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As far as milk chocolate go there's no beating Freia Melkesjokolade, but good luck finding it in the US.
Personally I prefer darker chocolate, and a far as that go, I have a sweet spot for single origins from Venezuela, though Valhrona is a good brand too.
I have learned to appreciate 85% cacao. the lightest I ever eat is run-of-the-mill dark chocolate. but I really am starting to prefer the darkest of the dark.
Oh, and Ferrero Rocher. For some reason I don't like the Rondnoir (dark Rocher). Just can't mess with perfection!
For regular, over the counter type of chocolate: Dove is creamy.
Cadbury is England's Hershey......Lindt is Germany's.
Godiva has too much shortening in it for me.....I had to scrape my teeth across my tongue to get it off every time I'd give it 'another try'...
If in San Francisco, Ghirardellii is good........especially melted over a sundae!
For those of you who like European chocolates, my daughter went to Austria and they had some excellent varieties, which we thought were a once in a lifetime treat- since youngest works at TJ Maxx we have found that they carry it on occassion I believe under the Mozart label. They also have others (not all from Austria, but European) but they don't always have them, just sometimes. We load up when they have some in.
For baking I am a fan of dutch processed Saco cocoa powder.
I love most all chocolate and have rarely had any I didn't like. My favorites would be Lindt and Godiva. Ghirardelli is also good and I wouldn't turn down a Dove chocolate either.
Agreed. I just dont spend money and buy any really cheap ones - i'd rather eat none lol..
Once the weather turns cooler, i also order many Ritter chocolate bars from amazon.com. I love their different milk chocolate ones.
I buy the Baker's Semi-sweet cubes in the baking aisle at the supermarket. $2.39 for eight 1-oz cubes, which break in half, and a half a cube is just right. Very chocolatey,dark, hard, just a tinge sweeter than I'd like them to be.
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