DiningBuzz! - Chocolate!

After I dine, nothing satisfies me like a little bit of chocolate to top off a great meal.

While I am not a chocoholic, I do love chocolate. I cannot believe that the DiningBuzz! forum has no thread dedicated to chocolate!

The purpose of this thread is to give those hopeless chocoholics out there in FlyerTalk land an informative reference guide as to where to find the most delicious and interesting chocolate treats in the world by choosing from one or more of the following choices (but not limited to these choices!) with which to relate that decadent chocolate experience: Submit where the best chocolate in the world can be found Relate your most memorable experience with chocolate (remember, FlyerTalk members younger than the age of 18 years do read this forum!) What is your favourite brand of chocolate? Unusual chocolate that you have eaten and where you have eaten it Which restaurants serve the best chocolate dessert, such as mousse, cake, pudding or ice cream?
Some of the best chocolate in the world that I have ever eaten was in Switzerland and Belgium, although it is difficult for me to decide which country produces the best chocolate.

In New Zealand, kiwi fruit covered in milk chocolate made for a memorable yet unique taste experience.

In general, I enjoy chocolate mint and chocolate-covered fruit such as cherries, strawberries, raspberries and even orange peel!

That is all that comes to my mind right now, but I intend to add more later as memory serves me — hopefully, with some chocolate!

Great topic!

My most memorable chocolate experience involved a seven-course feast that featured chocolate in every course. Only the dessert course was sweet. I wish I'd saved the menu but I do remember chocolate champagne, chocolate ravioli and chocolate served with egg in an egg cup. It was wonderful. This was a special event offered only for a night at a restaurant in San Francisco about 15 years ago. I've never heard of it being offered anywhere since, but if someone does hear of something similar I'd love to know about it.

The very best hot chocolate is in Spain - so incredibly thick. I also love Vosges' Aztec Hot Chocolate. Boulder Ice Cream company's Mexican Chocolate ice cream is awesome.

I usually find chocolate too heavy a dessert to eat after a nice meal, and often end up with something lemon instead.

That said, I ordered the Death by Chocolate at The Trellis in Williamsburg VA a few weeks ago. If you are a chocoholic, that is a must! Two layers of dense chocolate torte with a cocoa meurange in between, covered with a ganache and topped with a chocolate mousse, sitting in a chocolate and liquor sauce. Easily shared by two people!

My favorite chocolate is Neuhaus, from Belgium.

It's worth a MR to BRU just to stock up on it at the duty free :)

My favorite chocolate is Neuhaus, from Belgium.

I'm another Neuhaus fan.

Here are some other really great places to stop for hot chocolate in New York:

MarieBelle
484 Broome St.
They make beautiful truffles too and have a nice little beverage tasting room in the back.

Lunettes et Chocolate (thanks to Dianne47 for the recommendation)
25 Prince
A funny little place that's in the back of an optician's shop. No ambiance, but great rich, thick hot chocolate though.

Serendipity 3's frozen hot chocolate - OK, so it's really a wonderfully rich milkshake - is really quite good. The place is packed with tourists, but usually the wait is about half what they say it is because many people never return.

If I ever get off hot chocolates, I'll move into my favortie souffles.

My favorite kind of chocolate is the very very pure chocolate - usually on the wrapper it says something like 80 percent cocoa. It's too bitter for many but i love the taste and the fact that it doesn't have all the fake ingredients like many other "chocolate" bars, i.e. Hersheys. It's also good as shaved chocolate on top of ice cream - yum!

favorite chocolates: a FlyerTalk discussion (http://www.flyertalk.com/forum/showthread.php?t=206967)

I've got a bar of 85% on my desk today I've been sharing with some co-workers forgetting to mention it's 85%. Few people love it (I love it) most make the most incredible faces thinking it's milk chocolate or something.

Lindt had them on sale in the outlet last weekend, two for $5 if anybody is near one. It's rare to see bars of it meant for eating.

favorite chocolates: a FlyerTalk discussion (http://www.flyertalk.com/forum/showthread.php?t=206967)
Thank you for the link, Rudi — I appreciate it.

However, I wanted this discussion to expand beyond chocolates to also include chocolate-flavoured items such as cookies, cake, gelato, ice cream, garlic (yes, garlic chocolate, which I had in Gilroy, California — more on that on request!), beverages and, of course, candy!

It was nearly 25 years ago but I still remember the "to die for" mocha cake at "The Shed" in Santa Fe, N.M.

A Google-search indicates that it is still served and still highly touted.

My wife still remembers it as well. She does not like strong/rich/dark chocolate so I pulled a bit of a prank and said "Mmm, this cake is good, try a bite..." It was so strong it almost gave her whiplash!

Gosh...I may have to go back...I'm making myself hungry!

There is one place in Atlanta that has fabulous chocolate dessert: La Brasserie Le Coze in the Lennox Mall in Buckhead. A dream.

If in Switzerland, try in Lucerne, the Café Heini. There are two or three in the city. They serve one of the best Kirsch Cream Torte, not to compare with the Zuger Kirschtorte. The Cream Torte is extremely light, fluffy, and sprinkled with white chocolate shavings. To die for.

For people who like it really sweet, they serve a white hot chocolate, completely different from the normal hot chocolate.

For pure white chocolate, try the Sprüngli shops in Zürich. Their white truffles are a dream.

Lindt, inside of the Lennox Mall in Atlanta have an excellent choice of truffles, white and brown.

Because of that thread I am hungry again.
Till soon.

I'm also not considered a chocoholics, but I do love great chocolate once in a while. My fav (in ascending order) are -
Neuhaus (dark chocolate bar)
MarieBelle (dark choco drink)
le maison de chocolate (truffle)
Jacque Torres - http://www.mrchocolate.com

Hmmmm.

Mmmm, the best chocolate dessert in a chain restaurant is the California Pizza Kitchen's chocolate flourless torte. It's a rich fudgy cake that is incredibly smooth. They drizzle warm chocolate sauce over the top and serve on a plate with vanilla bean cream.

I plan to stay at the Mirage on my next trip to Vegas just so that I can have the chocolate torte once or twice a day at the CPK!

Great topic!
the very best hot chocolate is in Spain - so incredibly thick. I also love Vosges' Aztec Hot Chocolate. Boulder Ice Cream company's Mexican Chocolate ice cream is awesome.

Surprised no one has mentioned Angelina's in Paris where the hot chocolate is like drinking a melted world-class chocolate bar. So rich that some cannot finish it - but that just leaves more for me.
We once did a blind taste testing of Swiss, French, Belgian chocolates, and the Belgian were the clear winners in our sample. Still, La Maison du Chocolat is hard to beat. And for value, Leonidas is in the running.

Neuhaus is outstanding. Very expensive though.

Godvia here in the U.S. is medicore. Godiva in Belgium is very good.

La Maison du Chocolat is also excellent, though too expensive for me if I bought it in New York. Only in Paris can I afford it.

Leonidas is all around the best value. Here in Chicago it's only $24/pound ($53/kilo).

Valrhona is the best straight chocolate. When I say "straight" chocolate, I mean not "pralines," what the Europeans refer to as pieces of filled chocolates.

Best chocolate dessert I've had: warm Valrhona chocolate cake at Jean-Georges.

If any of you are here in Chicago on a Friday or Saturday evening, you should consider going to the chocolate buffet at the Peninsula Hotel. It was a wonderful indulgence. The macarons, though not as good as Fauchon or Laduree, were still very good. It's $19.50. Yes, it's expensive but it does include unlimited coffee, including espresso and cappuccino:

Indulge In "Chocolate At The Pen" At The Lobby In
The Peninsula Chicago

Executive Chef Terry Crandall and Executive Pastry Chef Michael Gillet are pleased to announce "Chocolate at the Pen" the launch of Chicago's premier chocolate bar in The Lobby at The Peninsula Chicago (108 E. Superior Street). "Chocolate at the Pen" takes place Fridays and Saturdays from 8 p.m. to 12 midnight, and promises sweet satisfaction for those looking for a little indulgence after dinner, or who are looking for that perfect accompaniment to "Jazz at the Pen" (jazz trios perform weekly in The Lobby). Decadent chocolate delights are presented at a designated area in the room, highlighted by a magnificent chocolate centerpiece created by Chef Gillet.

"Chocolate at the Pen" is $19.50 per person, and includes unlimited coffee, cappuccino or espresso and a selection of petite chocolate delicacies. Choices include Opera Cake, Chocolate Moelleux Raspberry Compote, Brownie Key Lime Cream, Chocolate Coffee Tart, Chocolate Tapioca, Chocolate Pecan Tart, Chocolate Tiramisu, Chocolate Pot de Crème and more.

The Lobby is located on the fifth floor of The Peninsula Chicago at 108 East Superior Street and offers all-day dining Sunday through Thursday from 7 a.m. to 11 p.m. and on Friday and Saturday from 7 a.m. to 12 midnight. The Peninsula's legendary afternoon tea is served from 3 to 5:30 p.m., accompanied by daily performances by a cellist–pianist duo. Dress code is smart casual.

Guests can dine in five different venues at The Peninsula: Avenues, Shanghai Terrace, The Lobby, The Bar and Pierrot Gourmet.

To learn more about The Peninsula Chicago or to make a reservation, please call (866) 288-8889 or (312) 337-2888. Reservations can also be made online at www.peninsula.com.

Right near the Lion Monument has phenomenal chocolate mousse that is served from a gigantic bowl, so you can keep it coming!! We love it.

We loved the hot chocolate from room service at the W Times Square- I think it may be Valrhona. Yummmmmm....

Since we live near Berkeley, we like to take other chocoholics to the Scharffen Berger factory. It's great to learn about and even better to taste that delicious chocolate! http://www.scharffenberger.com/

The dark chocolate macaroons at Laduree in Paris were dinner for 2 nights of our last trip. :)

I also vote for anything from La Maison Du Chocolates-BUT you must order from them directly and pay for next day air,or it is not worth the expense.
Is it really cheaper in Paris?By how much?
I only buy 1 1/2 lbs at Christmas-it is VERY expensive but Robert Linxe is a master.

Is it really cheaper in Paris?By how much?

From their web site, it looks like it's €77/kilo in Paris and it's US$131/kilo in New York.

http://www.lamaisonduchocolat.com/

I'll be in Paris next week for Roland Garros. I can't wait to go to their store to pig out. I have only had the opportunity to try their chocolates. I know they have pastries as I'm sure they are also delicious.

BTW, in France I have seen both La Maison du Chocolat and Valrhona in chocolate milk form.

The little hot chocolate counter at the back of Maison du
Chocolat - the cup of Caracas was probably the best
pick-me-up possible after accompanying a young lady
on an exhausting round of shopping. But my favorite
chocolates are Teuscher and Puyricard (retail store on
Boulevard Rapp in the 7e).

I've got a bar of 85% on my desk today I've been sharing with some co-workers forgetting to mention it's 85%. Few people love it (I love it) most make the most incredible faces thinking it's milk chocolate or something.

Lindt had them on sale in the outlet last weekend, two for $5 if anybody is near one. It's rare to see bars of it meant for eating.


oh lucky you, Lindt on sale! I've actually seen them in a few stores and always buy them when I do. I just tried a new kind from Trader Joe's this past weekend, can't remember the name but it was really good. The higher the percentage the better :)

My boyfriend's mother will actually buy the entire box (in bulk) when she finds a store that sells it! When I go over there I usually am lucky enough to walk out of there with a bar or two!

I just tried a new kind from Trader Joe's this past weekend, can't remember the name but it was really good.

I can't remember if it's the Terra Nostra or the Unique Origins, but Trader Joe's sells one of them for 1/8 the price that Vosges sells it for. I think it's the Unique Origins - it has the higher count.

It's the wrong season now, but in wintertime a great few days in NYC can be enjoyed checking out the city's best hot chocolate offerings. I based my last chocolate run (frigid week last January full of snow and perfect hot choc weather) on the article in New York Magazine (and www.nymetro.com):

http://www.newyorkmetro.com/nymetro/shopping/columns/testdrive/n_9696/index.html

(Perform a search for "chocolate" on the homepage of this site and get 845 references! Yeah!)

My personal faves from this article were (in order of chocolate enjoyment):

City Bakery at 3 W. 18th St. with a big VAT of hot chocolate in the center of the restaurant, stirred by a kind of robotic arm. Highlight: fab, homemade, huge, square marshmallows which cost a little extra and are so worth it. What the heck, have a pastry to go along with the beverage.

Lunettes Et Chocolate at 25 Prince St. (mentioned by Letiole above) with a complex hot chocolate menu requiring consultation with the preparer/server who customizes your cuppa to your personal chocolate preference. All right! Sit on one of the two stools and enjoy the comings and goings of the regular customers coming in for their tins of hot chocolate mix. And yes, half the shop is devoted to designer sunglasses.

Payard Bistro at 1032 Lex, near 73rd, where we had pre-theatre dinner and I forgot to order hot chocolate (slap myself), so oops, no report.

Great find while stumbling around Soho the morning after a huge snowfall: Chocolate Garden at 80 Thompson St. where the proprietor makes the heavenly chocolates by hand and is generous with samples to help you decide. She makes different recipes each day, so call ahead to be sure she's concocting the superlative Creme Brulee Truffles on the day of your visit. Mmm...

...If any of you are here in Chicago on a Friday or Saturday evening, you should consider going to the chocolate buffet at the Peninsula Hotel. It was a wonderful indulgence. The macarons, though not as good as Fauchon or Laduree, were still very good. It's $19.50. Yes, it's expensive but it does include unlimited coffee, including espresso and cappuccino:

Indulge In "Chocolate At The Pen" At The Lobby In
The Peninsula Chicago

Executive Chef Terry Crandall and Executive Pastry Chef Michael Gillet are pleased to announce "Chocolate at the Pen" the launch of Chicago's premier chocolate bar in The Lobby at The Peninsula Chicago (108 E. Superior Street). "Chocolate at the Pen" takes place Fridays and Saturdays from 8 p.m. to 12 midnight, and promises sweet satisfaction for those looking for a little indulgence after dinner, or who are looking for that perfect accompaniment to "Jazz at the Pen" (jazz trios perform weekly in The Lobby). Decadent chocolate delights are presented at a designated area in the room, highlighted by a magnificent chocolate centerpiece created by Chef Gillet.

"Chocolate at the Pen" is $19.50 per person, and includes unlimited coffee, cappuccino or espresso and a selection of petite chocolate delicacies. Choices include Opera Cake, Chocolate Moelleux Raspberry Compote, Brownie Key Lime Cream, Chocolate Coffee Tart, Chocolate Tapioca, Chocolate Pecan Tart, Chocolate Tiramisu, Chocolate Pot de Crème and more.

The Lobby is located on the fifth floor of The Peninsula Chicago at 108 East Superior Street and offers all-day dining Sunday through Thursday from 7 a.m. to 11 p.m. and on Friday and Saturday from 7 a.m. to 12 midnight. The Peninsula's legendary afternoon tea is served from 3 to 5:30 p.m., accompanied by daily performances by a cellist–pianist duo. Dress code is smart casual.

Guests can dine in five different venues at The Peninsula: Avenues, Shanghai Terrace, The Lobby, The Bar and Pierrot Gourmet.

To learn more about The Peninsula Chicago or to make a reservation, please call (866) 288-8889 or (312) 337-2888. Reservations can also be made online at www.peninsula.com.


A couple of friends and I have been talking about Chocolate at the Pen since we heard about it (one of them works at the Pen). If anyone is up for this on a Friday or Saturday night, I'd be interested in going!

I'll never forget my first trip to Paris...hadn't eaten all day after spending the day on my feet wandering the city, and stopped for a crepe at a cart outside the Galleries Lafayette....chocolate hazlenut & fresh banana as the fillings....mmmmmmmmmmm....

Otherwise my favorite chocolates come from Mary, smaller independent in BRU.

The Godiva in Europe is made in Belgium and is worlds better than the American stuff. Try some in duty-free and you won't regret it!

For more moderate prices, try Green and Black organic chocolate in England. It is available in supermarkets and the praline flavor is fabulous. I really don't enjoy eating chocolate bars that much, but this stuff is a definite exception!!

A couple of friends and I have been talking about Chocolate at the Pen since we heard about it about a month or so ago (one of them works at the Pen). If anyone is up for this on a Friday or Saturday night, I'd be interested in going!
we need to talk, I would like to try it as well.

