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.

In article >,
(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.

Hershy's... Bleah! Grainy and too sweet!

Dove, or Lindt's.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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

On 2004-11-11, Petra Hildebrandt > wrote:
> 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

Two US chocolate facts:

Baker's Chocolate ...which is ok, but no big deal.... is distinguished by
the fact that its the oldest choc in the US (I think) and in it's history it
refused to buy any raw cocoa from slave based plantations. 'nuff said!

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.

nb

On Thu, 11 Nov 2004 09:43:41 GMT, notbob > wrote:

>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.

It's one of my ingredients for a great gelato!

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

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

"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

"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)

> >
> > 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.

"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

"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.

"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.
>
For those who don't know the place, some fantastic Belgian chocolate is
available at a small shop in the Vaults, between the main station and
underground area of London Bridge Station. Can't remember the brand names
off hand, but everything there is uniformly excellent.

Ian

In article >, Ian Pace > wrote:
>
>"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.
>>
>For those who don't know the place, some fantastic Belgian chocolate is
>available at a small shop in the Vaults, between the main station and
>underground area of London Bridge Station. Can't remember the brand names
>off hand, but everything there is uniformly excellent.
>
>Ian

All borderline. Real chocolate comes from Mexico and a few points south
of it.



--
Matthew H. Fields http://personal.www.umich.edu/~fields
Music: Splendor in Sound
To be great, do things better and better. Don't wait for talent: no such thing.
Brights have a naturalistic world-view. http://www.the-brights.net/

"Matthew Fields" > wrote in message
...
> >For those who don't know the place, some fantastic Belgian chocolate is
> >available at a small shop in the Vaults, between the main station and
> >underground area of London Bridge Station. Can't remember the brand names
> >off hand, but everything there is uniformly excellent.
> >
> >Ian
>
> All borderline. Real chocolate comes from Mexico and a few points south
> of it.

The best chocolate in the world comes from South America. That is what
European candy makers use.

Cotton Eyed Joe wrote:
>
> "Matthew Fields" > wrote in message
> ...
> > >For those who don't know the place, some fantastic Belgian chocolate is
> > >available at a small shop in the Vaults, between the main station and
> > >underground area of London Bridge Station. Can't remember the brand names
> > >off hand, but everything there is uniformly excellent.
> > >
> > >Ian
> >
> > All borderline. Real chocolate comes from Mexico and a few points south
> > of it.
>
> The best chocolate in the world comes from South America. That is what
> European candy makers use.

That's the raw material, not the candy. Molé sauce is a great invention.
--
Peter T. Daniels

>"Matthew Fields" claims:
>
>Ian Pace wrote:
>>"La Donna Mobile" wrote
>>>
>>> "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.
>>>
>>> American chocolate is rubbish. Try Belgian. Or try Green & Black's
>>> Organic.
>>> Yum yum.
>>>
>>For those who don't know the place, some fantastic Belgian chocolate is
>>available at a small shop in the Vaults, between the main station and
>>underground area of London Bridge Station. Can't remember the brand names
>>off hand, but everything there is uniformly excellent.
>>
>>Ian
>
>All borderline. Real chocolate comes from Mexico and a few points south
>of it.

Actually the cacao tree grows in Central and South America but precious little
chocolate is produced there and what little is produced there isn't very good
eating chocolate.... the vast majority of cacao is exported for chocolate
production.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

" Ian Pace" > 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.
> >
> For those who don't know the place, some fantastic Belgian chocolate is
> available at a small shop in the Vaults, between the main station and
> underground area of London Bridge Station. Can't remember the brand names
> off hand, but everything there is uniformly excellent.
>
> Ian
>
I'm not sure whether I should thank you.

Many of my colleagues go to Leonidas on Victoria Street to procure the
obligatory birthday chocolates.

NOTE: My Correct Address is in my signature (just remove the spaces).
On Thu, 11 Nov 2004 10:05:00 +0000 (UTC), "La Donna Mobile"
> wrote:

>Or try Green & Black's Organic.
>Yum yum.

I find it too acidic for my taste.

--
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)
~*~*~*~*~*~

"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.

This statement is just as silly as the OP's. There are good American
chocolates. There are bad American chocolates. Same thing holds true in
Europe.

"Janet Puistonen" > wrote in message
news:J_Rkd.3419$4U1.2000@trndny05...
>
> "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.
>
> This statement is just as silly as the OP's. There are good American
> chocolates. There are bad American chocolates. Same thing holds true in
> Europe.
>
What is the good American chocolate?

