Chocolat “carries on its own ‘ministry of reconciliation’ (2 Cor. 5:18) by resurrecting dead taste faculties and offering nougat-filled glimpses into the grace of God.”

http://fireandrose.blogspot.com/2007/07/theology-of-chocolate.html

To enter a little French or Swiss chocolaterie – the sight! the smells! mon Dieu, the taste! – is one of life’s most sublime experiences. The development of existentialist philosophy in France and of neo-orthodox theology in Switzerland can, in my view, be traced directly to the quality of the chocolates of those regions. (On the other hand, the dour humourlessness of the Religious Right in America can perhaps best be explained by unwrapping a Hershey bar.)

So is the Rennaisance a direct result of the utterly divine chocolate in Europe?:)

Hey, I like Hershey Bars.

: puts Sam on ignore:

Hey, I like Hershey Bars.

: puts Sam on ignore:

You sorry creature. :bawl:

You have obviously never tasted an Original Cadbury's Dairy Milk.:bawl:

You have obviously never tasted an Original Cadbury's Dairy Milk.:bawl:

That is a joke...right?

That is a joke...right?

Nope its not. Haven't you tasted one either?

My brother got me some last month, ummmmmmmmmmm.:o

You have obviously never tasted an Original Cadbury's Dairy Milk.

My brother got me some last month, ummmmmmmmmmm.

Ten a penny over here (well, okay, a pound a BIG bar :D )
So common it's nothing special... ;)

Ten a penny over here (well, okay, a pound a BIG bar :D )
So common it's nothing special... ;)

Wait till you've tasted American chocolates. :eek:

I have - my nephew is marrying an American girl, and he brings all sorts of rubbish home with him from trips to the States. :)

Original Cadbury's Dairy Milk.:bawl:

It beast anything that Nestle, M&M Marse or Hershey puts out, that's for sure.

~String

I happen to be enjoying some Häagen-Dazs Mayan Chocolate (http://www.haagen-dazs.com/products/product.aspx?id=339) ice cream right now. It's a quite satisfactory substitute while ignoring Sam.

I happen to be enjoying some Häagen-Dazs Mayan Chocolate (http://www.haagen-dazs.com/products/product.aspx?id=339) ice cream right now. It's a quite satisfactory substitute while ignoring Sam.

I am too busy myself

http://www.haagendazs.com/img_db/pro/pro_ddi_200.gif

You would like to work where i do then, but when you see it every day it just becomes (the product).

You sorry creature. :bawl:

You have obviously never tasted an Original Cadbury's Dairy Milk.:bawl:

oh its gorgeous!

but bad for the waist line!

its got to be a guilty pleasure

Nope its not. Haven't you tasted one either?

My brother got me some last month, ummmmmmmmmmm.:o

I grew up in England so I know Cadburys chocolates pretty well, It's great if you don't know any better, but the trouble with their stuff is that there is hardly any real cocoa in their products, for commercial chocolate, you can't beat Lindt, which is at least 50% cocoa.

http://lindt.com/2865/2866.asp?viewpoint=2868

I grew up in England so I know Cadburys chocolates pretty well, It's great if you don't know any better, but the trouble with their stuff is that there is hardly any real cocoa in their products, for commercial chocolate, you can't beat Lindt, which is at least 50% cocoa.

http://lindt.com/2865/2866.asp?viewpoint=2868

I like Lindor truffles the best esp the milk chocolate with smooth white filling (umm) but I grew up on Cadbury.:)

I like Lindor truffles the best esp the milk chocolate with smooth white filling (umm) but I grew up on Cadbury.:)

there is a nesquick milk chocolate bar that is gorgeous aswell, it has smooth white chocolate in the middle

there is a nesquick milk chocolate bar that is gorgeous aswell, it has smooth white chocolate in the middle

I'll look for it.

I also like Ghirardelli

http://shop.ghirardelli.com/

http://shop.ghirardelli.com/images/center.png

http://images.ciao.com/ies/images/products/normal/465/Nesquik_chocolate_con_leche__353465.jpg

the packet looks like that

http://images.ciao.com/ies/images/products/normal/465/Nesquik_chocolate_con_leche__353465.jpg

the packet looks like that

I've seen that; I thought it was a drink!

I've seen that; I thought it was a drink!

it is also a drink!! but you can get the chocolate bar now, the drink is to sickly for me

Good quality Swiss and Belgium choco rocks my world.

Female samcdkey, I seek consoling with hug an cuddling :L

Have some chocolate, my friend.

You have obviously never tasted an Original Cadbury's Dairy Milk.:bawl:No one who is serious about chocolate eats milk chocolate. Its cocoa butter content is so low they're too embarrassed to put it on the package.I grew up in England so I know Cadburys chocolates pretty well, It's great if you don't know any better, but the trouble with their stuff is that there is hardly any real cocoa in their products, for commercial chocolate, you can't beat Lindt, which is at least 50% cocoa.There is good chocolate coming out of Germany. But 50% is still pretty low. Dark chocolate is the real stuff and it doesn't really start until around 65%.I also like Ghirardelli.American chocolate for American tastes, the people who invented "chocolatey." My people still think Hershey's is the reference standard. But at least San Francisco's Ghirardelli makes real chocolate with the right cocoa butter content and not a lot of extraneous ingredients. Try Scharffen Berger, a company that just started up a few years ago across the Bay in Berkeley and is taking the country by storm. Their dark chocolate has more of an authentic European flavor.Good quality Swiss and Belgium choco rocks my world.My wife is a chocolatier and she uses French chocolate, Valrhona. Callebaut is good too. Some South American companies have sprung up recently--figured out that they should get in on the huge market instead of just shipping the raw materials elsewhere and let everybody else make the profits. There's some very good chocolate now coming out of Venezuela and other countries. Of course storage and shipping is the problem they had to solve, it's just too hot down there.

