Well, they are bean products.
When I was working the temp agencies over 30 years ago I had one assignment that lasted around 2 days. The owner of the small business was a European food importer who had a very small warehouse and needed a few guys to move boxes. At the end he laid a chocolate bar on each of us, a sweet gesture.I asked him to recommend some quality imported chocolate. His reply was one word, uttered like a question:
"Lindt?"
I never forgot that one! Lindt isn't the most expensive or the cheapest but I've found that as a pretty reliable rule it's great bang for the buck! Plus they have tremendous variety, if you're into that.
I've had Lindt in my cupboard consistently for quite a few years.
Never heard of a Lindt store. I used to be subscribed to a Lindt online thing and they'd email me offers. I decided they weren't worth the trouble and unsubscribed.
If you're the frugal type, you'll probably miss them; I didn't know they existed until just now and peeked on Google Maps. They parked themselves in "premium" locations to let the upper middle class and higher concentrated developments have a shiny new store.
There are plenty of well heeled people in my area (S.F. Bay).
The guy I mentioned above in the thread, the owner of a small European food import company whose very small warehouse was in Oakland, CA told me that the sign of a quality chocolate bar was how it breaks. If it breaks cleanly leaving a very smooth surface at the break that signifies quality. Cheaper chocolate will not break cleanly and smoothly like that.
I have no idea. Didn't know they had that. I got a substantial discount off ebay over what I'd pay at, say, Walgreens or Target (it was obviously holiday chocolate) but probably not as good as a 50% discount.
I have eaten a full 100g bar of 3 year beyond expiry 85-90% Lindt dark chocolate. Didn't taste bad at all. Why did I risk it? Because my research suggested that it doesn't go bad if not exposed to air and also because throwing it away seemed like a really damn waste of good chocolate.
I have some Lindt in my cupboard that is that old. My experiences with old chocolate have not been disappointing. In fact, I'm not sure that exposure to air is all that bad. But it can get nasty looking. Then again that's with some inferior chocolate I have. It's well regarded chocolate but I don't like it nearly as well as, say, Lindt and mostly I ignore it.
I bought some giant hunks of Guittard Gourmet Bittersweet some years ago and have a lot left. Might work in a mousse, I suppose.
Certain city centers in Cali are so flush with money that plain store brands like Lindt are not that "high class". Kinda like owning a Benz in L.A is not that special. Although Ghiardelli does have a store there.
Being a dry and "stable" fatty food(saturated and monounsaturated oleic acid), chocolate is not going to expire like foods with water or vegetable oil based products. I have three year old expired icing and it smells like bad vegetable oil.
Milk chocolate melts a lot readily than dark chocolate. I'm guessing you have to spend your days without a shirt, if it's that hot where you live.
I've read somewhere that vegetable oil is worse than the animal fat they used before to cook food because vegetable oil does not exist naturally. It's an artificial human "mistake" full of inflammatory omega-6 fatty acids.
Two bars of 65g 45% dark chocolate with one cup of coffee is enough to give me an immense sense of well-being for the day. I can't do this every day coz the effect doesn't last if I keep doing it. Have to wait a day or two before I can trigger the good feeling again.
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