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Do you not read all the posts in your own thread? There are several posts discussing the chocolate at World Market.
You don't need to monitor this entire thread, not your job. Secondly, more than one person can comment on what chocolate they like. Many people have noted similar chocolate types they like, if you indeed are keeping a tally you would know that. What' s your problem?
Last edited by Nanny Goat; 11-12-2018 at 04:44 PM..
no, i was saying that it was made by Hershey, not a Hershey bar (which is nasty)
I totally agree that the classic Hershey is nasty. I have given it a second, third, and fourth chance, still awful, but a lot of people say it's really tasty, then I wonder what is wrong with me, all I could taste was the butyric acid.
I totally agree that the classic Hershey is nasty. I have given it a second, third, and fourth chance, still awful, but a lot of people say it's really tasty, then I wonder what is wrong with me, all I could taste was the butyric acid.
Hershey is a miracle of industrial engineering to reduce food cost. They’ve managed to train an entire country that a confection made without coca butter is chocolate. If you blind taste test in the US, most people will pick Hershey because it’s what they’re used to.
Personally, I like Reese’s Cups even with the faux chocolate.
The only chocolate thing I eat with any regularity is brownies and they have to be the gooey butter, chocolate, egg, sugar, vanilla, flour kind. I usually use the Bakers Chocolate recipe with Godiva chocolate. Cake-style brownie from a box isn’t a favorite. I can’t remember the last time I had a good chocolate bar. My girlfriend occasionally buys the one bite chocolate in the Whole Foods checkout line. That’s good but I never paid attention to the brand or ingredients.
I can be a bit of a midrange chocolate snob and don't really do chocolate bars.
I prefer chocolate confections from: Jacques Torres, Li-Lac, Vosges Haut Chocolat, La Maison du Chocolat, Teuscher's Chocolat, and Petrossian. They're all in NYC. Went to all of them during one visit and they ruined me for grocery/drug store chocolate. (Most major cities have excellent chocolatiers, I've just only been to a few in NYC.)
That said, when I'm not in NYC and I get a chocolate jones...if I'm at a mall I go for Godiva. At the grocery or drug store perhaps I'd choose Toblerone or Dove. Ghiardelli is OK, I guess.
If it's ordinary chocolate candy then I go for Peanut or almond M&Ms, Snickers, Baby Ruth, or Butterfinger. But that hasn't happened in a decade. For cooking/baking I'd go with Valrhona.
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There are several posts discussing the chocolate at World Market.
