Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

BDuncan

What's your favorite chocolate, and why?

Recommended Posts

What’s currently your favorite type of chocolate (for primarily consuming, not so much for cooking with) and please say why, be it something that’s commercially mass produced, or a more expensive gourmet variety you love, despite it costing more, or something you might even make yourself. Of course if you have more than one to name, no problem.

Share this post


Link to post
Share on other sites

Valhrona, mostly the really dark kind. I like it for cooking, too. I also like Callebaut and Scharffenberger.

Share this post


Link to post
Share on other sites

Lindt, because it's the best I can buy here :biggrin:.

When I'm willing to drive an hour to Whole Foods, I get this spicy dark chocolate with chili peppers (can't remember the brand). Something like $8 for a bar.

Share this post


Link to post
Share on other sites

Yeah, I'm a big fan of El Rey chocolates too. I especially like their dark milk chocolate which is pretty hard to come by these days.

Share this post


Link to post
Share on other sites

Alinka, is it the Dagoba organic? They make a really good chocolate with peppers. Also one with candied ginger that I really like.

Share this post


Link to post
Share on other sites

Monoprix 70% Noir. Last time we went to France, we brought back an attaché case full (more than 100 bars).

Barring availability of those, Valrhona, which is 3 to 4 times the price and also difficult to find here. El Rey, which I can't seem to find any more here at all.

Dagoba and Chocolove flavored chocolate bars, for variety. Ghirardelli dark chocolate raspberry, which I don't know if they're making any more because they closed the Ghirardelli store here (poor location -- I could've told them if they'd consulted me before opening!!!)

But for "everyday" nibbling, Ghirardelli Double Chocolate (now rebranded as "60% chocolate") chocolate chips. We always have a bag in the freezer.

Share this post


Link to post
Share on other sites

Right now, Rapunzel Bittersweet 70%, available at Whole Foods. I really like the balance between bitter and smoothness, and the deep chocolate flavor of it.

There's another brand that's a favorite I found at Cost Plus, Hachez. It's available there in three flavors: bittersweet, with strawberry and pepper, and with candied orange peel, all 77%. Again, it's a nice balance between the chocolate flavor, bitter, and smooth, with just enough sweet to enhance the flavor. I've only tried the straight chocolate and the orange - they're both good, but the orange is really something special.

Marcia.

Share this post


Link to post
Share on other sites

Not sure if the top 2 are available in the states, but I know Teuscher has stores in the US:

Green & Black's Organic Dark Chocolate Hazelnut and Currents

Rococo's Earl Grey flavored dark chocolate

Teuscher's cocoa truffles (does this count?)

Share this post


Link to post
Share on other sites
Lindt, because it's the best I can buy here :biggrin:.

When I'm willing to drive an hour to Whole Foods, I get this spicy dark chocolate with chili peppers (can't remember the brand). Something like $8 for a bar.

Is that Vosges? It is good.

Share this post


Link to post
Share on other sites

Scharffen Berger 70-80%. I find it more fruity and complex than the chocolates I've tried from Valrhona, El Rey, Hachez, etc. (stuff you can find at Whole Foods). I'm wondering if there's a super-elite chocolate I'm unaware of that is substantially better than these brands.

Share this post


Link to post
Share on other sites

Right now, I really enjoy Dove Dark Chocolate Promises. I don't think this could be considered among the "fine" chocolates mentioned so far. It is certainly not super-elite. I like it, though, not only because it tastes good and I can afford it, but because the little servings are perfect portion control. They are just the right size for after-dinner sweets, and I no longer have issues with putting the bar away unfinished!

Share this post


Link to post
Share on other sites

What do I eat daily? Mon Cheri hazelnut chocolates (The Italian chocolates with the French name :blink: ) - because my local ShopRite carries them & puts them on an outrageous sale 4 times a year & I fill up the cupboard with them.

Actual fave? Lindt dark with broken hazelnuts. Perugino version of same a close second. Unfortunately about twice the price by volume as the Mon Cheri on sale, & not as easy to obtain where I live, so it remains a special treat. Gotta get that chocolate/hazelnut fix without going broke.

