So this happened..
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I don't like good quality chocolate, but as a mark of my dedication to the cheap stuff I put FRs and milk into a blender last week (I'm still on a liquified diet due to neurosurgery last month, during which they damaged my masseter muscle so I can't grind food in my mouth yet). For other lovers of cheap chocs I can thoroughly recommend Lidl chocolate bars, especially the ones with hazelnuts in.3
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VintageFeline wrote: »
Yes, I agree.1 -
I find straight up Hersheys tastes like its burnt. Like the way melted chocolate tastes when you accidentally microwave it too long.
I freely admit to being a chocolate snob. I keep these in my pantry, just for baking:
2.5kg bags of Lindt Madagascar 70% coverture1 -
I don't know if there's any truth to the idea that the formulas of different brands are different in different countries. (different!) So a Hershey bar might taste different here than there. I know there was a huge demand for Mexican Coca-Cola here for a while. I like Hershey. It's not gourmet, but it's sweet, creamy and melts well for a s'more.
Recipes are different. A lot of US production has switched to high fructose corn syrup. Other countries mostly still use straight up sugar.1 -
Alatariel75 wrote: »I find straight up Hersheys tastes like its burnt. Like the way melted chocolate tastes when you accidentally microwave it too long.
I freely admit to being a chocolate snob. I keep these in my pantry, just for baking:
2.5kg bags of Lindt Madagascar 70% coverture
I am actually a chocolate snob myself. I usually go with the high end stuff. The REAL Greatest packages cookie of all time. Just don't tell @Carlos_421
I mean it says it right there in the package. Chocolaty happinesses5 -
I'm not getting into the fight between chocolate snobs, but I am buying some type of chocolate on my way home thanks to reading this entire thread.11
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Alatariel75 wrote: »I find straight up Hersheys tastes like its burnt. Like the way melted chocolate tastes when you accidentally microwave it too long.
I freely admit to being a chocolate snob. I keep these in my pantry, just for baking:
2.5kg bags of Lindt Madagascar 70% coverture
I am actually a chocolate snob myself. I usually go with the high end stuff. The REAL Greatest packages cookie of all time. Just don't tell @Carlos_421
Seriously, throw a couple of packets of Tim Tams in a food processor with enough condensed milk to make them gooey enough to roll into balls, then roll the balls in coconut and whack them in the fridge. Food of the gods. Works really well with the Chewy Caramel variety.3 -
I almost did at lunch -- I was trying to goad Sue to give me a brand of chocolate she rated highly so I'd have an excuse to go to the lunch place that also has lots of imported chocolate for lunch to see if I could find and buy it. Probably for the best that that did not work out, as I have some Talenti at home that I was planning to have after dinner. (Not chocolate OR hazelnut, although relevant to this conversation also related to childhood nostalgia.)1
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Alatariel75 wrote: »Alatariel75 wrote: »I find straight up Hersheys tastes like its burnt. Like the way melted chocolate tastes when you accidentally microwave it too long.
I freely admit to being a chocolate snob. I keep these in my pantry, just for baking:
2.5kg bags of Lindt Madagascar 70% coverture
I am actually a chocolate snob myself. I usually go with the high end stuff. The REAL Greatest packages cookie of all time. Just don't tell @Carlos_421
Seriously, throw a couple of packets of Tim Tams in a food processor with enough condensed milk to make them gooey enough to roll into balls, then roll the balls in coconut and whack them in the fridge. Food of the gods. Works really well with the Chewy Caramel variety.
This sounds like witchcraft I'm on board with. Now wondering when my Kiwi bestie is next going home so I can make requests.1 -
So where do you find Tim Tams in the US?0
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My Canadian grocery store chain carries Tim Tams. They are pretty decent.
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VintageFeline wrote: »I don't know if there's any truth to the idea that the formulas of different brands are different in different countries. (different!) So a Hershey bar might taste different here than there. I know there was a huge demand for Mexican Coca-Cola here for a while. I like Hershey. It's not gourmet, but it's sweet, creamy and melts well for a s'more.
Recipes are different. A lot of US production has switched to high fructose corn syrup. Other countries mostly still use straight up sugar.
I'm sure you're right, though I believe Hershey is still made with cane sugar (though maybe they used beet sugar once upon a time?) as are Ghirardelli and Endangered Species. Those are the only ones I can vouch for though.
edit: & I've now consumed half a bar of dark with sea salt and almonds while reading through this thread1 -
Ghirardelli Dark Chocolate and Caramel with Sea Salt.
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I get em at Target.1
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I saw Tim Tams at Target the other day. Wish I bought them now...0
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I don't think I'm a chocolate snob. I can appreciate a lot of products across the board, it's just hershey's in particular that tastes like dirty, gritty, burning.2
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The only hazelnut + chocolate combo I approve is a shot of Frangelico, Moonstruck truffles, and...two cigarettes. American Spirits, black pack.1
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