notbob > schrieb:


>The other is Scharffen Berger, a California producer that is fanatical =
in
>its persuit of producing the best chocolate. Their plant uses "old =
world"
>equipment they've purchased from European companies that have tossed it =
off
>for a more cost efficient processes.
>
>I'm no choco expert, but SB is pretty much considered to be THE premier
>choco maker in the US and on par with best of the best of Euro choco =
makers.


Scharffen Berger chocolate is of much better quality than all european
supermarket chocolate. there are only a few very sophisticated brands
like Bonnat (FRance), Domori (Italy) or Ackermann's (London) which are
of better quality.

RB

"Peter T. Daniels" > schrieb:

>Wendy of NJ wrote:
>>=20
>> On 11 Nov 2004 00:41:39 -0800,
>> (neurocratic malfunction) wrote:
>>=20
>> >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.
>>=20
>> 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.)


Of course not! Godiva is extremely overpriced much to sweet rubbish
:-)

But in my opinion Belgian chocolate is usually overrated. To fat and
to sweet. I remember only one very good Belgian cholatier (but I do
not remember his name in the moment. The boxes are black and of square
shape...).

Best chocolate comes from France and Italy. Bonnat, Amedei and Domori
use the best cacoa beans and produce extremely high quality chocolate
bars of fantastic (and surpisingly different) taste.

look at:

www.seventypercent.co.uk

RB

"Peter T. Daniels" > schrieb:

>Wendy of NJ wrote:
>>=20
>> On 11 Nov 2004 00:41:39 -0800,
>> (neurocratic malfunction) wrote:
>>=20
>> >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.
>>=20
>> 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.)


Of course not! Godiva is extremely overpriced much to sweet rubbish
:-)

But in my opinion Belgian chocolate is usually overrated. To fat and
to sweet. I remember only one very good Belgian cholatier (but I do
not remember his name in the moment. The boxes are black and of square
shape...).

Best chocolate comes from France and Italy. Bonnat, Amedei and Domori
use the best cacoa beans and produce extremely high quality chocolate
bars of fantastic (and surpisingly different) taste.

look at:

www.seventypercent.co.uk

RB

"Peter T. Daniels" > schrieb:

>Wendy of NJ wrote:
>>=20
>> On 11 Nov 2004 00:41:39 -0800,
>> (neurocratic malfunction) wrote:
>>=20
>> >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.
>>=20
>> 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.)


Of course not! Godiva is extremely overpriced much to sweet rubbish
:-)

But in my opinion Belgian chocolate is usually overrated. To fat and
to sweet. I remember only one very good Belgian cholatier (but I do
not remember his name in the moment. The boxes are black and of square
shape...).

Best chocolate comes from France and Italy. Bonnat, Amedei and Domori
use the best cacoa beans and produce extremely high quality chocolate
bars of fantastic (and surpisingly different) taste.

look at:

www.seventypercent.co.uk

RB

"Peter T. Daniels" > schrieb:

>Wendy of NJ wrote:
>>=20
>> On 11 Nov 2004 00:41:39 -0800,
>> (neurocratic malfunction) wrote:
>>=20
>> >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.
>>=20
>> 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.)


Of course not! Godiva is extremely overpriced much to sweet rubbish
:-)

But in my opinion Belgian chocolate is usually overrated. To fat and
to sweet. I remember only one very good Belgian cholatier (but I do
not remember his name in the moment. The boxes are black and of square
shape...).

Best chocolate comes from France and Italy. Bonnat, Amedei and Domori
use the best cacoa beans and produce extremely high quality chocolate
bars of fantastic (and surpisingly different) taste.

look at:

www.seventypercent.co.uk

RB

(neurocratic malfunction) wrote
> [...] american stuff is much better. hershey almond is the best.

a really large percentage of the world's cocoa roasting/grinding
occurs within a 1-day truck ride of Rotterdam port. The major
american choco companies import an appreciable portion of their
requirement for actual cocoa liquor, from these Dutch and Belgian
companies, in truck-tankloads. It's transported as a liquid.

(neurocratic malfunction) wrote
> [...] american stuff is much better. hershey almond is the best.

a really large percentage of the world's cocoa roasting/grinding
occurs within a 1-day truck ride of Rotterdam port. The major
american choco companies import an appreciable portion of their
requirement for actual cocoa liquor, from these Dutch and Belgian
companies, in truck-tankloads. It's transported as a liquid.

