What's the BEST Chocolate?

[masraum]

I like sweets, and chocolate is high on my list. My wife is a chocoholic, but not obsessed. I think that if she could make one of her 3 meals a day chocolate and remain healthy, she would.

I like truffles, she prefers caramels.

What we end up with most often is a few Godiva truffles for me (dark chocolate, double dark chocolate and dark chocolate raspberry are my favs, but I'll try just about anything), and she usually gets dark chocolate caramels.

My absolute all time favorites were the Joseph Schmidt truffles. They were heavenly, but they were purchased by Hershey and shut down a year or two ago.



So, who should I look at to replace Joe's truffles. Godiva is OK, but there must be something better (unless Hershey bought them all and shut them all down, the bastards!!)

Uh, I don't think so...


Hmm, maybe


nom, nom, nom

[mjohnson]

Sad to see Schmidt go. They were nice.

Not at the level of the fancy-pants truffles, but the single-origin chocolate from Venezuela (eek! Commie, etc...) is mighty nice...

Chocolates El Rey chocolate premium y gourmet | with the best chocolate, cacao, dark chocolate in Venezuela

The dark stuff is very smooth. Delicate and nutty - not sharp and acrid like so much >70% cacao you get elsewhere.

For domestic (US) stunt chocolate, Vosges is fun. Bacon or green olive truffles!!!

[daepp]

Dark.............

[rusnak]

We are lucky to have a local chocolate maker called Debas, who make the most amazing truffles.

[ddbach]

Oh, now I know where I need to go tomorrow. My mouth is already watering. Somehow I didn't get my usual box from here for Christmas and other greedy people (godson & his father) wouldn't share theirs

Kehr's in Milwaukee but they'll ship.

Kehr's Candies Home

[Tobra]

whichever one you like the best

some people like the Lindt truffle type stuff, or See's Candy, some go for the dark stuff, which if it is good, is really good. Hershey, MFers, turned their own stuff to utter crap, and try to squeeze as many out as they can. My buddy gave me a truffle he got at some place in Rome as I recall, outstanding.

There was an old lady my grandmother knew when I was a kid that made little chocolates that were pretty good. Dark on the outside, fruit and nuts on the inside, depending on what was in season.

I like a lot of stuff these folks make, California company originally. I guess you like what you grow up with, good chocolate, not too pricey. I had a whitman's sampler that was so bad I threw it away last Christmas
http://www.sees.com/

[Geronimo '74]

Belgian chocolate is the best.

[aigel]

Swiss - hands down.

[Geronimo '74]

Swiss is good too, but we make better pralines

from:
Who wins the taste test? Belgian Chocolate or Swiss Chocolate?

The word "Chocolate" is derived from the word "xocolatl" of the Aztecs of Mexico. The Aztecs associated chocolates with the goddess of fertility, "Xochiquetzal". No wonder, even today chocolate is considered aphrodisiac.
The Spanish Conquistadors learned about chocolates from the new world and introduced it to Europe through Spain in the year 1502. Spanish explorer Herman Cortés learned how to convert the bitter cocoa bean to the wonderful chocolate drink from the Aztecs and brought this treasure back in Spain. Chocolate grew in popularity with the Spaniards and the preparation method remained a secret with Spain for over 100 years. It's a wonder then when we discuss who makes the best chocolates, we discuss about Belgium or France or Switzerland but hardly any body discuss chocolates made in Spain.


In France, Chocolate was received with skepticism and was considered a "noxious drug". In 1615, a French Queen, Anne of Austria, wife of Louis XIII declared chocolate as the drink of the French court and saved the day for the French and Chocolate.

In the early 17th century, chocolate travelled to Italy and England and very soon became popular. In 1650, chocolate became quite a rage in Oxford.

So far, from its introduction to Europe in 1500 till 1650, we do not find any association of chocolates with the Switzerland or Belgium. And we are still left wondering, how come these two countries became synonymous with highest quality of chocolates.

In fact Switzerland began making chocolates only in 1800. At that time, they had lots of cows but not much cocoa or sugar. Another interesting little known fact about chocolate is that it was available only as a cocoa or a liquid form till 1879. It was Rudolph Lindt who thought to add cocoa butter back to the chocolate. Adding the additional cocoa butter helped the chocolate set up into a bar that "snaps" when broken as well as melting on the tongue. And in 1876, M. Daniel Peter of Switzerland attempted to add milk to chocolate to produce a smoother chocolate although it took him 8 years to perfect the technique in collaboration with Henry Nestle who has perfected the art and science of evaporated milk.

