chillichocaholic said:

KidaDynamite said:

threadwreckers, I'm telling ya, threadwreckers you all are

chillichocaholic said:

I love those chocolates ~faints~

Lindt is OK, but far from my favorite. In fact, I'd take Cadbury over Lindt any day, but maybe that's cause you can get Lindt everywhere here and Cadbury is hard to come by.
My favorite chocolates tend to be fancy, artisan stuff that I don't get to try often.

CarrieMpls said:

??

chillichocaholic said:

i was just about the post these! Lindtor balls are the sh*t! especially the dark chocolate one's that are blue
they just melt in your mouth. oh my

Genesia said:

http://www.dagobachocolate.com/


i love LOVE all their different infusions

CarrieMpls said:

horatio said:

most of he commercialized ones tend to be too waxy

horatio said:

Or weirdly artificially creamy. A good chocolate should be solid and melt all dreamy-like in your mouth. It shouldn't be melty/creamy to begin with. Though those are good sometimes too.

horatio said:

I find that I cannot eat anything like Hershey kisses or any of that crappy milk chocolate stuff.
Give me the good dark rich stuff

CarrieMpls said:

yeah, creamy like vaseline was used. Alot of things have that peculiar taste too them that coast your tongue, especially anything sweet. Like icings on little debies, caramel flavor at starbucks, chocolates come to mind.
[Edited 1/14/08 7:55am]

Lindt is dimestore chocolate and should not be confused with the real thing.

yummmmmyyyyy good the last drop



j/k

Yet another list I didn't make...

Byron said:

like me lick you

Rhondab said:

Shit, you just diffused my joke lol ...

Rhondab said:

If you ever come to Bloomingdale's here in NYC, check out Martine's Chocolates. I used to work there, and they have some of the best chocolates I've ever had.

CarrieMpls said:

chocolate has a melting point of approximately 97 degrees.

though the chocolate definitely shouldnt be sticky to the touch, and should produce a clear, definite "snap" when broken, a high quality chocolate actually should be melty and creamy enough to begin melting within a couple seconds when held with the fingers.

think the best choclate ever tasted was this ebony female named.....oops wrong choclate !

WillyWonka said:

oh yeah. definitely. I was thinking in terms of the waxy/melty thing horatio was talking about.

benyamin said:

where do I get me some of that in 85%???

shanti0608 said:

Selfridge's. Expect to pay out of your ears for it.

http://www.valrhona.com/

http://en.wikipedia.org/wiki/Valrhona

http://www.seventypercent...s_list.asp
[Edited 1/14/08 10:44am]

CarrieMpls said:

now you tell me after i send lindt in a christmas package to the states.
and i just sampled some other local chocolate i included in that package and it's no where near as good as the other stuff i usually get

my sister used to be a distributor for lindt and as such would bring home all the chocolate from stores
that had passed the sell by date i was so spoiled. chocolate chocolate everywhere.

benyamin said:

I would rather spend more on a little bit of chocolate than a big bag of crap milk chocolate.
If I eat the good stuff than I usually only have a little bit at a time and really enjoy it. Then I do not feel so guilty about eating it either if it is good than I justify it that way...oh can't forget the antioxidants.

I'm sitting next to a box with 40 of these honeys in it ... they'll be gone before the rooster crows 3 times