Is it just me or is it the cake's time of the month?
CAKE (Nom Nom Nom )
CAKE (Nom Nom Nom )
We have tons of different chocolate cakes over here, there is no common one.
I would say that the most popular cake/tart over here is Schwarzwälder Kirsch (Black Forest cherry tart):
It is made of slices of chocolate cake, butter-cream, whipped cream, a bit of cherry schnapps to give it taste, cherries and thinly grated chocolate flakes. Very good with a good cup of coffee.
You truly come from the land of chocolate.
Yeah, we love chocolate!
However, Switzerland (and France to a lesser extend) is the real home of chocolate in my opinion. Some Swiss chocolate stuff I've tried is nothing less than heavenly. Sadly that stuff is quite expensive, even over here.
Swiss/German chocolate FTW! It's not the cheapest to get here in the states but if I'm going to eat sweets...only the best (affordable best) for me.
The chocolate in Europe overall just puts the US to shame. It's so good I can hardly eat it over here anymore. I can't imagine what Europeans think when they bite into a US hershey bar, probably tastes like cardboard to them. (kinda does to me too).
The chocolate in Europe overall just puts the US to shame. It's so good I can hardly eat it over here anymore. I can't imagine what Europeans think when they bite into a US hershey bar, probably tastes like cardboard to them. (kinda does to me too)
We can't buy any chocolates with alcohol content here, which is why I try to bring some back whenever I go to Europe.
The chocolate in Europe overall just puts the US to shame. It's so good I can hardly eat it over here anymore. I can't imagine what Europeans think when they bite into a US hershey bar, probably tastes like cardboard to them. (kinda does to me too).
I've always wondered if it has something to do with the milk. We have to process, pasteurize and homogenize all of our milk over here and I wonder if our (milk) chocolate suffers from it. Our cheeses sure do...
It's about the milk and the "conchiere" process. Here, the raw chocolate mass gets stirred, spread flat and stirred again, for hours and hours until it's smooth and melts in your mouth. A good chocolate has no grainy feel and only consists of full fat milk, high-q cocoa beans (with all the cocoa fat content still in it) and a bit of sugar, depending on the type of chocolate you want to make.
In France, Switzerland and Germany, there still are many chocolate manufacturers who make it in the good old way. Industrial-made chocolate can be decent but it will never reach the hand-made (well, more or less) stuff, the texture is completely different. What's more, many industry-grade chocs contain cheap substitutes for the relatively expensive cocoa bean mass and powdered milk. To make the production process more efficient, the raw choc mass gets heated beyond healthy levels so they also have to add stabilizing and emulsifiying agents to make it stick together again which has a negative impact on the taste.
There also are 100% handmade Italian chocolates, a bar costs about 10 Euro which is very expensive but if you ever tried it, you will never want to go back to the cheap stuff. They use hand-picked cocoa beans from natural plants that grow in certain regions of South America. Most of the plants these beans come from can't be cultivated in plantations so a bean picker has to walk around and pick beans for weeks to get a decent amount which he can sell to his broker, hence the high price.
While we're it, Belgium also has a very long traditions for chocolate and pralines.
God, I really need some chocolate now...
We can't buy any chocolates with alcohol content here, which is why I try to bring some back whenever I go to Europe.
All you have to do is journey across the sound.
Skyline...I mean it's aight...the 3-way is a one way trip to gnarly-shits city. But I mean really - if we're getting Coney..
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Pretty sure Koegel's is out of Michigan, I see them at coney places a lot. Good phallic shaped meat.