lebkuchen
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:25 PM
Original message |
Poll question: Which country makes the best chocolate? |
|
Edited on Thu Sep-04-03 03:56 PM by lebkuchen
|
Superfly
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:26 PM
Response to Original message |
1. You forgot Ritter Sport |
Ediacara
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:27 PM
Response to Reply #1 |
Superfly
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:29 PM
Response to Reply #2 |
4. The poll's been changed to add Ritter Sport |
|
Too bad I already voted for Milka.
|
lebkuchen
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:54 PM
Response to Reply #4 |
10. I'm playing with it. This is fun, whoever thought of it. |
|
There are so many ways you can go with it....
favorite board game best film noir most likely place to have liposuction
skies the limit~!
|
supernova
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:40 AM
Response to Reply #4 |
|
I especially love the Hazelnut one!! :9 :9 :9
2nd place for me is the Lindt bars with Liquers in them. Chocolate and cognac ...mmm....
Mozart kuglen are pretty good too, though bordering on too sweet for me. I'd much rather have a good Sachertorte. The Austrians can teach the French about good pastries.
|
Interrobang
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 03:09 PM
Response to Reply #1 |
|
I like the marzipan and the mint, but on the rare occasions when I'm in the mood for nuts (normally I don't like nuts, and then something goes wonky with my body chemistry and then suddenly I want to eat them), I like the hazelnut one.
My friend Arwen from MI introduced me to this wonderful German triple-milled dark chocolate that leaves everything else in the dust. Belgian chocolate is overrated.
|
rabid_nerd
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:28 PM
Response to Original message |
3. I live near the Hershey Highway... |
BurtWorm
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:33 PM
Response to Reply #3 |
6. The chocolate from there stinks! |
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:30 PM
Response to Original message |
5. I am voting for Belgium. But, add Ghirardelli to the USA list. |
|
Ghirardelli is MUCH tastier than Hershey, IMHO. :-)
|
Kathy in Cambridge
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:35 PM
Response to Original message |
7. Calebaut, from Belgium |
|
I prefer milk chocolate! Yum!
I also have had some good Dutch chocolate..
|
GoddessOfGuinness
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 05:29 PM
Response to Reply #7 |
|
A perfect complement to Liefmans Frambozenbier!
|
DemExpat
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:39 PM
Response to Original message |
8. You forgot DUTCH chocolate...ONE of my favorites.... |
JVS
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:52 PM
Response to Original message |
9. Asbach Uralt is a Brandy, but I've had the chocolates that contain it |
|
and they are really good.
|
Superfly
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 03:55 PM
Response to Original message |
|
I think Ferrero makes them. (same as the Rochet)
|
lebkuchen
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 04:01 PM
Response to Reply #11 |
|
Edited on Thu Sep-04-03 04:06 PM by lebkuchen
There are a lot of chocolaholics on this board.
My favorite is the Mozart taler found almost exclusively in Austria....marzipan in the middle, but not TOO much, surrounded by rich chocolate....yummmy.
My second favorite the are the Swiss bitter sweet chocolates that have kirschwasser in the middle. Scrumptious.
|
Superfly
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 04:08 PM
Response to Reply #12 |
14. Die Mozart Kugeln sind noch besser! |
Sick of Bullshit
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 06:23 AM
Response to Reply #14 |
22. Stimmt! Mozartkugeln schmeckt gut! |
|
Godiva auch! (Godiva ist aus Belgien, nicht war?)
|
regnaD kciN
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 05:08 PM
Response to Reply #12 |
|
Unfortunately, we can't find them locally here in Seattle. However, my father-in-law works for the government, and keeps getting sent to conferences in Austria, so we make sure he brings some home!
|
Bridget Burke
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 04:03 PM
Response to Original message |
13. Scharffen Berger (San Francisco) |
|
Beyond Ghirardelli....
www.scharffen-berger.com/index.htm
Hmmm, looks like their product line now includes a chocolate perfume (for women or men).
|
SOteric
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 04:25 PM
Response to Original message |
|
But my vote will go to Valhrona, Equitoriale; from France.
|
radwriter0555
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 04:28 PM
Response to Original message |
16. CHOCOLATE originally comes from MEXICO.... The mayan culture |
|
gifted us with this amazing ingredient.
Now, you cannot find independent cocao growers in mexico, as it's all under the control of NESTLE.
