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I had the honor of introducing my granddaughter to chocolate, just before she turned one. Melted down a little dark (60% or so) chocolate, dipped my finger in it and held it up to her mouth. She tasted it...thought about it a little bit...then decided that "yes, this is very good" and went for more.
When I want your opinion,-
I'll read it in your entrails
Generally speaking, I hate most American chocolate.
The mainstream brands are just utter crap. Some of the boutique brands I tried are ok, but nothing special.
I vastly prefer continental European chocolate.
Probably due to my background, I would go for Swiss and German chocolate over French and Belgium.
Generally speaking, I hate most American chocolate.
The mainstream brands are just utter crap. Some of the boutique brands I tried are ok, but nothing special.
I vastly prefer continental European chocolate.
Probably due to my background, I would go for Swiss and German chocolate over French and Belgium.
Ritter Sport is my favorite brand.
-t
If I understand the history of "American Chocolate" most of the blame lies on Milton Hershey's inability to convince european chocolatiers to share their recipes, so he developed his own. Most of the US candy companies that use chocolate get it from Hershey. Keep in mind Hershey has bought the US brand rights of several euro chocolate makers, Cadbury is one that comes to mind.
So, other than Ritter Sport/Milka, when I'm trying any chocolate product that says "swiss" on it, how would I know if it is really swiss or they print it on there just as a marketing ploy?
Also what about this chocolate? It says Cacao from DR, Panama, Ecuador, and Peru, the sugar from Paraguay, the vanilla from Madagascar... and then on the front it says "Produced in Switzerland" and "Certified in Switzerland"
^ So, is it like 20% DR, 20% Panama, 20% Ecuador, 20% Peru, and 20% Swiss... or 25% DR, 25% Panama, 25% Ecuador, 25% Peru, and 0% Swiss...? I am so confused.
While visiting Cozumel, my wife and I bought a variety of high-cocoa chocolates, all locally made. They are excellent.
I find that milk chocolate tastes bland, flat and (usually) overly sweet, which overpowers everything. Dark chocolate, on the other hand, (when done right) has depth of flavor, notes and hints and such, and is seldom even noticeably sweet. Ghirardelli (a San Francisco-based brand) makes excellent chocolates; even their milk chocolates are tasty.
Room temp. Maybe just a bit cooler, but never in the freezer.
That said, my wife likes to put Nestle semi-sweet morsels (the ones you make toll house cookies with) in the freezer for snack purposes. For whatever reason, she prefers them crunchy.
When I want your opinion,-
I'll read it in your entrails
Room temp. Maybe just a bit cooler, but never in the freezer.
That said, my wife likes to put Nestle semi-sweet morsels (the ones you make toll house cookies with) in the freezer for snack purposes. For whatever reason, she prefers them crunchy.
They take longer to eat, and possibly are cool and refreshing.
but I usually prefer my chocolate room temp, or in something.
The product of theirs I get is sugar free dark with stevia. It's a different texture than what we're used to in US, more dry, & nugget or truffle-like with no filling. It's made by authentic mountainmen of the rainforest.
The product of theirs I get is sugar free dark with stevia. It's a different texture than what we're used to in US, more dry, & nugget or truffle-like with no filling. It's made by authentic mountainmen of the rainforest.
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