Chocolate! Admit it , you love it!

[brewmaster15]

We have had threads on all kinds of vices... beer,wine,cheese,cigars.... etc but I don't think we have had one on chocolate yet? I realized this as I savored/scoffed down a bar of chocolate with a side of red wine. :)

Seriously why does chocolate taste so.good besides the spike in dopamines it causes? :)


Alls I know is among my many vices, chocolate is one of the tops. Good Milk chocolate, 50,75,80,90 % its all good as gold.

What about you? Admit it you love it! Whats your favorite?
Have you ever done a wine and chocolate tasting? Heck Chocolate even tastes great with beer! Ever hear of chocolate stout? It truly is the food of the gods!
Al

[Pices]

I love chocolate. If I’m trying to watch my weight, I eat chocolate covered raisins and I count em as a fruit. Lol
Patty

[Altum Nut]

Great topic Al...
I can say religiously I have 2 squares everyday just because of it's reported health benefits.
It took some time to get used to the bitter taste compared to sweet chocolate.
Brand Lindt Excellence 90% cacao


Remember as I kid I loved Easter holiday and would sometimes eat one hallow chocolate egg that came with a prize toy inside that were wrapped in decorative cellophane in one sitting. Got one from each relative that would come visit.

...Ralph

[danotaylor]

Lindt Lindor milk & white chocolate balls...hold em in your mouth until the inside bursts out...AMAZING! :o:blushing:

[DiscusBR]

I have bad news for the next generation ...

https://www.businessinsider.com/when-chocolate-extinct-2017-12?utm_source=feedly&utm_medium=webfeeds

[jeep]

I love chocolate, especially when it surrounds Heath!

[Adam S]

Milk, 70% and the chocolate oranges that show up around Christmas are what come to mind. :D

[Paul Sabucchi]

Anyone tasted the new "ruby chocolate"?

[Second Hand Pat]

I too love a good milk chocolate. I have never considered mixing it with wine...need to try that sometime. :)
Pat

[Jenene]

It’s funny you mention that Al. Wine and chocolate are the perfect pair. I started that when my sister started popping peanut M&M’s with a glass of red wine. I thought she was nuts... pardon the pun. Not long after that eye opener, one of our local Finger Lakes wineries hosted a wine and chocolate pairing for $5! are you kidding me! I’m pretty sure I was the first in line that day. I was introduced to chocolate with sea salt and a good dry red. Since that day it’s become a favorite treat. Just one or two squares of a really good dark salted chocolate with a glass is the perfect dessert. Ralph, I’m with you on the Lindt the higher percentage of cacao the better, although it takes some getting used to for the folks coming off the sweeter milk variety. A dear friend recently brought a Lindt Salted caramel bar to share and that was even more incredible. The dry red really cuts the sweetness of the chocolate and they compliment each other. It’s a symbiotic relationship for sure.

Good idea for this thread Al. It’s going to be very popular.

Paul can you explain what “Ruby” chocolate is? It sounds intriguing.

[RogueDiscus]

Definitely dark for us. Any milk chocolate that shows up hardly gets eaten. We used to go so far as to hunt for solid dark chocolate bunnies for Easter baskets. We like the Lindt Salted Caramel Dark, too, but now we mostly take turns buying boxes of Sees dark chocolates for any occasion. We buy the $25 Sees gift cards at Costco for about $20.

[Swedgin]

Nutella with a spoon anyone?

Also milk chocolate, anytime. Not a fan of dark though, but for some reason all the “grown up” flavors are not for me: beer, wine, olives, coffee to name some.

But more than chocolate I eat pounds of sugary sweets weekly, mainly sour stuff

[Altum Nut]

Nutella with a spoon anyone?

Also milk chocolate, anytime. Not a fan of dark though, but for some reason all the “grown up” flavors are not for me: beer, wine, olives, coffee to name some.

But more than chocolate I eat pounds of sugary sweets weekly, mainly sour stuff

Ha-Ha Tobi funny you mention Nutella.
I never get the opportunity at the jar in my household. My wife and youngest sweet 16 daughter go through a 750g jar in 3 days max. There are many Nutella counterfeit want to be brands out on the market by none can come close.
Thumbs up to Ferrero for creating this one of a kind chocolate spread.

...Ralph

[LizStreithorst]

I'm a milk chocolate woman. It seemed to me that the general quality of chocolate has gone down in recent years. My suspicion was confirmed when I herd on NPR that the trees that produced the highest quality coco had a disease that few were immune to. A new resistant variety was developed but the quality or the coco was poor.