Yes, I've had better artisanal chocolates, but even apart from the price, I am just addicted to that basic no-frills chocolate/hazelnut combo.

Share this post


Link to post
Share on other sites

Rococo orange and geranium thins - delicious, fragrant, dark and crisps discs, for when I want a girly mouthful.

When chocolate is more of a pressing priority for my stomach, Domori 70% Porcelana, or their 100% (you CAN'T eat too much of this - the body won't take it!) or their milk and salt bar.

Share this post


Link to post
Share on other sites
Scharffen Berger 70-80%. I find it more fruity and complex than the chocolates I've tried from Valrhona, El Rey, Hachez, etc. (stuff you can find at Whole Foods). I'm wondering if there's a super-elite chocolate I'm unaware of that is substantially better than these brands.

I'm thinking that chocolate at this level starts coming down to individual taste more than what's objectively "better", because while I have several friends who swear that Scharffen Berger is the best chocolate they've ever had, period, I find it very acidic, sour, and not very chocolatey. My taste buds must be different.

Marcia.

Share this post


Link to post
Share on other sites

Milka... I've only had it once before and can't seem to find it around up here... but, man, it was heaven brought about by a purple cow.

Share this post


Link to post
Share on other sites

1711058_a226ce8f8f.jpg

Mmm.

I'm especially fond of Valrhona Ivoire.. I like it for its delicate flavour. Not to mention the joy of cleaving chunks of chocolate off a large block.

(And yes, that is two 1kg blocks of sweet, delicious Valrhona.)

Share this post


Link to post
Share on other sites
Alinka, is it the Dagoba organic?  They make a really good chocolate with peppers.  Also one with candied ginger that I really like.

I don't think so. Sorry to say, I was not impressed with Dagoba (even though I thought the wrapper looked promising :smile:). The flavor seems somehow uninteresting, just sweet... I think it was Vosges, as Tess says. They have other interesting flavors, like green tea. But I actually prefer plain dark chocolate, provided it is very good. Once in the chocolate museum in Koln I bought 99% dark chocolate. I realized 85% is as high as I am willing to go - that stuff was strong! :biggrin: So bitter, I had to chase each bite of the 99% one with a bite of milk chocolate :biggrin:.

So many good ideas, everyone! I really want to try Hachez as purplewiz suggests, and SuzySushi's Monoprix 70%... (Can I confess I've never tried Valrhona :shock::biggrin:... By the way, is there a good mail-order place I can get that from?)

Share this post


Link to post
Share on other sites

There are some varieties of Valrhona available at Cost Plus World Market if you have one nearby. I ordered a large amount of the unsweetened Valrhona and Callebaut online at Chocosphere.com. They have a good selection.

Share this post


Link to post
Share on other sites

semi-sweet Scharffen Berger

Almond Roca :biggrin:

Share this post


Link to post
Share on other sites

I'm thinking that chocolate at this level starts coming down to individual taste more than what's objectively "better", because while I have several friends who swear that Scharffen Berger is the best chocolate they've ever had, period, I find it very acidic, sour, and not very chocolatey. My taste buds must be different.

Mine, too. I recently tried a Scharffen Berger milk chocolate bar and a bittersweet dark chocolate bar. My immediate reactions were "Yuck, why is it so sour?" and "This doesn't even taste like chocolate." I felt really unsatisfied after eating it--none of the happy chocolate brain waves were going.

To me Guittard bittersweet is the epitome of chocolate flavor. And I live near a chocolatier who uses Guittard coverture for all of her creations :wub: I'm the luckiest girl in the world.

Share this post


Link to post
Share on other sites
Right now, Rapunzel Bittersweet 70%, available at Whole Foods. I really like the balance between bitter and smoothness, and the deep chocolate flavor of it.

