Anything rich and gooey, but I am really partial to Milky Bar (White Chocolate), Energy (Dark Chocolate with no milk) and the Chocolate with bits of sherbet in it, the Breakaway wafer biscuit thing and Lindt Swiss Milchen. Lets face it just about all of it.
Best Brand - Whittakers NZ - Peanut slab, Ghana 70 and 85% and classic milk.
Mmmm!! Chocolate!! Ohhhhhh!!!
No wonder I am fat.
I love coins. Especially silver, gold and anything really old.
Member of the Royal Numismatic Society of New Zealand and the Auckland Numismatic Society
With at least 90% cocoa. Below that it's unbearably sweet.
In storage I have 78 to 90 % cocoa chocolate with or without orange/sea salt (mostly for prepping), but they saturate very fast when eaten, so I rarely open one of those.
With at least 90% cocoa. Below that it's unbearably sweet.
I couldn’t agree more although I tend to like ones made with either Mexican, Ecuadorean or Colombia Cocoa beans.
Hi to whoever is reading this. Did you know that TYPEWRITER (on a QWERTY keyboard) is the longest word you can type using only the letters on one row of the keyboard.
Mondolez (previously Kraft Foods) has different chocolate producers in their portfolio, for example Cadbury, Côte d'Or and Oreo, and the trend is to market fusions of the different brand products (can also be called “team up”). Also, when those fusion products are a succes, they move production to the country where it's most profitable to produce them, which in Europe is to move production to Eastern Europe.
We have a chocolate brand called Marabou, who mainly produces what's called “milk chocolate” or chocolate with a small percentage of cocoa. After Mondolez took over the ownership, the brand portfolio is changing with new such fusions, also one with Oreo crunch. I have stopped buying the Marabou brand since their products after “shrinkflation” has become much more expensive for the same quality - up to 100% over the last five years.
As well as liking 80%+ Latin American chocolate I have a soft spot for camel milk chocolate. Last summer when I was in the UAE I used to have these before bed.
Hi to whoever is reading this. Did you know that TYPEWRITER (on a QWERTY keyboard) is the longest word you can type using only the letters on one row of the keyboard.
As well as liking 80%+ Latin American chocolate I have a soft spot for camel milk chocolate. Last summer when I was in the UAE I used to have these before bed.
Sounds interesting. Is there a difference in taste?
Edit: Have researched a bit and can see that Al Nassma camel milk chocolate is produced in Austria with camel milk airlifted from the UAE. €7.99 for 70 g is not for everyday consumption unless of course you own an oil well.
Hearing about a lot of these chocolates for the first time, especially from some of our European members. Guess I will have to try them whenever I visit. White Chocolate is still on top though.
As well as liking 80%+ Latin American chocolate I have a soft spot for camel milk chocolate. Last summer when I was in the UAE I used to have these before bed.
Sounds interesting. Is there a difference in taste?
Edit: Have researched a bit and can see that Al Nassma camel milk chocolate is produced in Austria with camel milk airlifted from the UAE. €7.99 for 70 g is not for everyday consumption unless of course you own an oil well.
I would say it does make it richer but not as sweet on the tongue.
I agree it’s pretty pricy so I only buy it when I visit the UAE.
Hi to whoever is reading this. Did you know that TYPEWRITER (on a QWERTY keyboard) is the longest word you can type using only the letters on one row of the keyboard.
reading this unusual topic I had to open and to taste it - really good.
Ah, Hachez chocolate… they are known, at least in Germany, for those small chocolates that you find on pillows in hotels.
Hachez has a long history of making chocolate, but they were purchased a decade ago by another chocolate manufacturer from Denmark - Toms International, and the Hachez production was moved to Poland. The production of Toms' products such as Anthon Berg chocolate will also move to Poland this year or the next.
After my earlier reply of Oreo with Cadbury, I was in a shop this
afternoon and bought this - Oreo with Milka.
As a few members mentioned white chocolate
As can be seen of the second image, it's quite clear why Mondolez is creating such fusion products, like Milka with Oreo (imho Oreo with Milka would be a biscuit with white chocolate inside). Almost half is Oreo crunch, which means half as much of the expensive cocoa butter is needed.
BTW in my youth I could consume such a nice specimen within a couple of minutes - quite appealing and tasty at the time.
Yes it is. I haven't actually tried the cocoa free alternatives, though I think I have seen them for sale in a duty free before. Travelling soon so we shall see if I can get one.
My wife is going to make me fat because she loves chocolate all the time and she is good at making very high quality chocolate desserts. For example the other night she made us baby molten lava cakes. For you health conscious folks, be rest assured, there are healthy desserts out there! These were pretty healthy, fresh milled organic wheat, organic eggs from our back yard flock, Ghirardelli 60% chocolate chips. I don't know the other ingredients, but it’s amazing!