That said, These days I find the Lindt to be the best. When I get the rare craving for a chocolate at the check out counter it is either a Nestles Crunch or an Almond Joy. My all time favorite when I was a kid was a Tobler Noisette. It was a large chocolate bar from Sweeden. Milk Chocolate squares each filled with a hazel nut cream. Heavenly but no longer available. Oh and there's Cadburry's...Back when it was made in England it was wonderful.

[RogueDiscus]

I've been buying this instead of the cocoa in the store. Very tasty.

117611

[Swedgin]

Ha-Ha Tobi funny you mention Nutella.
I never get the opportunity at the jar in my household. My wife and youngest sweet 16 daughter go through a 750g jar in 3 days max. There are many Nutella counterfeit want to be brands out on the market by none can come close.
Thumbs up to Ferrero for creating this one of a kind chocolate spread.

...Ralph

Tell them to throw some whole roasted hazelnuts in the jar. You’ll have a new record, I give them a couple days max...


I'm a milk chocolate woman. It seemed to me that the general quality of chocolate has gone down in recent years. My suspicion was confirmed when I herd on NPR that the trees that produced the highest quality coco had a disease that few were immune to. A new resistant variety was developed but the quality or the coco was poor.

That said, These days I find the Lindt to be the best. When I get the rare craving for a chocolate at the check out counter it is either a Nestles Crunch or an Almond Joy. My all time favorite when I was a kid was a Tobler Noisette. It was a large chocolate bar from Sweeden. Milk Chocolate squares each filled with a hazel nut cream. Heavenly but no longer available. Oh and there's Cadburry's...Back when it was made in England it was wonderful.

Have you tried Patchi? Should be right up your alley.

[LizStreithorst]

Never heard of it, Toby. I'll look it up and if I can find it here in the States I'll order some when the weather gets cooler. (good chocolate can't be shipped in the warmer months).

I totally forgot about Belgian Chocolates. They are la creme de la creme. I imagine they're still that way in Belgium and other parts of Europe but if you can find them here in the States, they're all crap.

[Paul Sabucchi]

Tell them to throw some whole roasted hazelnuts in the jar. You’ll have a new record, I give them a couple days

Here where it is made we get not only the lesser quality knock offs but also the premium ones like this

http://www.caffarel.com/en/products/gianduia-1865-40-hazelnuts-spread-cream

It has 40% hazelnuts compared to Nutella's 13%, no palm oil but cocoa butter. It is an old Turin brand, their Gianduiotti traditional hazelnut chocolates (typically triangular section, wrapped in golden foil) are equally addictive...one thing to make me look forward to colder weather!

[Swedgin]

Never heard of it, Toby. I'll look it up and if I can find it here in the States I'll order some when the weather gets cooler. (good chocolate can't be shipped in the warmer months).

I totally forgot about Belgian Chocolates. They are la creme de la creme. I imagine they're still that way in Belgium and other parts of Europe but if you can find them here in the States, they're all crap.

Apparently they deliver in North America.


Here where it is made we get not only the lesser quality knock offs but also the premium ones like this

http://www.caffarel.com/en/products/gianduia-1865-40-hazelnuts-spread-cream

It has 40% hazelnuts compared to Nutella's 13%, no palm oil but cocoa butter. It is an old Turin brand, their Gianduiotti traditional hazelnut chocolates (typically triangular section, wrapped in golden foil) are equally addictive...one thing to make me look forward to colder weather!

Looks great, never seen it

[LizStreithorst]

Here where it is made we get not only the lesser quality knock offs but also the premium ones like this

http://www.caffarel.com/en/products/gianduia-1865-40-hazelnuts-spread-cream

It has 40% hazelnuts compared to Nutella's 13%, no palm oil but cocoa butter. It is an old Turin brand, their Gianduiotti traditional hazelnut chocolates (typically triangular section, wrapped in golden foil) are equally addictive...one thing to make me look forward to colder weather!

What I can't stand about Nutella is that it is way to sweet. I wouldn't mind trying the Caffarel stuff. I much prefer rich to sweet.

[Paul Sabucchi]

Nutella is mostly sugar and palm oil, other better quality spreads (unfortunately unlikely to be easily available outside Italy) such as the aforementioned Caffarel or Novi (that actually has 45% hazelnuts) have a flavour better suited to gluttonous grown ups as sugar is further down the ingredient list. Now you are really making me long for a jar, a slice of bread and a glass of cold milk!