A client used to rave about:
Belgian Chocolatier Piron
509 Main Street
Evanston, IL 60202
Phone: 847/864-5504
Fax: 847/864-5573
The owner of Piron's went to Belgium and studied chocolate-making with one of the country's leading chocolatiers, and makes it right there in a little back room at the shop. After trying it, I can see why, incredible stuff.

Most chocolate I've been having lately is in various Mexican Mole sauces (including my own). a good mole is heaven. :)

The FT Weekend has a picture of the ultimate chocolate: at the new Barbican Art Gallery, a BritArt exhibit titled 'Cacao" - a hot, bubbling fountain of 1 ton of melted chocolate. Clearly, the artist saw Willie Wonka one too many times.

There's also a chocolate brunch at the former Le Meridian in Boston (now the Langham) on Saturday afternoons. Tons of choices, including chocolate crepes! Made a good impression on the gf. ^

http://www.langhamhotels.com/langham/boston/dining/cafe.htm

oh lucky you, Lindt on sale! I've actually seen them in a few stores and always buy them when I do.

They have factory outlet stores all over the place, there are at least three or four in easy driving distance (what we would consider normal outlet shopping distance) from me.

Nothing devine and special, but if you are gonna lay down $5.99 for a dark chocolate easter bunny may as well get one at the outlet after easter for seventy five cents.

It's a great way to buy chocolate for bulk for decorating and the rest, though it's sad to see the bunnies melting. :)

Paris --

christian constant -- mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
hot chocolate and verveine chocs

debeauve and gallais -- great ballotins

richart -- over rated, but some interesting fruit flavors, cute gift boxes

la maison du chocolat -- good rochers, tablettes, eclairs

gerard mulot --- rochers/mendiants/bars and ballotins

Belgium --

Pierre Marcolini -- hit of miss, great mendiants

ditto for wittamer

neuhaus -- okay, not great, good for airport buying.

london --

roccoco -- overrated, but okay

edinburgh-- bought chocolate somewhere on the royal mile, delicious so I heard, but I waited too long and mine were the fresh cream ones, euuw. Must be eaten in a week.

seattle --

fran's -- overrated, but great lattes and ice cream sandwiches, they give samples (misdips) with each latte purchase -- 2.19 for a single tall and a truffle, great value

that is all I can think of at the moment.

Nestle Noir in France (but only in France, the Noir sold in Switzerland is nowhere near as good). Wonderful chocolate and hard to believe that it is a mass market product, sold dirt cheap (10% of the price of Neuhaus or Godiva and very similar). Now why can't Nestle sell Noir in the US? I suppose they don't think the market exists for fine chocolate for the masses. The closest in the US is Scharffen Berger which is OK (better than average) but not quite in the same league.

I personally love Neuhaus along with Sprungli. Leonidas is another good choice and a bit more affordable. While in NY, I always make a pilgrimage to Fauchon.

FT threads about chocolate are always welcome. :)

I second Angelina's in Paris for hot chocolate. Absolutely heavenly, even if you're not a hot chocolate fan. A cute place too, even if you're not a gilt and brocade fan.

I'm sitting here now with a little wooden chest of Scharffen Berger 5 gram squares, from 82% to 41% cacao. The 82% is not really bitter (just had anoather one to make sure) as are the baking chocolates and other economy dark chocolates like Trader Joe's (although Trader's carries some Valrhona.)

If you are near a Whole Foods and want to try some decent white chocolate, look for the El Rey bars. Good Venezuelan stuff.

7th ANNUAL CHOCOLATE SHOW --
NOVEMBER 11th to 14th, 2004 - NEW YORK (http://www.chocolateshow.com/)

Friends don't let friends eat chocolate pasta, IMHO.

The New York Chocolate Shows have gotten incredibly crowded, so if you go, get there early, and don't be shocked if the line is quite long.

Great place to taste all the things you can't afford though.

My husband is a serious Cholophile. He seeks chocolate with as much zeal as he seeks good cigars. His newest favorite is http://www.germandeli.com/rispwhalmich.html[b]

[b] Ritter Sport is just fantastic. Look for these tasty candy bars in your local supermarket. My discerning spouse would prefer a [b]Ritter Sport/b] candy bar than the fanciest Paris chocolates. Although, I have to admit that he is partial to the Tartuffo Chocolate ice cream in the Piazza Navona in Rome.

Please post in Community or PM when y'all are having the "Chocolate at the Pen" Do in Chicago!!! If I can find a reasonable airfare to ORD, I'll come for that!

I second the recommendations of:

MarieBelle on Broome St. in NYC, which I simply stumbled on while wandering about. You can get a free sample of thick, delicious hot chocolate in the tasting room at MarieBelle. I purchased the mix based on the tasting. Be sure to read the labels carefully when you buy. Some of the hot chocolate mixes contain hot peppers, which is an interesting addition (and historically, I believe the Aztecs mixed hot peppers in their chocolate brew), but may not be for everyone. Of course, they also have a website: http://mariebelle.com/index2.html

Valrhona chocolates. These can be found sometimes at Trader Joe's, but I've mainly purchased on the web at www.chocolatesource.com . Go there through the shopping portal at www.ebates.com , and you will get a 7% rebate; or you can access it through www.goldpoints.com if you're into that. I wouldn't be surprised to find it on other miles/points-earning portals as well.

I love Fran's chocolate from Seattle. My husband orders it every year to give out to special friends as Christmas gifts. Of course he always orders orders extra to keep on hand to share with company here at home. Over the years we've tried quite a variety of different kinds, and never found one we didn't like. My vote goes to Fran's

From the Food TV show Roker on the Road Yesterday - an epsiode on Chocolate - A restaurant in New York that uses Chocolate for every course - using cocoa as a spice, etc

http://sqcnyc.com/movie.html


Though the menu doesn't reflect all 10 courses or whatever the show was showing.

Please post in Community or PM when y'all are having the "Chocolate at the Pen" Do in Chicago!!! If I can find a reasonable airfare to ORD, I'll come for that!...


It will definitely be posted in Community whenever we can decide on a weekend for a Mini Chicago Chocolate Do. Looks like it may not happen until September. Likely will be on a Friday night.

Morton's warm Godiva cake with the molten center..mmm..one of the few chocolate desserts I have been unable to finish because it is so rich

October 15, 2004 -- Details in specific thread on Community Forum! (emphasis added below is mine)

...If any of you are here in Chicago on a Friday or Saturday evening, you should consider going to the chocolate buffet at the Peninsula Hotel. It was a wonderful indulgence. The macarons, though not as good as Fauchon or Laduree, were still very good. It's $19.50. Yes, it's expensive but it does include unlimited coffee, including espresso and cappuccino:

Indulge In "Chocolate At The Pen" At The Lobby In
The Peninsula Chicago

Executive Chef Terry Crandall and Executive Pastry Chef Michael Gillet are pleased to announce "Chocolate at the Pen" the launch of Chicago's premier chocolate bar in The Lobby at The Peninsula Chicago (108 E. Superior Street). "Chocolate at the Pen" takes place Fridays and Saturdays from 8 p.m. to 12 midnight, and promises sweet satisfaction for those looking for a little indulgence after dinner, or who are looking for that perfect accompaniment to "Jazz at the Pen" (jazz trios perform weekly in The Lobby). Decadent chocolate delights are presented at a designated area in the room, highlighted by a magnificent chocolate centerpiece created by Chef Gillet.

"Chocolate at the Pen" is $19.50 per person, and includes unlimited coffee, cappuccino or espresso and a selection of petite chocolate delicacies. Choices include Opera Cake, Chocolate Moelleux Raspberry Compote, Brownie Key Lime Cream, Chocolate Coffee Tart, Chocolate Tapioca, Chocolate Pecan Tart, Chocolate Tiramisu, Chocolate Pot de Crème and more.

The Lobby is located on the fifth floor of The Peninsula Chicago at 108 East Superior Street and offers all-day dining Sunday through Thursday from 7 a.m. to 11 p.m. and on Friday and Saturday from 7 a.m. to 12 midnight. The Peninsula's legendary afternoon tea is served from 3 to 5:30 p.m., accompanied by daily performances by a cellist–pianist duo. Dress code is smart casual.

Guests can dine in five different venues at The Peninsula: Avenues, Shanghai Terrace, The Lobby, The Bar and Pierrot Gourmet.

To learn more about The Peninsula Chicago or to make a reservation, please call (866) 288-8889 or (312) 337-2888. Reservations can also be made online at www.peninsula.com.

I'm thinking that I'm going to have to go to Chicago in October. :)

lala

Godvia here in the U.S. is medicore. Godiva in Belgium is very good.

Well, as a Godiva fan, I am also in their VIP club. For the info I know, Godiva USA makes its own chocolates because they think people in the US market like sweeter chocolates. In the rest of the world, such as Hong Kong, Godiva is directly imported from Belgium.

October 15, 2004 -- Details in specific thread on Community Forum! (emphasis added below is mine)

Thread is here: http://flyertalk.com/forum/showthread.php?t=333230

All are welcome!

I'm thinking that I'm going to have to go to Chicago in October. :)

lala


Yea!!! :)

Thread is here: http://flyertalk.com/forum/showthread.php?t=333230

All are welcome!


Thanks Willie! I kinda forgot the link (oops!) :o

Someone told me this a while ago and I don't know if it's true, but this is what I heard:
During WWII, U.S. candy makers had to stop using fresh milk when making milk chocolate. Instead they had to use milk powder, which gave the chocolate a 'cheesy' taste. After the war, they started using fresh milk again, but people were used to the 'cheesy' taste and wanted the milk powder-based chocolate back. Milk powder is still used in the U.S. today, so that is why U.S. chocolate tastes different from European chocolate, which is made using fresh milk.

For a real chocolate experience, try the Michel Cluizel 'Noir Infini' (99% cocoa)!
http://www.chocosphere.com/Html/Products/michelcluizel.html

Someone told me this a while ago and I don't know if it's true, but this is what I heard:
During WWII, U.S. candy makers had to stop using fresh milk when making milk chocolate. Instead they had to use milk powder, which gave the chocolate a 'cheesy' taste. After the war, they started using fresh milk again, but people were used to the 'cheesy' taste and wanted the milk powder-based chocolate back. Milk powder is still used in the U.S. today, so that is why U.S. chocolate tastes different from European chocolate, which is made using fresh milk.

For a real chocolate experience, try the Michel Cluizel 'Noir Infini' (99% cocoa)!
http://www.chocosphere.com/Html/Products/michelcluizel.html
This could be very easily proven or disproven by checking the ingredients list on European chocolate bars. I swear I've seen powdered milk in the list on many of them. Unfortunately, I don't happen to have any chocolate bars handy at the moment, but no doubt many other FTers do!

For the RitterSport fan-Trader Joes carries a small selection at great prices.
For the Godiva fan.Yes,most of the godiva sold in the US is made in lovely Camden New Jersey.There are a few specialty items that are made in Belgium.Most of the Godiva sold at airports(esp duty free shops)Is Belgian made.
I remember when I was working at Nieman Marcus,a very haried lady comes rushing in to buy 30 boxes of godiva as "souviner gifts"for her friends of her trip to paris.Never mind that we were selling Maison Du Chocolate at the time,this nutcase was not going to have anything but"the finest"for her friends!Poor Sap.And of course she wanted a discount on her large purchase(HAH)-gosh I don;t miss retail.

Oh no...reading this thread got the "chocolate demon" started. Now I can't put it out of my head until I find some!

my only american godiva experience is when my taller half bought a small box at the store in the mall and replaced one of the truffles with an exquisite pair of diamond solitaires. :)

The chocolates sucked in both of our opinions, but the earrings are always in my lobes.

We just rearranged our whole freaking trip to France in September (losing a great number of hard to procure hotel reservations) so that Taller half's chocolate purchases can be done at the end of the trip.

Such is the life of the chocoholic, we spent 40 euros last year mailing back books and clothes to make room for chocolate. :rolleyes:

lala

Anyone tried a chocolate and red wine tasting?

I invited a few friends over for one decadent evening :)

Anyone tried a chocolate and red wine tasting?

I invited a few friends over for one decadent evening :)
YUM! Two great tastes, together.

We've not had a formal tasting but are particularly fond of the really intense dark chocolate (at least 70%) and Bordeaux. But we're stuck in a rut, I'm afraid. Are there other combinations that we shouldn't miss?

You hit on one of my favorite combinations.

It can also be amusing to try to pair the flavors in various chocolate truffles with the notes you detect in a particular wine (cherry, berry, liquorice, etc.)

So if ever in Belgium (or Tokyo/Paris) go to Pierre Marcolinni, this is by far the most amazing chocolate, and I've samples tons throughout the years and all over Europe. He was originally a pastery chef turned choco-genious. (http://www.marcolini.be/EN/accueilEN.htm) I think I'll have to plan another trip just thinking about it!

PS Thanks for the info on Chocolate at the Pen, I'm going to check it out when I'm in Chi-town in a few weekends on an eating tour....

So if ever in Belgium (or Tokyo/Paris) go to Pierre Marcolinni, this is by far the most amazing chocolate, and I've samples tons throughout the years and all over Europe. He was originally a pastery chef turned choco-genious. (http://www.marcolini.be/EN/accueilEN.htm) I think I'll have to plan another trip just thinking about it!

PS Thanks for the info on Chocolate at the Pen, I'm going to check it out when I'm in Chi-town in a few weekends on an eating tour....


Thanks for the rec on Pierre Marcolinni -- I'll be in BRU for a weekend in early Oct & will be checking it out in addition to my usual favorite haunt (Mary)

My favorites from BRU:

Galler, rue au Beurre 44 (aka Boterstraat), 1000 Bruxelles, 32.2.502.0266, just off the Grand Place. Try the Extrême, Chiba (very nice almond praliné), Thé Noir (Earl Grey Tea), Mazagran (heart-shaped coffee caramel), Turque (whiskey- and coffee-flavored cream), Martiniquais (ganache with rum & raisins), Anglaise (ganache with a little raspberry flavor (could be raspberry eau de vie)). Their chocolate bars can be bought in the U.S. ChocolateSource.com is one seller, and Trader Joe's has started selling their "Langues de Chat" in some stores. Oh, and you can also find the bars in the Bon Marche Dept. Store Food Hall in CDG. And Galler now has their own store in Versailles. But one word of caution: If you want an assortment with one of everything, do NOT trust the salespeople at the Grand Place when they say the half-kilo box has one of everything.

Pierre Marcolini. Charlotte (SJC (while living/working in BRU)) sent me this bit on 29AUG00: "I wanted to update you on the BEST chocolate place I've found in Brussels. Pierre Marcolini on the Grand Sablon makes divine chocolates and pastries. He was voted "world champion patisserie" in 1995 and his chocolate making has set new standards and even spawned a new school of praline making. Each of his chocolates are delicately flavored -- some infused with the essences of tea, jasmine, lavendar (sic), or citrus. All of his pralines are perfectly balanced -- not too sweet and with a texture that just melts in your mouth (and sometimes in the bag on your way home)." I happily discovered in early OCT00 that they were every bit as good as Charlotte's description! DEFINITELY try the Violet piece and their diamond-shaped, dark-chocolate-covered praliné. Marcolini is probably 40% more expensive than Galler. I think Galler does certain pieces better than Marcolini (like the Earl Grey tea piece), but Marcolini does amazing caramels which beat everyone else except Wittamer. Locations: Place du Grand Sablon, 39, 02.514.12.06, Fax: 511.33.21; Avenue Louise, 75M, 02.538.42.24, F: 538.08.61; (Stockel) Avenue de Hinnisdael, 14, 02.771.27.20, F: 770.37.89; (Fort-Jaco) Chaussee de Waterloo, 1302, 02.372.15.11, F: 372.15.39; and Huidevettersstraat 38-40 in Antwerpen, 03.226.50.01, F: 02.213.05.60

Wittamer is across the Sablon from Marcolini. According to a woman at Wittamer, Marcolini learned much of what he knows at Wittamer and then left. Both of these chocolatiers are extremely close to each other's quality levels. I along with their very competitive caramels, their hazelnut pralinés are excellent and they had a pistachio cream piece which was quite unusual.

Neuhaus favorites: Pagode, Astrid, Caprice, Tentation (probably tops my list from Neuhaus), Prestige, Ephemere (you can compare these last two to Marcolini's caramels, but Marcolini and Wittamer would almost undoubtedly win), Bonaparte, Satan, Sapho, Eden Rock Lait, and Black & White. AND you can get Neuhaus at AMS on your way to the plane!

