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is european chocolate better than american chocolate?
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Peter T. Daniels
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Wendy of NJ wrote:
>
> On Thu, 11 Nov 2004 17:59:43 GMT, "Peter T. Daniels"
> > wrote:
>
> >Wendy of NJ wrote:
> >>
> >> On 11 Nov 2004 00:41:39 -0800,
> >> (neurocratic malfunction) wrote:
> >>
> >> >over the weekend, i decided to be a little fancy and bought some
> >> >imported european chocolate cuz i heard it's so much better than
> >> >american stuff.
> >> >
> >> >bullshit. american stuff is much better. hershey almond is the best.
> >>
> >> I used to agree with you (but it had to be DARK chocolate), but then,
> >> a colleague came back from Eruope with some French chocolates. OMFG.
> >> The only thing that supassed that was sex. (and only really GOOD sex).
> >
> >Wait'll you find out about Belgian!
> >
> >(And the readily available Godiva isn't considered the best over there.)
>
> I find the entire chocolate thing slightly amazing, considering the
> amount of processing it takes to convert cocoa/cacao to chocolate (and
> that someone figured out how to do it in the 17th century).
I'm impressed by butter.
And bread.
And tapioca.
And soufflé.
And meringue.
They're all just so inherently implausible -- kind of like, How did the
eye evolve?
--
Peter T. Daniels
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