[discuspaul]

Hey - For you dark chocolate lovers, here's a a simple recipe for the best, most decadent mocha chocolate torte you'll have ever tasted ! :

Ingredients:

- 8 oz. good quality dark chocolate broken up into medium-sized pieces - your choice of dark chocolate, but Lindt comes to mind - 80% or more
- 1/2 cup espresso coffee
- 8 oz. butter, preferably unsalted, cut into small pieces
- 3/4 cup sugar
- 4 eggs, lightly beaten
- some chopped nuts of your choice, if you like nuts in your heavenly torte (optional)

Heat oven to 350 - Grease & flour a 9-inch spring form pan, wrapped with foil around the outside bottom to prevent leakage.
Put the chocolate and espresso in a glass bowl or dish & nuke for approx. 30 seconds or more until smooth and glossy.
Stir until smooth, and add the butter, a few chunks at a time, until the mixture is smooth & glossy.
Then beat in the sugar.

Beat the eggs in a bowl and then slowly pour over the chocolate mixture, whisking constantly.

Pour the batter into the pan.

Bake until the cake is cooked through - about 40 to 50 minutes. (Might still be a bit giggly in the center, but no matter, it`ll firm up on cooling).

Cool for 5 minutes and run a knife around the edges & remove the sides of the spring form pan. Cool completely.

Wrap the cake well in plastic wrap & refrigerate overnite or up to 2 days.

Remove from fridge, unwrap, set on a plate at room temp about an hour before serving. It`s great plain, or with a raspberry sauce, or with whipped cream, or any custard sauce- whatever. Cut into small, thin slices - it`s really rich.

Give it a go, you`ll love this yummy, decadent dessert for any special occasion. It`s so easy to make, you`ll want to make it often. I`ve done this numerous times & all my guests have loved it !!

I know this without them telling me - cause there`s never a crumb let on their plates !

Great topic, Al !

[discuspaul]

Definitely dark for us. Any milk chocolate that shows up hardly gets eaten. We used to go so far as to hunt for solid dark chocolate bunnies for Easter baskets. We like the Lindt Salted Caramel Dark, too, but now we mostly take turns buying boxes of Sees dark chocolates for any occasion. We buy the $25 Sees gift cards at Costco for about $20.

Try the dark chocolate torte recipe I just posted Steve - guaranteed you & your wife will love it.

Oh, and BTW, I tried a number of different blue cheeses since returning from July NADA, but none of them came even close to the taste of that top of the line Rogue blue cheese you so graciously brought for us to try at the show. I must get down to Oregon to get some of that.

And to Ralph (Altum Nut), I think you would like the chocolate torte too - give it a try.

[discuspaul]

P.S.
No problem substituting regular instant coffee for the espresso in the recipe - just make it a bit stronger than you normally would.

[Jenene]

Paul not only does that look look really decadent it also looks very simple. Limited, really good ingredients always bring out the best in each one.

We don’t do dessert often but I thought about giving g this a try for tonight until I saw the “refrigerate overnight part”... It will have to wait...It’s a bit too decadent for a Monday! It will get made though... and when it does I’ll admit it!

I have one to share... This is the Barefoot Contessa’s Outrageous Brownies. It’s by far the best brownie recipe I’ve ever tasted. Again, yes you find coffee on the ingredients list. It just brings out the best flavor in the chocolate. I’ve made these using different combinations of semi and dark chocolate. Milk Chocolate people can play too. I omit the nuts and use a big baking sheet with edges and line it with parchment. Cutting them cold keeps things tidier. I cut them small. These are also killer rich. Great to take for big parties and picnics. My sons college room mates love me. Hope someone else enjoys them as much as my friends and family.

https://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3-1916679

Thanks for sharing Paul!

[discuspaul]

Hey Jenene - if you can get started early enough, it's not essential to do the 'refrigerate overnite' part - just cool it down sufficiently for a time, and then refrigerate for 2-3 hours or more - should be enough for it to set ok.
I've done it without any issue.

Thanks for the brownie recipe - I love Ina Garten's recipes - have you tried her skillet roasted lemon chicken recipe that she makes for hubby Jeffrey every Friday night - absolutely delicious !

[discuspaul]

BTW folks, the chocolate torte is fabulous served with a simple raspberry sauce - easily made using some seedless raspberry jam - by adding just a bit of water and mixing well to thin out the consistency - heat it a bit in the microwave before spooning a bit of sauce over the torte when serving.

And if using chopped nuts in the recipe (I prefer pecans or walnuts), add these to the finished batter & mix to blend in evenly just before, or after, adding the batter to the spring form pan.

[Altum Nut]

And to Ralph (Altum Nut), I think you would like the chocolate torte too - give it a try.

