Originally posted by SeitseYeah, Hershey's is like this. Godiva or Lindt is much better. Ghirardelli is okay.
Jokes aside, what puts me off is chocolate brands which offload kilos of sugar
into the mix. It's like diabetes in a bar, take away, like drinking cheap brandy and
contracting hepatitis from a prostitute in Marseille.
I thought See's was weird, but they're getting better.
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Originally posted by SuzianneYeah, Lindt is pretty good. Their Lindor's cornet milk are one of my weaknesses
Yeah, Hershey's is like this. Godiva or Lindt is much better. Ghirardelli is okay.
I thought See's was weird, but they're getting better.
if a quick snacky chocolate is the way to go.
For the life of me, rest assured that this is not hipsterism but a true initiation rite
when having lived in Mayan land: the best chocolate I've tried was closer to the
traditional way, i.e. roasted and peeled cacao beans, chili, honey and cinnamon.
All brought to a boil. The people who made it for me, in a small village to the
east of Oxkutzcab, added roasted wheat and also allowed it to chill to drink as
refreshment.
Best. Thing. Ever.
Originally posted by SeitseI had a drink like this when I was in Cancun, but I kinda blew it off as some kind of tourist-y thing. The land of the Maya is amazing once you get away from Cancun. I did see Belize and Chichen Itza.
Yeah, Lindt is pretty good. Their Lindor's cornet milk are one of my weaknesses
if a quick snacky chocolate is the way to go.
For the life of me, rest assured that this is not hipsterism but a true initiation rite
when having lived in Mayan land: the best chocolate I've tried was closer to the
traditional way, i.e. roasted and peeled cacao beans, chili, ...[text shortened]... added roasted wheat and also allowed it to chill to drink as
refreshment.
Best. Thing. Ever.
Originally posted by SeitseI agree that most of what is marketed as chocolate is mostly not chocolate.
Jokes aside, what puts me off is chocolate brands which offload kilos of sugar
into the mix. It's like diabetes in a bar, take away, like drinking cheap brandy and
contracting hepatitis from a prostitute in Marseille.
Commercially available chocolate bars get interesting for me starting at 72% cacao mass.
As for cadbury's so-called drinking chocolate -- awful. I drink 100% cacao mixed with raw milk from the farm down the road from me. Sometimes with a shot of Bailey's. No salt or sugar added.
Originally posted by moonbusBut I thought 100% cacao (or cocoa) was bitter as hell and requires some sweetening.
I agree that most of what is marketed as chocolate is mostly not chocolate.
Commercially available chocolate bars get interesting for me starting at 72% cacao mass.
As for cadbury's so-called drinking chocolate -- awful. I drink 100% cacao mixed with raw milk from the farm down the road from me. Sometimes with a shot of Bailey's. No salt or sugar added.