Originally posted by MarkGrace
View Post
Announcement
Collapse
No announcement yet.
Chocolate
Collapse
X
-
Originally posted by Hot Lunch View PostThere are some vertically challenged people that have a shop in the Avenues in Salt Lake that have some really good chocolate. Like Surfah, I am not a big milk chocolate fan in general and I don't even bother to really find out the brand or name I am eating. I just know these little people have some great chocolate."I'm anti, can't no government handle a commando / Your man don't want it, Trump's a bitch! I'll make his whole brand go under,"
Comment
-
Originally posted by wuapinmon View PostMy favorite is Marabou Mjölkchoklad."You interns are like swallows. You shit all over my patients for six weeks and then fly off."
"Don't be sorry, it's not your fault. It's my fault for overestimating your competence."
Comment
-
These are my favorites right now: http://www.elbowchocolates.com/chocolates/
Ridiculously good, and ridiculously expensive. I think they're from Kansas City, but they carry them at a local shop on Upper Queen Anne called Chocolopolis.So Russell...what do you love about music? To begin with, everything.
Comment
-
Originally posted by MarkGrace View PostThese are my favorites right now: http://www.elbowchocolates.com/chocolates/
Ridiculously good, and ridiculously expensive. I think they're from Kansas City, but they carry them at a local shop on Upper Queen Anne called Chocolopolis.As I lead this army, make room for mistakes and depression
--Kendrick Lamar
Comment
-
Originally posted by Commando View PostIt just reminded me of the hot chocolate I drank in Guatemala that tasted like mud.
Originally posted by hostile View PostA Swedish member in our ward just gave us some last night. I'm looking forward to it, if my kids haven't devoured it all.
Originally posted by filsdepac View PostDo they sell these at IKEA? Where else can they be sampled?
Since then, most years, I've made purchases from
http://swedensbest.com/marabourolls.html
Coker has had students from Finland since I've been here, and they've gladly accepted cash to bring some back for my wife. If you use that swedensbest company, get some of Daim bars too. They're good too, but not as good as the Marabou milk chocolate.
Originally posted by Tim View PostIn Scandinavia."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
Comment
-
I think my taste in chocolate is starting to cement the fact that I'm getting old. I remember watching adults eat dark chocolate when I was a kid and thinking it was nasty. And they'd make comments about how milk chocolate was too sweet. Seemed like the craziest thing in my mind, but I'm pretty much there at this point. Right now I'm nibbling on an 85% bar made from Colombian beans and it's just really hitting the spot. The more bitter finish to dark chocolate just really does it for me these days.So Russell...what do you love about music? To begin with, everything.
Comment
-
Originally posted by MarkGrace View PostI think my taste in chocolate is starting to cement the fact that I'm getting old. I remember watching adults eat dark chocolate when I was a kid and thinking it was nasty. And they'd make comments about how milk chocolate was too sweet. Seemed like the craziest thing in my mind, but I'm pretty much there at this point. Right now I'm nibbling on an 85% bar made from Colombian beans and it's just really hitting the spot. The more bitter finish to dark chocolate just really does it for me these days.Dio perdona tante cose per un’opera di misericordia
God forgives many things for an act of mercyAlessandro Manzoni
Knock it off. This board has enough problems without a dose of middle-age lechery.
pelagius
Comment
-
Shortly after I discover that chocolate is a massive migraine trigger for me, Ikea starts selling Marabou again."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
Comment
-
Somewhere around 2002 I got interested in dark chocolate. I bought a bunch of different dark bars, rated all of them, and eventually figured out that Lindt Excellence 70% Cocoa Dark Chocolate is the one that all of the others should get compared against. I don't know how they can make such good dark chocolate in the quantities that they do, but it's consistently good. Around 2005 or 2006 they changed the recipe slightly and I could tell the difference, but I can't remember now how it was different. One of them had a better after taste and the other was a little better when you first put it into your mouth.
So... my Chocolate spreadsheet now has over 180 entries. A few are under 50% Cocoa if they include other stuff added to the chocolate, but I prefer straight chocolate, none of this Sea Salt or Chili added to it. I've tried as high as 99%, but you have to eat that stuff in a special way to get anything good from it. It's rare that I actually enjoy even 80-85% bars. There are six bars on my list that I rated 10 out of 10 with few rating less than 5. A Nestle baking bar got a 3, but I shouldn't have even tried it. I consider Hershey's Special Dark to be nasty stuff. Hershey's made some good stuff around 2005, but didn't stick with it. I won't eat Hershey's chocolate other than maybe Symphony in the rare case when I eat milk chocolate.