I liked the chocolates from Mary, but ordering there is a pain in the a$$ since they don't have a key and the chocolates are not labeled.

I used to be able to say I really liked Godiva in Belgium but not the U.S., but now I'm not sure I like either. Last trip (JAN04), we tried about six pieces from the shop at the Grand Place, and not only did we not want to feature any of them in the chocolate tasting I was doing after returning to work, I actually spit out two or three of them. How the mighty can fall...

I find Maison du Chocolat too expensive even in CDG.

I wouldn't even pay $24/pound for Leonidas. They do have one piece I like, though, filled with Advokaat, an egg liqueur, but that is probably not in the US stores...

I will definitely think about going to "Chocolate at the Pen" the next time I can get a $113 RT from DCA-CHI!

And my final $.02: Freeze your stash! I put a half-kilo assortment in a freezer bag, squeeze (or suck) the air out, seal it and put it in another freezer bag. Take it out of the freezer and leave at (coolish) room temperature for six or seven hours before unsealing. I've kept them up to five months, and they've tasted like new.


And from the What is your favorite brand of chocolate??? (http://www.flyertalk.com/forum/showthread.php?t=206967&page=2&pp=30) thread on OMNI:

a friend of mine once (on a drunken night in university) developed a very complicated theory that the kind of chocolate you liked was an indicator or the type of mate you were looking for/ attracted to.

I quite agree! In fact, one of my "test" questions is whether someone prefers dark, milk, or white - dark or all of the above are acceptable, but white?! It definitely won't work... I think the answer says something about his intensity level / capacity for intensity.

One thing about Pierre Marcolini -- the store gets pretty wiped out at the end of the week, so sometimes its slim pickings. This is the store on grand sablon, the store at the conrad maybe less trafficed.

There is a pierre marcolini in London now. I guess it'll have to do if you can't get to Brussels.

Mary in Brussels has some pretty darn good lemon dipped in chocolate.
Having said that, those pictures of George W. visit made me want to leave the store quickly.

For those who enjoy a good tablette --- le pain quotidien sells really good chocolate tablets and taller half is quite fond of them.

As for freezing chocolate. That is a good idea. Though taller half buys lots of chocolate, it takes her a long time to actually eat it or totally forgets that she has three 500 g ballotins in the fridge. She's running low though...time for a trip.

We did make the mistake of buying some chocs made with cream. Yech, that stuff needs to be consumed within a week or it goes off.

Me, I can't wait for a small box of rocher's from gerard mulot and a small assortment from christian constant. yum.

lala

My uncle has been a marketing man for both Godiva and Neuhaus in his time. I can remember spending many happy Christmases in their town house off Avenue Louise gorging myself on freebies that he had been given for the holidays.

Belgian chocolate is certainly the best!

Try the chocolate fudge cream cheese brownies ($2.50) in the gourmet food halls at Grand Central Station in New York. You'll thank me.

It's killing me that I'm in New Orleans instead of BRU!

Anyways, so Whittimer's is a great place to stop by in the afternoon for some dessert and coffee.....and very convienent to pick up some chocolate across the plaza for later...

Leonidas' Manon Blanc is excellent and SO CHEAP in Belgium. I'm glad to have access here to it but at $1.50 a piece not such a bargin.

So when I was last there, I bought Pierre for myself, lots of Leonidas for friends. and yes it freezes very well so that when you have cravings later you can satisfy....

...apparently, it is now increasingly difficult (http://www.flyertalk.com/forum/showthread.php?t=340019) to ship chocolate to the United States from other countries unless prior approval has been granted.

So my 6 friends and I were at the Pen for the chocolate buffet. Quite impressive. They buffet is on a nice size table (some of us had something like Willy Wonka's Chocolate Factory with the Chocolate River in mind) full of dozens of different versions of chocolate, cakes, mousse, chocolate chip cookies, fancy puddings, hot chocolate, hot white chocolate (amazing), bark, chocolate pieces, etc. This was all set in their beautiful Lobby with a jazz group sing and playing. Quite a nice evening. You can order food there as well, they had sushi and nice pan-world selection of food, though we ate elsewhere in the late afternoon. Eat light though, cuz the buffet is very filling. Would I do it again? Yes, but not very often. The only grip was that the service was substandard. Took them a while to take back empty plates, hard to get the check and just not what I expect out of a lux hotel.

FYI, It sounds like their afternoon tea there is also worth checking out. Make sure you make researvations for both.

Enjoy!

...apparently, it is now increasingly difficult (http://www.flyertalk.com/forum/showthread.php?t=340019) to ship chocolate to the United States from other countries unless prior approval has been granted.

True, it is now harder.

Just to clarify, there is no wait for Prior Notice Confirmation. Approval is automatically and immediately granted with proper application on the FDA website via a .pdf file that can be printed out or via a fax sent immediately to a number you provide. It is a cumbersome process to complete on the web, but it more a registration than an application process.

Also, it applies to all, not just U.S. citizens. It also applies only to shipped items. Hand carried or sent in your checked luggage is fine.

It seems to me to be a silly process since it is a part of a purported defense against biological terrorism and I do not see how it effectively adds any protection at all.

Best wishes,

Teacher49

Amsterdam also has some amazing hot chocolate that you sweeten yourself. It was so rich and heavenly that we couldn't even finish one cup. Can't seem to duplicate their recipe though.

Had a great chocolate dessert in Paris called "Pyramid of Chocolate" in a now defunct restaurant that specialized in the cuisine of Provence.

I usually find chocolate too heavy a dessert to eat after a nice meal, and often end up with something lemon instead.

That said, I ordered the Death by Chocolate at The Trellis in Williamsburg VA a few weeks ago. If you are a chocoholic, that is a must! Two layers of dense chocolate torte with a cocoa meurange in between, covered with a ganache and topped with a chocolate mousse, sitting in a chocolate and liquor sauce. Easily shared by two people!

I hiked with Marcel Desaulniers, the chef who created this dessert, at Canyon Ranch in Tucson a few years back. He's very fit...and he doesn't fly! He drove all the way from Williamsburg to Tucson, eating M&M's the whole way.
http://makeashorterlink.com/?L27125519

And I share your taste for something lemon after a big meal :)

But if I want dark chocolate (is there really any other kind?), I go for Valrhona or Scharffenberger. Scharffenberger has these wonderful candied ginger things dipped in dark chocolate---two of my favorite tastes!

Thanks for all the great suggestions.

So my 6 friends and I were at the Pen for the chocolate buffet. Quite impressive.

I was there for tea recently and watched them set up for the chocolate buffet... wow. Beautiful!

Our tea was nice but the service was surprisingly horrible. We won't be back for tea there.

Best,
Shannon

Thanks for all the great suggestions.

I second that...I need chocolate in my life....

If you're in San Diego, I recommend "Extraordinary desserts" off Adams Ave in Hillcrest, near Balboa Park. It's a specialty store with $8/slice cakes of all kinds, and it's worth it. The chocolate ones are magnificent- even on a Sunday night, the line is often at least a half hour and onto the street. And count on an hour at least on weekend nights. But it's worth the wait.

Trader Joe's now carries packs of three dark chocolate bars for $1.19 that are rather decent, particularly for the price. (There are varieties other than dark, but I didn't pay attention to them!)

I might do a chocolate run to BRU in the next few months if a good UA special comes up. Fellow DC (or NYC) area foodies: Perhaps we can plan a big chocolate tasting?

I'd be happy to front you some $$$ for a few kilos of Leonedias(sp).

Just say when.

Best we have found in many excursions anywhere so far would have to be Dumon in Bruges (Brugge), Belgium. Unfortunately, and to my deep regret, there appears to be no way to order it over the web anywhere I have found.

Another great Belgian Chocolatier is Corne Port-Royal.

I second the recommendation of Maison du Chocolat in Paris as well. Staying in a hotel nearby for a week, we stopped in almost every day for a few chocolates, and it was a great memory of our trip.

Okay, now I really have a craving.

Djlawman

I guess I'm the only one who has been left smitten with that fine Australian chocolate known as a "Tim-Tam"...I wish they were readily available in America...its been awhile but never before have I been so smitten with a food (this coming from a very picky eater)...pure chocolate heaven!

N674UW

Best of the Best Chocolate:

Milk Chocolate Bar- Scharffenberger Milk Chocolate (Trader Joe's has it)
Ice Cream - Dr Bob's Scharffenberger Works (Only on West Coast I think)
Cake - Just Desserts Chocolate Cake (Bay Area and some Whole Foods)
Cocoa/Drinking - Schokinag Extra Dark Chocolate (Go To Website)
Pan Chocolat - Bakers of Paris (Bay Area)

My husband is a serious Cholophile. He seeks chocolate with as much zeal as he seeks good cigars. His newest favorite is http://www.germandeli.com/rispwhalmich.html[b]

[b] Ritter Sport is just fantastic. Look for these tasty candy bars in your local supermarket. My discerning spouse would prefer a [b]Ritter Sport/b] candy bar than the fanciest Paris chocolates. Although, I have to admit that he is partial to the Tartuffo Chocolate ice cream in the Piazza Navona in Rome.


Indeed. I had a serious addiction to Ritter Sport for quite a while. Now that it is available in the States, I try to look away, but every once in awhile I get a bar of the bitter chocolate and break off a square and let it melt in my mouth. Mmmmmmmmm.

Indeed. I had a serious addiction to Ritter Sport for quite a while. Now that it is available in the States, I try to look away, but every once in awhile I get a bar of the bitter chocolate and break off a square and let it melt in my mouth. Mmmmmmmmm.
For a real treat, combine a couple of squares of the Ritter Sport Coconut bar with a couple of squares of the Ritter Sport Toasted almond . Voila! Your personal "Almond Joy"...but a whole lot better :)

Where would See's candies be ranked among the favorites?

Nobody seems to have put in a word for L.A. yet, so I'll plug K Choclatier in Beverly Hills (I think it's on Santa Monica). Really good truffles.

Also, I second the comments on Neuhaus and Trader Joe's.

Where would See's candies be ranked among the favorites?

I'd put it somewhere below brussel sprouts. As much as it pains me to say this, no chocolate is better than bad chocolate. :)

I'd put it somewhere below brussel sprouts. As much as it pains me to say this, no chocolate is better than bad chocolate. :)
See's:

While certainly not of the calibre of Maison du Chocolat, See's makes a very good product at a fairly moderate price. I would not do a mileage run to California for it, but I would never turn down a choice assortment, nor would I ever label it 'bad chocolate'.

See's does a phenomenal business (I only wish their shares were available to the public), so they've got to be doing something right for the chocoholics out there.

We have many locally made chocolates that are quite good. In order of preference...

Roscar (http://www.roscar.com) Chocolates in Bastrop, Tx- Wonderful truffles. Only sold at their place in Bastrop and at Breed & Co in Austin. Packaged in beautiful boxes.

Quentessential Chocolates (http://www.quintessentialchocolates.gourmetfoodmall.com/), aka Chocolat in Fredericksburg, Tx- cliché name, but the best liqueur-filled I've ever had. Traditionally made with crisp sugar shell surrounding booze.yum.

Miles of Chocolate (http://www.milesofchocolate.com/), Austin- It's like a really good, half-cooked brownie goodness. Sold by the pound at our finer stores around town.

SXUL (http://store.grapevinemarket.com/ProductDetails.asp?ProductCode=sxul15), Austin- Lives up to the name. Truffles. Used to have gold dust sprinkled on top. I spoke to the guy who makes them when he was giving out samples at Grapevine Market a while back, and he said he stopped sprinkling the god dust, because it was too expensive, and customers were expecting, like, gold leaf or something.

I'd put it somewhere below brussel sprouts. As much as it pains me to say this, no chocolate is better than bad chocolate. :)
I love the California Brittle. Looking for good chocolate, contact Lili-Dui She is a wonderful FT'r and a frequent contributer. A really good lady: Here is her website: http://www.givechocolate.com/

When in Auckland the Chocolate Boutique in Parnell is recommended. It's pricey and the service can be a bit snooty but they do have the widest range I've come across in NZ.

Their denso (Italian style hot chocolate, super thick) is sublime, as are the chili denso and the Mexican denso (with spices). ^

Personal everyday bar favorite - RitterSport Marzipan. Get my fix when in Europe on business.

USA Bar/Cooking - Scharffenberger (http://www.scharffenberger.com/)

USA boxed - Forget Godiva, See's, Malley's. Certainly forget Russell Stover, Whitman, Fanny Farmer and all of those ilk. Another poster said no chocolate is better than bad chocolate - I agree. Best boxed chocs in USA I've found are Esther Price (http://www.estherprice.com/). Very fresh fillings made with fresh cream, eggs, etc.

Restaurant desserts - haven't been keeping track, but Chocolate/Coconut Pots-du-creme at FAHRENHEIT in CLE were excellent!

Europe - Belgian chocolates are ver, very good. Nice shop in corner of Le Grande Place, but I can't recall name. Touristy (off course) but good stuff. However, I am not a big fan of hazelnut, which seems predominant in Belgian products.

As much as there are many terrific places for chocolate in BRU, for the serious chocoholic a special trip to Bruges for a day or more is well worth it. Of course, in BRU you have multiple outlets of each of the main "corporate" producers, (Godiva--much better indeed in Belgium than in the US; Leonidas--for me a step up from Belgian Godiva; and Neuhaus--for me the best of the "corporate" chocolatiers). There are also many smaller producers with great products in BRU.

However, in Bruges, you have several small producers which seem to offer the utmost in variety and freshness. My two favorites are Dumon (mentioned above), and, my favorite chocolatier I have ever encountered--The Chocolate Line (http://www.thechocolateline.be). They have an enormous variety of pralines in exotic flavors such as hot chili (it's great!), all of which I believe are handmade daily. Unfortunately, like Dumon, they also don't ship their chocolate, so you have to go to Bruges. But if you're serious about chocolate it's worth the trip--not to mention the town itself is beautiful and worth seeing on its own merits. There are several great, inexpensive restaurants in Bruges as well!

Yeh, that's the truth about Sees. I was a bit surprised to see them in Festival Walk in suburban Hong Kong the other week. Their milk chocolate compressed honeycomb is a personal favorite and I love the chocolate egg thingies (though probably more for nostalgic reasons) but otherwise they are okay. Nothing special. But I think it needs to be considered that, first, most people won't spend $75 a pound or fly to Belgium for just chocolate, and second, See's is on the very good end of widely available corporate chocolate in the US.

That being said, I agree with many, many of the other opinions on this thread. Maison du Chocolat I get for mom now and then (yes, do overnight directly from the factory), the Belgian sellers of brands like Godiva are considerably better than the US and EU counterparts, and my favorite is the Neuhaus fresh creams. I always try to bring a box back when I visit Belgium, but they do have a shortish shelf life. I believe it's 2 weeks max and they can spoil if abused. I have many, many, many types of fresh creams (they are my favorites by far) and I think for the corporate places the Neuhaus are the best. Non FCs I just don't tend to bother much with. There is also a place in Belgium I dont think was mentioned called Wittamer that is very good and non-corporate. Had a friend one time that lived in Antwerp who felt it was the best in Belgium. Not so much my taste in particular, but it was very good nonetheless.

Went to the Ritz chocolate buffet with a friend and my better half last Christmas in Philadelphia which was lovely on many levels. Recommended. I expect it's similar to the Pen in Chicago that someone mentioned.

Finally, local joints are hit and miss for me. Some can be good and certain things but I find that there is a problem with consistency. Hard to find a small store good at many things. It's very easy, however, to find a small store bad at everything. There is a webpage called Eric's chocolate store review that I find interesting. http://edp.org/chocolat.htm I found it some time ago and have tried some but not even close to all of the ones on the site. Money, time, and my waistband don't permit it.

See's:

While certainly not of the calibre of Maison du Chocolat, See's makes a very good product at a fairly moderate price. I would not do a mileage run to California for it, but I would never turn down a choice assortment, nor would I ever label it 'bad chocolate'.

See's does a phenomenal business (I only wish their shares were available to the public), so they've got to be doing something right for the chocoholics out there.

...(Godiva--much better indeed in Belgium than in the US; Leonidas--for me a step up from Belgian Godiva; and Neuhaus--for me the best of the "corporate" chocolatiers).

Leonidas a step up from Belgian Godiva?! Now that's crazy talk.... I do love to put Godiva in its much more deserved modest place in the line of Belgian chocolatiers, but really...

