[HPFGU-OTChatter] Chocolate Search (was Re: Profiteroles?

[P. Alexis Nguyen]

Alla:
>  But all together, I am sorry, maybe I did not try the right stuff,
>  but american chocolate cannot be compared to swiss and switzerland
>  one and belgian one in my opinion.

Ali:
I think that depends. I'm based in Philadelphia and spend a ton of
time in New York City (though what I'm about to say will apply to most
large metropolitan areas). In such diverse cities, you're going to
find very good, locally made (as in locally conched) chocolates, but
really, even when I visit home (KS), I find that good food can still
be found if one is willing to look for it. Artisan chocolates is
having its day in the sun mostly due to the gourmet food revolution
going on right now [in America], but it's still a baby industry. (For
most Americans, Hershey's is still the standard, and how can you miss
"better" if you've never had it?) That said, I will go on record as
saying that *good* US chocolates can rival anything made in other
countries, though good US made is a rarer beast.


Alla:
>  I also love newhouse (spelling?) chocolate. YUM.

Ali:
That's Neuhaus, ridiculously expensive (and difficult to find) outside
of Brighton Beach (the NYC version, not the similarly named English
town).

I think I eat too much chocolate. Oh well. Maybe the last of the "hot"
chocolate in my fridge will cure that, though my "I once my a dessert
called death by chocolate and it only made me stronger" tissues tend
to indicate otherwise.

~Ali, wishing that it weren't too late to actually have a cold,
creamy, chocolaty drink and that she weren't too lazy to make the
"hot" chocolate hot again