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Has anyone ever heard of "Ghirardelli" chocolate?

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yep, I like the mint filled squares/rectangles..mmm...
I was up at the Ghirardelli square last week or so and got some fudge there. *drool*
 
Has anyone ever heard of "Ghirardelli" chocolate?
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Sure have. We used it in our formulation of Sugar free ready-to-bake brownies. High quality and if anyone is looking to buy it in bulk I know who to call.😉
 
Any good chocolate or cocoa + sugar, half&half, get it into hot chocolate and add coffee.
Brands don't matter, 'cause it's the best thing to drink next to adding some Baley's to it 😀
<-cleaning kitchen from dinner now, and with this idea in mind, about to clean the french press and make said drink with strong coffee.
The only brand I'll mention is Godiva, because it's not as good as Hershey's, but somehow costs more than even the really good chocolates 😕
 
Originally posted by: Dezign
I wasn't aware of it until now.

Chocolate facts:

Chocolate should be kept wrapped tightly in a cool, dry place with a temperature ranging from 60-75°F. If the storage temperature exceeds 75°F, some of the cocoa butter may appear on the surface, causing the chocolate to develop a whitish cast, known as "bloom". The chocolate will still, however, be fine to eat. In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn't ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60-65°F.
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You live in California and don't know the Ghirardelli Chocolate? I know it already for some years and I'm from Switzerland!(who visited San Francisco quite often though 😉)
 
Originally posted by: glen
They are sort of like the Honda of chocolate.
Callebaut and Valrhona are the Ferrari and Lamborghini of chocolate.
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And Spr&uuml;ngli(Lindt) Chocolate is the Maybach.
 
LOL...she lives in Cali and didn't know bout Ghirardelli. To be honest...I hadn't heard of it either until I went to Ghirardelli Square and Fisherman's Wharf in San Fran. But then again I was Canadian at the time...don't think its all that famous up there...

EDIT: BTW...Cadbury > Hershey
 
Anyone ever looked at the ingredients of a Hersheys bar? I still eat it occasionally, but I am not even sure if it is chocolate. I am personally a fan of dark chocolate and while I dont have a specific favorite, the chocolate labeled organic tends to be better.
 
Its all I buy anymore for baking with chocolate. And their candies are great! Of course, if I want any, I have to hide them from my wife. 😀
 
Get a bag of the Ghirardelli mint chocolates. They are chocolate squares with mint cream inside... soooooo goooood!
 
Originally posted by: Dezign
In hot climates or during the summer, chocolate can be stored in the refrigerator, although this isn't ideal as the chocolate may absorb odors from other foods. Dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60-65°F.
Click to expand...

I wonder if this is how that orange-tasting chocolate was discovered. That sh!t is good.
 
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