Someone commented on the shelf life of Neuhaus. Freezing chocolates is quite easy and I've done it quite a few times now since I refuse to pay $60/pound here for great chooclate (but will fly to BRU to fetch it!). Put the (half-kilo or so) box into a freezer bag and squeeze most of the air out. (I seal it almost completely then suck the last bit of air out before sealing it.) Do that again with a second freezer bag and pop it in the freezer. When you want to serve it, give it several hours to come to room temperature before opening the bags (per instructions from a former Godiva exec). I've pulled boxes from the freezer after six months (or more?) there, and they tasted like new.

There is also a place in Belgium I dont think was mentioned called Wittamer that is very good and non-corporate. Had a friend one time that lived in Antwerp who felt it was the best in Belgium. Not so much my taste in particular, but it was very good nonetheless.

Wittamer is excellent. The story I heard from them is that Marcolini trained there and then started his own shop. I can taste some similarities. Both excellent chocolatiers. When I run across the "menu" for Wittamer, I'll post the names of some specific pieces, but I do remember that Galler's Earl Grey tea piece has gone over better than Marcolini's piece at more than one chocolate tasting that I've arranged.

Someone commented on the shelf life of Neuhaus. Freezing chocolates is quite easy and I've done it quite a few times now since I refuse to pay $60/pound here for great chooclate (but will fly to BRU to fetch it!). Put the (half-kilo or so) box into a freezer bag and squeeze most of the air out. (I seal it almost completely then suck the last bit of air out before sealing it.) Do that again with a second freezer bag and pop it in the freezer. When you want to serve it, give it several hours to come to room temperature before opening the bags (per instructions from a former Godiva exec). I've pulled boxes from the freezer after six months (or more?) there, and they tasted like new.

Does freezing work well with fresh creams?

All this talk about Chicago and Chocolate at the Pens made me remember totally delicious childhood (and young adult) memories of going to Marshall Field's for tea and a slice of their frango mint pie. It was pure heaven - a creamy chocolate mousse with just a tad of peppermint in it.

Yes, yes, before anyone points out that Fields still has frango mint pie, (and frango mint candies) it's just not the same. They changed the (secret) formula some years back and lost something in the translation. I'm not sure what they did, but the last slice I had there was but a pale shadow of the original. Sigh. I can dream, though.

All this talk about Chicago and Chocolate at the Pens made me remember totally delicious childhood (and young adult) memories of going to Marshall Field's for tea and a slice of their frango mint pie. It was pure heaven - a creamy chocolate mousse with just a tad of peppermint in it.

Yes, yes, before anyone points out that Fields still has frango mint pie, (and frango mint candies) it's just not the same. They changed the (secret) formula some years back and lost something in the translation. I'm not sure what they did, but the last slice I had there was but a pale shadow of the original. Sigh. I can dream, though.

You aren't the only one with that memory. :( But think how much worse it's gonna be when the Evil Empire (Federated/Macy's) takes over! :eek:

I am not much of a chocolate ice cream fan, but yesterday tried the dark chocolate at Berthillion here in Paris. It was some of the best ice cream I have ever eaten!!!

I am not much of a chocolate ice cream fan, but yesterday tried the dark chocolate at Berthillion here in Paris. It was some of the best ice cream I have ever eaten!!!

Duh. ;)

A few random thoughts on the topic

1) Godiva USA qualifies as a "crime against humanity". How they could take a good product and turn it into absolute crap is a mistery of marketing. It's even more expensive than genuine Godiva...

2) US chocolate sucks, as a rule. There are exceptions, though: Berkeley's Scharffenberger (if you are ever in Berkeley try and visit "Cafe Cacao", their factory restaurant). Starbucks Dark is not bad either.

3) BRU duty free is the place.

4) Italian Gianduiotti, hazelnut (?) chocolate. Very yummy.

3) BRU duty free is the place.

It's been over a year since I was in BRU. I bought some Neuhaus chocolates at duty free, but I don't recall if there were other brands available. We bought a bunch of different chocolates in town, and used duty free for a last-minute gift, so I didn't really pay attention. What else is available besides Neuhaus? Thanks.

Chapel Hill Guy:
Is there a Leonida's in Duty Free AMS ? Can't recall.
In Amsterdam there is also Puccini's , one near the Opera House across the canal on Staalstaat and one on Herengracht in the Jordaan. Choclates made in-house , so fresh and delicate they dicouraged me from buying a dozen boxes to pack in two carry-ons - they suggested I go to Leonida's next to the Hotel Krasnapolsky , where they're "pre-packaged" for shipping.

Duh. ;)

Even more stupid of me...this was my fourth trip to Paris, and this was my first time going to Berthillion! :eek:

I know you can get caffe tasse at BRU and that stuff is pretty yummy tablet chocoate.

I'm not big on truffles, so I skip neuhas etc...

lala

Does freezing work well with fresh creams?

All the types of chocolates I've frozen have turned out fine. :)

All the types of chocolates I've frozen have turned out fine. :)

Merci beaucoup. :)

Even more stupid of me...this was my fourth trip to Paris, and this was my first time going to Berthillion! :eek:

Just keep in mind that it's closed in the summer and it is terrible from anywhere but the store. I want to say it closes July and August and a couple of days during the week but it's been a while since I have been. But if you go in that time, don't bother with the places that sell "Berthillon". It's not worth the money at all. I am sure there are other places in Paris that are a fraction of the price that are just as good or better. Going to the store when it's open is worth the cost, imo, unless youre on a really strict budget.

Just thought you'd like to know... you can get FREE chocolates by being a volunteer in the West Coast Chocolate Festival. Here's the link: http://www.chocolatefestival.ca/

Even though I don't particularly like chocolate (WHAT???!!!??? - yeah, I find chocolate too sweet/bitter to my palate - strange combo) I do enjoy the smell of chocolate. Here are some of my friends favorite chocolate stores.

Charlie's Chocolate Factory:
http://www.charlieschocolatefactory.com/

Purdy's Chocolate:
http://www.purdys.com/

Death By Chocolate:
http://www.deathbychocolate.ca/

Cinnamon's Chocolates:
http://www.cinnamons.ca/

Rodger's Chocolates:
http://www.rogerschocolates.com/

A truely American treat the new dark chocolate M&Ms. They are evil and very addicting.

A truely American treat the new dark chocolate M&Ms. They are evil and very addicting.

I was surprised at how addictive they are.

My favorite chocolates include Fran's in Seattle, maker of Fran's Gold Bar. :) I found some of their bottled chocolate sauce at the Whole Foods in La Jolla the other week and am savoring it.

And while not strictly chocolate, it has chocolate on it: Enstrom's toffee from Colorado is really good.

Michele123 you neglected to mention the 5 Senses Bakery in Vancouver ^^ They have got the most AMAZING chocolate cookies - soft and extremely chocolatey (is that a real word?). I'm going there next week - I can't wait to bring some back for friends (and myself, of course)

Also, for those who are interested in the Belgian chocolate of Pierre Marcolini they now have a store in Paris too!

Hello Daringdoo - drop by Tim Hortons right now and they've got some amazing Chocolate creations for a limited time only. :p

Just keep in mind that it's closed in the summer and it is terrible from anywhere but the store. I want to say it closes July and August and a couple of days during the week but it's been a while since I have been. But if you go in that time, don't bother with the places that sell "Berthillon". It's not worth the money at all. I am sure there are other places in Paris that are a fraction of the price that are just as good or better. Going to the store when it's open is worth the cost, imo, unless youre on a really strict budget.

Actually, they are closed Mondays and Tuesdays and all of August. You know you have good ice cream when you can be closed all of AUGUST and stay in business. I would think for most places in the northen hemisphere August has to be the biggest month for ice cream sales.

Hello Daringdoo - drop by Tim Hortons right now and they've got some amazing Chocolate creations for a limited time only. :p

I'm heading up there today - I'll see if I can convince my hosts to stop in!
Thanks for the suggestion :)

DD

While I'd say that most of the best chocolate in the world is boutique, from little shops that don't do much more than make it and sell it themselves, I'd have to say that the Belgian Galler chocolate is my personal thought on the best widely available chocolate worldwide.

While I'd say that most of the best chocolate in the world is boutique, from little shops that don't do much more than make it and sell it themselves, I'd have to say that the Belgian Galler chocolate is my personal thought on the best widely available chocolate worldwide.

I don't know where you're located, but I do a chocolate run once or twice a year. Maybe we can take turns bringing each other stashes of the assortments! As I'm sure you know but others may not, the langues de chat and the chocolate bars can be mail-ordered from companies in the U.S., and I've even seen the langues de chat at Trader Joe's a few times.

I don't know where you're located, but I do a chocolate run once or twice a year. Maybe we can take turns bringing each other stashes of the assortments! As I'm sure you know but others may not, the langues de chat and the chocolate bars can be mail-ordered from companies in the U.S., and I've even seen the langues de chat at Trader Joe's a few times.

I'm now LHR based, so it's much easier to get it than when I was stateside :D
However, they are starting to allow the bars and such to be imported to the US, even though you still can't get the individual chocolates there (as the Belgians feel, probably rightly, that most Americans don't understand fine chocolate).

I'm now LHR based, so it's much easier to get it than when I was stateside :D
However, they are starting to allow the bars and such to be imported to the US, even though you still can't get the individual chocolates there (as the Belgians feel, probably rightly, that most Americans don't understand fine chocolate).

If they think Americans don't understand fine chocolate - what must they think of the Brits and Swiss (Cadbury and Nestle's)? Is there even any chocolate left in their products? I'll take a Hershey Bar any time over that junk! :)

I'm now LHR based, so it's much easier to get it than when I was stateside :D
However, they are starting to allow the bars and such to be imported to the US, even though you still can't get the individual chocolates there (as the Belgians feel, probably rightly, that most Americans don't understand fine chocolate).

I'm jealous!

And it is certainly the case that most Americans don't "get" fine chocolate, so I continue to teach - share pralinés with coworkers, friends, flight attendants, gate agents. And of course if they're later caught with a Snickers, they're cut off. :D

In their March 2006 issue, Saveur magazine made the follow comments/suggestions:

We recently sampled assorted chocolates from some 50 producers, based all over the US - many of them making chocolates on par with the best of Switzerland or Belgium.

The Saveur 10 best chocolate producers in the US (in no particular order) with their home State and phone #

Candina's - WI - 800.845.1554

Chocolate Springs - MA - 413.637.9820

John & Kira's - PA - 800.747.4808

Mariebelle - NY - 866.925.8800

Norman Love Chocolates - FL - 239.561.7215

Poco Dolce - CA - 415.255.1443

Recchiuti - CA - 800.500.3396

Sans Souci - NY - 631.331.4208

Valerie Confections - CA - 888.706.1408

Woodhouse - CA - 800.966.3468

--

^ I love chocolate.. mmm mmm mmm it is so good. I love white and normal chocolate but my absolute favorite is dark chocolate.. i've tried different brands but have not found my absolute favorite yet... I'm open for suggestions! Thank you! ^

UPDATED 3/11/06
Best of the Best Chocolate:

Milk Chocolate Bar- Scharffenberger Milk Chocolate (Trader Joe's has it too)
http://www.scharffenberger.com/

Ice Cream - Dr Bob's Scharffenberger Works (Only on West Coast I think)
http://www.drbobsicecream.com/

Cake - Just Desserts Chocolate Cake (Bay Area and some Whole Foods)
http://www.justdesserts.com/

Cocoa/Drinking - Schokinag Extreme Dark Chocolate (Go To Website + available a many Whole Foods Markets)
http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=122797&prrfnbr=194893

Pan Chocolat (quick translation chocolate croissant)- Bakers of Paris (Bay Area)
no website that I could find

Handmade/From Scratch Artisan Chocolate - Burdick's of NH
http://www.burdickchocolate.com/

High End Chocolate Art/Nouveaux - Richart
http://www.richart-chocolates.com/

Best Da(rn/amned) Chocolate Milk on the Planet - Broguiere's Farm Fresh
Still made in glass bottles, and why's it so good? It's made with Extra Creamy Milk!
no web site 505 S Maple Ave., Montebello CA 90640
also available at So Cal Markets (Ralph's Fresh Fare, Pavillions, HOWS)
$4 a quart plus bottle deposit


Still on the lookout for hotels/restaurants that feature a chocolate buffet (every item is chocolate as you would see in Charlie and the Chocolate facotry but more realistic)

Best Chocolate in Paris...the Artist district...on East side of square...hugeeeeeeeeeee chocolate mousse ....unforgetable.

James Chocolate, Somerset, England: especially: dark chocolate with Rose.

Still on the lookout for hotels/restaurants that feature a chocolate buffet (every item is chocolate as you would see in Charlie and the Chocolate facotry but more realistic)

http://newscenter.peninsula.com/weblet/search?case=news&match3=157363&returntemplatename=display_hotel&datafilename=peninsula_news_center&match2=chicago&match1=pen-press

“Chocolate At The Pen”
A delectable ‘Chocolate Bar’ at The Peninsula Chicago

Executive Chef Terry Crandall and The Peninsula Pastry team are pleased to present “Chocolate at The Pen,” Chicago’s premier chocolate bar in The Lobby at The Peninsula Chicago. “Chocolate at The Pen” takes place Fridays and Saturdays from 8 p.m. to 11:30 p.m., and promises sweet satisfaction for those looking for a little indulgence after dinner, or for those who are looking for that perfect accompaniment to “Jazz at the Pen” (jazz trios perform Friday and Saturday evenings from 8:30 p.m. to 12 a.m. in The Lobby). Due to the popularity of “Chocolate at The Pen,” reservations are recommended and are accepted for 9 p.m. and later.

“Chocolate at the Pen” is $26.00 per person ($12 for children under 12), and includes unlimited coffee, cappuccino or espresso and a selection of petite chocolate delicacies. For just $35.00, guests can indulge in the full chocolate bar AND receive a delicious Chocolate Martini! The chocolate bar items vary weekly and include such items as: Opera Cake, Chocolate Moelleux Raspberry Compote, Chocolate Coffee Tart, Chocolate Tapioca, Chocolate Pecan Tart, Chocolate Tiramisu, Chocolate Pot de Crème, Chocolate Cake Feuilletine, Chocolate Tart Vanilla Sable Breton, Chocolate Mousse (dark and white chocolate served in martini glass), White Hot Chocolate infused with Lavender, and Dark Hot Chocolate infused with Allspice, Chocolate Dipped Strawberries, Chocolate Flan, Chocolate Crème Brulee, assorted Homemade Chocolate Cookies, Chocolate Truffles and more.

The Lobby is located on the fifth floor of The Peninsula Chicago at 108 East Superior Street and offers all-day dining Sunday through Thursday from 7 a.m. to 11 p.m. and on Friday and Saturday from 7 a.m. to 12 midnight. The Peninsula’s legendary afternoon tea is served from 3 to 5:30 p.m., accompanied by daily performances by a cellist–pianist duo. Dress code is smart casual.

Reservations can be made directly with the hotel, The Peninsula Reservations Department at tel: (312) 337-2888, fax: (312) 751-2888 or e-mail: pch@peninsula.com or contact your travel professional.



http://www.langhamhotels.com/langham/boston/dining/chocolate.htm

Spend Saturday afternoon indulging your sinful side at the Langham Boston's unique Chocolate Bar. Voted "Best Indulgence" by Boston Magazine, our Chocolate Bar is guaranteed to delight chocolate lovers the world over.

It is a try-all-you like buffet that includes a wondrous assortment of light and dark chocolate mousses, cakes, tortes, éclairs, crepes, ice cream, cookies, pies, and more. A feature new to the Chocolate Bar this year is the addition of a special table of decadent desserts made with the diet conscious in mind. Each week six low-carb, no sugar desserts will be featured at our special table.

Perfect for birthday parties, special events, or simply a great indulgence for yourself.
Gift certificates available.

Join us for our fall opening on Saturday, September 10, 2005 as we celebrate our 17th year with new chocolate delights for the eyes and the taste buds!

The chocolate bar season runs every September through June.

