what brand of chocolate do you like most?
February 8, 2007 3:25am CST
• United States
9 Feb 07
I am not a fan of dark chocolate but the Hershey Select Dark is one of the smoothest. Likewise, Dove Dark is also a good pick when you need a hit of chocolate but don't want to consume the entire bar. I usually buy chocolate bark (chocolate with more wax in it) and use it to make chocolate covered pretzels, strawberries and peanut clusters. I can't pick one specific chocolate I like more than others, I am a chocolate junkie LOL.
8 Feb 07
Okay so this is a bit off hand as I usually do this recipe estimating and tasting as I go. 1 chocolate boxed baked on a cookie sheet lined with parchemin paper (I use Duncan Hines but not the one with pudding in it because you won't be able to roll the cake, it will come apart) or you can also make your own home made recipe. 1 can of bing cherries 500ml of heavy whipping cream about 1/2 cup or more of sugar (taste as you go) about 1/4 of a cup of cocoa powder (same as above) 2 boxes of Baker's semi-sweet dark chocolate A bit of sugar to sprinkle on a clean dishtowel About 2 tablespoon of kirsch (not necessary) Take a clean dishtowel and sprinkle it with the sugar. When your cake comes out of the oven wait 5 minutes and then flip it onto the clean dishtowel and roll the cake so that the dishtowel is rolled inside the cake (this will prevent the cake from sticking together). Put your cake aside and let it rest for about 30 minutes. In the meantime whip the cream into whipped cream and when it becomes thick add the cocoa and sugar (taste it to see if there is enough of both ) Cut the bing cherries in half and keep a bit of syrup from the can (about 2 tablespoons or 4 if you don't use kirsch). Keep 10 whole bing cherries to decorate the buche. Take the chocolate and cut it into pieces and melt it " au bain-marie" (not sure how you say that in english but it's when you place a bowl over a pot filled with water. Place some parchement paper onto a cookie sheet and when the chocolate is melted spread the chocolate on the parchement paper and put in the freezer until solid. When the chocolate is solid scrape it with a knife to obtain chocolate curls, put the chocolate curls back in the freezer. Once your cake is cool enough unroll it and drizzle the inside of the cake with kirsch and the syrup you've kept from the cherries. Add a thin layer of the whipped cream icing and then top with the cherries. Roll your cake back up (I hate that part ) Once your cake is rolled cut a thin piece off at each end. Wait until the cake is completely cook and then ice the cake with the whipped cream icing. Decorate with the chocolate curls and the bing cherries. Refrigerate for a couple of hours before serving.
16 Feb 07
My boyfriend gave me a big cadburry chocolate last Valentine's day and it really drive me crazy, lol, i love its rich chocolate taste, the almond nuts and fruits... i also recommend Swiss Chocolates, Hersheys, Macadamia and a lot more...
16 Feb 07
I really love chocolate with mint unfortunately it's hard to get where I live, and I'm an addict to it lol, I was in the UK for 2 months and I loved eating Aero mint, but seriously it was great for me as when I was stressed I'd eat one and feel so much better, sure maybe it's just psychological and the chocolate had nothing to do with it, though I have read mint is relaxing. I also like Mint ice cream with chocolate chips, and ice cream with cookie dough, funny enough I love it a lot but can't remember the darn brand, the brand also makes one called chunky monkey with nuts and banana and one with cherries but I don't like those at all. think it might be Baskin-Robbins