(Please NOTE: My correct e-mail address is in my Signature) On Sat, 13
Nov 2004 10:50:59 +0000 (UTC), during the rec.food.chocolate Community
News Flash "La Donna Mobile" >
reported:

>
>"Janet Puistonen" > wrote in message
>news:J_Rkd.3419$4U1.2000@trndny05...
>>
>> "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.
>>
>> This statement is just as silly as the OP's. There are good American
>> chocolates. There are bad American chocolates. Same thing holds true in
>> Europe.
>>
>What is the good American chocolate?
>
Ghiradelli?

--
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/
~*~*~*~*~*~

Some inquiring mind got me started, Sorry if I missed his
handle but this is part at least of the answer to his
query.

>

[snip of previous posting]

> > > American chocolate is rubbish.
> >
> > This statement is just as silly as the OP's. There are good American
> > chocolates. There are bad American chocolates. Same thing holds true in
> > Europe.
> >
> What is the good American chocolate?

Sharfen-Berger makes several varieties but some are only
for the hard core cocoa fans like the niblet bar with cocoa
beans in small pieces included.

Giradelli makes some adequate chocolate bars and it
is in nearly all larger super markets. Their unsweetened
cocoa is very good and economically priced.

Guittard also makes some very fine chocolate bars.
These are harder to find.

See's makes some very delicious chocolates and other
candies if they are in your neighborhood,

Hershey's is what I started out with and it makes the
worst cocoa powder except for Kroger's sold in Ralphs.
Hershey chocolate bars are below mediocre and even worse
than that were the bars supplied in field rations.

First 3 companies are in the San Francisco Bay Area and
See's is a California institution since the 1940s.

If you want to know more about the Hershey company just
look online.

later
bliss -- C O C O A Powered... (at california dot com)

--
"It is by will alone I set my mind in motion.
It is by the beans of cocoa that the thoughts acquire speed,
the thighs acquire girth, the girth become a warning.
It is by theobromine alone I set my mind in motion."
--from Someone else's Dune spoof ripped to my taste.

(Please NOTE: My correct e-mail address is in my Signature) On Sat, 13
Nov 2004 10:50:59 +0000 (UTC), during the rec.food.chocolate Community
News Flash "La Donna Mobile" >
reported:

>
>"Janet Puistonen" > wrote in message
>news:J_Rkd.3419$4U1.2000@trndny05...
>>
>> "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.
>>
>> This statement is just as silly as the OP's. There are good American
>> chocolates. There are bad American chocolates. Same thing holds true in
>> Europe.
>>
>What is the good American chocolate?
>
Ghiradelli?

--
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/
~*~*~*~*~*~

Some inquiring mind got me started, Sorry if I missed his
handle but this is part at least of the answer to his
query.

>

[snip of previous posting]

> > > American chocolate is rubbish.
> >
> > This statement is just as silly as the OP's. There are good American
> > chocolates. There are bad American chocolates. Same thing holds true in
> > Europe.
> >
> What is the good American chocolate?

Sharfen-Berger makes several varieties but some are only
for the hard core cocoa fans like the niblet bar with cocoa
beans in small pieces included.

Giradelli makes some adequate chocolate bars and it
is in nearly all larger super markets. Their unsweetened
cocoa is very good and economically priced.

Guittard also makes some very fine chocolate bars.
These are harder to find.

See's makes some very delicious chocolates and other
candies if they are in your neighborhood,

Hershey's is what I started out with and it makes the
worst cocoa powder except for Kroger's sold in Ralphs.
Hershey chocolate bars are below mediocre and even worse
than that were the bars supplied in field rations.

First 3 companies are in the San Francisco Bay Area and
See's is a California institution since the 1940s.

If you want to know more about the Hershey company just
look online.

later
bliss -- C O C O A Powered... (at california dot com)

--
"It is by will alone I set my mind in motion.
It is by the beans of cocoa that the thoughts acquire speed,
the thighs acquire girth, the girth become a warning.
It is by theobromine alone I set my mind in motion."
--from Someone else's Dune spoof ripped to my taste.

"Janet Puistonen" > wrote in message
news:J_Rkd.3419$4U1.2000@trndny05...
>
> "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.
>
> This statement is just as silly as the OP's. There are good American
> chocolates. There are bad American chocolates. Same thing holds true in
> Europe.
>
What is the good American chocolate?

"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.

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.
--
Peter T. Daniels

"Peter T. Daniels" wrote:
>
> 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.
> --
> Peter T. Daniels


They don't like it because it doesn't have enough cocoa in it to begin
with.

(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:
> (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)
~*~*~*~*~*~

"Peter T. Daniels" wrote:
>
> 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.
> --
> Peter T. Daniels


They don't like it because it doesn't have enough cocoa in it to begin
with.

(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/
~*~*~*~*~*~

American "chocolate" is like wax. I will occasionally drop into a
confectioner's and buy a couple chocolate truffles. Mmmmm now that's usually
pretty good chocolate...

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.