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Post by kerouac2 on Dec 30, 2018 6:33:57 GMT
I shudder to think that that was what the American troops distributed to the European children in WW2.
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Post by onlyMark on Dec 30, 2018 6:46:23 GMT
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Post by rikita on Dec 30, 2018 9:12:09 GMT
haven't done that the last few years. might this year, though ...
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Post by cheerypeabrain on Dec 30, 2018 11:25:36 GMT
I shudder to think that that was what the American troops distributed to the European children in WW2. Point taken 😊 however for many of the children benefiting from the charity of American troops the American chocolate bounty would have been the first chocolate they tasted. If I'd grown up with American recipe chocolate I would probably prefer it to British products. There is a high demand here now with youngsters for American confectionary and there are many specialist stores around the country. There's one in the shopping centre here, but its things like jelly beans, peanut cups(??) and Twinkies are most popular. |
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Post by lagatta on Dec 30, 2018 12:48:04 GMT
Yecch.
San Francisco has its own famous chocolate, Ghirardelli. Have no idea how that tastes. I only eat 85% and up, and not very often.
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Post by bixaorellana on Dec 30, 2018 19:27:04 GMT
... for many of the children benefiting from the charity of American troops the American chocolate bounty would have been the first chocolate they tasted. Your comment made me remember a line by John Malkovich in the movie Empire of the Sun, Cheery. Malkovich's character clearly says "Hershey 's bar", which sounded so strange to me when I heard it in the movie. "Everyone knows" it is a Hershey bar and before that scene you hear another American soldier say Hershey -- no possessive -- bar, the same way I've said it all my life. I had to go look at a bar of the candy and hey! it does have an apostrophe s at the end. Looking up how to pronounce it, I note it is spelled wrong -- no 's. Also, only the first speaker is from the US or Canada: www.howtopronounce.com/hershey-bar/Here is Malkovich saying it in the movie: getyarn.io/yarn-clip/c86c0865-a644-4df8-a012-f2dcbd0630cbHave I obsessed about this enough yet? |
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Post by kerouac2 on Dec 30, 2018 19:30:58 GMT
No, that's what we're here for.
Anyway, as someone who prefers milk chocolate, I was a fan of Suchard as a child, but there are plenty of Belgian chocolates that I like, too.
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Post by bixaorellana on Dec 30, 2018 21:24:48 GMT
As I remember, for a long time the only non-American chocolate that was readily available in places like drugstores and supermarkets was maybe first Cadbury's and then Lindt, and that after I was a child.
I liked Peter Paul as a kid -- specifically Mounds because they were dark chocolate. For the same reason I liked chocolate non-pareils. Of course I wouldn't turn down a Hershey bar, but my childhood idea of luxury chocolate was to get my hands on a bag of dark chocolate chips.
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Chocolate
Dec 30, 2018 21:37:46 GMT
via mobile
Post by mickthecactus on Dec 30, 2018 21:37:46 GMT
I’ve been into Lindt chocolate for some time now. Chilli. Sea salt and lime in particular.
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Post by kerouac2 on Dec 31, 2018 4:43:38 GMT
As I remember, for a long time the only non-American chocolate that was readily available in places like drugstores and supermarkets was maybe first Cadbury's and then Lindt, and that after I was a child. Of course Nestlé was such a big brand in the US that most people thought it was American. |
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Post by bixaorellana on Dec 31, 2018 5:36:48 GMT
Of course Nestlé was such a big brand in the US that most people thought it was American. I think I was an adult before I knew it was a foreign brand. However I think much of its product for US consumption was made in the US, wasn't it? No matter, when I went to look it up & wound up down a google rabbit hole I found treasure: the classic, perfect, ultimate fudge recipe and one of the finest chocolate hits a person can have. This is the kind my mother made & the only kind I care to make. It doesn't have icky marshmallows in it, nor is it that weird caramel-y stuff sold in malls. The only problem is that I have to have at least one other person around when I make it to keep me from devouring it and having some kind of caffeine/sugar seizure. www.allrecipes.com/recipe/9420/old-fashioned-chocolate-fudge/ |
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Post by rikita on Dec 31, 2018 9:44:41 GMT
to get back on topic, yesterday i read (well, skimmed) an article where someone tested lots of chocolates and found most of them not that good ... he said though that american chocolates are quickly catching up and improving, while he was quite disappointed with most of the belgian ones, considering their reputation ...
