I agree that there can be no factual answer to this question, it is a matter of taste. Generally, I have read, and found personally, that different countries tend to favor different recipies. Youngsters growing up in say, Switzerland, will develop a fondness for Swiss chocolates vs British chocolates. It is said that American commercial chocolates (Hershey & Mars) tend to have a “sour milk” flavor that is despised by Europeans.
In my travels, I find that I tend toward dark chocolates and avoid milk chocolates. I have developed an affection for Belgian chocolates, which generally include a hazelnut ingredient. And to take my snobbery a step further, I prefer Neuhaus to Godiva or any other Belgian brands. I think I dislike Godiva because it seems that you can buy it at every grocery store/book store/gas station/coffe shop in the land. Anything that is that ubiquitous can’t be good!
I’m in complete agreement with Sue. I’ve got what’s left of a 3 kg box sitting in my cupboard. There’s maybe 500g left. And that’s just since December. Good stuff.
url=http://www.bernardcallebaut.com/]Bernard Callebaut is the chocolatier that makes his chocolates in Calgary using the Callebaut chocolate that is prepared in Belgium. He chose Calgary for the location of his factory because it has a very low humidity level. I agree that it is the most amazing chocolate that I have tasted.
I mean, yeah it’s nice, but it’s simple European Hershey’s or continental Cadbury’s. For milk chocolate it’s all right. But many chocolate snobs will shoot you for calling milk chocolate “chocolate.” (At least in my experience.)
I personally tend toward dark chocolates, preferably Belgian. I definitely recommend Neuhaus and Callebaut, although I do think Godiva’s chocolates are quite nice as well. It just seems to me that the Belgian (and Swiss) chocolates are much more saturated with chocolate flavor…they really get to the essence of chocolate.
That said, I love cheap little Ritter Sport bars. I wonder why Milka and Ritter Sport don’t try competing in the US market. I’d bet they’d give Nestle et al a good run for their money.
Chalk up another vote for Lindt. I’ve never found anything yet to beat it. Of course, if y’all want to send me samples of some of your favorite brands in order to convert me to your cause, I guess I could live with that . . .
RR
Sno-caps are good, too. But Lindt, mmmmmmm . . . <slaver>
Every kitchen I’ve ever worked in uses Callebaut. It’s smooth and mild and is soooo easy to work with. At home I’ll use Lindt when I can’t find the Callebaut.
When I was in NYC last weekend, I saw a little Chinese store that carried Ritter Sport bars. I would have bought out the store, but I didn’t want them to melt in my bag if I had to carry them around all day. I know that Milka is milk chocolate, and fairly prevalent throughout Europe, but I still prefer it over anything else I’ve ever tried. Hersheys just doesn’t even begin to come close to Milka, I can’t stand the stuff.
Ritter Sport bars are in most of the regular grocery stores around here (Los Angeles, CA). However, they are relegated to the “exotic foreign candy” section so I don’t think most folks even know they exist.
Babe, turns out you are fancy. See’s uses real Guittard chocolate. Imported from Burlingame. More than just a place Sam Spade went on a wild goose chase to during Maltese Falcon.