She also makes hot cocoa from our fresh raw milk, chocolate chips, a bit of cinnamon, and recently She has learned to add egg yolks. I know it sounds weird but it actually makes it supper creamy and thick. So delicious!
Taking a break from swapping for a while, but still interested in pre 1799 Spanish coins, I will make time for that!
My wife is going to make me fat because she loves chocolate all the time and she is good at making very high quality chocolate desserts. For example the other night she made us baby molten lava cakes. For you health conscious folks, be rest assured, there are healthy desserts out there! These were pretty healthy, fresh milled organic wheat, organic eggs from our back yard flock, Ghirardelli 60% chocolate chips. I don't know the other ingredients, but it’s amazing!
She also makes hot cocoa from our fresh raw milk, chocolate chips, a bit of cinnamon, and recently She has learned to add egg yolks. I know it sounds weird but it actually makes it supper creamy and thick. So delicious!
My wife is going to make me fat because she loves chocolate all the time and she is good at making very high quality chocolate desserts. For example the other night she made us baby molten lava cakes. For you health conscious folks, be rest assured, there are healthy desserts out there! These were pretty healthy, fresh milled organic wheat, organic eggs from our back yard flock, Ghirardelli 60% chocolate chips. I don't know the other ingredients, but it’s amazing!
She also makes hot cocoa from our fresh raw milk, chocolate chips, a bit of cinnamon, and recently She has learned to add egg yolks. I know it sounds weird but it actually makes it supper creamy and thick. So delicious!
You can actually eat as much chocolate as you like, as long as you exercise/work out accordingly (walk/run/bike for at least 30 minutes a day).
It's not the cocoa that will make you fat though, it's all the other ingredients - flour, eggs, sugar etc. Organic does not add to your health (doesn't detract either), it adds to the environment of the plants (wheat) and to the health/comfort of the animals (hen) - in other words, you eat products that are more natural and have lived healthier lives.
It's good that your wife is making those delicious deserts from scratch, since processed food - food that is made in a factory, is full of things that you would never add when cooking it yourself.
My wife is going to make me fat because she loves chocolate all the time and she is good at making very high quality chocolate desserts. For example the other night she made us baby molten lava cakes. For you health conscious folks, be rest assured, there are healthy desserts out there! These were pretty healthy, fresh milled organic wheat, organic eggs from our back yard flock, Ghirardelli 60% chocolate chips. I don't know the other ingredients, but it’s amazing!
She also makes hot cocoa from our fresh raw milk, chocolate chips, a bit of cinnamon, and recently She has learned to add egg yolks. I know it sounds weird but it actually makes it supper creamy and thick. So delicious!
Honestly man, eat as much as she makes. Looks delicious.
My wife is going to make me fat because she loves chocolate all the time and she is good at making very high quality chocolate desserts. For example the other night she made us baby molten lava cakes. For you health conscious folks, be rest assured, there are healthy desserts out there! These were pretty healthy, fresh milled organic wheat, organic eggs from our back yard flock, Ghirardelli 60% chocolate chips. I don't know the other ingredients, but it’s amazing!
She also makes hot cocoa from our fresh raw milk, chocolate chips, a bit of cinnamon, and recently She has learned to add egg yolks. I know it sounds weird but it actually makes it supper creamy and thick. So delicious!
I have considered toying with white chocolate based deserts and hot (white) chocolate. Your flock I am guessing is mainly chickens? How many chickens do you need to meet your dessert needs if you don't mind me asking? It is currently illegal to own chickens for that purpose in my locality but it may change (hopefully) in the next few years (Toronto). Always wanted some. Or quails or pheasants.
Sorry iam late yes the fudge cover oreo's are great. But if you like chocolate and caramel, and coffee. These Riesen are really good. A limited edition .
Sorry iam late yes the fudge cover oreo's are great. But if you like chocolate and caramel, and coffee. These Riesen are really good. A limited edition .
What is meant by “European Chocolate”?
Riesen makes hard fudge, which is not good for my teeth fillings. 🤭
Yes, I know. It has been many years now since I tried Riesen, and at the time their fudge (toffee/caramel) was quite hard. It only became “chewy” after keeping a Riesen in your mouth for some time until it had gotten the same warmth as your mouth. Took quite a while to chew it through.
We also have at least two other different kinds of fudge in addition to Riesen. One is easy to bite through and the other has a “melted” core, the first one is typically called “moo-moo's” or something related to cows and milk.
The classic type is caramel only, but there are all sorts of added taste variations: salted caramel, hazelnuts, liquorice, coffee, strawberry, watermelon, mango, mandarin, apple, gooseberry, rhubarb and raspberry, gingerbread, hemp seeds and the latest champagne rose.