Adults: $26.00
Children 12 and under: $14
Children 4 and under: Free
Saturdays: Seating from Noon - 3:00pm
Prices are not valid on holidays or special events. Menu items are subject to change without notice.
For reservations, please call the Cafe Fleuri at (617)451-1900 Ext., 7125




http://www.fullertonhotel.com/en/dining/courtyard.html

The Courtyard features a rapturous Chocolate Buffet of luscious chocolate creations, including an unforgettable Chocolate Fountain, on Friday and Saturday evenings. For a blissful end to a hectic week, wind down with this array of comforting desserts and indulge the chocolate lover in you. Complement the chocolate delights with Michele Chiarlo Nivole, a sublime and delicate dessert wine. The Chocolate Buffet is available from 8.00pm to 11.00pm.

I'll add another vote for Ritter Sport - I like the Dark with Hazelnuts version. Yum. Or Scharffenberger 80% or Dark with Ground Coffee.

I sometimes like a nice dark chocolate with a stout beer (like an oatmeal stout or similar).

My wife recently made French toast from scratch and added some bits of Ritter Sport w/ Hazelnuts melted in between slices. The best breakfast I've had! I am blessed that she went to culinary school.

Ritter Dark with Hazelnuts is great.

Lowest price we seen is Trader Joe's.

I'll add another vote for Ritter Sport - I like the Dark with Hazelnuts version. Yum. Or Scharffenberger 80% or Dark with Ground Coffee.

I sometimes like a nice dark chocolate with a stout beer (like an oatmeal stout or similar).

My wife recently made French toast from scratch and added some bits of Ritter Sport w/ Hazelnuts melted in between slices. The best breakfast I've had! I am blessed that she went to culinary school.

http://newscenter.peninsula.com/weblet/search?case=news&match3=157363&returntemplatename=display_hotel&datafilename=peninsula_news_center&match2=chicago&match1=pen-press

“Chocolate At The Pen”
A delectable ‘Chocolate Bar’ at The Peninsula Chicago

Executive Chef Terry Crandall and The Peninsula Pastry team are pleased to present “Chocolate at The Pen,” Chicago’s premier chocolate bar in The Lobby at The Peninsula Chicago. “Chocolate at The Pen” takes place Fridays and Saturdays from 8 p.m. to 11:30 p.m., and promises sweet satisfaction for those looking for a little indulgence after dinner, or for those who are looking for that perfect accompaniment to “Jazz at the Pen” (jazz trios perform Friday and Saturday evenings from 8:30 p.m. to 12 a.m. in The Lobby). Due to the popularity of “Chocolate at The Pen,” reservations are recommended and are accepted for 9 p.m. and later.

“Chocolate at the Pen” is $26.00 per person ($12 for children under 12), and includes unlimited coffee, cappuccino or espresso and a selection of petite chocolate delicacies. For just $35.00, guests can indulge in the full chocolate bar AND receive a delicious Chocolate Martini! The chocolate bar items vary weekly and include such items as: Opera Cake, Chocolate Moelleux Raspberry Compote, Chocolate Coffee Tart, Chocolate Tapioca, Chocolate Pecan Tart, Chocolate Tiramisu, Chocolate Pot de Crème, Chocolate Cake Feuilletine, Chocolate Tart Vanilla Sable Breton, Chocolate Mousse (dark and white chocolate served in martini glass), White Hot Chocolate infused with Lavender, and Dark Hot Chocolate infused with Allspice, Chocolate Dipped Strawberries, Chocolate Flan, Chocolate Crème Brulee, assorted Homemade Chocolate Cookies, Chocolate Truffles and more.

The Lobby is located on the fifth floor of The Peninsula Chicago at 108 East Superior Street and offers all-day dining Sunday through Thursday from 7 a.m. to 11 p.m. and on Friday and Saturday from 7 a.m. to 12 midnight. The Peninsula’s legendary afternoon tea is served from 3 to 5:30 p.m., accompanied by daily performances by a cellist–pianist duo. Dress code is smart casual.

Reservations can be made directly with the hotel, The Peninsula Reservations Department at tel: (312) 337-2888, fax: (312) 751-2888 or e-mail: pch@peninsula.com or contact your travel professional.



http://www.langhamhotels.com/langham/boston/dining/chocolate.htm

Spend Saturday afternoon indulging your sinful side at the Langham Boston's unique Chocolate Bar. Voted "Best Indulgence" by Boston Magazine, our Chocolate Bar is guaranteed to delight chocolate lovers the world over.

It is a try-all-you like buffet that includes a wondrous assortment of light and dark chocolate mousses, cakes, tortes, éclairs, crepes, ice cream, cookies, pies, and more. A feature new to the Chocolate Bar this year is the addition of a special table of decadent desserts made with the diet conscious in mind. Each week six low-carb, no sugar desserts will be featured at our special table.

Perfect for birthday parties, special events, or simply a great indulgence for yourself.
Gift certificates available.

Join us for our fall opening on Saturday, September 10, 2005 as we celebrate our 17th year with new chocolate delights for the eyes and the taste buds!

The chocolate bar season runs every September through June.

Adults: $26.00
Children 12 and under: $14
Children 4 and under: Free
Saturdays: Seating from Noon - 3:00pm
Prices are not valid on holidays or special events. Menu items are subject to change without notice.
For reservations, please call the Cafe Fleuri at (617)451-1900 Ext., 7125




http://www.fullertonhotel.com/en/dining/courtyard.html

The Courtyard features a rapturous Chocolate Buffet of luscious chocolate creations, including an unforgettable Chocolate Fountain, on Friday and Saturday evenings. For a blissful end to a hectic week, wind down with this array of comforting desserts and indulge the chocolate lover in you. Complement the chocolate delights with Michele Chiarlo Nivole, a sublime and delicate dessert wine. The Chocolate Buffet is available from 8.00pm to 11.00pm.

I knew there were some out there, I'm almost certain there's some out here on the West Coast too. Merci Boucoup.

Nestle Noir in France (but only in France, the Noir sold in Switzerland is nowhere near as good). Wonderful chocolate and hard to believe that it is a mass market product, sold dirt cheap (10% of the price of Neuhaus or Godiva and very similar).

Oh my yes! chrissxb turned me on to this sweet secret when we were strolling through a hypermarkt in SXB last Christmas. Actually, I thought Cote d'Or was even better.

But quite possibly the finest chocolate I've ever put in my mouth was 85% dark found at Thierry Mulhaput's Epice et Chocolat boutique (http://www.mulhaupt.fr/html/boutikec.html) in SXB. I think there's an outlet in Paris as well.

Now why can't Nestle sell Noir in the US? I suppose they don't think the market exists for fine chocolate for the masses. The closest in the US is Scharffen Berger which is OK (better than average) but not quite in the same league.

Agreed. Scharffenberger, while a fine enough product, is horribly overpriced in the U.S.

I'm almost certain there's some out here on the West Coast too.

There was a chocolate fountain buffet at the RC Marina del Rey last December. I didn't go but from what I read, it was only a chocolate fountain with dipping items such as fruit on skewers, graham crackers, and pieces of sponge cake. So actually, it wasn't a real chocolate buffet, at least not from the mind set of a glutton like myself.

For a good dessert buffet (not necessarily all containing cocoa), I recommend a good, high-end, hotel brunch.

Like this one:

http://beverlyhills.peninsula.com/pbh/pdf/belvederebrunch.pdf

WOW-chocolate is popular with ft.

Agreed. Scharffenberger, while a fine enough products, is horribly overpriced in the U.S.

Scharffen Berger is available at Trader Joe's for a steal.

Scharffen Berger is available at Trader Joe's for a steal.

Valrhona also is a bargain at TJ's. Now avaiable in 3 levels of darkness including the super dark Amer Noir.

Valrhona is consistently terrific, but watch out for stores which do low volume, as their storage conditions may be sub-par (white blooms, dry texture, bad mouthfeel). Callebaut makes a nice dark bar, which can be hard to find. Michel Cluizel is nice. Fot those liking different tastes/flavors, try Dolfin (the saver pouch is a good touch). In Paris, I have always enjoyed Jean-Paul Hevin.

Truffles? The Woodhouse recommendation (St. Helena, Napa Valley) is spot on: they are wonderfully made and presented, and will show those who still think Godiva is chocolate know the real thing ;-) Teuscher champagne truffles and fresh Maison du Chocolat are way up there too.

I believe I read in Time Out NY that this buffet was $75. They're no longer serving it (just called and found out they only did it in February), but I am curious to know what kind of champagne came with this pricey buffet...

http://www.chocolateatlas.com/Ritz-Carlton_Gourmet_Chocolate_Buffet/Gourmet_Chocolate_Buffet.htm


And this isn't a buffet, but does sound interesting...

Chocolate Bar
http://newyork.citysearch.com/profile/32000243/new_york_ny/chocolate_bar.html?

This Friday and next Friday!

http://www.ritzcarlton.com/hotels/washington_dc/packages/dining/la_maison_du_chocolat.asp

"Chocolate Decadence" in The Lobby Lounge
Every Friday Beginning February 3rd- March 31st
Rate: $30.00 per person

"Chocolate Decadence" in the Lobby Lounge
Fridays
7:00pm - 10:00pm
$30.00 per person (exclusive of tax & gratuity)

Indulge in a sinful gourmet chocolate buffet! Chocolate Decadence, a chocoholic's dream come true, will run every Friday evening through March 31 in the Lobby Lounge, 7-10 p.m.

For a mouth-watering taste of the decadence in store, consider cooking stations for individual chocolate-raspberry tart, milk chocolate-banana-passion fruit macaroon, chocolate napoleon, chocolate éclairs, triple chocolate cake, opera cake, Black Forest cake, and chocolate waffles served with a rum ice cream, for starters.

Indulge in a sinful gourmet chocolate buffet! Chocolate Decadence, a chocoholic's dream come true, will run every Friday evening through March 31 in the Lobby Lounge, 7-10 p.m.

I have been to the one at the Philly Ritz. It's good and worth going if you're a chocophile, but it's VERY sweet.

I don't think anyone has mentioned the Australian chain, Max Brenner. Actually I think it is based in Israel, but it has a substantial Australian presence. There is also one in Singapore. Max Brenner serves food, but the chocolate desserts and drinks are the main draw. They have dark and white hot chocolates. They also have a drink called the suckow (sp?) where you melt chocolate over a little burner and mix with milk. Delicious and unusual. They also have a wide variety of chocolate cakes, brownies, cookies, etc. I have not really seen a restaurant like this anywhere else. Located in David Jones Dept. store in Sydney, Manly Ferry Pier, Double Bay, and Singapore's Esplanade Performing Arts Complex (the big durian).

I don't think anyone has mentioned the Australian chain, Max Brenner. Actually I think it is based in Israel, but it has a substantial Australian presence. There is also one in Singapore. Max Brenner serves food, but the chocolate desserts and drinks are the main draw. They have dark and white hot chocolates. They also have a drink called the suckow (sp?) where you melt chocolate over a little burner and mix with milk. Delicious and unusual. They also have a wide variety of chocolate cakes, brownies, cookies, etc. I have not really seen a restaurant like this anywhere else. Located in David Jones Dept. store in Sydney, Manly Ferry Pier, Double Bay, and Singapore's Esplanade Performing Arts Complex (the big durian).

Max Brenner was a small shop in Raanana, Israel that was bought by the major Israeli chocolate brand "Elite" that kept the Max Brenner brand and promotes it around the world. Indeed, the first cafes were opened in Australia but now you can find them in other places as well (including 3 locations in Tel Aviv and one in Herzelia - Israel). On all the boxes they sell in the shops it says - "made in Kfar Saba, Israel" (my hometown :D )

Purdy's Chocolate:
http://www.purdys.com/

I can vouch for Purdy's, I've been having their stuff since I was 4.

Recommendation: HEDGEHOGS. ^

My favorite brand of box chocolate has to be Gubor. It's a Swiss brand that I pick up whenever I go to Germany. EXCELLENT Truffles! Better than all the American specialty brands IMHO. It's been my experience that the DF shops in FRA have the best prices.

Belgium:after trying about 20 places:

1-If you love pralines inside: a heaven. just like it used to be many years ago.

2-If you do not care for milk based non healthy pralines: outdated by over 20 years . Disappointment.

As an example places like Mary's: outdated in every respect, but EXPENSIVE!

My favorite brand is Ritter Sport. Especially the peppermint stuff they offer.
Considering the fact that they have a factory sell-out like 15 minutes from my place a always have some at home :)

One of the most interesting tasting chocolates I recently had, was Lindt. A very dark chocolate (70% cocoa) filled with Mouse au Chocolat and a mixture of Cherry and Chilly. Sounded very strange to me, but turned into a delicious chocolate.
Probably the best chocolate I had was some brand from Switzerland I cannot remember.

In a taste test of eight brands, Droste Pastilles came out on top.

Have you noticed bigger numbers on chocolate bars in the baking aisle? We don't necessarily mean the price tags. Rather, more companies are selling bars with 70 to 72 percent chocolate. Where a bittersweet bar of a decade ago might have had 50 or 60 percent chocolate liquor (that's the official term), these bars are upping the ante, offering super-intense flavors that focus on more chocolate and less sugar.

We tasted eight brands we used in a ganache (a rich filling/icing) that combined four ounces chopped chocolate with four ounces whipping cream. We wanted deep chocolate flavor with pleasantly bitter notes and some acidity. What surprised us were the diverse flavors these bars yielded: Some had berry notes, others spicy ones.

All the brands earned above-average scores and most of our six tasters chose different winners. Droste from Holland won because it scored most consistently at the top; it is sold at Trader Joe's and Home Economist stores. Second place went to Trader Joe's private-label brand, which uses Belgian chocolate and which, at 23 cents per ounce, makes it a real bargain. The often-praised Scharffen Berger (California) and Valrhona (France) tied for third; they are available at many specialty stores and larger supermarkets.

Here are the results, with prices for the winners as well as tasters' comments. Products are scored on a scale of 1 to 9, with 9 being highest. Prices are based on what we paid for them at the store and may reflect sales or discounts from frequent-shopper cards.

- - -

And the winners are . . .

Droste Pastilles, 72% extra dark chocolate (7.1 points. 3.5 ounces, $3.39; 97 cents per ounce). "Quite balanced between rich and sweet." "Slightly sweet; mellow and mild." "A bit thin-tasting."

Trader Joe's Pound Plus 72% dark chocolate (7 points. 17.6-ounce bar, $3.99; 23 cents per ounce). "Heavy-duty chocolate flavor." "Bitter coffee notes (that's good)." "Not great flavor."

(tie) Scharffen Berger Bittersweet 70% Cacao (6.8 points. 9.7-ounce bar, $9.99; $1.03 per ounce). "A touch of fruitiness; rich with a nice bitterness." "Acidic and fruity with floral and vanilla after-taste." "Tastes burnt."

Valrhona Le Noir Amer 71% cacao (6.8 points. 3.5-ounce bar, $5.79; $1.65 per ounce). "Bitter yet bracing; warm, comforting flavor." "Good sweet-bitter balance with a bit of sharpness." "Lacks flavor."

Others tasted

4. (tie, 6.3 points) E. Guittard Bittersweet Chocolate 72% Cacao; Green & Black's Organic Dark Chocolate with 70% Cocoa Content.

5. (tie, 5.8 points) Ghirardelli Chocolate 70% Cocoa Extra Bittersweet Chocolate; Lindt Excellence Dark Chocolate 70% Cocoa.




http://www.chicagotribune.com/features/food/chi-0604040326apr05,1,2543085.story

http://www.vancouver.suttonplace.com/Chocoholic_Buffet.htm

For the Love of Chocolate . . .

--------------------------------------------------------------------------

The Sutton Place Hotel brings a sweet touch to its tradition of elegance with the unique Chocoholic Bar, the city's only all-you-can-eat chocolate buffet. Famous with local Vancouverites, the Chocoholic Buffet provides delectable offerings including an array of home made luscious cakes, pastries and pies, exquisite sorbets and ice creams, topped only by the Bar's own renowned Brittany crêpes, a house specialty made right before your eyes. Join The Sutton Place Hotel's Master Chocolatier and Pastry Chef Wolfgang Dauke for an evening of sinful delights.

This chocolate-lover's dream come true, the Chocoholic Bar, is offered in two seatings, from 6:00pm to 8:30pm and 8:30 to 10:00pm on Thursdays, Fridays and Saturdays at the Fleuri Restaurant, located on the lobby level of the Five Diamond rated Sutton Place Hotel. The buffet is $24.00 per adult / $12.00 per child 12 years and under (excluding coffee and tea).

*Price are exclusive of taxes and gratuities

For reservations, please call Fleuri Restaurant 604.642.2900

For those who enjoy a good tablette --- le pain quotidien sells really good chocolate tablets and taller half is quite fond of them.