"Petra Hildebrandt" > wrote in message
...
> 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.
>
> so what exactly did you buy? there's chocolate, and then there's
> chocolate.
>
>> bullshit. american stuff is much better. hershey almond is the best.
>
> Now if you consider hersheys almond 'chocolate'... that's sweet candy,
> but
> not chocolate to me ,)
>
> Petra in Hamburg, Germany

Does Hershey's have wax in it to keep it from melting so readily on one's
hands? If not, it sure tastes as if it does.
Dee

"Petra Hildebrandt" > wrote in message
...
> 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.
>
> so what exactly did you buy? there's chocolate, and then there's
> chocolate.
>
>> bullshit. american stuff is much better. hershey almond is the best.
>
> Now if you consider hersheys almond 'chocolate'... that's sweet candy,
> but
> not chocolate to me ,)
>
> Petra in Hamburg, Germany

Does Hershey's have wax in it to keep it from melting so readily on one's
hands? If not, it sure tastes as if it does.
Dee

"La Donna Mobile" > wrote in message
...
>
> "neurocratic malfunction" > wrote in message
> om...
>> 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.
>
> American chocolate is rubbish. Try Belgian. Or try Green & Black's
> Organic.
> Yum yum.
>
>
I bought Green & Black Organic hot chocolate mix. It tasted pretty bland.
It wasn't inexpensive. I had to add cocoa to it to get any chocolate taste
out of it. Very disappointing.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "La Donna Mobile" > wrote in
message
> ...
> >
> > "neurocratic malfunction" > wrote in message
> > om...
> >> 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.
> >
> > American chocolate is rubbish. Try Belgian. Or try Green & Black's
> > Organic.
> > Yum yum.
> >
> >
> I bought Green & Black Organic hot chocolate mix. It tasted pretty bland.
> It wasn't inexpensive. I had to add cocoa to it to get any chocolate
taste
> out of it. Very disappointing.
> Dee
>
>
A good chocolate is Michel Cluizel. The best American chocolate in my
experience is Scharffen Berger.

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "La Donna Mobile" > wrote in
message
> ...
> >
> > "neurocratic malfunction" > wrote in message
> > om...
> >> 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.
> >
> > American chocolate is rubbish. Try Belgian. Or try Green & Black's
> > Organic.
> > Yum yum.
> >
> >
> I bought Green & Black Organic hot chocolate mix. It tasted pretty bland.
> It wasn't inexpensive. I had to add cocoa to it to get any chocolate
taste
> out of it. Very disappointing.
> Dee
>
>
A good chocolate is Michel Cluizel. The best American chocolate in my
experience is Scharffen Berger.

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "Petra Hildebrandt" > wrote in message
> ...
> > 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.
> >
> > so what exactly did you buy? there's chocolate, and then there's
> > chocolate.
> >
> >> bullshit. american stuff is much better. hershey almond is the best.
> >
> > Now if you consider hersheys almond 'chocolate'... that's sweet candy,
> > but
> > not chocolate to me ,)
> >
> > Petra in Hamburg, Germany
>
> Does Hershey's have wax in it to keep it from melting so readily on one's
> hands? If not, it sure tastes as if it does.
> Dee
>
> You can't beat Chocolate from good old Great Britain choice of Cadbury's
Milk Chocolate or Cadbury's bourneville (dark Chocolate)

Davida Chazan - The Chocolate Lady wrote:
> (Please NOTE: My correct e-mail address is in my Signature) On Thu,
11
> Nov 2004 13:30:13 GMT, during the rec.food.chocolate Community News
> Flash "Peter T. Daniels" > reported:
>
> >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.
> >
> >Europeans reportedly don't like Hershey's because it's made with
> >buttermilk, and they perceive it to be sour-tasting.
>
> Not true. Hershey's uses FRESH milk, but because milk is water based
> and cocoa is oil based, the extremely high temperature that is needed
> to get the oil and water to mix makes the fresh milk *almost* go
sour.
> This is ONLY done by Hershey - not by other manufacturers. All other
> manufacturers use powdered milk to make their milk chocolate
(starting
> with Mr. Cadbury who met Mr. Nestle who invented powdered milk).
>
> Hope that helps.
>
> (I've removed rec.arts.movies.current-films and rec.music.classical
> from the follow up list.)
>
> --
> Davida Chazan (The Chocolate Lady)
> <davidac AT jdc DOT org DOT il>
> ~*~*~*~*~*~
> "What you see before you, my friend, is the result of a lifetime of
> chocolate."
> --Katharine Hepburn (May 12, 1907 - June 29, 2003)
> ~*~*~*~*~*~
> Links to my published poetry - http://davidachazan.homestead.com/
> ~*~*~*~*~*~

