The local artisan-made ones that are just known in their area. I find that artisan-made chocolates taste more like chocolate should, you can find the cocoa beans in there with a hint of bitterness and sweetness. I'd argue that commercially-made ones taste more like sugar.
I always look at the ingredients. Cocoa-related ingredients should be the first two, certainly not sugar, and there certainly should not be any 'vegetable fat', apart from the fat that comes from cocoa.
Also, no need to waste money on expensive stuff like Godiva.
By chocolate I hope you mean milk chocolate! Cadbury's was OK until they started out sourcing production to Poland. The best from the UK is Galaxy. German chocolate is pretty good, Belgian too. Australian chocolate has a slightly higher melting point which means that even the same Kit Kat down under isn't quite as good. Anything from Malaysia or Thailand is just garbage for the same melt point reason. US chocolate... meh. All the Japanese brands are very good.
High cocoa 80-90. squared or cubed for easy break downs. with berries, ripe imperial pears and a tuna (skipjack) lump for b'fast. otherwise sunshine all chocolates, pure consumerism.
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Toshihiro
The local artisan-made ones that are just known in their area. I find that artisan-made chocolates taste more like chocolate should, you can find the cocoa beans in there with a hint of bitterness and sweetness. I'd argue that commercially-made ones taste more like sugar.
Pukey2
I always look at the ingredients. Cocoa-related ingredients should be the first two, certainly not sugar, and there certainly should not be any 'vegetable fat', apart from the fat that comes from cocoa.
Also, no need to waste money on expensive stuff like Godiva.
Mr Kipling
By chocolate I hope you mean milk chocolate! Cadbury's was OK until they started out sourcing production to Poland. The best from the UK is Galaxy. German chocolate is pretty good, Belgian too. Australian chocolate has a slightly higher melting point which means that even the same Kit Kat down under isn't quite as good. Anything from Malaysia or Thailand is just garbage for the same melt point reason. US chocolate... meh. All the Japanese brands are very good.
Pukey2
Some Godiva fan boys here, it seems.
bass4funk
Anything Swiss, Austrian, or German
garypen
Why? There's only one mention of Godiva, and it's a negative one.
Speed
Ghana. It's cheap.
wallace
Any with 80% chocolate.
shogun36
Twix
Cephus
Matcha white chocolate
iron man
High cocoa 80-90. squared or cubed for easy break downs. with berries, ripe imperial pears and a tuna (skipjack) lump for b'fast. otherwise sunshine all chocolates, pure consumerism.