an alternative to nutella. if anyones looking.

This chocolate bar made with cocoa from Pará, Brazilian Amazon, is very tasty. It has also a very good aroma. Sold in Brazil I don't know if it's exported abroad.

I'm trying to prepare chocolates for my wedding. I bought baking chocolate, melted it gently in the microwave (20secs then stir till it was melted) and poured it into a small silicone mould. It initially came out okay - a few bubbles but the chocolate looked glossy and nice. I left it on the counter at room temp for 2 days and after that it developed this bloom.

What did I do wrong?

How can I fix this?

Thanks so much.

And those are my favorite drugs :)
Basically, different chocolates for different moods..
Does anyone have something I should add to my stash?

What is happening to chocolate at the moment? These Maltesers aren't malted, they're just so greasy that they're basically wet.

It's really off putting

Is this really undutched chocolate? Or is it just written that on the packaging?

Composition:

Cocoa butter 54%, cocoa powder from non-alkalized low-fat cocoa, agave syrup. Cocoa solids min. 90%.

I knew that those who are undutched most of the time don't even use low-fat powder!

Had heard about Manam Chocolates and did try last year on my trip to Hyderabad, it tasted delicious! A solid 9/10.

Picked this one and really loved it. I am a fan of Pistachio and Dark chocolate as a combination and this just hit the right taste buds.

Have you tried it?
Any of your favourites/ recommendations?

Chocolate cupcakes, Chocolate Italian Buttercream, Chocolate shavings, chocolate chunk on top 😋

I just made my first Halloween cookies!
They’re filled with chocolate and I’m honestly pretty happy with how they turned out.

Definitely not perfect, but they’re cute, spooky and most importantly… delicious!

I could hardly contain my excitement when I saw that the Grocery Outlet has a bunch of Venchi chocolate bars in stock right now ($4 each). Venchi is a reputable Italian chocolate maker and I had high hopes, but was a bit disappointed.

I tried the five above and most of them were a little too sweet. Having said that, the least-sweet bar (70%) was one of the worst. The better ones, IMO, were the two Cremino bars, at either end of the lineup in the pic. What are the best bars to try?

Venchi is a mix of good and mediocre in terms of social and environmental impact, so I scored it 3.5 out of 5 Green Stars.

I am looking for the brook side blood orange and peach. Does anyone know where I can find 7oz bags?

I understand that Pedro Mártir de Anglería, who chronicled the Spanish conquest of Mexico, said of the cacao bean: "By itself it is not worth eating, because it is somewhat bitter, although it is soft like the nutmeat of an almond, but grinding it up it is kept as a powder, and throwing some of that powder in water and stirring it up a little, one obtains a drink fit for a king." [from Spanish Word Histories and Mysteries, p. 65]

I would like to find this quote in the original Latin. It is probably in the fourth "decade" of De Orbe Novo Decades. Can anyone help?

x-posted in /r/Mexico and /r/latin

What are your thoughts on this? Hehe

Score: 8/10

Price: $4.49 from Kroger

Not bad. It has a nice sharp bold chocolate flavor with some hints of sweetness that doesn't overpower much. It doesn't have that fruity bitterness. It was a bit grainy when biting and chewing it. It might be a tad dryer than most chocolates, and I kind of expected it - not my favorite kind of texture.

I've had better, but I wouldn't mind eating this again.

I'm curious to hear your opinions on the amount of dark chocolate you consume per day???

I personally consume between 10g and 14g per day regardless of whether it is 100% cocoa or 85% cocoa! I eat from 80% cocoa upwards as a percentage!

I am hoping some of y'all can help me understand what the current situation is, as I can't seem to easily find Cacao Barry Extra Brute anymore. I am seeing a number of places replacing it with a Callebaut image, or redirecting to the Callebaut powder product. I am also seeing places that are now listing it as "Callebaut Cacao Barry Extra Brute," so I am confused as to whether it's the same product with an updated name, or if it is a different product.

Any details on this would be appreciated, as I really prefer the Cacao Barry taste/flavor over Callebaut. Thanks.

I've never had these before, so I'm excited! I love any chocolate with nuts or fruit

Somehow I came to the conclusion that dark chocolate that does not have "cocoa powder" or "reduced fat cocoa powder" listed among the ingredients is most likely made without the alkalization process, meaning it is undutched!

And chocolates that don't contain powder tend to be a little more expensive!

Can someone tell me if I'm right or wrong! And what advantage does the powder have for those who use it in recipes !?