However, as a cook, the best chocolate is hands down, Ghiradelli. It has the finest quality for baking, eating and enjoyment.
|
chefgirl
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:30 AM
Response to Reply #16 |
23. With all due respect radwriter0555 |
|
I have to disagree with you about the best chocolate for cooking. In my opinion it would have to be 'Schokinag' from Christopher Norman Chocolates, NYC. Absolutely the best texture and flavor of any chocolate I've ever cooked with. Coming in a close second would be Valrhona, but only when I cant get Schokinag.
-chef-
|
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:35 AM
Response to Reply #23 |
24. Hey chefgirl! Long time no see! |
chefgirl
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:49 AM
Response to Reply #24 |
|
How are ya? :hi: I'm here at least once a day reading as much as I can. Unfortunately, I havent found a way yet to earn money just for hanging on DU, so its off to the 100 degree kitchen for me.
Take care and be good. (and if you can't be good, at least be careful) :evilgrin:
-chef-
|
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:50 AM
Response to Reply #31 |
32. You too! Be careful with the heat and sharp toys! |
radwriter0555
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:49 AM
Response to Reply #23 |
30. I always found the schokinag has a malty taste I never cared |
|
for... but it mixes well with other chocolates, that's for sure.
|
Snow
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 04:08 PM
Response to Reply #23 |
|
For baking and mid-winter drinking hot? i think they're Dutch...
|
regnaD kciN
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 05:07 PM
Response to Original message |
17. Switzerland getting less votes than the U.S.??? |
|
It just goes to show that cultural ignorance isn't limited to Freeperland... :grr:
Besides, when assigning companies to countries, your list for Switzerland is woefully inadequate. While Lindt is a significant company, you left out Tobler, Suchard, and the Starbucks of chocolate, Nestle.
Also, you left Droste out of the Netherlands (or, as you list it, Holland).
|
FlaGranny
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:37 AM
Response to Reply #17 |
25. That's rather elitist |
|
:-). Actually Ghiardelli is my favorite. I didn't know it was made in the US until I read this poll. And as far as pure, melt in your mouth goodness, Hersey's semisweet chocolate can't be beat. So, I guess I'm very culturally ignorant to like ANYTHING made in the US. Sorry.
|
bikebloke
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 05:13 PM
Response to Original message |
|
Marabou chocolate...mmm....mmmm....
|
Ouabache
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 04:05 PM
Response to Reply #19 |
GoddessOfGuinness
(1000+ posts)
Send PM |
Profile |
Ignore
|
Thu Sep-04-03 05:30 PM
Response to Original message |
21. I still like Godivas... |
|
Even if Hechts sells them...
|
supernova
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:46 AM
Response to Reply #21 |
28. We have a Godiva store |
|
in the new mall. It's awesome!! They have huge, hand-dipped chocolate strawberries in the window every day.
|
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:48 AM
Response to Reply #28 |
29. Godiva stores are tools of the devil! |
|
Whoever allowed those to be in malls should be shot! :P
Damn it's hard walking past those things...
|
supernova
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:58 AM
Response to Reply #29 |
|
where Godiva stores rank in LynnSin's circles of custom-made Hell?
Tempt me!! Tempt me!!
|
GoddessOfGuinness
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 02:47 PM
Response to Reply #29 |
GOPisEvil
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 02:47 PM
Response to Reply #36 |
noonwitch
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 08:44 AM
Response to Original message |
27. Hershey, Ghiradelli, etc., is so much better than most |
|
USA! USA!
I do like Cadbury (GB), too, and Dove promises (another american product?). The swiss Lindt have pretty pictures on their wrappers, like the one with Snow White on it, or the ones with pictures of the alps.
|
LynneSin
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 09:16 AM
Response to Original message |
34. I'm Hershey Park Happy!!!! |
|
Hershey rocks and you better support them or you'll hear it from this gal from the Hershey area! (well was born and raised near Hershey and went to college down the road from there)
|
Bruce McAuley
(1000+ posts)
Send PM |
Profile |
Ignore
|
Fri Sep-05-03 10:17 AM
Response to Original message |
35. We use Guittard when we make the world's best chocolates.. |
|
Although we use Callebaut white sugarless for our diabetic truffles. The Guittard Oban chocolate liquor works real well for a dark chocolate especially for truffles and butter creams, along with their Gourmet White chocolate for the base, which has cocoa butter rather than palm kernel oil. The best ingredients make the best chocolate, and freshness is everything. We expect 75 pounds of chocolate to arrive here today, and we can begin the job of building up our stocks for the coming Barter Faire... Back to work again, after our summer vacation... :hi:
Bruce
|
DU
AdBot (1000+ posts) |
Fri Apr 26th 2024, 06:49 AM
Response to Original message |