Chocolate Lovers Thread (healthy, chinese, peanut butter, bread)

[tigerlily]

Originally Posted by cil

And holy cow, is TJ's chocolate ever good!
An online friend sent me some TJ's truffles last month.
They were absolutely to die for.

I've never tried the truffles. Next trip The chocolate butter brickle that's kind of like a Heath bar is yummy. Ever since chocolate covered raisins have held a place in my heart. Nobody else I know likes them. TJ's are excellent. Another chocolate I buy - the Endangered Species bars. The wrappers are cool, too.

[burdell]

Originally Posted by nomoresnow

I voted Swiss, but Belgian's really, really good too. And certain Canadian brands, eh?

Belgian is usually excellent--especially if you can get something around 70% cacao content, very nice with red wine

[burdell]

Originally Posted by Figment 07

Amateurs, all of you.

Valrhona.

If that is unavailable, then Callebaut will do.

(Valrhona is the French chocolate preferred by confectioners, chefs and anyone with tastebuds who tries it.)

I have a friend that works for a specialty food distributor (pastry supplies), he brought me into to the rather large, climate controlled room where they store theor chocolate, mainly from French sources. Inhaling DEEPLY was very pleasant

[citybythebay]

This is one thread I didn't need to come across!.....Hi, my name is Carolann, and I'm a Chocoholic.... lol


Here's a quick and easy dessert recipe....low cal too...


Sliced Peaches with Raspberries, Blueberries, and Chocolate Chips

2 small peaches, sliced
1/2 teaspoon cinnamon
Pinch of nutmeg
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1-1/2 tablespoons mini semisweet chocolate chips

Combine Peaches with cinnamon and nutmeg...transfer to a dish and top with berries and chocolate chips.
For variation I also top with a few Walnuts or Almonds.
Yummy!

[tigerlily]

Link for petition
http://dontmesswithourchocolate.guittard.com/

Clip and Link from Washington Post article:
"Rarely do documents making their way through federal agencies cause chocolate lovers to totally melt down. Then came Appendix C.

Accompanying a 35-page petition signed by a diverse set of culinary groups -- juice producers, meat canners and the chocolate lobby -- the appendix charts proposed changes to food standard definitions set by the Food and Drug Administration, including this one: "use a vegetable fat in place of another vegetable fat named in the standard (e.g., cacao fat)."

Chocolate lovers read that as a direct assault on their palates. That's because the current FDA standard for chocolate says it must contain cacao fat -- a.k.a. cocoa butter -- and this proposal would make it possible to call something chocolate even if it had vegetable oil instead of that defining ingredient. Whoppers malted milk balls, for instance, do not have cocoa butter. "

http://www.washingtonpost.com/wp-dyn...602824_pf.html

[Cattknap]

Trader Joe's carries Valrhona chocolate.

[Dennis P]

I prefer milk chocolate. I'll eat dark chocolate if it's around, but I won't go out of my way to get some if I'm having a "chocolate attack."

My favorite chocolate bar is the "Pound Plus" milk chocolate bar from Trader Joe's (supposedly made with Belgian chocolate).

My mom has a cousin who lives in the Netherlands, and she sent me and my family Dutch chocolates. Comparing that with American chocolate like Hershey's, I'd have to say that European chocolates have a richer flavor. However, I will always have a Hershey's chocolate treat of any kind if it's available (kisses, bars, etc.).

[Ohiogirl81]

I voted "other": dark. The darker the better. The more bittersweet, the better. I've been known to munch on Ghiradelli cooking chocolate sometimes!

[tet tea]

Belgium chocolate is delicious

I love my Cadbury's Cream Eggs though ... yummy!

[burdell]

There was a coupon in yesterday's paper for a free (up to $2.99) Cacao Reserve by Hershey's product. I'm enjoying a 70% cacao Sao Tome bar as I type. Made in Germany and pretty good, can't beat the price