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
>