The europeans say that about british chocolate. They won't even allow us to call it chocolate, instead we have to use terms like 'milk chocolate'. We also have silly warnings on food like "this product may cause an adverse reaction in childrens behaviour" as seen on Cheese and Tomato flavoured seaside Rock. Thats the whole idea of feeding it to them and handing the kids back to the parents:)

Least they let us keep the word chocolate in mostly, and don't insist on us calling it "milk, sugar and cocoa mix"

BTW - Sam I think it's near you - Pontefract maybe ? Very victorian town, walk up the hill from the station, looking down into a valley with "dark santanic mills" - literally straight out of a Lowry picture. Then a beautifull smell of warm liquorice floats up the hill.

Attached Link: http://www.quora.com/Why-do-British-and-American-chocolate-taste-different

Different formulas, different rules. When Cadbury substituted some vegetable oil for cocoa butter, the Americans wouldn't let them call it chocolate either.

I opened the fridge after dinner to find I was OUT OF LITTLE DEBBIE CHOCOLATE BROWNIES! .........i had to have oatmeal cream pies for desert instead :p

Quote - Not wishing to start an international incident here but...

Having tried American chocolate once, I wouldn't be too keen to eat it, either.

There, I said it.  Flame on.  :) 

This is very true.  Most commercialized American chocolate is just plain awful.  There are exceptions but very few.  But I like my chocolate dark and towards the bitter side.

oh the power of suggestion.  i read this then backing out, misread Cloth Procedural Shaders as chocolate Procedural Shaders

Belgian choclate is the best in the world, even better than Swiss.

Quote - I opened the fridge after dinner to find I was OUT OF LITTLE DEBBIE CHOCOLATE BROWNIES! .........i had to have oatmeal cream pies for desert instead :p

You keep Little Debbies in the fridge???  They are pretty indestructible...

Anyone tried Kenyan chocolate? (Cadbury's have a factory in Nairobi, I think).

The ambient temperature there is pretty close to the melting point of the European stuff so they have to use something with a higher melting point than cocoa butter. Concrete maybe. Whatever it is, it's absolutely horribe.

Four words. Frozen German chocolate brownies.

They don't get hard, just really nice and chewy.

Coldrake

@ MrSparky - Pontefract ain't too far away; North Yorkshire, near Wakefield.

I used to work for a software house based there, though our office was in Sheffield. 

Quote - Not wishing to start an international incident here but...

Having tried American chocolate once, I wouldn't be too keen to eat it, either.

There, I said it.  Flame on.  :) 

WELL!! I never!

Laurie

Quote - I'm a fan of Swiss chocolate. Always will be.

To me swiss chocolate tastes too milky and almost watered down...lol. Ah well, I'm too used to the American stuff. I do have to admit tho...Toblerone is pretty durn tasty...lol.

Laurie

Quote - Four words. Frozen German chocolate brownies.

They don't get hard, just really nice and chewy.

Coldrake

Coldrake ur killing me. I'd be completely done in if not for this Skor bar I'm eating ;). I like Heath bars better, but Skor will do...hehe.

Laurie

Back when we had a chocolate industry worth mentioning, Terry's was good stuff.  Now, there's just about only Thornton's left of the widely known manufacturers, although there are some amazing independent chocolatiers in and around York and throughout North Yorkshire.

Toblerone is now owned by Kraft, who also own Terry's and Cadbury.  Rowntree is owned by Nestle.  Sad, sad world. 

[click for full size and deliciousness]

France! Oui C'est tres magnifique.

I am American, but this is my steady:

http://www.valrhona.com/us#/accueil

I'ts very expensive to buy online or at Whole Foods, but if you have a Trader Joe's near you, you are in luck. They have the basic bar, "Le Noir" 71% Bittersweet for under $3.00

I had a boss once who I could have probably had carnal knowledge of if I'd brought her enough Godiva. Me, I'll take good old Hershey's (with almonds) no matter what old or new Europe says.

*"The ambient temperature there is pretty close to the melting point of the European stuff so they have to use something with a higher melting point than cocoa butter." *

After Gulf War I, I ran across some bars that Hershey made for the troops* -* same thing higher melting point for desert use. It wasn't too bad, but not great either.

Oh, those Desert Bar things were so unpopular they were giving full size ones out to everyone who walked into the door of Chocolate World...lol. They were in the stores here for a total of about 6 months ;)

Laurie

Quote - > Quote - Four words. Frozen German chocolate brownies.

They don't get hard, just really nice and chewy.

Coldrake

Coldrake ur killing me.

That's what I'm here for. Seriously, you really, really should try it, I put it right up there with Bananas Foster.