If there are any Luddites out there, you can thank the Industrial Era for chocolate. The "chocolate" that the Aztecs were drinking when the European occupation forces landed can only properly be called "cocoa bean broth." Still it was tasty enough--and high enough in caffeine--to enchant European tastes. Chocolate as we know it is the product of a chemical engineering process that had to wait until the 19th century before it could even be invented.

On "Farscape," John Chrichton's shipmates asked him why he was still so determined to find his way back to Earth. He'd been living in the galactic mainstream for several years, used technology that boggled his scientific mind, talked to creatures who defied our biology books, traveled on a starship that was a living animal, visited worlds that looked like an artist's imagination, and participated in battles for good and evil involving empires of quadrillions of people.

His answer: "You guys don't have chocolate."

There must be a gene that loves chocolate because I don't care either way. I never understood the great appeal of chocolate, like coffee.

There must be a gene that loves chocolate because I don't care either way. I never understood the great appeal of chocolate, like coffee.That's unusual. It's a pretty universal taste, the world over. Did you get it when you were a kid?

I don't much like coffee. I think it's like beer, something you have to learn to like because you want the drug. It's just as well, I'm one of the people the Drug Warriors don't like to talk about: highly sensitive to caffeine. Turns me into a crazy man, I even have to be careful of the caffeine in chocolate.

I eat a lot of white chocolate, it has cocoa butter but no cocoa solids, which is where the caffeine is. White chocolate is quite respectable in Europe, all the top-end chocolatiers make it. Callebaut and Cote d'Or are really good. You have to be careful in America, in some states companies can get away with marketing imitation "white chocolate" that is not made from cocoa beans or is mostly milk solids.

That's unusual. It's a pretty universal taste, the world over. Did you get it when you were a kid?

I don't much like coffee. I think it's like beer, something you have to learn to like because you want the drug. It's just as well, I'm one of the people the Drug Warriors don't like to talk about: highly sensitive to caffeine. Turns me into a crazy man, I even have to be careful of the caffeine in chocolate.

I eat a lot of white chocolate, it has cocoa butter but no cocoa solids, which is where the caffeine is. White chocolate is quite respectable in Europe, all the top-end chocolatiers make it. Callebaut and Cote d'Or are really good. You have to be careful in America, in some states companies can get away with marketing imitation "white chocolate" that is not made from cocoa beans or is mostly milk solids.

No, I don't think I was exposed much to chocolate maybe never until I got older. I'm not a big fan of milk either though its good for you. All this must be an acquired taste. I like things that taste clear usually like tea and fruity drinks.

I guess chocolate doesn't register with me though I can eat it, it's nothing that I have ever craved except for possibly the sugar in a candy bar.

hershy and cadbury is trash chocolate.

lindor/lindt is real chocolate. or throntons. oli is right, cadbury is so common in england. so is hershey they are crap quality. but americans will eat any bullshit.


peace.

I like dark bitter chocolate at around 65% preferably with a glass of red wine.
80% and 85% is too much for me, I think I haven't tasted 90%, if there is such.
My weakness is chocolate with mint.

I like dark bitter chocolate at around 65% preferably with a glass of red wine.
80% and 85% is too much for me, I think I haven't tasted 90%, if there is such.
My weakness is chocolate with mint.

bendicks chocolate is 95% cocoa solids. it is mint aswell.

http://www.benjis-direct.com/smartedit/images/products/01/3bitter.jpg


http://www.benjis-direct.com/bendickschocolates


peace.

Here, I'll share one piece only: http://www.toblerone.com/_img/img_ani_chunk_hi.gif

Godiva: rising above all

http://www.theartofstylingfood.com/images/photos/donnas/godiva_chocolate.jpg

I knew Bournville very well as a child. When you got to within a few hundred yards of Cadbury's factory you began to get a whiff. Then it grew gradually stronger. And stronger. To work in the factory must have been a suffocating experience -- but I cannot remember any actual fatalities. On the premises, workers were allowed to eat all the free chocolate they could stuff down their throats. Few chose to avail themselves. You could smell people who worked at the factory until they changed their clothes. A few of the workers lived in houses directly alongside the factory, and spent their entire lives enveloped in an invisible smog of chocolate. It is amazing what the human spirit will endure.

As for me, my school was on the spur of a hill overlooking the factory. Just occasionally, the packet of air surrounding the factory would gently drift in the direction of the school and transfer that sweet chocolatey smell. It was the sweetness of it that turned the stomach.

In later life, I have been known occasionally to eat chocolate, but it must be BITTER.

I happen to be enjoying some Häagen-Dazs Mayan Chocolate (http://www.haagen-dazs.com/products/product.aspx?id=339) ice cream right now. It's a quite satisfactory substitute while ignoring Sam.

That is by far the best ice cream I have ever had.

My wife is a chocolatier and she uses French chocolate, Valrhona.

Fraggle are you a real person or a virtual hologram infused with the life experience of every living thing?;)

http://blueion.files.wordpress.com/2006/09/fraggle.jpg
"That's a good question..."

There must be a gene that loves chocolate because I don't care either way. I never understood the great appeal of chocolate, like coffee.


me either. I don't like chocolate or coffee. Never have.

You must be always peppy and in love by nature, lucky devil.

Here, I'll share one piece only: http://www.toblerone.com/_img/img_ani_chunk_hi.gif
Oh Toblerone! :)

I love the way how it's melting in mouth. Perfection.

Although, I prefer dark chocolates.

Don't like milk chocolates much, but Swiss Coop is the bestest.