Le Pain Quotidien's chocolate bomb is to die for! They have many stores outside Belgium (http://www.painquotidien.com/storelocator.htm).

I have been living in NY for 3 years and I did not realize they opened so many of them in the City!

[QUOTE=Canarsie]
Unusual chocolate that you have eaten and where you have eaten it
QUOTE]


Safron milk chocolate, red chili chocolate, Black truffle chocolate, parmesan cheese chocolate at Cacao Sampaka (http://www.cacaosampaka.com/castellano/bombons.htm#Null) in Barcelona.

Except the red chili chocolate, I must admit I was not a fan, but it was worth trying those!

I think it's owned by Ferran Adria's son

[QUOTE=Canarsie]
Unusual chocolate that you have eaten and where you have eaten it
QUOTE]




There's a restaurant in Chicago that pairs foie gras with chocolate.

I often have strong cravings for chocolate, and typically make molten chocolate cakes when home on the weekends. It's quick and easy, here's the recipe for 2 cakes: 3.5 ounces dk chocolate, 1 tbps butter, 2 tbps sugar, 1.5 tpsb flour, one egg, pinch salt, dash of vanilla. Just melt the chocolate in the microwave, cream the sugar and butter, then combine other non chocolate ingredients. Add in the chocolate, and then spoon into two ramkins. Place in the oven for 8 minutes at 400 degrees. Garnish with whip cream (could add berries, orange zest, etc). Very addictive.

Oh, this thread is getting addictive. It is making me hungry. :o

Trader Joe had some fabulous chocolate, which is now discontinued as it simply did not sell. Started out at circa $10 for 8 oz. box, price spiralled down to $6 and it is now discontinued. There simply isn't a mass market for high quality chocolate in the US (or most other countries for that matter). Rather ironic given the alternative price points (more than double, for lesser quality).

In a taste test of eight brands, Droste Pastilles came out on top....Trader Joe's Pound Plus 72% dark chocolate (7 points. 17.6-ounce bar, $3.99; 23 cents per ounce). "Heavy-duty chocolate flavor." "Bitter coffee notes (that's good)." "Not great flavor."....Rather ironically TJ private label used to be even better a few years ago, when they used a French chocolate. But that supplier couldn't keep up with their quantities, and Belgian is a better brand in the US than French, so they switched to an inferior chocolate -- but still excellent and great value compared to the alternatives. Proving that quality and price are loosely coupled when it comes to chocolate. For whatever reason, TJ has excellent chocolates in general (their buyer must really like chocolate).

God, I just ate two caffe tasse 77% tablets.

Swoon.

lala

Rather ironically TJ private label used to be even better a few years ago, when they used a French chocolate. But that supplier couldn't keep up with their quantities, and Belgian is a better brand in the US than French, so they switched to an inferior chocolate -- but still excellent and great value compared to the alternatives. Proving that quality and price are loosely coupled when it comes to chocolate. For whatever reason, TJ has excellent chocolates in general (their buyer must really like chocolate).

Uh, Belgian is a better brand just about anywhere than French.

Speaking of Belgian, Marcolini seems to be falling off the wagon. We found on our trip there a couple of weeks ago that his praliné was tasting burned and/or just not fresh. Wittamer (http://www.wittamer.com/) (on the Sablon as well) and Elisabeth (http://www.elisabethbrussels.be/) (on Boterstraat just off the Grand Place) beat Marcolini (http://www.marcolini.be/) on almost every "contest" we had - caramels, pralinés, cinnamon/cannelle... But Marcolini (http://www.marcolini.be/) still does the best champagne truffle amonth the Belgian chocolatiers I've had, and they do have an interesting piece with "tonka bean." (Found these bits of info on tonka beans: http://www.tropilab.com/dipter-odo.html and http://www.vitamins-minerals-supplements.org/herbs/tonka-bean.htm )

Uh, Belgian is a better brand just about anywhere than French.Belgian is better for bon bons but not for bar chocolate or cooking chocolate. For some reason I've found French to often be better, particularly at the cheap end. Compare Nestle Noir in various countries in Europe (the same brand!) -- signficantly better quality in France, even over Switzerland where it sells for a higher price. Speaking of falling off the wagon, the old Sprungli (pre-takeover) was maybe the best chocolate, but those days are long gone and it hasn't been great for over a decade. It is an odd feature of the chocolate business that the best regularly drop in quality after a few years and it is a continual search to find great chocolate.

My dealer friend in Strassbourg just sent me a couple of bars 86% cacao that has vaulted to the top of my list for eating chocolate: Poulain Depuis 1848 Noir.

God help me ...

My favorite hot chocolate is from Schakolad, a chocolate shop in Plano, TX. They mix hot milk with the warm chocolate they are using for chocolate molds/novelty gifts. You can get it with dark or milk chocolate. The owner told me that each type of chocolate needs to be at a different temperature to keep it flowing. Schakolad is a franchise...don't know if they make the hot chocolate in all locations.

I discovered this place because it was listed as an IDINE location and I could get FF miles as well. :)

I'm here in Santa Monica staying with a friend. As we were driving around the area, I saw a Leonidas store!!!! My friend told me they are serve hot chocolate!!!! I'm going there today to try it out. I hope it taste like the hot chocolate at Angelina's in Paris.

I'm here in Santa Monica staying with a friend. As we were driving around the area, I saw a Leonidas store!!!! My friend told me they are serve hot chocolate!!!! I'm going there today to try it out. I hope it taste like the hot chocolate at Angelina's in Paris.

francophile, as you are staying in Santa Monica, give City Bakery a try. It's at 26th and San Vicente. I hear that their hot chocolate with homemade marshmallows is outstanding. They are open on Sundays and open at 7:00 AM during the week for breakfast. You might also want to try their melted chocolate chip cookie :)

Oh, this thread is getting addictive. It is making me hungry. :o


I just got some chocolate from the kitchen because I had to have some after all this chocolate talk!
my favorite type of chocolate is Key Lime flavored which I usually get while on vacation in the florida. The brand I have now is Whelstone. It is decent.

francophile, as you are staying in Santa Monica, give City Bakery a try. It's at 26th and San Vicente. I hear that their hot chocolate with homemade marshmallows is outstanding. They are open on Sundays and open at 7:00 AM during the week for breakfast. You might also want to try their melted chocolate chip cookie :)

Thanks for the suggestion. THe cookie sounds great!

I went to Leonidas. The hot chocolate was outstanding. Not as good as Angelina's on Rue Rivoli, but still very, very good.

I had lunch at Le Pain Quotidien. Service was very good. As it was noon, the croissant was a bit limp which means it was not fresh. The waffle (gaufre liegeois) was great; comme en Belgique!

Thanks for the suggestion. THe cookie sounds great!

I went to Leonidas. The hot chocolate was outstanding. Not as good as Angelina's on Rue Rivoli, but still very, very good.

I had lunch at Le Pain Quotidien. Service was very good. As it was noon, the croissant was a bit limp which means it was not fresh. The waffle (gaufre liegeois) was great; comme en Belgique!
Ahh, Le Pain Quotidien is always disappointing :(
Do try the City Bakery. Don't order real food. Just stick to the pastries and cookies. Many love the "pretzel croissant". I do not. If you have the time, go to the Brentwood Country Mart(where City Bakery is located) on a weekday and get a chicken basket from Reddi-Chick. :) There is a nice little candy store next to the chicken place called Edelweiss Not bad for Los Angeles.

This surprised and amazed us:

Von Geusau in South Africa in Greyton, Western Cape in the wine country.
The most artisan creative you seen. For example the 70% dark chocolate with cabernet sauvignon with wine plus rock sea salt. The most amazing flavor you ever tasted or tresured, especially if you like wine.
Some of his, and wife Terry's creations are being designed in consultation with the Waterford Winery near Stellenbosch, where they also sell it.

vgchocolate.co.za

INDIVIDUAL CHOCOLATES


Truffles
Hazelnut Almond Whisky/Vanilla/Cinnamon Pistachio
Brandy Champagne Rose Geranium Cardamom Crème Brulee

Moulded / Filled
Amarula Cream English Toffee Cream Mocha Mint Whisky/Vanilla/Cinnamon Rose Geranium Hazelnut Lavender van der Hum Café Latte
Hazelnut praline Cointreau/Orange Peel

Dipped / Enrobed:
Preserved Ginger
Orange Peel Strips
Marzipan
(Above truffle range can also be enrobed)
Plain Chocolates : Dark / Milk / White Chocolates in various shapes

Different Concepts
Frangelico & Hazelnut bouché
Amaretto & Almond bouché
Cointreau, Orange peel & Pecan bouché Maraschino Cherry Wedge


Slabs (50g & 110g)
Exotics
Chilli(D)
Cardamom(D & W)
Masala Chai(D & W)
Earl Grey(D)
Rock Salt(D)
Café Latte(W)
Cappuccino(M)
Crème Brulee(W)
Espresso(D)
Star Anise
Essential Oils
Lavender(M)
Rose Geranium(M)
Lemon & Vanilla(M)
Cinnamon&Orange(D)
Lime(D)
Lemon Grass(D)
Plain
Dark and Dark(70%)
Milk
White

Organic:Dark(70%)
Milk
White
We are constantly exploring new products and trends and also undertake special orders, gift boxes and corporate logos in moulded chocolates. Goods are made to order and minimum

This surprised and amazed us:

Von Geusau in South Africa in Greyton, Western Cape in the wine country.
The most artisan creative you seen. For example the 70% dark chocolate with cabernet sauvignon with wine plus rock sea salt. The most amazing flavor you ever tasted or tresured, especially if you like wine.
Some of his, and wife Terry's creations are being designed in consultation with the Waterford Winery near Stellenbosch, where they also sell it.

vgchocolate.co.za

Their website certainly left my mouth watering. I will have to stop by Waterford Wine Estate to try their chocolates when I'm there later this summer. It looks like they have daily wine and chocolate tastings - my kinda place. Thanks for the info.

In Cape Town there is an excellent restaurant: One.Waterfront in Cape Grace Hotel: they serve a dessert which couples and matches three different wines with three different chocolates of VG.

R45. We ordered one and each got the wines-it was neat and ample.

Their website certainly left my mouth watering. I will have to stop by Waterford Wine Estate to try their chocolates when I'm there later this summer. It looks like they have daily wine and chocolate tastings - my kinda place. Thanks for the info.

Well, this is one thread i can't believe i missed out on for this long.. :D

My favorite childhood chocolate experience:
Growing up in rural SD on a farm is VERY cold in the winter...(think -30 below, + windchill = -50 below or more!! seriously!). Not to mention while living in a 100+ year-old farmhouse with only a wood-burning stove for heat. (not lying, and I am only 25 years old...!) SOOO.... a favorite trick of my mom's to get some peace and quiet time from 5 kids was to tell us to go outside and play in the snow while she made us hot chocolate and cinnamon rolls. To this day, I have never had better hot chocolate than hers... cooked in a pan on the stove with condensed milk, chocolate powder, sugar, and topped with marshmallows or whipped cream, plus flaky biscuit cinnamon rolls... mmmmmm!!!!

One of the best recent chocolate experiences I had was when my boss brought some leftover cake to work for us, and after i tried it i had to find out where it was from!! It melted right in my mouth like fudge!! I found out it was from Marigold's Cafe & Bakery in Colorado Springs, and it was the best, beautiful to look at and even better to eat: a dark chocolate double-layer cake with fluffy chocolate cream in the center, like whipped cream, and was coated in a thin velvety milk chocolate shell, topped with the same melt-in-your-mouth chocolate shavings!!!
Definitely super, but i could only eat a small piece as it was pretty rich.
The best cake I have ever had, by far!

Also, I have found -only at Safeway, so far- some really excellent dark chocolate hot cocoa mix, the brand escapes me at the moment, however!

And BTW, I don't know if anyone else has had this experience, but I've discovered that I've become a bit of a "chocolate snob" after trying so many different kinds... I no longer even look at Hershey's kisses or M&M's (unless desperate :D ) !!
i guess it's like, why waste my time (and the calories) on anything less than divine chocolate!

For great make-at-home cocoa, the best I've found is Schokinag Extreme Dark Drinking Chocolate. You can buy it on line if you want to pay more $, but Whole Foods has this for less $ than I've seen elsewhere.

Schokinag Website/World Pantry:

Extreme Dark Drinking Chocolate (http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=122797&prrfnbr=194893)

Also good is Green & Black Organic Hot Chocolate Drink which is about half sugar and half cocoa/dark chocolate. Better quality than most cocoa available in the US and pretty convenient. Schokinag is better, though.

My alltime favorite is the champagne truffle from Heinemann Cafe ( http://www.cafe-heinemann.com/ ) in Duesseldorf. As well availble in DUS airport. It is of course a must try.

My favorite hot chocolate is from Schakolad, a chocolate shop in Plano, TX. They mix hot milk with the warm chocolate they are using for chocolate molds/novelty gifts. You can get it with dark or milk chocolate. The owner told me that each type of chocolate needs to be at a different temperature to keep it flowing. Schakolad is a franchise...don't know if they make the hot chocolate in all locations.

I discovered this place because it was listed as an IDINE location and I could get FF miles as well. :)


They were on Food Network the other night!

It looked delicious

Is this the same as the trying to be national outfit with many stores:
http://www.schakolad.com/locations.asp





They were on Food Network the other night!

It looked delicious

I've been recently enjoying 86% Cacao bars and drops made by Meiji in Japan.

Link (http://calorielab.com/news/2005/12/04/lindt-debuts-super-chocolate-bar-99-cocoa/)

Is this widely available in Japan?
Outside of Japan?

I've been recently enjoying 86% Cacao bars and drops made by Meiji in Japan.

Link (http://calorielab.com/news/2005/12/04/lindt-debuts-super-chocolate-bar-99-cocoa/)

I Love Reading About Chocolate And The Suggestions On This Subject Here Have Got Me Working All My Girls Overtime, To Emulate Some Of The Fine Products That Are Available In The North American Arena. I Own A Series Of Chocolate Shops, And In Our Opinion Source Our Chocolates From The Finest Chocolatiers In Australia. The Reason For The Post Is To Relate Another Story:
I Also Need To Visit Bkk On A Regular Pattern And Often Stay At 5* Hotel, Better I Not Mention It. This Trip I Took A Large Gb Of Our Chocolates Over For The Chef, As He Has Been Nice To Me, Making Up Certain Muesli For Me And Bringing In The Right Prunes, Little Things.
Well It Was As If I Had Given Him The Crown Jewells, Being European I Was Kissed And Kissed, And Every Morning He Came Down From His Office To Check On My Well Being, And Introduced Me To All And Sundry.
It's Funny, To Me It's Become A Commodity, I Love Reading About It, But Nowadays I Can't Smell It Or Taste It. It Not Till I Read A Site Like This Or Give A Present Of Our Product That I Remember The Passion I Once Had, And The Joy I Got From The Cracking Of The Chocolate Skin. Thank You For Posts, Thanks For Rekindling That Fire.

Is this widely available in Japan?
Outside of Japan?

In Japan, yes at most stores stocking Meiji Chocolate......outside of Japan I wouldn't know, sorry!

That is a superb endorsment of this site. Randy shoul know about it.

I Love Reading About Chocolate And The Suggestions On This Subject Here Have Got Me Working All My Girls Overtime, To Emulate Some Of The Fine Products That Are Available In The North American Arena. I Own A Series Of Chocolate Shops, And In Our Opinion Source Our Chocolates From The Finest Chocolatiers In Australia. The Reason For The Post Is To Relate Another Story:
I Also Need To Visit Bkk On A Regular Pattern And Often Stay At 5* Hotel, Better I Not Mention It. This Trip I Took A Large Gb Of Our Chocolates Over For The Chef, As He Has Been Nice To Me, Making Up Certain Muesli For Me And Bringing In The Right Prunes, Little Things.
Well It Was As If I Had Given Him The Crown Jewells, Being European I Was Kissed And Kissed, And Every Morning He Came Down From His Office To Check On My Well Being, And Introduced Me To All And Sundry.
It's Funny, To Me It's Become A Commodity, I Love Reading About It, But Nowadays I Can't Smell It Or Taste It. It Not Till I Read A Site Like This Or Give A Present Of Our Product That I Remember The Passion I Once Had, And The Joy I Got From The Cracking Of The Chocolate Skin. Thank You For Posts, Thanks For Rekindling That Fire.

