Oh.Mah.Gah.

It isn't the absolute best chocolate. It isn't even my favorite dark chocolate. (That would be Michel Cluizel 85%.) But as a not-too-expensive afternoon pick-me-up, it ain't too shabby. And I'm thinking it may become the base chocolate in some of my baking. Decent complexity...but not as expensive as ScharffenBerger (which has been my go-to).

Lawd, I love Chirardelli.

Bitch #792: Bubble popping bitch.

Not yet but when I see it, I am going to eat it.
I love it dark and over 80%

Genesia said:

Where is that thread?

MrsMdiver said:

I found it at World Market initially. But the last time I bought it, it was at a local grocery store.

Fortunately, Ghirardelli is pretty widely available now.

Yes! I love it. I melt it, stir in a bunch of pomegranate seeds, and spoon out cookie-sized portions onto waxed paper. Then I refrigerate. I get about six per bar and they're fabulous. The pomegranate seeds are the perfect juicy complement to the chocolate, and the bitterness of each is totally canceled out by the other.

Genesia said:

I will look for it, they better have it here. My fave is Green & Blacks.

Efan said:

That sounds inSANE!

MrsMdiver said:

I love Green & Black, too. The Ghirardelli doesn't have as much dark fruit in the flavor, but it's pretty good, nonetheless.

Genesia said:

I'm totally gettin some!

Yanno how your body changes every seven years?

Mine musta just changed a couple weeks again, cuz I'm all.about.chocolate. lately

Yes and Yum.

johnart said:

There's gotta be a way to cocktail this...

Im going to try it. I see it all the time

I love Ghirardelli hot cocoa,Im very picky about my hot cocoa

ThreadCula said:

Apparenty their fancy n spell it cacao

ThreadCula said:

I picture you wrapping your lips around a piece of candy....slowly.

I have to say...for mass-produced chocolate, Ghirardelli is one of the better ones. They hopped on the "premium chocolate" bandwagon at exactly the right time and, with their name ID, it's been a big win for them.

TheVoid said:

And thats exactly how I eat my chocolates. Nice and slow

Genesia said:

I'm not big on chocolate cocktails...but maybe something with Amaretto?
We could ruin our livers and give ourselves diabetes in one shot.

johnart said:

Nope - gotta be Chambord.

Mmm, I really love their dark chocolate. 86% is right before it gets too strong for me.

my lovely S.S. sent me some Ghirardelli choc as part of my present
Twilight delight 72% Cacao

http://prince.org/msg/100/323760?&pg=14

prb said:

The 72% is good, too.

I actually like to mix a 70%-ish chocolate with an 85%-ish one for baking. It lands right in the middle taste-wise, which is perfect.

Genesia said:

I was never a dark chocolate person, but it grew on me...you only need a little to get that chocolate fix.

and the rugrat doesnt like it, so more for me

johnart said:

Im TOTALLY addicted to chocolate martinis!!

I think I may be the last person on earth who prefers Milk Chocolate.

I don't know anyone in real life that prefers dark chocolate.

FauxReal said:

I'm surprised; EVERYONE is on this dark chocolate kick these days. Blech.

About the only milk chocolate I like is Callebaut. Probably because it's Belgian, so it isn't too sweet - and the milk they use actually tastes like something.