What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.

Greg wrote:
What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.


Dolfin. Because the quality is excellent; the flavors are a little
unusual; the cost isn't prohibitive, and they sell it where I work. I
like it best because it tastes the best.


The runner up is Lindt cointreau for all the same reasons except it is a
little sweeter than Dolfin and doesn't seem to be quite the same
quality. On the other hand, it is available more places around here.


But then, I've never sneered at a Hershey's bar. When the craving for
chocolate overtakes me, Hershey's is highly acceptable, and for the
price, I have no complaints.


--Lia, who takes her chocolate seriously

I second the Hershey's very unusal flavor for milk chocolate. Would love to
know why it's so different.

Marc

"Julia Altshuler" wrote in message
...
Greg wrote:
What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.


Dolfin. Because the quality is excellent; the flavors are a little
unusual; the cost isn't prohibitive, and they sell it where I work. I
like it best because it tastes the best.


The runner up is Lindt cointreau for all the same reasons except it is a
little sweeter than Dolfin and doesn't seem to be quite the same
quality. On the other hand, it is available more places around here.


But then, I've never sneered at a Hershey's bar. When the craving for
chocolate overtakes me, Hershey's is highly acceptable, and for the
price, I have no complaints.


--Lia, who takes her chocolate seriously

"Greg" wrote in message
oups.com...
What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.

Droste bittersweet Chocolate Pastilles (Extra Dark (72%)
Dee Dee

http://images.google.com/imgres?imgu...f%3D1%26sa%3DG

Greg wrote:

What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.

Mexican "Abulita" (litlle grandmother) brand chocolate. Ibara is a very
poor Spanish version. A local bakery makes a chocolate decadense that
is very good.
---
Joseph Littleshoes

On 31 Jul 2005 19:21:33 -0700, Greg wrote:

What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.

I don't eat much chocolate, but I like the See's fruit flavored dark
truffles on occasion. When I make truffles, I don't mess around...
it's chocolate chocolate always. There will be no namby pamby milk
chocolate for me.

On Mon, 01 Aug 2005 03:40:48 GMT, Dog3 wrote:

Godiva is good too.

Blech! Nasty stuff. It tastes stale to me. There is a Godiva shop 4
blocks away from my house, so I can say it without any reservation.
When I'm given Godiva, I give it away ASAP.

On Mon, 01 Aug 2005 04:32:35 GMT, Joseph Littleshoes wrote:

A local bakery makes a chocolate decadense that
is very good.

For those of us in the area who are still looking for a good chocolate
decadence... what's the name of that bakery?

In article .com,
"Greg" wrote:

What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.


Lindt Lindors or truffles.

Simply because they are sinfully smooth and delicious! :-)

I introduced them to some co-workers and was promptly dubbed "the
chocolate guru".
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article ,
Julia Altshuler wrote:

Greg wrote:
What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.


Dolfin. Because the quality is excellent; the flavors are a little
unusual; the cost isn't prohibitive, and they sell it where I work. I
like it best because it tastes the best.


The runner up is Lindt cointreau for all the same reasons except it is a
little sweeter than Dolfin and doesn't seem to be quite the same
quality. On the other hand, it is available more places around here.


But then, I've never sneered at a Hershey's bar. When the craving for
chocolate overtakes me, Hershey's is highly acceptable, and for the
price, I have no complaints.


--Lia, who takes her chocolate seriously


I prefer "Dove" over "Hershey" and it's also widely available. :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article ,
sf wrote:

On Mon, 01 Aug 2005 03:40:48 GMT, Dog3 wrote:

Godiva is good too.

Blech! Nasty stuff. It tastes stale to me. There is a Godiva shop 4
blocks away from my house, so I can say it without any reservation.
When I'm given Godiva, I give it away ASAP.

Ah! Good! :-)
Then I'm not the only one that things Godiva is drastically overpriced...

What do you think of Dove?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Greg wrote:

What's currently your favorite type of chocolate (for primarily
consuming, not so much for cooking with) and please say why, be it
something that's commercially mass produced, or a more expensive
gourmet variety you love, despite it costing more, or something you
might even make yourself. Of course if you have more than one to
name, no problem.

I can take chocolate or leave it. *shrug*

serene

Mi e' parso che Dee Randall abbia scritto:

Droste bittersweet Chocolate Pastilles (Extra Dark (72%)
Dee Dee

So they are international, LOL, I don't eat one since I was a
child.
--
Vilco
Think Pink , Drink Rose'

Mi e' parso che OmManiPadmeOmelet abbia scritto:

Lindt Lindors or truffles.
Simply because they are sinfully smooth and delicious! :-)

Yess! The best mainstream product.
--
Vilco
Think Pink , Drink Rose'

Vilco wrote:
Mi e' parso che OmManiPadmeOmelet abbia scritto:


Lindt Lindors or truffles.
Simply because they are sinfully smooth and delicious! :-)


Yess! The best mainstream product.
--
Vilco
Think Pink , Drink Rose'



I seldom eat chocolate, but when I do, I like Guittard's L'Harmonie
64% Bittersweet. It is difficult to find in New York City.

I keep Ghiradelli's Double Chocolate Chips and bars on hand for
baking, but I find it rather sweet for eating.