Thanks Paul sound delicious. I don't have a sweet tooth and really don't look for deserts but showing this to my wife where she will give it a go.

...Ralph

[discuspaul]

Not wanting to beat a dead horse, but I gotta tell ya - after coffee and reading the newspaper this morning, and with nothing else to do, I baked the mocha chocolate torte (above recipe) for the 3rd time this year - took all of 10 minutes or so to put it all together after first getting all the ingredients organized & in order, then 55 minutes in the oven @ 350 (with chopped pecans) - set it to cool fully for a couple hours & afterwards into the fridge around noon to start setting up - figuring on an overnite session to do that properly.

Had a lovely din-din @ 6:00 p.m., and decided I just "needed" to have a generous sliver off the fairly well set up torte for dessert.

Clothed it with a nice glaze of sweet crabapple glaze mixed with some strawberry sauce, and thought I'd died & gone to heaven.
Wife Linda stopped me from cutting off a second slice to watch my weight.

So tomorrow I'm looking forward to having another slice with a bit of vanilla/caramel ripple ice cream - can't wait.

Just telling you this to remind you how easy this torte is to make, how little time it takes to get it to refrigeration time for setting up, and how very much you & your family/friends will enjoy it.

And it's really so very inexpensive for this high quality, super delish dessert - enough to serve at least 16 persons overall with good sized slices, perhaps up to 20 servings of more slender slicings, and it'll last at least 10 days or more in the fridge without any problem whatsoever.

You must give it a try.

And you know what - I kinda like retirement - you can do whatever the hell you want with your day !
So I do these silly things.

I was blessed to be able to retire early - about 5 years early - and it's been over 15 years now since I started living my life like I wanted to - just me & Linda to answer to - and I've loved almost every day of it -(all except the recent problematic hip replacement surgery time). LOL

[brewmaster15]

Paul that sounds really Delicious! Im going to have to give it or a go.:)

chocolate I cant stand.. Palmers. The junk they put out at Easter. Its just nasty tasting to me.


I do enjoy the high percentage cocao ones 75%,85%,90% are great. Lindt is good but I think when you get to the high percents the differences between brands start to fade.
I usually get "Green and Blacks Organic " or "GHIRARDELLI" here.

Ralph, 2 squares a day? I can't do it. An open bar of chocolate here is an empty wrapper :)

Nutella was a treat here when I was a kid... we couldnt afford it often and it was hard to find. Now its everywhere. I like it by the spoon for a sweet treat and add it to brownie mixes. That and peanut butter by the spoon are vices of mine.

I definitely don't snub my nose at good milk chocolate. I have a weak spot for cadberry milk chocolate. I also really like GHIRARDELLI 60% chocolate chips. These are like milk chocolate with an edge...Nice!

al

We even have a box in our store room for Emergencies. Can't be without Chocolate in this family if there was a natural disaster ! The contents though has way too frequent a turn over.

117709

[Second Hand Pat]

LOL Al, emergency chocolate is a new one on me :D
Pat

[Paul Sabucchi]

We even have a box in our store room for Emergencies. Can't be without Chocolate in this family if there was a natural disaster ! The contents though has way too frequent a turn over.

117709

Well that seems very sensible to me, now you would not want to be in the middle of a storm/blackout/other emergency just to find out the chocolate is out of date, now that WOULD be a disaster!

[discuspaul]

Paul that sounds really Delicious! Im going to have to give it or a go.:)

chocolate I cant stand.. Palmers. The junk they put out at Easter. Its just nasty tasting to me.


I do enjoy the high percentage cocao ones 75%,85%,90% are great. Lindt is good but I think when you get to the high percents the differences between brands start to fade.
I usually get "Green and Blacks Organic " or "GHIRARDELLI" here.

Ralph, 2 squares a day? I can't do it. An open bar of chocolate here is an empty wrapper :)

Nutella was a treat here when I was a kid... we couldnt afford it often and it was hard to find. Now its everywhere. I like it by the spoon for a sweet treat and add it to brownie mixes. That and peanut butter by the spoon are vices of mine.

I definitely don't snub my nose at good milk chocolate. I have a weak spot for cadberry milk chocolate. I also really like GHIRARDELLI 60% chocolate chips. These are like milk chocolate with an edge...Nice!

al

We even have a box in our store room for Emergencies. Can't be without Chocolate in this family if there was a natural disaster ! The contents though has way too frequent a turn over.

117709

Be sure to try it Al, your family will love it specially if it's served with raspberry sauce and perhaps a bit of whipped cream! Ghirardelli would be a great dark chocolate to make it with.

