The New Black

for baking? Drinking? Snacking?

For eating, mine is Sarris, which is a local Pittsburgh brand. It used to be sooo smooth and has an almost buttery taste. The last time I had it, it wasn't as smooth though. But it's still my favorite!

I haven't found brands I really love for baking or drinking. Valrhona and Scharffenberger are only so-so to me. So I stick to Hershey's and Ghirardelli.

You?

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No MAS.

I am the new Black.

"HIV is a complex mother. Trust me I've written multiple papers and even a rap song about it." Murrcat aka Turtles

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

Saria

I don't really eat chocolate, so I can't say, but Taza is nice, as are a few other local ones. Taza is pleasantly gritty.
For baking, I use Valrhona, Callebaut, Guittard, and Scharffen Bergen (the cocoa and the unsweetened). The first three are industry standard, so I use them at home a lot. Pretty much every chocolate item in restaurants here is made with one of those three brands.

I really want to try Askenasie's white chocolate, which apparently is even better than El Rey's.
El Rey is awesome chocolate, but I don't know if they're out of business or something because nobody is selling their stuff anymore.

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spring1onu

Guittard chips for baking, for REAL. Go buy some right now and make some cookies. Go ahead, I'll wait.

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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

PartyHair

Whatever's nearby.


Sent from my iPhone using CurlTalk.

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Rock on with your bad self.

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Be excellent to each other. ~ Abraham Lincoln

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mrspoppers

I usually use Guittard for baking because it's pretty good and it's cheap. (The local drugstore always has it on sale.) Anything better is 4 times the price.

I've been drinking Starbucks double chocolate hot chocolate. They just started selling it in grocery stores so it's readily available.

spring1onu

Costco had a 3 flavor pack of the Starbucks hot cocoa and it sure is evil...I mean good. Toasted marshmallow!!

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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

Guide18

I go to Switzerland sometimes for work, and the store brand chocolate they have in ordinary supermarkets is just heavenly. I don't know why the Swiss all don't weigh 500 pounds.

Amazinnatural

I love Dove milk chocolates, they are sooo rich ans smooth. I also really love Lindoir truffles white chocolates,they are very rich and creamy. Those are my favorite for now.

Sent from my DROID3 using CurlTalk App

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Shea butter, olive oil, coconut oil, apricot oil, peppermint oil, tea tree oil, and eucalyptus oil

Ninjarette

Baking...Valrhona .
Eating....Neuhaus and Moonstruck

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rouquinne

if it has caramel in it, i'm there!

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Saria

As for drinking, it's something I hardly ever do (the last time was because the pastry chef got a craving and made some for everyone, but it's extremely rare that I get a chocolate craving, eating or drinking). Having said that, I far prefer hot cocoa to hot chocolate, so I'll use either the SB (natural) or Valrhona or Pernigotti (Dutch-process).
I'll use Taza for champurrado since it is Mexican chocolate and the grittiness and flavor just make it taste the way I like for hot chocolate drinks.
Assuming I get a craving for just plain hot chocolate, I'll use whatever is around for baking since that's usually the only chocolate I have on hand.

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Saria

Although, I did make a batch of caramelized white chocolate, and I might make hot chocolate with it to test it out.

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jeepcurlygurl

TNB, didn't Sarris have a bad fire not too long ago? Maybe that's why it different? New machines or something?

For baking I still love Nestle's semi sweet chocolate chips.
For eating I like Lindt or Ghirardelli (or most any 85%+ cacao that's on sale).
And every once in awhle I will eat an entire bag of Hershey Kisses.

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In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, Ojon Restorative Treatment, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **new pics added May 2013**

The New Black

The chocolate started tasting different to me way before the fire. There are a few foods I used to love as a kid that don't taste as good now. So maybe it's just me (or my memory).

__________________
No MAS.

I am the new Black.

"HIV is a complex mother. Trust me I've written multiple papers and even a rap song about it." Murrcat aka Turtles

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

jeepcurlygurl

^^ I say that about things all the time (Oreos, Nilla Wafers, Lorna Doones, Ritz Crackers, etc). Changes in ingredients certainly change how things taste and feel.
Hershey Kisses are nothing like they used to be. They even use molds instead of the old 'kiss' machines so the texture isn't as melty. I still love them but not as much.

__________________
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, Ojon Restorative Treatment, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **new pics added May 2013**

spiderlashes5000

It's the same for me in England and Ireland...which aren't even known for their chocolate. Any random Cadbury bar in an English or Irish supermarket is to die for. And yes, they have Cadbury here in the US but unless I find it in an Irish imports store, it's just not the same.

I don't particularly like milk chocoloate, but an Irish or English Cadbury "Flake" is really awesome!

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3b (with 3c tendencies) on modified CG

The New Black

^^I love Cadbury chocolate too, esp the Crunchie bars.

__________________
No MAS.

I am the new Black.

"HIV is a complex mother. Trust me I've written multiple papers and even a rap song about it." Murrcat aka Turtles

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

lbriegel

Speaking of delicious chocolate, have you every tried Guylian? I work with the Belgium Chocolate maker and I highly recommend trying their truffles.

Fifi.G

I have a great weakness for chocolate and cheesecake so there are few brands I do not like.

I like dove milk chocolate squares. I find that I don't over do on them. I also became fond of Green & Blacks Organic for snacking or baking but most grocery stores in my area stopped carrying (or are slow on re stock) the brand a year after they picked it up.

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spiderlashes5000

I was ADDICTED to Crunchie bars as a kid...brought a case of them back home w/ me each year!

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3b (with 3c tendencies) on modified CG