Me, I love choco-biscotti, so I sometimes get bite-sized stuff like this:
TBH, I haven’t really found the perfect chocolate-combo yet.
I do like combining dark chocolate pieces with toasted almonds as a (mostly) healthy snack. Still, I feel like there’s something probably better out there…?
I like me some fancy chocolate.
Bean-to-bar dark chocolates let you distinguish the characteristics of different locales’ cacao beans. They’re not cheap but they’re a real pleasure.
I like chocolate covered peanut butter cremes. I’ll eat Reese’s in a pinch (my favorite regular cany bar is Reese’s Nutrageous, which is getting increasingly difficult to find) but getting the box-of-chocolate style is waaaaay better.
Also, chocolate truffles with rum. :-9
There’s an interesting peanut butter patty I found at Costco called Skinny Dipped. It’s WAY less sweet than a reese’s, and the peanut butter is real peanut butter. The chocolate is dark. I really like them, but they aren’t sweet enough for some folks.
Oooh, I’ll have to give those a try.
Chocolate rum balls. So good. Why so rare?
Right?? And my biggest problem is that the best ones I’ve found are, like, two hours away by car.
Years ago, my aunt got into making chocolates. They all had different kinds of chocolate and different shapes and coatings and looked beautiful. But invariably were filled with coconut.
It became a running joke: “mmm, coconut!” “Oh wow, this one’s got coconut in it!” Etc.
Whatchamacallit, excellent
Crunchie, (UK, AUS, CAN) divine
Tim tams, the ultimate cookie
For day-to-day chocolate, I tend to like damn near anything, even junk like Reese’s cups that are barely chocolate in the sense that the chocolate is far from the star of the show.
For more casual treats that are less about a sugar bomb, I tend to favor things like standard lindt truffles, Ghirardelli salted chocolate amd salted caramel squares, that sort of thing. Small bites of rich chocolate along with whatever filler is in play. The chocolate is the star, but has a supporting cast that makes it shine well.
But when I’m in the mood for real chocolate, it’s going to be something in the 60%+ range cacao, no extras. Depending on budget, that can be the usual candy isle stuff from lindt, godiva, Ghirardelli and the like. If I’m splurging, I go after the really niche single source stuff. I have to order it in, and that means I may have to deal with blooms from shipping, but that’s usually okay.
That’s the kind of stuff you don’t eat, you let it melt across your tongue. You only bite to get it into your mouth, then you let all the little floral and fruity parts open up slowly until you get that chocolate surge that’s earthy, warm, slightly bitter, and utterly intoxicating.
Yes, I am a chocolate addict to an extent. But not a chocolate snob. I’m even okay with Hershey’s on an infrequent and small basis. I can’t say the standard bar from them is a pleasure the way the fancy stuff is, but it is great at being a single note, quick melting hit of the old choco fix. On rare occasions, that distinctive “vomit” taste can even be somewhat pleasant in tiny amounts, and it is a good enough sugar bomb when it’s about having something on a stressful day that’s so stressful you’d be wasting anything better.
Now, for those unaware, there’s also this thing called sipping chocolate.
It’s hot chocolate taken up a dozen notches. It’s cocoa powder mixed with powdered chocolate, and usually some sweetener. Some brands include milk powder, spices, or other mixers to dial in mouth feel and taste to a given target. There’s really no equivalent to the kind of specialty chocolate that is my nigh sexual pleasure, but even the Trader Joe’s brand is deeply satisfying in its own way that even some of the better candy aisle options aren’t.
If you feel frisky, you can make your own though. Just takes time and patience in figuring out your proportions, then dialing in your process. In a pinch, some good cocoa powder in hot milk can be used to slowly melt and suspend your chocolate of preference. Once you get it to syrupy consistency, add in your sweetener of choice (and I tend to favor plain white sugar since it doesn’t change anything but sweetness), then whip with a whisk, or motorized milk frother.
For real, once you get your ideal mix, then froth the fuck out of it, the way it moves across the tongue and releases the chocolate is fucking amazing. I used the term “nigh sexual” earlier, and it applies even closer when you tweak things to perfection for your tastes. Hell, I call it liquid sin without irony. It’s orgasmic sensory immersion. The smell, the feel, the taste, followed by the cocoa rush on a chemical level, it sometimes is sexual, as in arousing. Aphrodisiacs are essentially bullshit, but if you’re into chocolate the way I am, then the really great single source chocolates used in this way, you’ll be hard as a rock. It’s just that fucking good.