Quote - I'd be completely done in if not for this Skor bar I'm eating ;). I like Heath bars better, but Skor will do...hehe. Laurie

Heath bars are good, but have you ever had Almond Roca? I can eat that until I get sick, and have on occasion! :laugh: The company that makes it, Brown and Haley, is only a few miles from where I live. They have a small store at the factory and you can get bags of broken pieces for really cheap.

Coldrake

Quote - > Quote - I'm a fan of Swiss chocolate. Always will be.

To me swiss chocolate tastes too milky and almost watered down...lol. Ah well, I'm too used to the American stuff. I do have to admit tho...Toblerone is pretty durn tasty...lol.

Laurie

I eat the Lindt dark, 85% Cocoa. Not watered down in the least.

But I agree, the Swiss milk chocolate is very milky. I couldn't eat it every day. Even Toblerone (which was my favorite when I lived in Germany).

Hershey Almond bars -- I used to have one after every 10k+ run. And a 100g bar after a race.

i'm fan of bitter dark chocolate like Greens, the only problem is, if i look at a bar , I put on 30 pounds, if I eat the l'il fekker, I'll put on a hundred.........

and btw, does it really matter who owns what, as long as it is developed and supported.

Sings the worldwide corporate anthem " I needs a dollar,dollar, a dollar is what I need"

Quote - Heath bars are good, but have you ever had Almond Roca? I can eat that until I get sick, and have on occasion! :laugh: The company that makes it, Brown and Haley, is only a few miles from where I live. They have a small store at the factory and you can get bags of broken pieces for really cheap.

Coldrake

I have eaten Almond Roca...hehe. It IS good ;). But my old Heath bars...I've loved em since I was little. What I'd really love is get my mitts on some real english toffee :D.

Laurie

Quote -
I have eaten Almond Roca...hehe. It IS good ;). But my old Heath bars...I've loved em since I was little. What I'd really love is get my mitts on some real english toffee :D.

Laurie

Highland Toffee... that's where to aim on the toffee front.

OR... Scottish Tablet

Course I have to say that, don't want them to revoke my citizenship...

Please pass the popcorn, I'll make some cookie :)

OP, I don't know what you're on about. The main Smith Micro site has never had any sort of accent on Poser that I can remember. Just because it's their only product that most of us care about doesn't mean that it's their linchpin. They can market it more effectively to our sort of market without surrounding it with their largely unrelated stuff, and most of their core stuff isn't going to benefit from Poser being prominently displayed on the Smith Micro site.

FWIW.

 Believeable!

You are getting OFF topic! What does this have to do with Chocolate? True Poser is a side business-but then again, SM does NOT make NOR SELL Chocolate! :-)

We have had some smaller chocolate making companies in the USA. I worked right next to one in Berkeley, CA that had some great chocolate. Hershey's bought them out-and it shut down. They started making and selling under the old name-but it was NOT as good.

Quote - OP, I don't know what you're on about. The main Smith Micro site has never had any sort of accent on Poser that I can remember. Just because it's their only product that most of us care about doesn't mean that it's their linchpin. They can market it more effectively to our sort of market without surrounding it with their largely unrelated stuff, and most of their core stuff isn't going to benefit from Poser being prominently displayed on the Smith Micro site.

FWIW.

Hershey's bought York and thank gawd my Peppermint Patties taste the same ;). I think if they changed that recipe they'd have a riot...lol.

Laurie

Quote -  Believeable!

You are getting OFF topic! What does this have to do with Chocolate? True Poser is a side business-but then again, SM does NOT make NOR SELL Chocolate! :-)

Man, oh man, now that is what I call thread drift!!!

(LMAO)

OK, now let's get back to that chocolate ....

Well, it was sort of a silly question in the first place ;).

Laurie

Yeah but you have to admit it's better talking about chocolate than popcorn.

8-)

Depends if that's chocolate popcorn?

Chocalate is alot better than popcorn, but I'm on a diet so I can only have popcorn as a snack? :)

You know how chocolate is an aphrodisiac?  And oysters?  Well, I came up with the ultimate in sex food... chocolate covered oysters.  

Only thing is, you have to swallow 'em quick or you get a stiff neck.

chocolate, aphrodisiac, oysters, sex, stick -- eta: I mean, stiff -- neck, swallowing...

I'm not even going there.

well thats an interesting combination, chocolate, oysters and poser :)

You forgot the tabasco sauce! Or is that just me?

I live in Chocolate heaven.

Belgium :-)

Valrhona
81, Rue du Marche aux Herbes
1000 Brussels
Belgium