"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Reply
 
Thread Tools Display Modes
 
Old 06-11-2006, 05:18 AM   #41
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
may sound weird but i dont like belgian chocolates at all.i dont know why but they r too sweet for my taste and the choclate is not enough.i've always preferred English ones.
__________________

__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 06-12-2006, 12:23 PM   #42
Senior Cook
 
SHAMALICIOUS's Avatar
 
Join Date: Feb 2006
Location: Scotland
Posts: 290
Quote:
Originally Posted by urmaniac13
Another Lindt and Milka fan... also I am a total sucker for Ferrero's Raffaello.. (maybe it wouldn't be classified as chocolate, though... mmm, mmm, good!!)

My goodness, i love these, pity i cant find them here
__________________

__________________
SHAMALICIOUS is offline   Reply With Quote
Old 06-12-2006, 12:25 PM   #43
Senior Cook
 
SHAMALICIOUS's Avatar
 
Join Date: Feb 2006
Location: Scotland
Posts: 290
I agree with you sarah, i dont really like belgian chocolate either. Stuff like guylian, i really dislike it, its too strong of its flavour
__________________
SHAMALICIOUS is offline   Reply With Quote
Old 06-13-2006, 01:54 PM   #44
Assistant Cook
 
Join Date: Jun 2006
Posts: 7
I really like purdy's chocolate,we have a purdy's in our mall,my son buys me there hedgehogs at Xmas. there really good kinda truffle like. Purdys is expensive though so I usually buy coconut bars I love anything coconut not sure who makes my bars, it comes with 2 small bars in it, I will check brand next time Leann
__________________
strawberryrecipes is offline   Reply With Quote
Old 06-13-2006, 05:08 PM   #45
Cook
 
Join Date: Jun 2006
Location: Belgium
Posts: 54
We have so much good chocolate here

It is hard for me to tell wich one i prefer i love them all

http://www.galler.com/

http://www.cotedor.com/landing/index.html

And there is many other manufacturers
__________________
Sabrine is offline   Reply With Quote
Old 06-13-2006, 05:16 PM   #46
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by gwkr36a
See's choclolate confections are very good. The chocolate they use is Ghiradelli. But the fillings are exquisite. I love their raspberry and blueberry truffles. Yum!

For off the shelf chocolate found everywhere, I love Cadbury milk chocolate, especially the striaght chocolate and the Caramello (Caramilk for you who live in "The Great White North).

I also love Dove milk and dark chocolates, especially the dark. And then there's Russel Stover's French Silk Chocolate. Another very good dark chocolate.

Interestingly, I did some research into chocolates concerning the technique for tempering chocolate. After learning what I wanted, I suspect that the amazingly crisp and silky texture found in the better chocolates is due to the tempering process. The flavor of course comes from the mix of chocolates, dairy, and sugars.

I am going to try and temper some Cadbury milk chocolate and see how it changes the product. If I'm right, it will go from very good to extraordinary.

I'll let'cha know what happens. But don't hold your breath. It will happen, but I have a lot of projects on my plate right now.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-13-2006, 06:29 PM   #47
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I visit family members in Australia. There is a Cadbury plant in Aus somewhere... my sister HATES the Aussie Cadbury chocolate - and I have to admit, it does taste different to the same product made here in the UK. My sister has a theory that it's the grazing for the cows that makes the difference... I don't know if that's true or not, but the UK made variety is a whole lot better than the Aussie stuff!
__________________
Ishbel is offline   Reply With Quote
Old 06-14-2006, 05:16 PM   #48
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Ishbel
I visit family members in Australia. There is a Cadbury plant in Aus somewhere... my sister HATES the Aussie Cadbury chocolate - and I have to admit, it does taste different to the same product made here in the UK. My sister has a theory that it's the grazing for the cows that makes the difference... I don't know if that's true or not, but the UK made variety is a whole lot better than the Aussie stuff!
I find the same thing to be true about A-1 Steak Sauce made in Canada and the same product made in the U.S. The flavors are quite different. The ingredient list is different as well. But that's not chocolate. The same phonomenon is true of Ovaltine Chocolate Milk flavoring. Funny how the same product is made differently in different places.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-14-2006, 06:19 PM   #49
Senior Cook
 
Join Date: Mar 2006
Location: California
Posts: 270
Have any of you tried Green's and Black organic chocolate? It is very good and comes in differing flavors. I have one with ginger and a dark milk chocolate also a mocha bitter choc. There are some interesting gourmet chocolate bars on the mkt now.
__________________
Swann is offline   Reply With Quote
Old 08-02-2006, 05:47 PM   #50
Senior Cook
 
Join Date: Apr 2004
Posts: 375
Quote:
I am going to try and temper some Cadbury milk chocolate and see how it changes the product. If I'm right, it will go from very good to extraordinary.
You do know that chocolate is already tempered when it leaves the manufacturer, right? I don't think it's very likely that you can do it better than Cadbury.
__________________

__________________
jasonr is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.