Nice Sideways reference, but he did say soupçon instead of "whiff"
jk man. Port would be a good choice, but admittedly I've never had only chocolate and Port; usually in a more elaborate dessert form. I think that'd be a nice thing to try though.
Btw for anybody who voted White Chocolate... It's not a chocolate as Baked has so kindly pointed out. White chocolate lacks cocoa solids and it's main ingreient is the cocoa butter, thus its not really a chocolate at all.
Reminds me of one of my idiot ass friends who I asked the same exact question. His reponse, "I enjoy the true rich flavor of hite chocolate" Then I told him that he's a dumbass and that white chocolate isn't a chocolate then gave him the whole explanation behind it and then he went back to playing WoW without saying a word.
Reminds me of one of my idiot ass friends who I asked the same exact question. His reponse, "I enjoy the true rich flavor of hite chocolate" Then I told him that he's a dumbass and that white chocolate isn't a chocolate then gave him the whole explanation behind it and then he went back to playing WoW without saying a word.
mrSHEiK124
Lifer
- Mar 6, 2004
- 11,488
- 2
- 0
Good milk chocolate. Dark chocolate is too bitter for me.
EDIT: Like Lindt (mmmm) or Godiva if I've got some extra money (you know, on the rare ocassion I have a $20 and nothing else to spend it on, grrrr, so f**king expensive)
EDIT: Like Lindt (mmmm) or Godiva if I've got some extra money (you know, on the rare ocassion I have a $20 and nothing else to spend it on, grrrr, so f**king expensive)
I dislike dark chocolate, milk is not that bad... but over all, I'd prefer something with out chocolate. Chocolate has never been something I have a urge for.
Dark chocolate.....of course
It's hard to find a single favourite, but Michel Cluizel has some amazing chocolates. Domori is very good too. Lindt' 85% Excellence is amazing for something you can find at an average supermarket. For everyday eating, I'll usually pickup something by El Ray, or Valrhona.
Contrary to popular perception, Belgians do not make the best dark chocolate. Although there are top notch chocolatiers in many countries, if I had to pick a country for top notch dark chocolate, it would be france, or italy. Godiva = overpriced crap (IMO). If you're going to spend that kind of money on chocolate, you owe it to yourself to try something better.
If I had to pick a favourite, it would be Michel Cluizel's Noir Infini. It's a 99% cacoa chocolate, with a tiny amount of sugar and spice. Not for everyone's palate, this is the equivalent of being punched hard in the face with chocolatey goodness, with an amazing finish.
And as for those who said Hershey's was their favourite.... I don't know what to say. If harsh, over-roasted forestero beans, drenched in artifical vannilin, covered up with tons of sugar, and brominated vegetable oil (I'm not kidding, it's an actual ingredient in Hershey's Extra Dark) is your cup of tea... well, I'm sorry.
It's hard to find a single favourite, but Michel Cluizel has some amazing chocolates. Domori is very good too. Lindt' 85% Excellence is amazing for something you can find at an average supermarket. For everyday eating, I'll usually pickup something by El Ray, or Valrhona.
Contrary to popular perception, Belgians do not make the best dark chocolate. Although there are top notch chocolatiers in many countries, if I had to pick a country for top notch dark chocolate, it would be france, or italy. Godiva = overpriced crap (IMO). If you're going to spend that kind of money on chocolate, you owe it to yourself to try something better.
If I had to pick a favourite, it would be Michel Cluizel's Noir Infini. It's a 99% cacoa chocolate, with a tiny amount of sugar and spice. Not for everyone's palate, this is the equivalent of being punched hard in the face with chocolatey goodness, with an amazing finish.
And as for those who said Hershey's was their favourite.... I don't know what to say. If harsh, over-roasted forestero beans, drenched in artifical vannilin, covered up with tons of sugar, and brominated vegetable oil (I'm not kidding, it's an actual ingredient in Hershey's Extra Dark) is your cup of tea... well, I'm sorry.
neutralizer
Lifer
- Oct 4, 2001
- 11,552
- 1
- 0
Given your fine tastes in other things (wine, beer, coffee and tea, afaik), I'd say you're a prime candidate to explore ultra-dark chocolate. I'm almost certain you'll enjoy it. A good place to start is Chocosphere. They have a pretty good selection of chocolates, and the prices aren't too bad.
Blueberry is a very common note in Criollo varietals of cacao. This means you've almost certainly had some very good chocolates, probably made with venezuelan cacao.
If you're looking to eat Bay Area chocolate, there's better options (imo). Both Scharffen Berger and E. Guittard make excellent chocolate, and both are from the San Fransisco area. Scharffen Berger is more popular, but I personally feel Guittard is better. They consistently make amazing mid 60% chocolate.
I think it's a decent chocolate, but too much cocoa butter in my opinion. It dulls down cocao the flavour too much, which is why it tastes amazingly mild for a 88% chocolate. Hachez has been consistently known for making bars that emphasize texture, and that's a tradeoff they have decided to do. I don't necessarily agree with it, but people who prize smooth texture might disagree with me legitimately.
Talking of weird flavours in chocolate, there's Michel Cluizel's Los Ancones, that claims that you can taste green olives. I was VERY skeptical of this claim, but they were right! It wasn't very pronouncd, but definately noticable, and many others agreed with me too.
Ghiradelli..
Bay Area natives know that this is THE BEST sh!t in town, and the best in the world.
Milk also FTW
Bay Area natives know that this is THE BEST sh!t in town, and the best in the world.
Milk also FTW
neutralizer
Lifer
- Oct 4, 2001
- 11,552
- 1
- 0
whats so special about Ghiradellis? I must not be eating what you guys are eating. What do you recommend?
Last time I was the first one in line out of my friends and the guy messed up my order and had to redo. He grabbed a handful of samples for me.
I handed my receipt to my friend, except the cashier forgot to give her 10% off. He grabs another handful and gives it to me and my friend. Then my other friend goes and he messed up the CC machine so once agian he grabs another handful of samples, and wtf we have our pockets bulging with Ghiradelli squares.
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