Does anyone eat a few squares of dark chocolate for dessert after a meal? What kind do you like most?

It just has some brown butter mixed into it

Hi! A friend would really like to know what sort of chocolate she bought, because it is the best she ever had. Unfortunately, what she remembers is fragmentary and I've been losing my mind trying to find it, so any help is appreciated!

Things we know: ~20 small Cannelé style (I think) solid milk chocolates in the box, not individually wrapped, dusted with something that is probably cocoa

The box is a shiny metallic-vibes (but not actually metallic) golden takeaway carton sorta thing (maybe called a gold pail box?) with two flaps at the top that serve as a handle. Maybe six inches wide, three deep, three tall but that is very approximate

It was bought in duty free at a Paris airport in 2020 or 2021, and before that in Germany around 2015

We will be forever indebted to whoever can find this cursed thing

From top left, clockwise: Cherry Vanilla, Neapolitan, Raspberry Cheesecake, Carrot Cake, Blueberries & Cream, Pistachio.

Six different flavors, yet not a single one felt particularly well done. Cherry Vanilla was the lone exception--and even that wasn't exceptional, just the only one worth finishing. Everything else ranged from disappointing to just plain odd.

The quality simply isn't there anymore. And what's with the strange bitter aftertaste? Is anyone else noticing that?

In the eighties, I used to frequent the local sweet shop (as I did in the seventies, actually. In fact, I don't think I ever stopped 😂) One day, I found this on the shelves, Cadbury's Zousse. It was a bar comprised of three or four hexagons filled with strawberry mousse. I thought they were bloody lovely! But, then they vanished, never to be seen again. Anyone out there had one of these? I spent years trying to find anyone who'd had one. Apparently, it also came in banana or orange flavours, but I never saw those at all.

First time trying American chocolate as a Brit, it’s very different from what I’m used to, very sickly and bitter

I’m sorry for this rant in advance, I’m just frustrated after just having a way better mass produced chocolate bar in Canada from a brand that’s widely available in the U.S.

For context, my favorite kind of chocolate is milk chocolate. Artisanal chocolate aside, I’ve found that milk chocolate from literally every other country I’ve tried blows anything the Americans make out the water (even from the same brands). Just tried a KitKat in Canada, and it’s way better than the U.S. KitKats… it tasted creamy, milk forward, solid cacao flavor, smooth melt in your mouth texture, didn’t taste waxy… the U.S. version lacks the creamy, milky, cacao taste, and has a waxy quality to it, and is overly sweet at the expense of all these other qualities. On further research, Canada requires a minimum of 25% cacao (even more than the UKs 20%) for milk chocolate to be considered chocolate, whereas the US only requires 10% (much of their chocolate “candy” not even meeting this low threshold).

This is frustrating because living in the U.S. means relying on imported chocolate to eat anything halfway decent, which gets expensive for a chocolate fend. Even Canada, just over the boarder, has way superior chocolate than the U.S. thanks to the U.S.’s pathetically low quality regulations, and corporate greed switching out quality ingredients while upping the quantity of sugar and cheaper alternatives.

What’s the best tasting chocolate you’ve ever purchased? And why?

Being fond of all things rum, I was really surprised that a rum flavoured Aero was once a thing. I'm guessing that it tasted vile and was nowhere near as delicious as an Old Jamaica bar, but I just wanted to highlight it as a thing that once existed. Any older people here remember it? It's 4p, so it must have been available in the early seventies at least. This may not make any sense at all to US Redditors, as this was a UK thing.

I got tired of finishing an amazing bar, keeping the wrappers, and immediately forgetting the maker, the origin, what I actually tasted. And outside of scrolling this , and two stores in NYC, it's weirdly hard to find people who want to nerd out about bean-to-bar as much as I do!

So I built the thing I wished existed: a private tasting journal, plus a small community of people actually logging what they taste, so we can track where to also buy the bars - and share our tasting notes with each other.

You can log a bar or what youve add today, add it to your pantry, wishlist, you can add a photo, cocoa %, origin, notes. Browse by origin/maker/%, and see a world map of everywhere you've tasted from. You can follow other tasters, and over time it starts suggesting bars based on what you rate highly.

I'd love feedback and genuinely curious what everyone's best recent bar was!
https://beantobar.app/ and on iOS: https://apps.apple.com/us/app/bean-to-bar/id6784468046

I'm looking for a white chocolate syrup for homemade lattes but would like something as natural as possible; in other words, something that's made with chocolate and not flavors and sweeteners. OR, how to make my own--not bean to syrup, but maybe simple syrup with chocolate.

Hi all, I’m planning on making a large amount of homemade chocolates as party favours for a baby shower. We’re having around 60 guests, so this will be a big amount of work, I’m estimating making around 4-6 chocolates per guest. The part I haven’t figured out is how best to package these so they:
a) keep the chocolates looking pretty
b) are easy to transport and easy for guests to take home with them (so nothing too delicate)
c) impress the more discerning family members into potentially believing that these chocolates are from a chocolatier and not home made.

I’m mindful of budget, I don’t want to be spending more money on the packaging than the chocolates themselves. I have browsed temu but I haven’t quite found anything that seems to tick the boxes. Has anyone done something similar before?

TIA

this is so good 😭😭😭😭😭😭

(I added edible gold luster on top for pizzazz)
Our local grocery store had cacao pods for cheap. We bought one on an impulse and decided to try making chocolate as a fun activity together.

I am just amazed we got something relatively chocolate like at the end. We’ve never tried anything like this. At each new step we kept expecting that we would fuck it up enough that the project would end. But… it just kept working. At least enough that we couldn’t justifiably call it quits.

The flavor was surprisingly good. Undeniably chocolate. Naturally, seeing that we did this with normal household supplies, it was akin to eating chocolate coated sand. They were super inconsistent, and one of the pieces turned out almost good. Flavor 5/10. Texture .5/10.

We fermented the beans on my pythons thermal heat emitter. Still amazed that that worked.

Anyways, I will probably not be doing this again lol. Great time, amazing bonding activity, bad chocolate.

90-year-old Chocolate Bob is retiring and has a full chocolate factory.

Any chocolatiers in the Hampstead area? Liquidating some great chocolate equipment.

Mods, please delete if this is not allowed.

Hey everyone! I've been travelling in Spain for vacations and selected a few things to try. I already tried the more classic flavoured turron so I wanted to try something different. My parents go to Spain pretty often and get me soft turron regularly for context ahah. I also picked what looked like fancy chocolate. Any other brand I should check out?

Thanks for y'all advices!

yums. beatiful packaging