The Chocolate Thread - Valrhona Gourmet Chocolates

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Discussion Overview

The discussion revolves around gourmet chocolates, particularly focusing on Valrhona chocolates, and includes personal preferences, experiences, and recommendations related to various types of chocolate. Participants share insights about chocolate brands, flavors, and even chocolate-related events, while also engaging in light-hearted banter about chocolate consumption.

Discussion Character

  • Exploratory
  • Debate/contested
  • Conceptual clarification

Main Points Raised

  • Some participants express admiration for Valrhona chocolates and mention the company's cocoa plantations and chocolate school.
  • One participant recommends Scho·Ka·Kola, a bittersweet chocolate with coffee and Kola nut, and suggests visiting a Lindt factory outlet in New Hampshire.
  • Several participants humorously discuss the experience of chocolate tasting and the idea of "spitting out" chocolate after tasting.
  • There are differing opinions on chocolate preferences, with some favoring dark chocolate and others expressing a dislike for milk chocolate.
  • One participant shares a personal anecdote about sneezing when consuming chocolate, particularly darker varieties.
  • Another participant mentions a shift in chocolate preferences over time, noting a trend towards darker chocolates among forum members.
  • Some participants discuss the texture and shape of certain chocolates, like Toblerone, and how it affects their enjoyment.
  • There is a mention of dark chocolate covered coffee beans as a favored combination among participants.

Areas of Agreement / Disagreement

Participants generally agree on the enjoyment of chocolate, particularly dark chocolate, but there are multiple competing views regarding specific brands and types of chocolate, as well as personal experiences related to chocolate consumption.

Contextual Notes

Some participants express uncertainty about their chocolate preferences and how they have changed over time. There are also references to personal reactions to chocolate that may not be universally applicable.

Who May Find This Useful

Readers interested in gourmet chocolates, chocolate tasting experiences, and personal anecdotes related to chocolate consumption may find this discussion engaging.

  • #61
Kurdt said:
I was waiting in live chat for a taste, but you never came back :frown:.
I came back, but you were gone. :frown:

Chat went on for an hour longer than usual.
 
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  • #62
Kurdt said:
Oh I'll try any beer at least once. :smile:
It's not real good, but it's better than US beers and the price pressure keeps it affordable.
 
  • #63
Evo said:
I came back, but you were gone. :frown:

Chat went on for an hour longer than usual.

Aww! I did leave earlier than usual to go to the pub.

Turbo-1 said:
It's not real good, but it's better than US beers and the price pressure keeps it affordable.

Well I'll keep an eye out for it and I look forward to trying your awful beer :wink:
 
  • #64
Be sure to add chopped pecans into the fudge, the pecans add a wonderful flavor.
 
  • #65
My mother used crushed walnuts. They are pungent and more astringent than pecans. Mmmmm!
 
  • #66
Evo said:
This is the one I made growing up. This will give you a grainy fudge with the crystals that I love.

Hershey's Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.
I'm stuck on step 3. Do not stir - but then beat it? I guess I need to watch the expert do it. :biggrin:

IIRC (but probably not because it was about 45 years ago), my mom used a similar recipe but she folded in Rice Bubbles (what Aussies call Rice Krispies) and made something like cupcakes in which the Rice Bubbles were bound in nearly solid chocolate (but it was not quite the consistency of chocolate). I remember that it was a wonderful treat. :-p
 
  • #67
Can any of our American members explain Hershey's chocolate? I work for a very large American company and sometimes visitors over from the 'States bring it with them. It tastes vaguely like cheap chocolate except if has a vomit tinge to it. I've also noticed that our guests typically love the chocolate sold here once they've tried it...
 
  • #68
daveg360 said:
Can any of our American members explain Hershey's chocolate? I work for a very large American company and sometimes visitors over from the 'States bring it with them. It tastes vaguely like cheap chocolate except if has a vomit tinge to it. I've also noticed that our guests typically love the chocolate sold here once they've tried it...
Here is the the history. He was a great philanthroper and a very decent man. Worth reading, although if you kind find the documentary on him, it's better.

http://www.hersheys.com/discover/history/company.asp

For the farm boy who never had much chance at education himself, providing that opportunity for others was always an important priority. As early as 1909, Hershey and his wife Catherine established the Hershey Industrial School, a school for orphan boys. Today named the Milton Hershey School, it has since opened its doors to girls as well. He also made sure that the town of Hershey had the finest elementary and secondary schools possible. There were even plans for a junior college. In 1918 and with no fanfare, Hershey transferred the bulk of his considerable wealth, including his ownership in the Hershey Chocolate Company and other enterprises, to the Hershey Trust to be held for the Hershey Industrial School.

http://www.hersheys.com/discover/milton/milton.asp

The chocolate itself is an American icon. I don't particulary like milk chocolate, but don't mess with my Reese's cups or peanut M&M's.
 
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  • #69
Wonder what it is about chocolate - the most iconic chocolate in the U.K is probably Cadburys. http://en.wikipedia.org/wiki/John_Cadbury"

I'm not sure that I can forgive Mr Hershey despite his fine acts - his crimes against chocolate may be too great:wink:
 
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  • #70
The local discount store has scored some good stuff recently. First up is "Purely American" brand chocolate covered roasted peanuts. They are expensive, though they are covered in American-style milk chocolate, but they are worth it. Addictive.

They are also carrying stick-like bars of dark chocolate made by Rausch Privat-Confiserie in Germany. Each bar contains cacao from one plantation. Amacado is 60% cacao from the Amacado plantation in Peru. El Cuador contains 70% cacao from the El Cuador plantation in Equador. Tembadoro contains 80% cacao from the Tembadoro plantation in Trinidad. Each foil-wrapped 1.41 oz bar costs 25 cents - one hell of a steal. We are giving a lot of these chocolates away for Christmas, but I've got one more bar of the super-dark Tembadoro tucked away. Yum!
 
  • #71
Last night I received some chocolate-covered potato chips. Damn things are good!

I think my mother is trying to kill me.
 
  • #72
Ivan Seeking said:
Last night I received some chocolate-covered potato chips. Damn things are good!

I think my mother is trying to kill me.
Salty, deep-fried, and covered with chocolate... Hmm, what's not to like? Your cardiologist will thank you when it's time for your quadruple bypass. The kids need shoes.
 
  • #73
turbo-1 said:
Salty, deep-fried, and covered with chocolate... Hmm, what's not to like? Your cardiologist will thank you when it's time for your quadruple bypass. The kids need shoes.

Tsu bought me another wheel of Tillamook brand, 3+ year aged, XXSharp cheddar. They are all trying to kill me!
 
  • #74
Ivan Seeking said:
Tsu bought me another wheel of Tillamook brand, 3+ year aged, XXSharp cheddar. They are all trying to kill me!
Perfect! Cut it up into cubes, melt some nice dark chocolate, and have a chocolate fondue. Fats, salt, sharp flavor, with a rich chocolate coating... Highly recommended by cardiologists everywhere!
 

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