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Funny you should ask! The wife and I just polished off a large bar of Hershey's 'Special Dark'.

Last night after dinner with friends we brought out the strawberries and chocolate dip along with a bottle of Cask & Cream Chocolate Temptation Premium Liqueur.

YUMMMM

I guess it'll be five miles on the treadmill instead of just one... in the morning

schlepporello wrote: It seems as though the Swiss may use a bit more milk in their mix than we do.

I think the difference is that much of the European chocolate lacks parafin, which is the wax like stuff that keeps your average Hershey bar from melting and makes it a bit denser.

Makes 6 cups

This is a richer, sweeter beverage than cocoa.

In a medium, heavy saucepan, bring to rolling boil: 1 cup light or heavy cream

Immediately remove from heat and whisk in: 8 ounces semisweet chocolate, cut into 1/4 inch pieces.

Strain the mixture through a fine-mesh sieve, pushing it through with a rubber spatula. Refrigerate the chocolate concentrate in a covered jar for up to 10 days.

For each cup of hot chocolate, stir together: 1/4 cup chocolate concentrate and 1/4 cup of milk, water, OR coffee.

Heat over low heat, or in a microwave on high for 45-60 seconds, until warm but not boiling.

Stir in: 1/4 teaspoon vanilla.

Top each serving with: nutmeg or cinnamon.



I buy my chocolate at a local outfit here, Euphoria Chocolate Company. Great stuff. Hershey's milk chocolate for whatever reason, makes me physically ill.

I'm sorry...I couldn't resist I wasn't going to do it until I saw Chuck(G)'s pic.

Errmm,
I live in Belgium. In Bruges. There are at least 6 specialist chocolate shops within 100 yards of where I'm sitting now

Our favorite: The Chocolate Line. They have the most insane range of chocolates you can imagine (spicy chily, saffron curry or lemon grass anyone? )
They also sell BIG chuncks of chocolate in 8 or 9 different varieties. You say how much you want, and they chop it off a big block. Yum! (Where's that smiley licking its lips?)

Anybody know the "Milka" brand chocolate ? The alpine brand that features a violet cow ?
From my kitchen window I can see their main factory in Bludenz right across the valley.
When the wind direction is right, the whole town (15000 people) of Bludenz, Austria will smell like the good stuff in a penetrating way.
THAT much chocolate smell is a little bit too much to my taste.
YUCK!!

bloke wrote:Kinda like an outstanding single-malt Scotch + Dr. Pepper.

Right on! Talk about a buzz kill...

Any chocolate you put in front of me I'll eat..









Ralph

tubeast wrote:Anybody know the "Milka" brand chocolate ? The alpine brand that features a violet cow ?
From my kitchen window I can see their main factory in Bludenz right across the valley.
When the wind direction is right, the whole town (15000 people) of Bludenz, Austria will smell like the good stuff in a penetrating way.
THAT much chocolate smell is a little bit too much to my taste.
YUCK!!

Milka Alpenmilch! My favourite if I want a big block of chocolate to eat in one go, without paying $$ for a block of Java or Madagascar at our normal dealer The Chocolate Line.

My grandma lives in Delft, where they have both a big yeast and a peanut butter factory. I think that after one whiff of that you'd be running back to the pastures with the purple cows

Next time you come to Elkhart or WWBW find some South Bend Chocolate Co. stuff. High quality!

In Kokomo IN, it's Cardova's, but they're never open when I drive through there.

World's Finest in Chicago comes close to living up to its name. It's the best "fund raiser" chocolate anywhere, bar none. Excellent almonds in the bars too.

Brommer's in Chicago is also superb! A local church sells it each fall.

One shouldn't make things of chocolate- just eat the stuff!