after Paris, what chocolate?
Jul 2nd, 2007 | 08:02 PM
#21
Joined: Jun 2003
Posts: 12,188
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Sorry I don't have the brand here, but I have also been trying a dark chocolate/chili bar (not Lindt's) and it is excellent. This has to be one of my favorite taste combos ever. I always have the problem of chocolate being too sweet, but I found I didn't like 99% dark chocolate either (which Lindt sells).
There may be some good Polish chocolate bars, but I have tried some from central/eastern Europe, including Poland, that are sold at local delis and they were quite terrible by my standards. So I'd be interested in the specific brand name for the Polish bar mentioned above.
There may be some good Polish chocolate bars, but I have tried some from central/eastern Europe, including Poland, that are sold at local delis and they were quite terrible by my standards. So I'd be interested in the specific brand name for the Polish bar mentioned above.
Jul 2nd, 2007 | 09:49 PM
#22
Joined: Oct 2003
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I'll agree with Belgian chocolate being the best - until the next best comes along. 
Can't get really great Belgian chocolate here in the States. I've tried. USDA doesn't allow it, something about it not being "up to standard" - what low standard is this?
It's the same with a lot of great European products, like proscuitto or speck. The stuff that's allowed in is usually not as good-tasting.
Back to chocolate: I used to like Italian BACIs. Haven't had one recently.
Trader Joe's sells a French chocolate bar called "Valrhona". The dark chocolate one is 85% cocoa.
Can't get really great Belgian chocolate here in the States. I've tried. USDA doesn't allow it, something about it not being "up to standard" - what low standard is this?
It's the same with a lot of great European products, like proscuitto or speck. The stuff that's allowed in is usually not as good-tasting.
Back to chocolate: I used to like Italian BACIs. Haven't had one recently.
Trader Joe's sells a French chocolate bar called "Valrhona". The dark chocolate one is 85% cocoa.
Jul 3rd, 2007 | 02:55 AM
#25
Joined: Oct 2004
Posts: 4,725
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It is kind of obvious but you MUST see the per centage of cacao on the wrapper for it to be beneficial dark chocolate. I buy between 70-85% and Lindt bars are easy to find in Canada even in Walmart. Have tried 90 but couldn't manage it.
Jul 3rd, 2007 | 04:09 AM
#26
Joined: Oct 2006
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Yes, you can get Belgian chocolate here in the U.S. - Pierre Marcolini. Has a store on Park Avenue and 58th (I think) streets. Very expensive.
Lindt is very good - comes in bars and you can get it at supermarkets - at least here in NY you can (it's Swiss).
Lindt is very good - comes in bars and you can get it at supermarkets - at least here in NY you can (it's Swiss).
Jul 3rd, 2007 | 05:03 AM
#27
Joined: Nov 2004
Posts: 243
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I haven't tried their chocolate (definitely intend to...), but here's an interesting <i>Salon</i> article on the <b>Grenada Chocolate Co.</b> - and the general state of artisinal chocolates:
http://tinyurl.com/3auwfg
http://tinyurl.com/3auwfg
Jul 8th, 2007 | 05:39 PM
#30
Joined: Jan 2003
Posts: 7,322
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An update on the elusive Walgreen's chocolate bar. I bought Regal Dynasty European Chocolate at my local SF Bay area Walgreen's yesterday. Two bars for $2.00 or $1.19 each. I bought the dark chocolate. Milk chocolate and milk chocolate with peanuts were also available.
This, IMHO, is not a quality chocolate. It's a bit waxy and too sweet. To me, it just doesn't have the "mouth feel" of good European chocolate. There's nothing on the package to indicate the cocoa percentage, and sugar is listed as the primary ingredient, followed by cocoa mass and cocoa butter.
To each her own, but I won't buy this again. I'd be interested to hear the comments of anyone else who's tried it.
This, IMHO, is not a quality chocolate. It's a bit waxy and too sweet. To me, it just doesn't have the "mouth feel" of good European chocolate. There's nothing on the package to indicate the cocoa percentage, and sugar is listed as the primary ingredient, followed by cocoa mass and cocoa butter.
To each her own, but I won't buy this again. I'd be interested to hear the comments of anyone else who's tried it.
Jul 8th, 2007 | 05:55 PM
#31
Joined: May 2003
Posts: 336
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Haven't tried that Polish stuff Betsey, but I too went through the "now what?" stage after having my first taste of chocolate in Europe. I don't like the Trader Joe's. I can't abide by Lindt. Leonidas, a favorite of friends, tastes terribly sweet to me. In the beginning, the Droste 72% Pastilles were the closest I could come.
Since then, I have discovered Jacques Torres. He ships and there are stores in NYC. It is only a rare treat for me. I think it is one of the better chocolates available in this country right now.
And there is Vosges, the first chocolatier to make me think past plain dark chocolate. The Vosges Naga bar, milk chocolate (a previously horrendous idea to me) with coconut and chili. I never wanted any bits of anything in my chocolate until someone turned me on to this stuff. It is amazing and somewhat readily available.
Then, there is this little place in the Berkshires that really make me think France. It is called Chocolate Springs. This guy absolutely knows what he's doing.
I have also ordered disks, wafers and chunks from The Baker's Catalog. They sell some high end chocolates for baking, but if you like your chocolate pure it is a good way to sample different brands and flavors.
Since then, I have discovered Jacques Torres. He ships and there are stores in NYC. It is only a rare treat for me. I think it is one of the better chocolates available in this country right now.
And there is Vosges, the first chocolatier to make me think past plain dark chocolate. The Vosges Naga bar, milk chocolate (a previously horrendous idea to me) with coconut and chili. I never wanted any bits of anything in my chocolate until someone turned me on to this stuff. It is amazing and somewhat readily available.
Then, there is this little place in the Berkshires that really make me think France. It is called Chocolate Springs. This guy absolutely knows what he's doing.
I have also ordered disks, wafers and chunks from The Baker's Catalog. They sell some high end chocolates for baking, but if you like your chocolate pure it is a good way to sample different brands and flavors.
Jul 8th, 2007 | 08:22 PM
#33
Joined: Dec 2006
Posts: 985
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Scharffen Berger is absolutely the best (but don't get Trader Joe's version ... it's lesser).
http://www.artisanconfection.com/sto...harffenberger/
http://www.artisanconfection.com/sto...harffenberger/
