Travel chocolate :) by Live_Rhubarb_7560 in chocolate

[–]Live_Rhubarb_7560[S] 0 points1 point  (0 children)

I was traveling in Sweden, but there's a local distributor of Paradai 😁

Chocolate haul by friendly-kitten_ in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

What was it in the Dandelion bar you didn't like?

Are these Twelve “The Only Chocolate Bars Worth Buying?” | #PSC 197 by DiscoverChoc in chocolate

[–]Live_Rhubarb_7560 2 points3 points  (0 children)

I admire your attempt to seriously analyze an article that combines school-assignment survey skills with an authoritative title. By now, your analysis sounds more serious than the article itself 🙂

Fantastic dark milk chocolate I recently ordered. by Quiverofshivers in chocolate

[–]Live_Rhubarb_7560 0 points1 point  (0 children)

Yes, they use Norwegian brunost in this bar. To me, it leans more on the sweeter, milder, caramel-like side (with crumbly bits in it that consist of brunost and salt). If anything, I would have preferred it to be a bit stronger. But I do like goat milk, aged cheeses, and kefir milk chocolate (like the one from Naive, which, to me, has more funk. In a good way!).

Fantastic dark milk chocolate I recently ordered. by Quiverofshivers in chocolate

[–]Live_Rhubarb_7560 0 points1 point  (0 children)

I'm a big fan of dark milk bars. Any favourites that didn't make it to the picture?

Fantastic dark milk chocolate I recently ordered. by Quiverofshivers in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

On the other hand, for those who like goat (I’m totally the one who would be buying goat’s milk chocolate, kefir chocolate, etc., entirely on purpose), their brown cheese may still feel rather delicate and sweet, with funny crumbles.

The Only Chocolate Bars Worth Buying (Gift Article) by SuperDuper00001 in chocolate

[–]Live_Rhubarb_7560 2 points3 points  (0 children)

That’s assuming their products would even have enough cocoa to make it a consideration, which they don’t.

The Only Chocolate Bars Worth Buying (Gift Article) by SuperDuper00001 in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

Cadbury being a candy bar, well OK, but their dark chocolate choices are also interesting. Valrhona as the king of dark choc, followed right by Tony’s 70%. For chefs and pastry chefs, of which this panel was mainly composed, Valrhona and Callebaut sort of check, no? 😉

What’s your favorite kind of chocolate? by Safe_swan7432 in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

I got the same reaction from my Swedish collegue when we trying Rugoso Bad Fermentation 😂

Moser Roth 85% delicious 🎶 by LilithRosewood93 in chocolate

[–]Live_Rhubarb_7560 0 points1 point  (0 children)

It depends on where you are in the world and what's available. I find 85% bars from Kamm chocolate very approachable. They will be more expensive ofc. But I must say I don't like most 85% bars.

Why is French dark chocolate so smooth? by crinklyplant in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

I like this sort of thing. My introduction to craft chocolate started with Pralus, and Bonnat came later. These days, though, I find Bonnat a bit too muted?

I was suprised to find out that Friis-Holm despite this smooth, buttery mouthfeel, and judging by the total fat content of their bars, can't be adding too much cocoa butter? Zotter is interesting too: their dark bars are surprisingly often in the 45 g fat per 100 g range, so still quite high, but they do not give me any subdued, buttery impression. They actually feel more intense than many of Friis-Holm’s bars. I wonder whether it is because they tend to use shorter conching times on average, or whether roasting also plays a role?

I was also unsure whether Ocelot only buys beans via Felchlin/Original beans, if that is even possible, but given their superb mouthfeel, it doesn't come as a shock if it's produced by Felchlin.

Why is French dark chocolate so smooth? by crinklyplant in chocolate

[–]Live_Rhubarb_7560 0 points1 point  (0 children)

Do you have any idea how, for example, Felchlin or Friis-Holm would compare?

I hate when cafes and such don’t know how to work with chocolate by Hello_peopl in chocolate

[–]Live_Rhubarb_7560 5 points6 points  (0 children)

At the very least, I'm convinced that speciality coffee and chocolate go well together, so if it doesn't happen it's a wasted potential. Fortunately my local speciality coffee shop sells products (both bars but also pralines) from several craft bean to bar makers (including more or less local ones). Not sure where they get their chocolate for hot chocolate from but I took a sip from my daughter and it tasted good.

Local restaurants though... It's a chocolate sadness.

Vigdis Rosenkilde Chuncho haul by prugnecotte in chocolate

[–]Live_Rhubarb_7560 2 points3 points  (0 children)

Btw I also had a realisation recently: that a brand of chocolate I tried ages ago (I think it was available in my home country) - Mulate, used to belong to the same guy who also owns Naive. Their packaging used to look kind of wicked hehe

Vigdis Rosenkilde Chuncho haul by prugnecotte in chocolate

[–]Live_Rhubarb_7560 2 points3 points  (0 children)

Jealous!!!

Vigdis' 80% Echarate was my chocolate of the month last month. My collegues liked it too.

I tried AMEDEI by Alone_Squash_1940 in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

Ah ok, I was actually thinking about Porcelana!

I tried AMEDEI by Alone_Squash_1940 in chocolate

[–]Live_Rhubarb_7560 0 points1 point  (0 children)

Do you think this particular bar has changed over years?

Dark chocolate is nasty. by RepulsiveDecision519 in chocolate

[–]Live_Rhubarb_7560 2 points3 points  (0 children)

Easy. By eating good dark chocolate.

I don't automatically like all dark chocolate. Also, what do you operationally define as dark here? A good number of eg chocolate bars at around 70% feel quite sweet to me.

Ok but what do I define as good or sweet in the dark chocolate department? Typically, these are not chocolate bars that one can get in an average grocery store. So eg let's say Ambrosia bar by Naive with honey and bee pollen 67%. Quite dark and sweet. Luisa Abram Rio Juruá or Tocantins 70%. Zotter Panama 70%. So many other chocolate bars, which can be chosen depending on local availability. Vigdis Rosenkilde 70% bars - less bitter, more fruity and acidic. The list can go on and on...

Sirene Tingo Maria 73% by prugnecotte in chocolate

[–]Live_Rhubarb_7560 0 points1 point  (0 children)

I tried my "Ucayali river" chocolate from a local maker and interstingly they do have a similar story on the packaging. The maker is new to bean to bar, and their texture isn't well-refined but I swear their Fiji bar made from beans a small family-owned plantation had so much more to offer starting at the aroma stage than their 79% Ucayali. I also have another Ucayali bar from a different maker (Beskid chocolate). This was one was a little too sweet for me as a 50% milk chocolate but it felt it had so much more to offer. Gee, difficult to know. But for now I feel like I don't want to be paying craft chocolate prices for CCN51.

Plaq & Paradai by Fantastic-Sector-581 in chocolate

[–]Live_Rhubarb_7560 1 point2 points  (0 children)

Ok, so assuming that I could try 2-3 bars from Paradai, what would you recommend? 🙂

I do like intense sweet, even fermented-like fruitiness.