Now, in terms of those candies like in your thumbnail of the post, I favor caramels, then fruits. I’m a sucker for cherry cordials and raisin based confections in those samplers.
Haha, that was awesome. Loved it! <3
Btw mate, you’re kinda-sorta new to the internet, I take it?
Well, on the scale of things, everyone is new to the internet since its less than a century old ;)
But, nah, I’ve been fucking around online since the nineties.
Oh baby, talk about rolling with a punch, whilst sporting kid gloves all the while. oO
(an underrated skill, I find these days)Thank you!
I bow to you, sir or madam. (pretty-sure you’re a SIR, tho?)Eh, sorry if I’m being pushy, but I wonder if you’d be willing to share some of your interests upon the Fediverse?
For my part, it’s the usual-ol’ science and history from a dumbasses’ POV, but also my beloved BD (Euro Comics) from a huge admirer’s POV.
Yeah, I’m male. Cishet as far as that goes :)
I’m kinda all over the place on the fediverse. I spend the most time commenting on the usual “ask” type communities, but I curate my all feed to exclude things, rather than relying on a subscribed feed. I’m one of those weirdos that gets kicks out of diversity and exploration as much as the things that interest me more directly.
That being said, I do pay extra attention to the music, science, and LGBTQ+ communities as my interests in those is deeper than in most. I tend not to comment as much in those, with the music ones being more frequent, and almost all of my posting being music related, especially metal.
This reminded me that I’ve been wanting to make biscotti to have with tea.
I prefer my chocolate bitter, so I’ll often get the unsweet baking bars to melt then stir in crispy rice (and orange zest if I’m feeling fancy). I did just get some dried Bing cherries, so I might try chopping them and adding to my next bar
Okay!
Here’s the hero award 'pon this thread!<3
i do like dark chocolate biscotti, if its in sees candies form, it would have to be dark chocolate, mostly 85-95%
haha, nice, someone who actually gets me.
<3
I haven’t had any in a while, and I’m not sure if they even carry them anymore, AND the tub was like a million dollars last time I saw one, but Costco had these Caramel Macademia Clusters that just perfectly nailed the ratios and didn’t source their chocolate from Hershey (which is a whole other discussion, but even if I’m very American and don’t dislike it, it’s not always the right fit), and they were basically a diabetes succubus.
Those showed up a year or so ago. Pretty good, but sold out fast.
If you like them, I recommend trying some of the Hawaiian chocolate macadamia nut packs. Destroys the Costco version.
(how to disguise prolonged drooling?)
Fox’s Classic bars.
The biccies are also good but the bars are peng
Anything nutty! Or dark chocolate with fruit
I like ferro rocher (spelling) but don’t get them anymore. Twin is allergic to tree nuts so I don’t risk it.
Anything dark chocolate after that I suppose!
a simple solid bar with at least 60% cocoa, too high and it melts too easily where I live, too low and it is probably mass produced slop
I don’t know, there’s just too many. The fancy chocolates are so good, but only on very special occasions.
In general, I love a dark chocolate with a soft centre (not liquid or chewy, I don’t like those), or - even better - gianduja… So it’s solid until it melts in your mouth. 🤤 I also love anything that has mint in it, but not the little mint shards, I also don’t like those much.
Not so much in to the crazy flavours. Spicy chocolate is a big no from me.
Coal River Farm in Australia (Specialty choc)
Whittaker’s Chocolate from NZ (Supermarket)
Purdy’s Chocolates in Western Canada (Specialty choc. I used to work at the factory, and I still eat them.)
Butler’s Chocolate in Ireland. Their hot chocolate is so good!
I like the ones with wafer inside, like Kit Kat or Coffee Crisp. Tim Tam is the best though, especially the dark chocolate variety. Especially especially if you use it in a Tim Tam Slam.
I love all chocolate, but Lindt is really great and the pepper flavored dark chocolate is amazing
Freia Melkesjokolade before Mondelēz Mondelēzed it.