I was browsing in Big Lots last week and saw some boxes of Lindt's Excellence 85% Cocoa DARK Extra Fine Thins (just typing what's on the box). It had a sticker that they had some cosmetic imperfections, but I couldn't tell. It was the best dark chocolate I've ever had... not sweet, nice and bold. I've been melting some in espresso in the mornings and it's been heavenly. At only $2 per box (6.35 oz), too. What would be the regular price on this?

I went back and got two more boxes yesterday... and may have to go back and get more before they run out... then again, I don't think the native West Virginians have such a palate as I. ;)

tonight I'm enjoying a 72% Scharffen Berger bar (from TJs)...man, this is good!!!

tonight I'm enjoying a 72% Scharffen Berger bar (from TJs)...man, this is good!!!

Mmmm ... Scharffen Berger. Costco in Danville just had a fantastic deal (there yesterday). Folks were there sampling all the Endangered Species chocolate bars. I bought the 88 percent dark ($9.99 for 8 bars) and the 72 (I think) percent w/tangerine and w/cherry 16 for $12.99.

Mmmm ... Scharffen Berger. Costco in Danville just had a fantastic deal (there yesterday). Folks were there sampling all the Endangered Species chocolate bars. I bought the 88 percent dark ($9.99 for 8 bars) and the 72 (I think) percent w/tangerine and w/cherry 16 for $12.99.Didn’t you have to “suffer” through taste-testing a Scharffen Berger dessert recently at a restaurant in San Francisco called Absinthe?

It was delicious, I must say. It was flavorful with a good “mouth-feel”, yet not too rich and not too sweet.

Didn’t you have to “suffer” through taste-testing a Scharffen Berger dessert recently at a restaurant in San Francisco called Absinthe?

Yes. It was truly torturous, but I will do most anything for the benefit of my fellow FlyerTalkers. ;)

(Scharffen Berger has their cafe not too far from my house ... true torture is driving by and not stopping.)

Yes. It was truly torturous, but I will do most anything for the benefit of my fellow FlyerTalkers. ;) Torte-urous?!?

Yes. It was truly torturous, but I will do most anything for the benefit of my fellow FlyerTalkers. ;)

(Scharffen Berger has their cafe not too far from my house ... true torture is driving by and not stopping.)
Letiole, you are a true mensch ^
The chocolate dessert at Absinthe was amazing. Thanks so much for your selfless research.

(Scharffen Berger has their cafe not too far from my house ... true torture is driving by and not stopping.)

I ran into John Scharffen Berger a few years back over in San Francisco, shortly before he was to head down to a Western Hemisphere cacao-growing region to buy beans for the chocolate (I don't remember where, other than not Brazil). I remember thinking that was good attention to detail.

-Hayden

I ran into John Scharffen Berger a few years back over in San Francisco, shortly before he was to head down to a Western Hemisphere cacao-growing region to buy beans for the chocolate (I don't remember where, other than not Brazil). I remember thinking that was good attention to detail.

-Hayden

Now that he's sold out to Hershey's we'll see how things change. Or not.
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/07/26/BUGM6DTAOM1.DTL

My current fave is New Tree Belgian Chocolate bars.

The Kansas City BBQ Do introduced us to Christopher Elbow (http://www.elbowchocolates.com). THOSE are chocolates!

Meiji in Japan is terrific. They have one with 99% cocoa.

The factory is next to railroad betwen Osaka and Kyoto. Anyone knows if they have factory tours and tastings?

This might sound strange but the best chocolate I have encountered thus far has been from a shop (in the Mercato Mall) that I think only exists in Dubai (or the U.A.E.) called Dolce Antico. The chocolate is smooth and rich, unlike any I have had before (and trust me I have had my share ;-)). If anyone knows where to get these outside of Dubai...please let me know :-).

A close second (okay tie) is the Italian chocolatier Venchi. They are simply AMAZING. They also have a superior sugar-free collection unlike any you will find elsewhere. You can normally find them in some shops and online here in the U.S.

...and then there is Vosages chocolate with outposts in the U.S. They have amazing flavors that you do not see anywhere else.

I often have strong cravings for chocolate, and typically make molten chocolate cakes when home on the weekends. It's quick and easy, here's the recipe for 2 cakes: 3.5 ounces dk chocolate, 1 tbps butter, 2 tbps sugar, 1.5 tpsb flour, one egg, pinch salt, dash of vanilla. Just melt the chocolate in the microwave, cream the sugar and butter, then combine other non chocolate ingredients. Add in the chocolate, and then spoon into two ramkins. Place in the oven for 8 minutes at 400 degrees. Garnish with whip cream (could add berries, orange zest, etc). Very addictive.

Belated Welcome to Flyertalk jmgendron!

After hours of web research I made your molten chocolate cakes tonight. What a perfect recipe! Simple ingredients, not too much of anything and absolutely wonderful.

I made four cakes, using two bars of New Tree belgian dark choclate bars. So glad I didn't skimp and use Nestle's choco chips. Made two in ramekins, two in custard cups. Next time for company I will try large muffin tins.

Anthony Bourdain, keep watching your back.

Dagoba Chocolates (http://www.dagobachocolates.com/) makes a wonderful chilies and cocoa nibs hot chocolate called Xocolatl. Dagoba makes single origin organic chocolates. Yummy!

You don't have to go to Belgium. Costco now has Kirkland brand Belgian chocolate which is actually Neuhuas. How do I know the true identity of the chocolate?

It says on the box "made for Neuhaus USA."

It looks and tastes like Neuhaus. Some of the chocolates are even in the shape of the Neuhaus "N".

Unbelievably, the cost is $12.99 for a one pound box. If word gets out in Belgium, they'll be doing mileage runs to here to buy the chocolate.



My favorite chocolate is Neuhaus, from Belgium.

It's worth a MR to BRU just to stock up on it at the duty free :)

My favorite chocolate is Neuhaus, from Belgium.

It's worth a MR to BRU just to stock up on it at the duty free :)

Maybe we should plan a Chocolate Do in Belgium!

Boost the miles and the endorphins at the same time

You don't have to go to Belgium. Costco now has Kirkland brand Belgian chocolate which is actually Neuhuas.

This definitely ranks up there with the best tips I've received on this board. Thank you! While I wouldn't give a box marked Kirkland as a gift, this is great to know for my own use. I love Neuhaus. ^

I'll remember this next time I'm in the US..

We have just concluded a six-month deal importing a particular chocolate from Belgium. The wholesale cost to us was $16 for 7 oz. tin.

Costco is currently selling the same product under the Kirkland brand 14 oz $14. Do the math. It IS the same product.

If you can live with the Kirkland label and tacky box, shop Costco. We're screwed, but there is no reason you should be too.

...Costco is currently selling the same product under the Kirkland brand 14 oz $14. Do the math. It IS the same product.
...Is it the same product? I've never tasted it, so that is a real question, and not rhetorical. But in the past I have run into Neuhaus made for the US market (sold by Macy's for circa $40/lb) that was quite different from the Neuhaus sold in Europe. Not worse, but definitely different (and I preferred the European version). But Trader Joe has so many different chocolates now (ranging from poor to fabulous), that I'm not sure Neuhaus is good enough any more ... it certainly is no longer the world's best chocolate, and a lot of the smaller specialty chocolate makers have it outflanked (particular with the 'single origin' offerings which sometimes are outstanding).

I often have strong cravings for chocolate, and typically make molten chocolate cakes when home on the weekends. It's quick and easy, here's the recipe for 2 cakes: 3.5 ounces dk chocolate, 1 tbps butter, 2 tbps sugar, 1.5 tpsb flour, one egg, pinch salt, dash of vanilla. Just melt the chocolate in the microwave, cream the sugar and butter, then combine other non chocolate ingredients. Add in the chocolate, and then spoon into two ramkins. Place in the oven for 8 minutes at 400 degrees. Garnish with whip cream (could add berries, orange zest, etc). Very addictive.

all i can say is yum.... and wait, can I have another please, for breakfast??

OK, I think we may be referring to a number of different things here. My original post referred to a 16 oz. offering at Costco which is clearly Neuhaus. Someone else has now referred to a 14 oz. offering at Costco, but not said it was Neuhaus. Anyone know what the 14 oz. one is?


Is it the same product? I've never tasted it, so that is a real question, and not rhetorical. But in the past I have run into Neuhaus made for the US market (sold by Macy's for circa $40/lb) that was quite different from the Neuhaus sold in Europe. Not worse, but definitely different (and I preferred the European version). But Trader Joe has so many different chocolates now (ranging from poor to fabulous), that I'm not sure Neuhaus is good enough any more ... it certainly is no longer the world's best chocolate, and a lot of the smaller specialty chocolate makers have it outflanked (particular with the 'single origin' offerings which sometimes are outstanding).

Just back from Costco and I was unable to find the chocolate labeled - made for Neuhaus USA- can you describe the package and contents please.

Maybe we should plan a Chocolate Do in Belgium!


I'm in Bruxelles early February to do a Leonidas and Neuhaus run. Actually, it's a mileage run, but I'll be there to pick up the pralines and grab a cone frites with mayonaise and a gaufre Liégeois with Chantilly.


(sold by Macy's for circa $40/lb)

I think that Neuhaus goes for $55 to $60 per pound these days here in the US.

I suspect your Costco may not have it, given that it is kind of obvious if you are looking for it. The "made for Neuhaus USA" is in small letters. I believe it says "Belgian Chocolate" or something like that on the box.

When I get home tonight I will take a photo, post it on the web, and provide a link.


Just back from Costco and I was unable to find the chocolate labeled - made for Neuhaus USA- can you describe the package and contents please.

Francophile, don't you find MARCOLINI's chocolates to be better than Leonidas or Neuhaus?

After many many tastings, I come to conclusion that I really really like MARCOLINI and LA MAISON DU CHOCOLAT (France) the best!

UOTE=francophile;6792516]I'm in Bruxelles early February to do a Leonidas and Neuhaus run. Actually, it's a mileage run, but I'll be there to pick up the pralines and grab a cone frites with mayonaise and a gaufre Liégeois with Chantilly.




I think that Neuhaus goes for $55 to $60 per pound these days here in the US.[/QUOTE]

OK, I think we may be referring to a number of different things here. My original post referred to a 16 oz. offering at Costco which is clearly Neuhaus. Someone else has now referred to a 14 oz. offering at Costco, but not said it was Neuhaus. Anyone know what the 14 oz. one is?

Yes, we are talking about different things. I'm referring to 14 oz. pkg of chocolate cups made by Noble under the Kirkland brand.

Here's a photo. Scroll down to see the product. This is not the Kirkland packaging. (http://chowtimes.com/2006/03/belgium_chocolate_cups_by_nobl.html)

The importer told me for a fact that it is the same product we purchased from him for 4x what Costco is selling it for. It's a true bargain at Costco, but I recommend repackaging! Or serving it in your home on a nice plate. :) For what it's worth "ours" come in a metal tin with hinged rounded top.

There are a number of small shops buying this product for $25-35 and retailing for $40-60 for 14 oz., which was the manufacturer's market until Costco came on the scene. I wonder if they will really make money from Costco in the long run. It's certainly repositioning their product from special to sleezy.

And yes, broadwayboy, you got it right: LA MAISON DU CHOCOLAT (France) the best!

Maybe we should plan a Chocolate Do in Belgium!

Boost the miles and the endorphins at the same time

Other than my desire to limit flying to what I have to do next year.

I'm game, but I would suggest to Paris, Lyon and ending in BRU.

www.davidlebovitz.com

I happened to be in Europe and re-routed to go via BRU in order to check out the chocolate situation more closely (but I was limited to what was at the airport, as I only had an hour there). Tried several different Neuhaus products, and wasn't too impressed. It is good chocolate, but no longer the best in the world or as special as it once was. Perhaps the airport store isn't the best place for such a tasting, but I now prefer other chocolates to Neuhaus. In fact I bought a Nestle Noir bar and it was almost as good (too bad they don't sell those in the US!). I guess the chocolate business has gotten to be a lot more competitive than it used to be (maybe due to better distribution channels, allowing lower volume products to exist).

I don't care for Neuhaus either.

I love Wittamer for their praline and mendiants and Pierre Marcolini for most everything...

However, those are things that require a ride to the gare centrale and a bit of a walk.

We do leave room in our bags for our caffe tasse stock up at the airport.

Some of the best damn bars and tablettes in the world.

Someone indicated some difficulty in finding the Neuhaus at Costco, so I have taken pictures of the package I bought. I think that I may have removed some of the external packaging and thrown it away, hence it is not visible in the picture. Also note that the box itself has no writing, so one can at least put it out at a party with no indication of the Costco lineage.

http://picasaweb.google.com/bigflyerphotos/NeuhausAtCostco?authkey=7SPqlBPQhf4

Far and away, my favorite chocolates are Sweet Gem Confections: http://www.sweetgemconfections.com/. Her truffles are reasonably priced and spectacularly good. She uses really interesting combinations, generally heavy on the alcohol. Highly recommended.

The chocolate cake with melted center @ Tarragon @ Elk Mountain Resort @ MTJ/TEX was outstanding. By far the best I've had of that style. Probably the richest cake I've ever had as well. Also surprisingly large and incredible value.

I'm also a fan of the chocolate truffle cake at Mccormick and Schmick's.
(the grocery store brand simply enjoy makes one that tastes almost the same ^^)

And high quality chocolate mousse. Best I've had so far was probably at a restaraunt in Rome near the Spanish steps. Spent hours dining outside, and had the mousse several times. Unfortunately I cannot remember the name or location of the restaraunt :(

Reminds me the best hot chocolate I have had was also in Rome, although I cannot remember where it was..

Truffle/mousse cake was 1 of my "6 foods in heaven" :p

edit - winner for strangest ad on FT - Tupac ad right now for this page :D

Don't know if this has been posted but worth trying In the San Francisco area: Bitter Sweet Chocolate Cafe:

http://www.bittersweetcafe.com/events.html

The owner's parents are residents in the building where I work and their chocolate is heavenly (on the level of a Tescheurs which makes my favorite cat shaped chocolates.)

They even have chocolate tastings... might be fun for an FT meeting. :)

Someone indicated some difficulty in finding the Neuhaus at Costco, so I have taken pictures of the package I bought. I think that I may have removed some of the external packaging and thrown it away, hence it is not visible in the picture. Also note that the box itself has no writing, so one can at least put it out at a party with no indication of the Costco lineage.

http://picasaweb.google.com/bigflyerphotos/NeuhausAtCostco?authkey=7SPqlBPQhf4

Thanks for the picture link. I checked the package at my local Costco yesterday, made in Belgium by Bouchard L'Escaut - did not buy, so no opinion on their chocolates.

Francophile, don't you find MARCOLINI's chocolates to be better than Leonidas or Neuhaus?

After many many tastings, I come to conclusion that I really really like MARCOLINI and LA MAISON DU CHOCOLAT (France) the best!


I'm embarrased to say that I've never heard of MARCOLINI until you pointed out to me. Thanks for the tip; I will check them out when I go to BRU in February.

Yes, La Maison du Chocolat is truly wonderful. And I don't have to go to Paris to purchase them as they have a store in Rockefeller Center.

Bigflyer

Thanks for the photo- the post by MDSD indicates a different manufacturer-- which is what I discovered at my local Costco-- I wonder if they switched?

Wittamer is yummy!!!!

Someone indicated some difficulty in finding the Neuhaus at Costco, so I have taken pictures of the package I bought. I think that I may have removed some of the external packaging and thrown it away, hence it is not visible in the picture. Also note that the box itself has no writing, so one can at least put it out at a party with no indication of the Costco lineage.

http://picasaweb.google.com/bigflyerphotos/NeuhausAtCostco?authkey=7SPqlBPQhf4

Thanks for the picture. I'm about halfway through a box I bought a few weeks ago. They aren't bad (at least the dark), but not the best I've had.

I happened to be in Europe and re-routed to go via BRU in order to check out the chocolate situation more closely (but I was limited to what was at the airport, as I only had an hour there). Tried several different Neuhaus products, and wasn't too impressed. It is good chocolate, but no longer the best in the world or as special as it once was. Perhaps the airport store isn't the best place for such a tasting, but I now prefer other chocolates to Neuhaus. In fact I bought a Nestle Noir bar and it was almost as good (too bad they don't sell those in the US!). I guess the chocolate business has gotten to be a lot more competitive than it used to be (maybe due to better distribution channels, allowing lower volume products to exist).

