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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
07-31-2005, 07:16 PM
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 What's your favorite type of chocolate for eating and why ? What’s currently your favorite type of chocolate (for 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.      |
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#2
07-31-2005, 07:30 PM
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__________________ pierre i t ' s . a l l . a b o u t . t h e . j o u r n e y |
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#3
07-31-2005, 07:32 PM
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| Chocolate Nibbles I like those Pistoles. I am sure you have seen them. They come in the 5# boxes all Pastry Chef's have them in there shop. Small chips bigger than what the Nestle company makes. |
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#6
08-01-2005, 10:06 AM
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| Lake Forest has choc. covered fresh raspberries in the month of July...ummmm I mix it up, Valrohna pistolles....scharffen berger bars....butterfinger crips.... there are probably 40 different varities in my choc. stash. I do not care for the funky new age herbal bars with "health" benefits and weird addins. Bitter choc with orange ranks pretty high on my list. Whole Foods 365 truffles are pretty great too....interestingly Trader Joe's are not. |
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#7
08-01-2005, 04:20 PM
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| If I'm "casually" eating a chocolate product, I prefer Milk Chocolate. If I'm making them for everyone else, a secret mixture.
__________________ Life without broccoli isn't really life, is it? |
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#8
08-01-2005, 07:50 PM
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 I like Scharffenbarger's dark bar with cocoa nibs if I'm in the mood for a treat. I enjoy Dove dark (but not milk), too. I love caramel and nuts in chocolate, but find most of the commercial brands to be too sweet or chemical-tasting (Nestle's milk chocolate is one). One of these days I'd like to go to Vosges Chocolate in Chicago. Ever since I heard about their combination of spices like curry and paprika with chocolate, I've been intrigued. 
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#9
08-02-2005, 06:17 PM
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| Whole Foods carries some of Vosage bars...the cinnamon/chili one is good the wasabi one is not high on my list. I've had a couple of their truffles and they are FINE. Some of the combos are alittle too far out there..... |
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#10
08-02-2005, 07:40 PM
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| ****, give me any type of chocolate and Im a happy guy! From Hershey's Milk Choc. bars to chunks of Callebaut bittersweet cut right off the block. Though my true choc. loves are my unbearablly rich hot chocolate and my choc. ice cream made with a mixture of cocoa powder, bittersweet choc. and milk choc.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#11
08-04-2005, 06:45 PM
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| I really like the Scharffenbarger line of darks, though the recent selling of the company makes me cringe... I use a lot of Mexican chocolate for different things, but I couldn't tell you the name, I only recognize the label. 
__________________ ...I need a JOB! Seriously... |
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#12
08-05-2005, 06:26 AM
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 Baskin Robbins has a flavor called World Class Chocolate.. it's a blend of White chocolate, milk chocolate and dark chocolate ice cream.. (or maybe the dark part is just swirls of fudge, I forget). It's heavenly. Makes a great milk shake, too. Other than that.. I'm a fan of chocolate and peanut butter together. Be it a fancy blend, or just a reeses peanut butter cup. I love a little sweet and salt together. --P |
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#13
08-05-2005, 07:48 AM
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| Having a mother working for Nestle and currently working for them too, milk chocolate or even chocolate in general isn't very high on my list of indulgences. But I enjoy any dark chocolate in just about anything from it's block form to truffles to mousse cakes. I enjoy making eclairs either drizzled or topped with tempered couveture and filled with pastry cream flavored with the same chocolate. |
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#14
08-06-2005, 04:02 PM
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| I usually get a dark truffle bar from Trader Joe's. I'm usually particular about my chocolate, I don't care for ANY milk in my chocolate. I want the dark stuff, with a little vanilla in it. Usually 71-73% is good for me. |
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#15
08-06-2005, 04:06 PM
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| Quote:
I remember I had to make an ice cream pie with world class chocolate. I loaded it up with the darker part of the ice cream because it was a little short on the white chocolate. I put a little white on top so it looked good, and then they called me back and bitched me out that there wasn't any white chocolate. I'll remember that forever.. Oh the many tales of Baskin Robbins. Once the front door glass shattered into the store, and I was the only one there. People walked OVER the glass with their kids to get some ice cream so I couldn't clean it up. Bastards. Gold Medal ribbon was the best. |
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