lllllaaaaaate. Lindt or Green and Blacks, and as dark as you can get it. Lindt do a 99%. It's - orgasmic. a little square, let it melt on your tounge and wash it down with a good single malt. Tastes horrible until suddenly there is a massive chocolate explosion on your tongue and all you can taste is chocolate and whiskey for 20 minutes. It's like nothing else. Mmmmmmmm. Simon Quote Link to comment Share on other sites More sharing options...
Ray Posted December 6, 2005 Report Share Posted December 6, 2005 Swiss or Belgian… the darker the better… at least 75% coco for me… best cold, right out of the freezer… :D Quote Link to comment Share on other sites More sharing options...
tex1230 Posted December 6, 2005 Report Share Posted December 6, 2005 I grew up on the stuff - add a little chili powder and you'll be amazed Quote Link to comment Share on other sites More sharing options...
dano Posted December 6, 2005 Report Share Posted December 6, 2005 Don't forget those hollow Lindt balls with the assorted fillings. MMMMMMMMM...Must eat them all..... Quote Link to comment Share on other sites More sharing options...
Helmut Karvlow Posted December 6, 2005 Report Share Posted December 6, 2005 Ragusa, or Lyndt battons. none of which can be found in the States. Quote Link to comment Share on other sites More sharing options...
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