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Old 12-30-2006, 06:01 PM   #11
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Torrone!!!!!! Especially the ones from sardinia, loaded with their own local honey and almonds!!
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Old 12-30-2006, 06:30 PM   #12
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I am in love with Rolo, and Twix...the Resses has growm on me too.
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Old 12-30-2006, 06:49 PM   #13
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Hey Jkath,
Haha for some reason my mind wasn't thinking of lemon centered chocolates lol...the most obvious yet farthest from my brain...I'm a smart one :) lol
And yes I like those too...very good combination

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Old 12-30-2006, 06:50 PM   #14
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Chocolate covered nuts...but it has to be the highest quality chocolate, from a great choclatier. Hanna Kraus' dark chocolate comes to mind.

Second to that would be torroné. That always reminds me of 'feast'.
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Old 12-30-2006, 09:03 PM   #15
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somehow i've never considered chocolates as candies; in my head they are 2 separate categories.

as far as chocolate goes, first choice is a fine dark chocolate in the 80% to 90% range. second choice would be a good dark truffle. and by the way, speaking of lemon and chocolate, julienes of candied lemon or orange peel dipped in dark chocolate are pretty good.

i'm not really into hard candies, nougats, caramels, or even fudge.

licorice i do like. it's pretty hard for me to get here. i've attempted several homemade versions which have been good tastewise, but off the mark texturewise. if anyone knows how to make a good licorice, please let me know.

one time i brought back about a dozen packs of neco wafers to tile the roof of a gingerbread house but by the time christmas rolled around, all but a roll or two had mysteriously dissappeared.
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Old 12-30-2006, 09:41 PM   #16
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I tried making liqourice myself as well but only tried once and lost interest...but what I did find out is that there is flour mixed into the candy mixture to achieve the texture...at least in most...

Robert
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Old 12-30-2006, 11:37 PM   #17
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Because of health reasons I have not had any chocolate for about 20 years. My favorite candy bar use to be 5th Avenue's. Another candy I miss are the soft centered chocolates from our local candy store.
There are still lots of candies I can eat, but there is nothing like CHOCOLATE. I would love to have a hot fudge sunday right now.
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Old 12-31-2006, 12:53 AM   #18
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Quote:
Originally Posted by aguynamedrobert
I tried making liqourice myself as well but only tried once and lost interest...but what I did find out is that there is flour mixed into the candy mixture to achieve the texture...at least in most...

Robert
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yeah, i've always used flour but i've also tried: flour & sugar at soft ball stage, flour & gelatin, flour & kanten (a gelatin-like stuff derived from seaweed). still can't get the texture right.
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Old 12-31-2006, 06:15 AM   #19
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this ones easy, it`s gotta be Skittles! anyday.
esp the Sours :)
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Old 12-31-2006, 09:08 AM   #20
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Originally Posted by urmaniac13
Torrone!!!!!! Especially the ones from sardinia, loaded with their own local honey and almonds!!
I hope you saw my post to you on another thread about Torrone.Before I had even seen it in the Chocolate Shop I had wandered into I was thinking of you and lo and behold there was that beautiful,gold box with that marvelous confection!!!!I thought about you everytime I took a piece from the candy dish too!! I hope you were able to enjoy some yourself this Christmas season!!!!Love and energy, Vicki
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