I agree with just about any chocolate being considered 'emergency' food - that's what it is for sure - when you crave it, it's an emergency, so it's good to have it on hand !

Btw, Al, when you make it I suggest you allow it to fully set up in the fridge overnite.
I had some of mine last night after it had been in the fridge for several hours, and it was excellent but still a wee bit too soft.
I had a small sliver again this morning after setting up the whole night, and it was firmer, and the consistency smoother.

[Jenene]

Paul... you are preaching to the choir here... you sold me after the word chocolate...

Al... great idea. Right next to the batteries and the flashlight. Good thinking.

[brewmaster15]

Batteries, flashlights, chocolate, beer,wine, salsa and chips and I think you can weather a storm for a while Jenene.:)

[Pices]

117742
A current “must have” for my emergency chocolate supplies-hurricane season and I’m getting ready!

[LizStreithorst]

I've never thought that peanuts went well with chocolate. All other nuts, yes. But then, I'm not fond of peanuts except for boiled ones.

[Mugwump]

...other people's chocolate....LOL.....you get one bite offered only, and now that wouldn't be enough...LOL...off you go like a mad person with one vision in mind....have to get chocolate.....have to get chocolate...got to......

..a big chocolate fan here...;)


I 2nd the "Chunky" bars...

[Pices]

BTW folks, the chocolate torte is fabulous served with a simple raspberry sauce - easily made using some seedless raspberry jam - by adding just a bit of water and mixing well to thin out the consistency - heat it a bit in the microwave before spooning a bit of sauce over the torte when serving.

And if using chopped nuts in the recipe (I prefer pecans or walnuts), add these to the finished batter & mix to blend in evenly just before, or after, adding the batter to the spring form pan.

I have company coming and I’m making this. Thanks for sharing your recipe Paul. Sounds perfectly decadent.
Patty

[Pices]

BTW folks, the chocolate torte is fabulous served with a simple raspberry sauce - easily made using some seedless raspberry jam - by adding just a bit of water and mixing well to thin out the consistency - heat it a bit in the microwave before spooning a bit of sauce over the torte when serving.

And if using chopped nuts in the recipe (I prefer pecans or walnuts), add these to the finished batter & mix to blend in evenly just before, or after, adding the batter to the spring form pan.

The torte is in the oven. It wasn’t hard to make at all. I will have it tomorrow for dessert for my friends coming in from Michigan. It’s starting to smell pretty good. Hope it makes it until tomorrow.
Patty

[discuspaul]

The torte is in the oven. It wasn’t hard to make at all. I will have it tomorrow for dessert for my friends coming in from Michigan. It’s starting to smell pretty good. Hope it makes it until tomorrow.
Patty

Good for you, Patty - thanks for trying the recipe - glad you found it easy to make, cause it really is - I'm sure you & your guests will quite like it - You'll be pleased when you cut into it after it's been setting up in the fridge overnite - very different from when you pulled it out of the oven the day before, when it might have been giggly and perhaps seemed a bit fragile.
I like to serve it cold right out of the fridge - without letting it get to room temp - I think it tastes better than when it softens up a bit after warming up.

Looking forward to your telling us about your guests' reaction to this dessert.

[Pices]

I made it with walnuts and raspberry sauce and it was a big hit! Thank you so much for this recipe. It’s a keeper! So rich and so delicious.
Patty



Good for you, Patty - thanks for trying the recipe - glad you found it easy to make, cause it really is - I'm sure you & your guests will quite like it - You'll be pleased when you cut into it after it's been setting up in the fridge overnite - very different from when you pulled it out of the oven the day before, when it might have been giggly and perhaps seemed a bit fragile.
I like to serve it cold right out of the fridge - without letting it get to room temp - I think it tastes better than when it softens up a bit after warming up.

Looking forward to your telling us about your guests' reaction to this dessert.

[discuspaul]

Glad to hear it, Patty - that's wonderful !!!!

Now, some of you others who thought the recipe sounded good should definitely try it - right ?

[dagray]

So I love chocolate, the darker the better. I will take a few tablespoons of Skippy creamy peanut butter and stir in a large handful of Nestle toll house morsels... As to chocolate stout (beer) the brewery in town makes a chocolate white stout (think consistency and color of a light beer with the stout and chocolate flavor).

I bought a bag of Peanut butter M&Ms the other day only to find they were defective as everyone of them had a W printed on it instead of an M.

[slicksta]

Just stirring up a batch of my favorite Dark Chocolate Gelato :-D
My last batch was pistachio. . . and though it came out really good, I couldn't wait to finish eating it so I could make my favorite dark chocolate.