There's another brand that's a favorite I found at Cost Plus, Hachez. It's available there in three flavors: bittersweet, with strawberry and pepper, and with candied orange peel, all 77%. Again, it's a nice balance between the chocolate flavor, bitter, and smooth, with just enough sweet to enhance the flavor. I've only tried the straight chocolate and the orange - they're both good, but the orange is really something special.

Marcia.

Yes, Hachez rules! Very smooth for the cocoa content and not hugely expensive, either. My first brand that I loved (before Hachez) was Chocolove - started with the 55% varieties and now I love their "gold label" 85%. If I remember correctly, anyway. Its the highest cocoa content they sell. Yum!

Andrea

http://tenacity.net

Share this post


Link to post
Share on other sites

I adore boutique chocolates and I'm a dark chocolate girl, but there is something about a simple Hershey bar! I DO prefer the Special Dark sometimes, too. I'm just not snobby about it, I adore the creamy mouth feel! :rolleyes:

Share this post


Link to post
Share on other sites

I'm thinking that chocolate at this level starts coming down to individual taste more than what's objectively "better", because while I have several friends who swear that Scharffen Berger is the best chocolate they've ever had, period, I find it very acidic, sour, and not very chocolatey. My taste buds must be different.

Mine, too. I recently tried a Scharffen Berger milk chocolate bar and a bittersweet dark chocolate bar. My immediate reactions were "Yuck, why is it so sour?" and "This doesn't even taste like chocolate." I felt really unsatisfied after eating it--none of the happy chocolate brain waves were going.

To me Guittard bittersweet is the epitome of chocolate flavor. And I live near a chocolatier who uses Guittard coverture for all of her creations :wub: I'm the luckiest girl in the world.

Interesting. I'm wondering if cacao beans are like coffee beans in that lighter roasts are more acidic and fruity, and darker roasts have fuller flavor and better mouthfeel. Maybe Scharffen Berger is a "light roast" chocolate.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By SweetandSnappyJen
      Hi Folks:
       
      First time poster here!  (Although I browse the content quite often). I've been making filled chocolates for a while, but have stuck with fairly simple ganache-like fillings. I'm trying to up my game a bit, but I'm having some trouble understanding at which temperature certain fillings should be piped in. I'm using Grewling's guide to the temperature at which to pipe in fillings and he refers to 'room temperature', 'warm' and 'hot'. What is 'warm' and what is 'hot'? I'm guessing 'hot' can't be hotter than 90F, as it will melt the shell? I'm currently making a jelly that i'd like to pipe in, layering with a ganache, but the jelly is still at 98F and setting pretty quickly, on the road to un-pipeable. Anyone's thoughts would be greatly appreciated! Thanks, Jen
    • By JeanneCake
      Anyone have any info on this?  Bake Magazine blurb
    • By Kerry Beal
      Can you believe this is our 10th annual workshop? And here we are back in Niagara College in beautiful Niagara on the Lake where it all began in 2009.
       

       
      The view from my room - the pergola down there we will have access to for Show and Tell on Friday night.
       
      I had every intention of soaking in a nice warm bath after my arrival - alas not a tub to be seen - and while the shower is quite attractive  - it doesn't invite soaking!
       
      Those who can't soak can at least drink if they have remembered to bring small specimen bottles of booze. I somehow pictured a nice glass tumbler for my negroni - but alas...
       
       
       

       
       
      Tomorrow morning the whirlwind will begin with a trip across the border to Tomric - hope everyone remembers their passport.
       
    • By gfron1
      Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course.
       
      I just watched his free tempering class and it was good, nothing special but good enough to allay my fears that the Russian to English translation or camerawork might make the class not worthwhile.
       
      Thnx.
    • By pastrygirl

       
      saw this post and questioned why  “in theory, this won’t work”, response so far is “starch in chocolate can be problematic”
       
      Ok ... obviously adding a lot of fine dry material will decrease fluidity, and things could get weird if you were going to add cream and make ganache, but how else would milling popcorn into chocolate “not work”?  My experiments so far suggest you just need enough warm cocoa butter to keep things moving, how would starchy popcorn be different from fibrous fruits?  
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×