Jay, over at thedeppeffect posted this the other day: a chocolate themed post, including Mr. Depp, of course. My mind immediately shot to the last piece of Cote d'Or that was sitting in my fridge. It was an anniversary gift from a dear friend of Mrs N.'s who had just returned from Belgium. I still marvel at the differences between American and chocolate from Europe, especially Belgian and Swiss chocolates. I truly have come to prefer the European variety, as ours seems to be just too sugary. I mean, sugar in chocolate is fine, but overdoing it just destroys the taste of the chocolate. I think I got my first taste of this type of chocolate when I was in England for the first time in 1989, and snacked on a Cadbury over there. I then came home, and really tasted the difference between the Cadbury that we would have here, and what I tasted over in England. Big difference.
So, what is your favorite chocolate indulgence, and what do you prefer? Very sweet, not so sweet, or bittersweet?
16 comments:
I love all kinds of chocolate, but I don't think you can beat proper Cadbury's Dairy Milk.
Can always send you a care package of British chocolate Mr N, just drop me a line and let me know your favourite/postal address
BG x
There is definitely a big difference between American and European chocolates and I like both... for the same differences... but, I'm a devout peanut butter and chocolate lover so nothing I've tasted anywhere beats a Reese's peanut butter cup. So simple; available anywhere, but I love it.
Dark, please.
I pay ridiculous amounts of money for good dark chocolate - especially my newest favourite: a Madagascar bar with chili and vanilla. And I love that it is so healthy and rich in anti-oxidents. Unlike your average US made Mars bar (which, yes, tastes entirely different in the UK!)
I used to live in Europe and all of the sweets in Europe are keyed down a notch or two from the sweets found here in the United States. I can remember looking at the most scrumptous looking baked goodies and then being totally surprised at the lack of sweetness when eating them. They were certainly very good, but just not as sweet as they looked (...to me, being used to that sort of thing being over the top sweet).
I like dark chocolates best. Dragoba's New Moon Chocolate bar is wonderful as well as their Mon Cherri bar...yum.
The darker the better. Dark chocoloate mousse is by far my favorite. But I pretty much will eat anything chocolate. Yep, I'm a proud chocolate whore and not afraid to admit it.
Hallie
Bendy - Now THERE'S an offer I cannot refuse! I'll e-mail it to you right away!
Gaston - Yeah, I'm a peanut butter addict as well, and I do love my Reese's, though as a diabetic, I have to limit myself. Oddly enough, the Belgian chocolate does not affect my blood sugar. Weird, huh?
WWW - A chocolate whore? Who's your pimp? ;-)
Violet - Next time you come down, or if I come to you, you'll have to let me try one of those.
Sistertex - Yeah, I'm with you on that. I prefer dark chocolates also, and I even think some American manufacturer's are getting the hint. Some of hte Hershey's dark chocolate offerings of late have had less sugar in them as far as I can tell.
But ... but ... Where is Mr Depp???
And you're asking me what my choice is? Hahahaha!
When it comes to chocolate (since I'm sure that's what you meant) my current favourite is Sambirano, made with Madagascan cocoa beans. It's a Grand Cru chocolate, meaning each bar is made with beans harvested in a single season (apparently), but that's not the important part. The important part is the taste, which is magnificent, and the fact that it's Equitrade and free from the taint of child slave labour doesn't hurt, either.
Sorry I missed you on IM!
The ONLY type of chocolate I can eat, is just a plain 'ole Hershey bar. I have tried so many different kinds, from Europe as well since my brother lived there for 12 years, and I just don't like anything else. AT ALL!!!!!!
I'm Belgian, so this post got my attention within seconds ;-)
Well, basically pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter,
expensive ingredients which unfortunately have been replaced by cheap sugar/glucose syrup in the USA (and many other countries).
I'm flattered that you like Belgian/Swiss chocolate, as all real connoisseurs know how to diffentiate between "junk snacks with a chocolate flavour" and the real thing.
I couldn't help but notice that the package you showed is currently being piled up on isle two in my local Carrefour supermarket: dead cheap and presented as if buying 20 boxes might be a normal purchase :-)
European, yes. And the darker, the better. I am a total chocolate snob. American chocolate is icky, and you're right, it's too sweet.
Dark...and if you could deliver Mr. Depp, I have a few ideas aboutkeeping him entertained.
xx
Willow - I'm right there with you.
southerngirl - do these ideas involve razors, and meat pies? ;-)
No...a tad more carnal I fear. Though I do have another pie he is welcome to sample.
southern - I suspected as much...
I like bitter-sweet. I used to eat lots of chocolates up to a few years ago. Now, not much. Not even the bitter-sweet ones. I think I've lost my sweet tooth, I don't know how or when.
Tease.
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