Chocolate

at the moment it's snickers crunchers for me, bloody lovely, like a toffee crisp with peanuts, nice. Also Galaxy Liaison, very nice, like the caramel but with truffle filling, get in!

I'm very rarely tempted my confectionary and Clare Denis has pretty much turned me off of Chocolat(e - ahem) but have been munching Reeses Pieces like mad for the last week. You need to be a strong man towork in my office, with its store cupboard of chocolate. There are well over 1000 bars of differing hues in here....Must resist.

If only you knew what conversation I ran away from on Saturday, Mr T...

p.s. do vegan mothers refuse to breast-feed their children?

also toraneko SHAME for the veal!!!!! McChickun i could forgive maybe but VEAL!?!? i'm now going to buy gin. wish me luck!

http://calorielab.com/news/wp-images/post-images/lindt-99-noirissime.jpg

Is this meant for eating???

It seems so!

Excellence Noirissime 99% is a unique chocolate that reveals all the strength and richness of cocoa beans. To fully appreciate all its flavor, we recommend that you progressively develop your palate through our range of high cocoa content chocolate bars, starting with Excellence 70% cocoa, then 85%, and finally 99% cocoa. To best experience Excellence 99% cocoa, taste a small piece and let it melt in your mouth. You can accompany your tasting with a coffee to help bring out the bouquet of cocoa aromas.

lol lindt 3-step chocolate-addiction strategy

Can you imagine a world where you can ONLY love 99% cacao bcz you've been suckered in & spoiled by Lindt, and when you can't find it at the store you have to eat a bar of baker's chocolate?

or funnel straight cocoa powder into your mouth!

lindt will make monsters out of us all

I am keen to eat these.
http://www.damianallsop.co.uk/images/ganache.jpg
Water based choccies. Can they really be as good as they say?
I take a small bite. At first I am not sure what to think. It doesn't taste like chocolate. It tastes like, well, nothing I've ever tasted before. At first a burst of passion fruit passes across my tongue.

'Passion fruit!' Allsop says excitedly. 'Can you taste it?' But just as I've picked up on the flavour, suddenly it's as if I've taken a gulp of coffee.

'It's coffee!' I say in amazement. 'It's not passion fruit any more. It's coffee!' Then I taste chocolate and, finally, something more buttery. I am absolutely flabbergasted.

convince me not to have any right now!

i can't believe i still haven't tried Kinder

yesterday i had some of those mini-cadbury eggs, the crunchy ones? omg

i'm about to break this out and scarf it. it's milk choc, i think

This was an ok movie, but not as good as Ong-Bak.

guys, this:

http://www.blisstree.com/chocolatebytes/files/2008/06/exce_usa_chili.jpg

guys

They're on sale for $1 this week at the local grocery too and I am gonna have to not burn myself out on them.

i once sneaked into the pantry when mum was temporarily out of the picture and hastily shoved a tablespoon of baking cocoa powder into my mouth and got a pretty nasty fright. shit does not taste like chocolate at all, fyi.

Help me Obi Wan Kenobi, you're my only hope.

I have the following:

100 grams very good dark chocolate
150 mils double cream
2 eggs

Plus as much of the following as I want, pretty much;

sugar (muscovado or unrefined golden cane)
flour
butter

What should I make?

COME ON ILX COOKS.

2 fried eggs & a bar of chocolate.

would suggest you need a good quality cocoa powder to kick off, SM. don't want to waste good chocolate on anything but icing/filling imo.

I have some good quality cocoa powder too actually, aye.

Got any brie?

No. I could get some if needed. Intrigued by that idea.

make a plain sponge cake & then cover it with super-rich ganache?

you don't even need 50ml of cream to make ganache with 100g of chocolate though. There's this way of making cake where you beat milk in at the end, which results in a softer sponge: you could try doing that only with the rest of the cream?

or make a shortcrust pastry w/ the butter and flour and then chocolate mousse to fill.

melt some chocolate with a little of your hard alcohol of choice and freeze it.

in the meantime, make a nice rich chocolate pastry with the cocoa powder etc. divide into bun moulds, push the frozen choccubes well down into them and give them 20 mins in the oven.

serve with the cream

gf made something like this lately and it was goood, but the specifics escape me. my speciality is apple pies or banoffee

What is the lowest percentage you can eat that is still dark chocolate? I got a 70% from Whole Foods and it is a bit much for me, but it could be that I'm just not used to it.

it takes a bit of getting used to, alright. found 70% strange at first too, but there are still all manners of blends within that figure in terms of sweetness etc.

bournville is a nice easy compromise, i think.

spicy chocolate is pretty good

t think there must be over ten chocolate shops in my street. insane, i know

Theo Organic Fair Trade Cherry & Almond Dark Chocolate 70% cacao - tasting notes - somewhat grainy consistency. hints of poop and ash. may contain cherry pits.

http://www.benefityourlifestore.com/images/Theo%20Cherry%20Almond.jpg

I love chocolate--way, way too much. So after hearing this story on the news this morning, I bought a big Lindt chocolate bar on the way home, 99% dark, guilt-free.

http://www.thesundaily.my/news/396188

Ate three squares and threw the rest away. Just horrid.

aw you shouldn't have thrown it away! melt it with some coconut cream, maple syrup, vanilla essence and peanut butter - makes a delicious chocolate sauce.

I have always loved the ant but NO MORE

http://www.aeonmagazine.com/nature-and-cosmos/what-can-ants-teach-us-about-agriculture/

chocolate with sea salt

yeah I had that lately it was great

sea salt and not-too-sweet caramel also great

Green & Blacks Ginger - good sized pieces of crystalised ginger, no stringy fibrous bits.

the sea salt one is theirs too, half a dozen bars for £1 each, i had it once ages ago but wouldn't generally buy it, the ginger one is their best

it's alright but because the salt is in large flakes, it isn't distributed evenly so some squares have only the faintest amount while others are like a chocolate version of parmesan

have u tried m&s chocolate with parmesan

surely you jest

http://data1.whicdn.com/images/130224343/large.jpg

There's Marmite chocolate (which I felt was disappointing, the chocolate not being nearly dark enough and the Marmite not strong enough), so I can believe that there's parmesan chocolate.

spotted

chocolate can be combined with other ingredients in unexpected ways to create food

I love Marmite and chocolate but the two combined is vile

imago?

Nutella and foie gras

http://www.vice.com/video/the-black-hoof

https://www.usatoday.com/story/news/nation-now/2018/05/09/chocolate-spill-covers-highway-poland-tanker-trunk-overturns/594308002/

it's a hansel and gretel world

Tony's Chocolonely 70% Dark is really great.

cadbury's dairy milk Mystery Bar. milk chocolate with a mystery flavour filling. it's an interesting concept.

currently trying mystery flavour 01. i have no real idea. it's quite pleasant though.