[HPFGU-OTChatter] Re: Chocolate Search

[Janette]

>
> [Carol]:
> | But everyone seems to be talking about chocolate bars. What about
> | filled chocolates, the kind that come in heart-shaped boxes on
> | Valentine's Day. I happen to prefer milk chocolates with cream
> | centers, but that's just me. Any particular American brands, such as
> | See's or Whitman's, that anyone wants to recommend (or disparage)?
> |
> | Carol, who thought it was just her own tastebuds that made Hershey
> | Bars taste like wax
>
> [Lee]:
> <LOL!>  No, no, your tastel budses are in perfect working order. :-)


montims:

Just to branch it out, so as not to keep getting at American chocolates -
Italians make the most gloriously elaborately decorated Easter eggs - huge,
and wrapped in wonderful coloured foils and paper and gorgeous.  Until you
unwrap them.  The chocolate is inedible...!

I do think it's what you're used to.  Cadbury's Dairy Milk advertises (or
used to) a pint and a half of milk in every bar;  most good European
chocolates are made with full cream.  This all gives a lovely creamy
flavour, and a quality that melts at body temperature (ie in the mouth).
American chocolates are not.  Marion suggests that Hersheys is made with
soured milk.  Other companies seem to use much worse
(artificial) ingredients.  I have found that Americans who have grown up
loving Hershey generally hate the feel of European chocolates in the mouth,
and Europeans hate the texture of American chocolate, and never the twain
shall meet.

To branch out, it is like trying to explain Cathedral City to someone who
has only eaten American cheddar - impossible in so many ways - and if you DO
manage to smuggle some over, and share some of your precious stash, to see
it spat out in disgust is very galling...


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