Whenever I go somewhere like Cost Plus World Market, I'm always looking for something new. My trip yesterday yielded six bars that I hadn't tried yet. A couple of those were exceptional - Nordi Smooth & Rich Original (70%) and Me-To-We Single Origin Ecuador Esmaraldas were both great.
I'll always buy a single origin chocolate if I get the chance because it will likely have a unique flavor. Trader Joe's had some great stuff, one from Ecuador and one from Venezuela when I first started trying dark chocolate, but that lasted less than two years. I haven't visited a Trader Joe's for a few years, but last time I was there they didn't have anything new and only the Valrhona bars were really worth the bother. I'll have to go see if there is anything new there one of these days.
When I'm traveling I like to look for local chocolate, but somehow I can't bring myself to pay ten bucks for a three ounce bar in Hawaii. Especially since there is a chance it will melt before I can get it home. I've bought a few in Mexico, but it's always coarse and grainy. Hard to enjoy.
Anybody else here appreciate good dark chocolate?
Comment
-
Have you tried the dark chocolate from USU? Its phenomenal despite its USU manufacture.
https://aggiechocolatestore.com/this...aldas-70-dark/
https://aggiechocolatestore.com/this...ntain-70-dark/Dyslexics are teople poo...
Comment
-
Originally posted by Flystripper View PostHave you tried the dark chocolate from USU? Its phenomenal despite its USU manufacture.
https://aggiechocolatestore.com/this...aldas-70-dark/
https://aggiechocolatestore.com/this...ntain-70-dark/
I also thought this might be interesting... I used to save all of the wrappers and boxes, until we were getting ready to move, then I tossed them all out. Here's a picture of how many I had tried up to early 2018:
Comment
-
Originally posted by Scott R Nelson View PostSomewhere around 2002 I got interested in dark chocolate. I bought a bunch of different dark bars, rated all of them, and eventually figured out that Lindt Excellence 70% Cocoa Dark Chocolate is the one that all of the others should get compared against. I don't know how they can make such good dark chocolate in the quantities that they do, but it's consistently good. Around 2005 or 2006 they changed the recipe slightly and I could tell the difference, but I can't remember now how it was different. One of them had a better after taste and the other was a little better when you first put it into your mouth.
So... my Chocolate spreadsheet now has over 180 entries. A few are under 50% Cocoa if they include other stuff added to the chocolate, but I prefer straight chocolate, none of this Sea Salt or Chili added to it. I've tried as high as 99%, but you have to eat that stuff in a special way to get anything good from it. It's rare that I actually enjoy even 80-85% bars. There are six bars on my list that I rated 10 out of 10 with few rating less than 5. A Nestle baking bar got a 3, but I shouldn't have even tried it. I consider Hershey's Special Dark to be nasty stuff. Hershey's made some good stuff around 2005, but didn't stick with it. I won't eat Hershey's chocolate other than maybe Symphony in the rare case when I eat milk chocolate.
Whenever I go somewhere like Cost Plus World Market, I'm always looking for something new. My trip yesterday yielded six bars that I hadn't tried yet. A couple of those were exceptional - Nordi Smooth & Rich Original (70%) and Me-To-We Single Origin Ecuador Esmaraldas were both great.
I'll always buy a single origin chocolate if I get the chance because it will likely have a unique flavor. Trader Joe's had some great stuff, one from Ecuador and one from Venezuela when I first started trying dark chocolate, but that lasted less than two years. I haven't visited a Trader Joe's for a few years, but last time I was there they didn't have anything new and only the Valrhona bars were really worth the bother. I'll have to go see if there is anything new there one of these days.
When I'm traveling I like to look for local chocolate, but somehow I can't bring myself to pay ten bucks for a three ounce bar in Hawaii. Especially since there is a chance it will melt before I can get it home. I've bought a few in Mexico, but it's always coarse and grainy. Hard to enjoy.
Anybody else here appreciate good dark chocolate?
This is actually my favorite.
https://www.amazon.com/OmNom-Chocola.../dp/B016DY5TM0As I lead this army, make room for mistakes and depression
--Kendrick Lamar
Comment
Comment