Davida Chazan - The Chocolate Lady wrote:
> (Please NOTE: My correct e-mail address is in my Signature) On Thu,
11
> Nov 2004 13:30:13 GMT, during the rec.food.chocolate Community News
> Flash "Peter T. Daniels" > reported:
>
> >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.
> >
> >Europeans reportedly don't like Hershey's because it's made with
> >buttermilk, and they perceive it to be sour-tasting.
>
> Not true. Hershey's uses FRESH milk, but because milk is water based
> and cocoa is oil based, the extremely high temperature that is needed
> to get the oil and water to mix makes the fresh milk *almost* go
sour.
> This is ONLY done by Hershey - not by other manufacturers. All other
> manufacturers use powdered milk to make their milk chocolate
(starting
> with Mr. Cadbury who met Mr. Nestle who invented powdered milk).
>
> Hope that helps.
>
> (I've removed rec.arts.movies.current-films and rec.music.classical
> from the follow up list.)
>
> --
> Davida Chazan (The Chocolate Lady)
> <davidac AT jdc DOT org DOT il>
> ~*~*~*~*~*~
> "What you see before you, my friend, is the result of a lifetime of
> chocolate."
> --Katharine Hepburn (May 12, 1907 - June 29, 2003)
> ~*~*~*~*~*~
> Links to my published poetry - http://davidachazan.homestead.com/
> ~*~*~*~*~*~

Davida Chazan - The Chocolate Lady wrote:
>
>
> Not true. Hershey's uses FRESH milk, but because milk is water based
> and cocoa is oil based, the extremely high temperature that is needed
> to get the oil and water to mix makes the fresh milk *almost* go
sour.
> This is ONLY done by Hershey - not by other manufacturers. All other
> manufacturers use powdered milk to make their milk chocolate
(starting
> with Mr. Cadbury who met Mr. Nestle who invented powdered milk).
>

Davida, Cadbury uses a special kind of dairy product( called milk
crumb) and not milk powder. That particular milk crumb is processed and
cooked to confer the desired caramelic flavor in milk which makes the
chocolate have and appealing taste.
Roy

Davida Chazan - The Chocolate Lady wrote:

> Not true. Hershey's uses FRESH milk, but because milk is water based
> and cocoa is oil based, the extremely high temperature that is needed
> to get the oil and water to mix makes the fresh milk *almost* go
sour.
> This is ONLY done by Hershey - not by other manufacturers. All other
> manufacturers use powdered milk to make their milk chocolate
(starting
> with Mr. Cadbury who met Mr. Nestle who invented powdered milk).
>
> Hope that helps.
>
> (I've removed rec.arts.movies.current-films and rec.music.classical
> from the follow up list.)
>
> --

Davida, Cadbury uses milk crumb and not milk powder in their milk
chocolates which result in a caramelic taste of their product.
Roy

NOTE: My Correct Address is in my signature (just remove the spaces).
On 23 Jan 2005 22:14:17 -0800, "Roy" > wrote:

>
>Davida Chazan - The Chocolate Lady wrote:
>
>> Not true. Hershey's uses FRESH milk, but because milk is water based
>> and cocoa is oil based, the extremely high temperature that is needed
>> to get the oil and water to mix makes the fresh milk *almost* go
>sour.
>> This is ONLY done by Hershey - not by other manufacturers. All other
>> manufacturers use powdered milk to make their milk chocolate
>(starting
>> with Mr. Cadbury who met Mr. Nestle who invented powdered milk).
>>
>> Hope that helps.
>
>Davida, Cadbury uses milk crumb and not milk powder in their milk
>chocolates which result in a caramelic taste of their product.
>Roy

I'm sure this is true for today. I was talking historically here and
I believe Mr. Cadbury started out using Nestle's plain old ordinary
powdered milk, just after Nestle perfected the powdering process.

I don't care for the taste of Cadbury milk chocolate - way too sweet
and overly milky for me. Of course, I'm very much a dark chocolate
person, and usually avoid milk chocolates in any case.


--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

> >
> > Does Hershey's have wax in it to keep it from melting so readily on
one's
> > hands? If not, it sure tastes as if it does.
> > Dee

Some "chocolate" is made with vegetable oil (istead of cocoa oil) which
a) tastes horrible and b) melts at higher temperatures so it doesn't
melt in your hands.

Now I am no expert of any kind but when I am making any kind of desert
I use Valhorna (French) - it is not cheap but it is great. Schaffen
Berger (US) is very good too, Girardelly (US) has not disappointed me
either. On the other hand, Hershey's baking chocolate with all due
respect is not something I buy.