I vote for Godiva chocolate, but I am willing to try any that you care to send to sway my opinion.
“Only when he no longer knows what he is doing, does the painter do good
things.” --Edgar Degas
So far I’m leaning toward Frey. A friend of mine in Switzerland has sent me several bars of it and it is absolutely beyond anything I’ve had in the US.
–
Teeming Millions: http://fathom.org/teemingmillions
“Meat flaps, yellow!” - DrainBead, naked co-ed Twister chat
O p a l C a t
www.opalcat.com
As a loyal Californian, I have to say Girradelli. I find that most imported chocolate has too much sugar and not enough milk in it for my taste. Don’t even get me started on the chocolate-flavored wax that Hershey, Mars, et al sell for 50 cents a bar. You really do get what you pay for.
Another vote for Godiva, though that may be more propinquity than anything else.
(blush) I’ve had some killer Swiss and Belgian chocolate, but in such small quantities I wasn’t able to imprint on the names. And some Mexican chocolates are just amazing: rich, dark, and not so oily/creamy blanded-out. We’re talking real chocolate punch here, guys.
As a gratuitous aside (note I did not use the banned “hijack” word), the fuss and brouhaha in the EC over what is “chocolate” had my insular New World mind boggling. The French, the most insular food snobs in the world, insisting that their standards for chocolate should prevail?!
I’m sure that is layered, political and complicated as hell, but any country trying to dictate chocolate is as limiting and insane as trying to dictate cheese! Hey, English chocolate rocks. Stilton. Great cheddar.
Sorry, I am wandering far afield, though still (remotely) in the dairy arena. But I for one would hate having chocolate, cheese or anything else forced into narrow definitions as to “worth”.
Veb
For your daily fix, rely on Trader Joe’s Bitterseet Belgian Chocolate in the “Pound Plus” bars. For a really intense rush, the “crack” of chocolate has to be Chocolove’s Extra Strong Dark Belgian chocolate bars, 77% chocolate solids, but sweetness balanced for eating.
TT
“Believe those who seek the truth.
Doubt those who find it.” --Andre Gide
I vote for Lindt (Swiss0
::moaning::
Oooh, I love this topic. Blessings for the links, Thufferin’. My resolve hates you, but the inner woman is rejoicing.
(My Visa card isn’t too delighted with you either.)
You’re all wrong.
SCHARFFEN BERGER.
I’ve tried every one mentioned by name above. Now you all try SCHARFFEN BERGER before you tell me that I’M wrong.
I THINK YOU ARE WRONG!
THE FINNISH CHOCOLATE “FAZER” IS THE BEST.
IT IS ALMOST BETTER THAN A ORGASM; I DID SAY ALMOST.
All we really needed to know we learned in Kindergarden
Neuhaus… definately!
How do you like that! And without so much as a “Kiss my foot” or “Have an apple”!
mmmmmmm Callebot… but PCW… just send whatever you like… mostly caramels please… after all m’dear you lost the bet!!!
The thing about life is that if you can laugh at yourself and the mistakes you make, then you learn lessons from the things that cause the most pain
Does it have to be a chocolate candy? Because for the very best chocolate cake in the WORLD (we’re talking orgasmic, here) I would have to vote for the Charles les Cheaux (sp?). It is the best chocolate I have ever tasted in my life, but you can only get it in a French mountain towne called Treignac.
Cessandra
Why sex is better than religion: No need to rest on Sundays!
You didn’t ask, but,
[RANT]
“White chocolate” is NOT chocolate and has no place in a civilized society. It is an affront to nature, an abomination that should not be inflicted upon the worst among us. Nature abhors white chocolate. It is the culinary equivalent to the song “Footloose” - totally without merit.
[/RANT]
I don’t know what the best chocolate is. I’ve had some pretty good stuff from Germany with alcohol in it but I cannot remember the brand now.
peas on earth
I heard that, so I tried it. It was good, but man, all chocolate is good. It wasn’t especially amazing, I thought. I like Lindt better.
I’ve never had Godiva. Someone want to send me some? It IS Hanukkah.
~Kyla
“You couldn’t fool your mother on the foolingest day of your life if you had an electrified fooling machine.”
Go to Innsbruck. Take the cable car ski lift up to the restaurant on the slopes. Try the chocolate cheesecake, and prepare to swoon. I don’t even like chocolate that much, but that stuff is ambrosia.
The apple strudel is mighty fine, too. Each slice weighs about a pound.
It’s hard to type when the keyboard is all drooly.
Having just returned last night from England, it was brought up several times by my new found Limey friends about “Hershey bars, they smell like dog shit” No self respecting person who has tasted decent chocolate would ever touch a Hershey bar again.
I like all chocolate.
bantmof, Footloose - bad as it is - in no way deserves the same amount of scorn, derision, and aprobation that should be heaped on white chocolate. Death!!! to all white chocolate!
That being said, some of the best chocolate I’ve had is the Tobler chocolate orange. mmmmmmmm . . .
Will work for sig line.
White chocolate isn’t chocolate…it’s Vanilla!
“Only when he no longer knows what he is doing, does the painter do good
things.” --Edgar Degas
La Maison du Chocolate
225 rue du Faubourg Saint-Honoré, Paris 75008
They have stores here in the States, too, but it’s not the same.
Livin’ on Tums, Vitamin E and Rogaine
Go to Brugge, in Belgium. Wander the streets. You’ll see chocolate shops on every corner.
Go in. Buy some. Fresh made chocolates. The best, absolutely. No preservatives–it’s best eaten within a week. Little stores, no names. Just cobblestones and chocolate.
And for (comparitively) easily found chocolate, go for Toblerone.