(Davida Chazan - The Chocolate Lady) wrote:
I've got a bag of the
Ghiradelli milk chocolate squares that my boss brought me back from
the states. Not being much of a milk chocolate person, I'm not
totally sure if I'm a good judge, but I'm not totally impressed. Very
ordinary, no richness to them at all, but a fairly nice mouth feel, if
a tad on the grainy side at the end.

(Just took a look and I just noticed that there's no cocoa mass or
liqueur listed on the ingredients. Could this be the reason?)

Um... cocoa-free chocolate? What? How'd they manage that?

-Dan

--
http://ChocoLocate.com/ - The Chocolate Lovers' Page, established 1994.

NOTE: My Correct Address is in my signature (just remove the spaces).
On Wed, 24 Mar 2004 06:18:56 -0000,
(Dan Birchall) wrote:

(Davida Chazan - The Chocolate Lady) wrote:
I've got a bag of the
Ghiradelli milk chocolate squares that my boss brought me back from
the states. Not being much of a milk chocolate person, I'm not
totally sure if I'm a good judge, but I'm not totally impressed. Very
ordinary, no richness to them at all, but a fairly nice mouth feel, if
a tad on the grainy side at the end.

(Just took a look and I just noticed that there's no cocoa mass or
liqueur listed on the ingredients. Could this be the reason?)

Um... cocoa-free chocolate? What? How'd they manage that?

It has unsweetened cocoa. I'm assuming that's the powder, not the
liqueur or mass.

(To its credit, it does have only cocoa butter, however.)

--
Davida Chazan (The Chocolate Lady)
davidac AT jdc DOT org DOT il
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Wed, 24 Mar 2004 16:01:39 -0500, Maggie
wrote:

In article ,
says...

I've got a bag of the
Ghiradelli milk chocolate squares that my boss brought me back from
the states. Not being much of a milk chocolate person, I'm not
totally sure if I'm a good judge, but I'm not totally impressed. Very
ordinary, no richness to them at all, but a fairly nice mouth feel, if
a tad on the grainy side at the end.

I'm rather fond of Ghirardelli dark chocolate bars with raspberries, as
well as their truffles and filled chocolates.

Not living in the US means I can't often get my hands on these
chocolates. I'm at the mercy of my boss and whatever he brings back
for me. I've tried to train him, but sometimes he brings milk
chocolate back with him as well... oh, well...

I'm not much for milk chocolate either, but I do like Ghirardelli milk
chocolate for "everyday" chocolate. Beats the hell out of Hershey's any
day of the week.

No competition! Hershey's is the very WORST.

I have to wonder if you maybe laid hands on a bag of squares that had
been improperly stored? One of the things I like about Ghirardelli is
the smoothness - I've only ever noticed graininess if the squares have
been mishandled.

Its very, very slight - and only after a minute or two after you
finish eating it. Like a tiny left over bit in your mouth you can
feel on your teeth.

But honestly, I must say that they are pretty good quality chocolates.
They're just... a tad... boring. Nothing particularly interesting
about the flavor - no undertones to brighten it up and make it really
special. Just plain nice.

(I'll ask him to try to get dark chocolate squares next time.)

--
Davida Chazan (The Chocolate Lady)
davidac AT jdc DOT org DOT il
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

Lindt is a very good chocolate. I also really like des alpes. (It is
also a Swiss chocolate.) Chocolate is very different from maker to
maker because of how it is made. It is comprized of cocoa mass, sugar,
alcohol, cocoa powder and other additives. IT is sweeter bassed on how
much sugar is added and has a better tough feel the more it is ground.
Maybe everyone knew this already but thought that I would pass it
along.

at Thu, 25 Mar 2004 21:53:49 GMT in c755ffc1.0403251353.3313ad38
@posting.google.com, (alexbrown77) wrote :

Lindt is a very good chocolate. I also really like des alpes. (It is
also a Swiss chocolate.) Chocolate is very different from maker to
maker because of how it is made. It is comprized of cocoa mass, sugar,
alcohol, cocoa powder and other additives.

Correction: no alcohol. References to "chocolate liquor" on the label are
not talking about something alcoholic, but rather, the pure ground-up cocoa
nibs. It's the same thing as cocoa mass. More often the manufacturers don't
use cocoa powder, because it's uneconomical and inefficient to remove the
cocoa butter from chocolate liquor, only to add it back later. However,
I've seen labels that definitely list cocoa powder as an ingredient, so
some manufacturers do do this.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)