From then on, the Swiss became the master of making milk chocolates.

A Belgian company, Berwaerts, was the first to sell chocolates as tablets, pastilles, and figurines in the year 1840. In 1912 the Belgian confectionery Jean Niihau created the "praline", a chocolate pastille or shell filled with delicate chocolates. In 1929, the Drape family, the original owners of Godiva, added to the Belgian reputation by inventing and introducing chocolate truffle. Today Belgium produces 172,000 tons of chocolate per year with more than 2,000 chocolate shops throughout the country. Chocolate is now a way of life for the Belgian people.

Today, we are fortunate to enjoy the fruits of the labor of love of all these countries and people and have access to the finest of chocolates from around the world. From the evolution of the chocolates over the centuries and from our personal tasting experiments we can safely conclude that when it comes to milk chocolates, "Swiss chocolates" wins hands down. When it comes to chocolate bars, the Swiss chocolate bars are rich, creamy and sweet. However it has more sugar content and less cocoa compared to the French or Belgian Chocolate Bars. Lindt, the world famous chocolate company, makes chocolate bars both in Switzerland and in France and both are top of line. However our taste buds tell us that chocolate bars made in Switzerland are creamier and has more milk whereas chocolate bars made in France is more mellow and has a wider range of flavours.

However in the category of covered chocolates or truffles, we would give the edge to the Belgian chocolates. The Belgian chocolates / Pralines are richer in flavours, has more cocoa and less sugary. They are also filled with incredible fillings which simply burst in the mouth with an explosion of varied taste. It is said that there are over 600 compounds in the chocolates, and when tasting a Belgian Praline, one can really feel and enjoy the best of the best.
Let us keep in mind that there are good chocolates and no so good chocolates that are made everywhere. Today, we find very good quality chocolates are being made in America and people are experimenting with chocolates like never before. You will find chocolates with chili, tea or even bacon. More about that later. For now, dig in the web store of Gift Baskets,Gourmet Gift Baskets,Birthday Gifts,Christmas Gifts,Corporate Gifts and find out the widest selection of chocolate bars and chocolates from around the world.
Bob Monk is the president of Giftswish.com, the leading online retailer of high end Gourmet FoodsRead more at Who wins the taste test? Belgian Chocolate or Swiss Chocolate?

[mossguy]

[aigel]

Nice review Geronimo. I like the creamy stuff, so that's why the Swiss win in my book. I read that Lindt actually forgot to turn off one of his mixing machines and it ran all night, resulting in a very fine particulate, the type that gives a cool sensation when melting. It became a recipe.

The other thing I read was that there are 3 types of cocoa available world wide. The bulk is cheaper and less desirable (I believe this is what is used in the US for most chocolate made).

I am not as big a chocolate fan as most people but if I can get my hands on a Swiss Lindt Lindor bar, it is gone in one sitting ...

George

[Geronimo '74]

Is lindt hard to come by? I can send some over if you want...

[aigel]

Geronimo,

I appreciate the offer. I can get it here but refrain from buying it. As I mentioned, I can't stay away from the stuff. I only accept it as a present whenever I get a visit from European friends! So, please DO come by next time you are in LA.

G

[slodave]

I'm biased, but German.

[Geronimo '74]

Germans make chocolate??

[slodave]

Um, yes.

-- 1663 Pralines are created by a cook in Genensburg, Germany.

[vash]

CocoaBella

if you have to eat chocolate, i gotta give the nod to a local company. i too was bummed to see JS go byebye...but cocobella is GREAT! i gave tiny boxes away at my wedding dinner, and it was a hit.

about the same money as JS.

[vash]

for regular chocolate, those LONGHORNS from your neck of the woods kick some butt.

[VINMAN]

I'm perfectly happy with good ol' Hersheys and Cadbury.

Dont like dark chocolate all, or any of the other fancy stuff.

[masraum]

Originally Posted by mossguy

Hershey's milk has an after taste. I'll eat it if it's in front of me, but I usually don't buy it.