You need a t-shirt that says "Will fly for chocolate"

This thread has persuaded me to add to my New Year's resolutions. I prefer to make resolutions that are fun to keep, so my standing resolution for many years has been "Drink champagne more often."
Resolution # 2 is now "Eat chocolate more often" :)

Purchased today the 16 oz. box of Belgian Chocholates as pictured in previous post. Label states "Made in Belgium for Neuhaus USA, Inc." It would be nice if the top half of box fitted over a shrink wrapped bottom half.

Contents of package very good. My preference has been for Ethel M's out of Las Vegas. The price is right on this Costco stuff. Does anyone know why Costco no longer carries Just Deserts chocolate cake? They seem to carry one flavor of Just Deserts cake and haven't noticed chocolate for over a year.

Very nice thread. We were surprised by some of the South African chocolates and the special flavors: ie; rock salt with dark chocolate.

I loaded up on the Costco/Neuhaus chocolate today. They had quite a lot at the Costco nearest me. Just opened a box ... now I need some regular Neuhaus so I can do a side-by-side comparison. Thanks again for the tip.

Very nice thread. We were surprised by some of the South African chocolates and the special flavors: ie; rock salt with dark chocolate.

Did you do the wine and chocolate pairings at Waterford Estate in Stellenbosch? I had to after reading about it on FT. The rock salt chocolate was definitely among the more unusual flavors but it sure worked well with the cab they paired it with. We also had the masala chai dark chocolate with a shiraz and a lavender chocolate, unfortunately I can't remember what wine they paired that with.

But Trader Joe['s] has so many different chocolates now (ranging from poor to fabulous), that I'm not sure Neuhaus is good enough any more ... it certainly is no longer the world's best chocolate, and a lot of the smaller specialty chocolate makers have it outflanked (particular with the 'single origin' offerings which sometimes are outstanding).

I just tried a "Belgian" variety pack in a long (3' or 4'?) box from Trader Joe's - awful. I still think their 3-pack of Belgian dark bars (usually near the registers) are a good deal - about $1.29. :) Tides me over between Chocolate Runs to BRU.

If anyone is serious about a chocolate-oriented Do, consider Paris during the Salon du Chocolat (http://www.salonduchocolat.fr/), late October/early November. Belgium may be a superior source of chocolate--I can't address that from experience--but Paris certainly puts on a good show, about four times the size of the New York Show. Maybe someone who has attended the Tokyo edition can chime in. One of the Paris exhibitors told me that Japanese tour groups travel to the Paris show after experiencing the Tokyo show--this as I watched one renowned chocolatier being mobbed and photographed like a rock star.

Arrive early, sample often ;-)

I just tried a "Belgian" variety pack in a long (3' or 4'?) box from Trader Joe's - awful. I still think their 3-pack of Belgian dark bars (usually near the registers) are a good deal - about $1.29. :) Tides me over between Chocolate Runs to BRU.

Those looked like Choxies in disguise (so I passed them up, as
Choxies are just boring as heck - colored wax).

Those looked like Choxies in disguise (so I passed them up, as
Choxies are just boring as heck - colored wax).Unfortunately TJ sells the whole gamut of chocolate, from terrible to wonderful, with not much indication as to which is which. Luckily most of their stuff is pretty good, however it goes out of stock regularly.

letiole

I am anxiously awating your taste test.......

If anyone is serious about a chocolate-oriented Do, consider Paris during the Salon du Chocolat (http://www.salonduchocolat.fr/), late October/early November. Belgium may be a superior source of chocolate--I can't address that from experience--but Paris certainly puts on a good show, about four times the size of the New York Show. Maybe someone who has attended the Tokyo edition can chime in. One of the Paris exhibitors told me that Japanese tour groups travel to the Paris show after experiencing the Tokyo show--this as I watched one renowned chocolatier being mobbed and photographed like a rock star.

Arrive early, sample often ;-)

Those of us that went to the 2002 Chicago FT do had the best chocolate sampling in the world. I think we had every single top brand on that table.

http://photos.markbach.com/v/events/ft/chicago/chicago004.jpg.html

Please, do it again.

Those of us that went to the 2002 Chicago FT do had the best chocolate sampling in the world. I think we had every single top brand on that table.

http://photos.markbach.com/v/events/ft/chicago/chicago004.jpg.html

http://www.ritzcarlton.com/hotels/new_york_battery_park/packages/dining/the+chocolate+bar.asp

The Chocolate Bar at The Ritz-Carlton
Friday & Saturday Nights in February 2007
Rate: $75 USD per person

Award-winning Pastry Chef Laurent Richard presents a sumptuous gourmet buffet of the most unforgettable decadent chocolate desserts complimented by a bottomless glass of Champagne. Indulge in this sinful selection while experiencing the most breathtaking views in Manhattan.

WHERE: Rise bar on the 14th Floor of
The Ritz-Carlton New York, Battery Park
(overlooking the Statue of Liberty and New York Harbor)
Two West Street
New York, New York 10004

WHEN: Friday and Saturday Nights
February 2nd through February 24th

Four Seatings: 5:00pm, 7:00pm, 9:00pm, or 11:00pm

Due to limited space, reservations recommended: 917-790-2600

**Additional Chocolate Bar evening in Rise on Valentine's Day, Wednesday, February 14th.
Three Seatings are available at 6:00pm, 8:00pm or 10:00pm

Per person charge is $75.00 (including tax and tip).

http://www.ritzcarlton.com/hotels/new_york_battery_park/packages/dining/the+chocolate+bar.asp

The Chocolate Bar at The Ritz-Carlton
Friday & Saturday Nights in February 2007
Rate: $75 USD per person

...I wonder how it compares to the chocolate bar at the Peninsula in Chicago (at 1/3 the price).

Chocolate Bar at The Peninsula
108 E. Superior St.
312-337-2888

The Lobby at The Peninsula Chicago offers hope for the clinically depressed with its Chocolate Bar. From 8 p.m.-midnight on Fridays and Saturdays, an all-you-can-eat chocolate buffet features between 10 and 15 high-end confections, including cinnamon truffles, chocolate-dipped strawberries and chocolate pot de crème, plus beverages like lavender-scented white chocolate cocoa and more. $26 per person.

I wonder how it compares to the chocolate bar at the Peninsula in Chicago (at 1/3 the price).

Wish I'd known that when I visited in November... :)
Although I did discover the Lindt cafe in Sydney yesterday...

seabourn had some pretty fabulous stuff, including giant sculpted pastries (chocolate) on the crossing i did this year. it was one night towards the end, an absolutely enormous dessert spread.

I love Toblerone's white chocolate ^

Wish I'd known that when I visited in November... :)
Although I did discover the Lindt cafe in Sydney yesterday...The Lindt cafe in Sydney (in Martin Place) is rather disappointing. Not bad, but nothing like what Lindt/Sprungli do in Switzerland. Plus the place is jammed, so not much motivation to improve in the future.

The Chicago Pen chocolate buffet was mentioned on FT a couple of years ago and there have been several threads about it. However it is a hard thing to find when you are planning a visit to a city (and not something that most people look for, as it is so rare).

While I love chocolates, I've never had a strong grasp of the process of creating it.

This link is to a food blog that's an "expose" of NoKa Chocolate (http://www.dallasfood.org/modules.php?name=News&file=article&sid=78), but the parts that I really enjoyed were the descriptions of the process of going from bean to bar.

The posts are long, but appear well-researched. Might make good travel reading :D

I wonder how it compares to the chocolate bar at the Peninsula in Chicago (at 1/3 the price).



I'm guessing the price difference is partially attributed to the unlimited Champagne. Being the RC, I'm guessing they will pour real Champagne or a darn good California sparkler (Roederer Estate or Schramsberg?), and not Korbel.

You know, I actually find Champagne to pair well with chocolate. Am I weird? I also find Champagne goes very well with french fries ;)

That is a super place and that tasting is wonderful. Highly recommend.

I loaded up on the Costco/Neuhaus chocolate today. They had quite a lot at the Costco nearest me. Just opened a box ... now I need some regular Neuhaus so I can do a side-by-side comparison. Thanks again for the tip.



Did you do the wine and chocolate pairings at Waterford Estate in Stellenbosch? I had to after reading about it on FT. The rock salt chocolate was definitely among the more unusual flavors but it sure worked well with the cab they paired it with. We also had the masala chai dark chocolate with a shiraz and a lavender chocolate, unfortunately I can't remember what wine they paired that with.

Tried after reading your post. Thank you, but it is so different from dark ch.

I love Toblerone's white chocolate ^

BRU is a great place to visit--but not for their ch.

You are so correct!

You don't have to go to Belgium. Costco now has Kirkland brand Belgian chocolate which is actually Neuhuas. How do I know the true identity of the chocolate?

It says on the box "made for Neuhaus USA."

It looks and tastes like Neuhaus. Some of the chocolates are even in the shape of the Neuhaus "N".

Unbelievably, the cost is $12.99 for a one pound box. If word gets out in Belgium, they'll be doing mileage runs to here to buy the chocolate.

By the way around US, Whole Foods seems to have amazing ch. selection.

I wonder how it compares to the chocolate bar at the Peninsula in Chicago (at 1/3 the price).

Chocolate Bar at The Peninsula
108 E. Superior St.
312-337-2888

The Lobby at The Peninsula Chicago offers hope for the clinically depressed with its Chocolate Bar. From 8 p.m.-midnight on Fridays and Saturdays, an all-you-can-eat chocolate buffet features between 10 and 15 high-end confections, including cinnamon truffles, chocolate-dipped strawberries and chocolate pot de crème, plus beverages like lavender-scented white chocolate cocoa and more. $26 per person.



One of my first FT events was going to an FT Chicago Do at this...it was awesome. Perhaps it's time to fudge...nudge the ORD FT crowd into spotting another one of these. Glad to hear the Penninsula still does this!

I also had nice chocolate buying experiences at Whole Foods.

This isn't quite so extraordinary as Belgian chocolate, but I've been seriously "jonesing" for Glacier Ice Cream's (Boulder, CO) Double Dark chocolate ice cream for months..It isn't available in stores anywhere. They've also got a flavor called Death by Chocolate that's the Double Dark with extra chunks of chocolate and a fudge swirl.

Yum!

http://www.glacierhomemadeicecream.com

Wanderbug: sure sounds terrific.

...Glacier Ice Cream's (Boulder, CO) Double Dark chocolate ice cream for months..It isn't available in stores anywhere. ...An acceptable substitute (which is available in stores everywhere) is Godiva's Belgian chocolate ice cream. Even better, but less available, is the Double Rainbow chocolate (sold by TJ at some stores, mostly west coast; Double Rainbow is made in SF).

Very amazed about all your posts. Please do not get upset: Godiva is average both as ch. and ice cream.
Now Double R: that is superb!

An acceptable substitute (which is available in stores everywhere) is Godiva's Belgian chocolate ice cream. Even better, but less available, is the Double Rainbow chocolate (sold by TJ at some stores, mostly west coast; Double Rainbow is made in SF).

Very amazed about all your posts. Please do not get upset: Godiva is average both as ch. and ice cream.
Now Double R: that is superb!Actually I agree that Godiva ice cream is generally disappointing. They have one good kind -- only. The other chocolate flavours are disappointing (and there are a dozen). Only the Belgian Dark ice cream is any good. Baskin Robins also has a dozen chocolate flavours, and only 1 is noteworthy (the chocolate mousse royale); and it isn't one of their regular flavours. As for real chocolate, Godiva in the US is very different from Godiva in other countries. Godiva in Belgium is quite good, while in the US it is average (and not worth the price). This was discussed in detail a few years ago, so not really worth bringing up again.

Double Rainbow is good ice cream for US style. I think their coffee blast is their best flavour, but the chocolate is worth seeking out (a lot better than anything Ben&Jerry makes, as a point of comparison). But limited distribution, so not available to most of the US population. While Godiva seems to be everywhere. Sometimes availability makes up for an inferior product. And it is still far better than "conventional" ice cream.

Thank you. Will try Belgian dark again.

Actually I agree that Godiva ice cream is generally disappointing. They have one good kind -- only. The other chocolate flavours are disappointing (and there are a dozen). Only the Belgian Dark ice cream is any good......
Double Rainbow is good ice cream for US style. I think their coffee blast is their best flavour, but the chocolate is worth seeking out (a lot better than anything Ben&Jerry makes, as a point of comparison). But limited distribution, so not available to most of the US population.

Hmmm....sounds like I'd better try both just to see for myself.....;) Thanks for the suggestions! I was able to acquire a container of Double Rainbow Ultra Chocolate at TJ's tonight, so I'm halfway to my comparison test. I've only snuck a before dinner taste, but so far, no complaints!

I love Wittamer for their praline and mendiants and Pierre Marcolini for most everything...

Ah do you have good taste - these are my two favo(u)rite places, and I long to return (it has been a few years now).

May I suggest for your tasting pleasures: Sheer Bliss's Pomegranate with Dark Chocolate Chips. IT COMES IN NEAT METAL CANS-at better food stores.

sheerblissicecream.com

I'm afraid my good intentions for taste comparing the Godiva and Double Rainbow ice cream fell apart in a typically chocoholic sort of way......;) I can't seem to not have some for dessert every night......I've decided the Double Rainbow is very delicious, but I'm not sure the texture is the same as Glacier Ice Cream-I'll just have to get back there to refresh my memory.

Ah well, I'll just have to try the Sheer Bliss (or Godiva) NEXT time...The metal containers are VERY cool looking. After all, Pomegranate is an amazingly healthful fruit. ;)

Earlier in the thread I noticed a post about Lindt Excellence 85% cacao bars. I was amazed to find them and Ritter Sport at Target over the weekend. Yum!

The February 2007 issue of Vogue (U.S. Edition) has an excellent article by Jeffrey Steingarten re: chocolate. Unfortunately, the article does not appear online.
After many taste tests conducted with the co-founder of Scharffen Berger, the author concluded that these were the world's finest:
Eclat Chocolate (liquid caramels)
Enstrom's (almond toffee)
Guido Gobino (Tourinot Ginadujotto)
La Maison du Chcolate
L.A. Burdick
Pralus ("Pyramide" Chocolate Square stack)
Recchiuti (Burgundy Box)
Valerie

I recommend the article for all chocolate lovers. Title of article is "Dark Victory."

The February 2007 issue of Vogue (U.S. Edition) has an excellent article by Jeffrey Steingarten re: chocolate. Unfortunately, the article does not appear online.
After many taste tests conducted with the co-founder of Scharffen Berger, the author concluded that these were the world's finest:
Eclat Chocolate (liquid caramels)
Enstrom's (almond toffee)
Guido Gobino (Tourinot Ginadujotto)
La Maison du Chcolate
L.A. Burdick
Pralus ("Pyramide" Chocolate Square stack)
Recchiuti (Burgundy Box)
Valerie

I recommend the article for all chocolate lovers. Title of article is "Dark Victory."

A chocolate taste test at another Conde Nast publication:

http://www.epicurious.com/gourmet/features/tfp_chocolate

letiole

I am anxiously awating your taste test.......


This is coming a bit late as I assume Costco only had their Neuhaus chocolates for the holidays, but I just did a side-by-side comparison of the Costco Neuhaus and the regular Neuhaus (thank you lala :) ) - most definitely the same.

My favorite gelato place, Ciao Bello in San Francisco's Ferry Building had three fine chocolate gelatos and I was trying to determine the differences between them, but they were all delicious. There were Scharfenberger, Valrhona, and Nero. I think they got darker as it went. I'd say the Valrhona was the best, but all exquisite.

Some of the best chocolate in the world that I have ever eaten was in Switzerland and Belgium, although it is difficult for me to decide which country produces the best chocolate.
That is a toughie! I would give the slight edge to the Swiss.

Oh, I absolutely love Sharffen Berger chocolate company in Berkeley. You can take a tour- it smells so good there. The chocolate is divine, too.

The best chocolate I have ever tasted to date is in St. Maarten (dutch side) at a store called The Belgian Chocolate Shop in Phillipsburg, St. Maarten.

Phillipsburg is a major shopping area and the store will typically have a line streaming out of the door. When I was there in November, I just got in line because I wanted chocolate, but after tasting it, I can understand why I was waiting an hour to get it.

They will (apparantly) ship your chocolate to your cruise ship (I wasn't on one) and they do ship to the US. It wasn't cheap, but even my husband who isn't huge on sweets said it was "pretty incredible tasting".