Ruined By Good Chocolate

Thats one of the reasons Ive only slowly began to tolerate chocolate. Belgian chocolate was always a standout for me, but every one else just seems to be "chocolate melters"

Theres even a chocolate truffle mfr run by Darrel Ypremians brother in lower Chester County Pa. The truffle filling is good but the chocolate reminds me of that waxy dark asphaltic crap out of which they used to mold easter bunnies .

Hershey milk chocolate wasnt bad because it was made with that sour milk flavor

This is me with cheesecake.

My mother makes amazing cheesecake. She hasn't made it in maybe 2 decades but it doesn't matter. It's just ... I cannot speak.

So I never order or make cheesecake.

She's 80 and she gave me her spring form pan. I think I better get the recipe from her.

PS Chocolate - bitter/dark only. Can't abide the other stuff.

I never really liked chocolate other than one particular chocolate/hazelnut layered bar.

Then I went on a chocolatier's tour of Manhattan. We only sampled chocolate that was made and sold in Manhattan. I discovered that perfectly made, high cocoa content chocolate is wonderful.

I will never ever buy anything at Dean and Deluca again. They do not know how to handle chocolate (or much of anything else) properly there. Forget the Jacques Torres stuff, Marie Belle or any of the other commercially-made chocolate.

I do not know if it is still the case, but when we did the tour Kee's only sold chocolate on the day of production.

http://www.keeschocolates.com/cho.html

Her stuff is true I-need-a-private-moment chocolate.

I particularly like her savoury chocolates.

Crazy-making good.


Christopher Norman is the other one I'd recommend.

http://www.christophernormanchocolates.com/index.php



If you've got time and $$$, it's kind of fun sampling different single-sourced chocolates.

all 3 of you are preaching to the choir.

At some point (I hope soon) I will take a trip to Belgium for their chocolate and their beeah.

I'm crazy about Swiss chocolate too. USA chimes in high on my chart with Ghirardelli, our best, IMHO.

My faves:
Lindt - Dark chocolate squares infused w/ Chili
Ghirardelli, dark chocolate (60-70% cocoa butter)
Lindt Lindor Truffles...White chocolate. The only white chocolate I love.

Definition of heaven is Lindt dark chocolate squares infused w/ Chili and red wine. Must swirl them in your mouth at same time.

Choir here - I loved the chocolate in Parma, Italy. Also Belgian chocolate I had some years ago in the US.

Somebody gave me some Theo's Chocolate which is made in Seattle and is organic and is sourced with only beans from only the most ethical suppliers.......OMG, I can not get it down!

Ethicists may not have good taste buds.

Teuscher's has Swiss chocolates. The finest I've ever eaten. The champagne truffles are beyond great. Can't even find the words to describe what it's like to take a bite of one of them.

I just checked out Teusher's online. They ship! Maybe I'd be better off it I didn't know that.

Mouth watering.

I remember Teuscher's..

right there is a no-go for chocolate for me now

Have Thomas pick you up one of Kee's champagne truffles - same day perfection

Weren't the Yepremians brothers named Garo (famous/infamous) and Krikor?

p thats them. (I just Americanized the Fuball players\).
"K" (in the village thats all he was known as). Ran this chocolate Truffle company that shipped all over . I never liked the chcolate . I could eat a bowl of the butter cream or champagne.

They're on Fifth Avenue, some number like 620.

If it's vegan (and it might not be), then I wonder WTF they're using instead of butterfat. If it isn't, well, then I suppose it just sucks.

Oh, I am going to the store and buy some Lindt milk chokolate.
I really like Swiss chocolate, but I cannot get used to dark.

I do not know if you know the Danish Anton Berg.
Wonderful especialla their marzipan

I plan on doing that too. For me, it would be the equivalent of a pilgrimage to Mecca.

Just singing along with the rest of the choir...

Watch out for sweary gangsters.

not Vegan

many dark and semi-sweet chocolates have no dairy - just lovely cocoa powder, cocoa butter, cocoa solids, cacao nibs (and an emulsifier and/or stabilizer - which we want to avoid)

I have a close friend in Lausanne, Switzerland. somehow this trip I hope to have (first one to EU) has to include chocolate shops in Swiss-land and Belgium. Oh, did I mention beeah and wine, too?

Scarfing down a dark chocolate with chili square.