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Post by kerouac2 on Jan 27, 2021 21:07:03 GMT
Woohoo, the chocolate coins from Hema went 50% off after Christmas. I stocked up!
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Post by whatagain on Oct 30, 2021 9:47:04 GMT
This is a minotaur. Made by a local artisan, in Waterloo. The production is just behind the shop. I bought a ballotin de pralines, 750 g. Pralines are chocolates of tbe size of a thumb, my faves are Manons, bkack chocolote outside stuffed with brown (?) Inside. Miam miam. Yummy.  |
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Post by tod2 on Oct 30, 2021 10:56:45 GMT
Some fine artistic lines here Whatagain. I guess he will eventually meet his demise and attacked by his creator? Or melted down?
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Chocolate
Oct 30, 2021 11:41:23 GMT
via mobile
Post by whatagain on Oct 30, 2021 11:41:23 GMT
Not to be eaten. They say they put extra things to make it hild.
It is still chocolate, still edible, but not as good.
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Post by kerouac2 on Oct 30, 2021 12:10:31 GMT
It's time for the Salon du Chocolat in Paris right now. It was cancelled last year because of you-know-what. I have never been to it and probably won't ever go, but the tickets for 15 euros look like a good deal to me since there are samples samples samples everywhere, not to mention the chocolate artworks and the chocolate fashion show (dresses made out of chocolate). Salon du Chocolat |
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Post by tod2 on Oct 30, 2021 12:38:49 GMT
Oh Kerouac you must go! It looks amazing!
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Post by bixaorellana on Oct 30, 2021 14:00:57 GMT
I guess it is impressive that someone made a minotaur out of chocolate, but just like butter sculptures or other "art" made out of food, it always seems wasteful. Pralines are chocolates of tbe size of a thumb, my faves are Manons, bkack chocolote outside stuffed with brown (?) Inside. I thought the "brown (?)" inside a chocolate truffle aka praline was called ganache, but wasn't sure, so I looked it up: en.wikipedia.org/wiki/Chocolate_truffle. The link describes Whatagain's pralines, which are not even distantly related to what I call pralines. |
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Post by kerouac2 on Nov 27, 2021 13:10:52 GMT
I just ate a small chocolate Santa. Is that allowed before December 1st?
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Post by lugg on Feb 3, 2023 19:00:33 GMT
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Post by casimira on Feb 5, 2023 22:10:41 GMT
What a find Lugg!! I've seen and quite like the milk chocolate version. I will definitely keep my eyes open for the dark chocolate (the only chocolate in my opinion) variation. (I'm not sure whether or not to thank you for this discovery)  |
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Post by kerouac2 on Feb 5, 2023 22:38:16 GMT
I finished the last of my Christmas chocolates from the mayor today. I didn't open the box for about a month and then I ate maybe two a day. Then I got tired of it, and the box was just sitting there. So I finished the last five pieces today.  |
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Post by bixaorellana on Feb 6, 2023 0:01:28 GMT
Sounds like when I quit smoking. I had two in the pack and they were all I could think about.
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Post by kerouac2 on Apr 9, 2023 12:21:13 GMT
I confess that I slaughtered a rabbit today.  |
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Post by bixaorellana on Apr 9, 2023 18:11:20 GMT
Are you going to rescue all the ones that will be on sale tomorrow?
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Post by kerouac2 on Apr 9, 2023 18:32:29 GMT
Actually I bought this one because it was already on sale yesterday. 50% off.
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