Which one to take away with us in the tents? The kids like mars bars,crunchies and ritter bars, I like 72%cocoa solid black stuff. Who likes chocolate, and which sort? yours worzel
Semi-sweet extra dark is my chocolate of choice, but by preference the real stuff, not the stuff you generally get over here in the States by that name...
I'm thinking chocolate + tent + children = a huge MESS!
How about bringing some trail mix or nuts (pistachio's, peanuts, chashews, macadamia nuts, whatever). I would avoid candy that can *melt*. It's summer where you are?
well it is summer, but we're still wearing cardigans.Theres quite a cold northerly, and although it's sunny it's also not likely to remain that way. Maybe it's british pessimism.
However you're right, it's going to be a mess, or messy, whether we take chocolate or no !
yours gummidge
But you have to take chocolate for 'smores...the nasty little things. I take dark chocolate, marshmallows, graham crackers and red wine. Let the kids burn the marshmallows to a black lump over the fire while the adults drink the wine and eat the chocolate. We have great camping trips. (And we are still wearing cardigans, too, gummidge. Thankfully, too cold for skeeters.)
Joyce, that's kinda funny you mention not having kids. A few days after you left Baltimore, I was talking with somebody at one of the sessions, and I was convinced that you DID have kids. I believe it was Damon who then pointed out that when you says "my boys" you mean the guys at your session. Hee hee. Anywho, resume chocolate conversation.
Funny you should bring up chocolate in the context of Ireland. On a trip there one time I was assigned the task of contacting our friends from the airport and I had to break a pound note to make the call. I went to a newsagent stand and the purple wrapper on the Cadbury's Dairy Milk bars caught my eye. Having a sweet tooth, I'm always game for a chocolate bar, but having only tasted chocolate in the States -- I didn't know what was about to happen to me. I unwrapped the milky chocolaty confection and had a bite… and then another… and so on. Next thing I knew -- my wife was asking me if I got a hold of Shane while she wiped chocolate from my lower lip, but I had forgotten all about the phone call. As you might imagine, large quantities of chocolate were consumed in the following few weeks, and I never ate a Hershey’s bar again after returning home. Now I have my Cadbury's Dairy Milk sources sorted out and know what to do when the urge for chocolate hits me. If you turn over your Cadbury's bar and it says it was made in Coolock, Dublin -- you've got the right shtuff.
Disclaimer: Cadbury’s does not employ Jack or any members of his family, nor does he own any stock in the company.
Cadbury's - yuk- uk!Its just sugar. I was brought up on it but now having returned to the uk from 15 yesrs in Germany find it quite disgusting. Apart from Belgian or Swiss chocolate my favourite that I can find back here is Green and Black's (organic) Maya Gold - best to be found in the UK yet!! Try itr and you won't want any other kind!!(just wish it didn't hang around as part of one's anatomy for so long - although it has more choc and less sugar than the hateful Cadbury's Milk - ok I'll admit Bournville dark choc is not too bad!!!)
Chocolate was my very favorite part of the book Thief of Time, too! A suicide by complete immersion in chocolate, chocolates used as deadly weapons, and of course the immortal line screwed up by nougat, "Iff dif if oo, Def o' Rafs..."
In the States, probably my favorite non-boutique chocolates are made by Scharffenberger. The best dark chocolate I've had in the States. The coffee beans and the ginger bits are probably my favorite candies. http://www.scharffenberger.com/ and have you been to their Cafe Cacao, Jack? The chef was formerly a senior chef at Chez Panisse. Yum. http://cafecacao.biz/
I grew up eating Swiss and German and French chocolate, and was sorely disappointed when we moved back to the states with what passed for chocolate in the US. But that was a lifetime ago. Today, the best stateside chocolate I know of comes from the aptly named Euphoria chocolatiers in Eugene, OR. They ship anywhere. The truffles are orgasmic. http://www.euphoriachocolate.com/index.html?SESSIONID=fdb023cc22f06ddb441e35262be4991f
Wow Osblob, all I can say is -- never eat a Hershey's bar. If you think something like Cadbury's sucks -- you'll blow chunks if you try a Hershey's.
As for my favorite chocolatier -- xox chocolates in North Beach can't be beat. www.xoxtruffles.com You'll have to try them when you're hear next week Zeenzabar. They have a wee little shop on Columbus with a refridgerated case full of these little truffles. mmmmmm This shop won the Best Chocolate in the country award from Chocolatier Magazine... but I found him just by chance on a stroll through North Beach one day. hmmmm... Maybe I need to take a walk now actually.
Jack - you're right - I was in Connecticut 2 yrs ago and did try one of those famous H-bars - hmmm - definately not impressed !! But I did like all those different kinds of coffee you guys have - and all the wonderful places I visited (like NY incl great museums,and whale watching -and we saw lots - on 4th July off Cape Cod - that was something else - everyone watching fireworks from the boats and singing together fantastic)Er - ok I've gone OT - but just to show I do like other things American!! (Wasn't into trad then so missed out on the scene there - maybe another time when there's enough money in the pot to get over the pond - I'll bring good chocolate ok!!LOL!)
The best chocolates come from the Dilettante in Seattle. www.dilettante.com For Valentine's Day they do a selection of their special truffles packaged in a solid chocolate heart-shaped box. And they do *REAL* brandied cherries, too. *Reminiscent Sigh*
However, my current nosh is Tropical Source dark chocolate bars. Guaranteed gluten and dairy free,and quite delish. One bar has bits of peppermint hard candy in it, another has bits of dried raspberry, and there are others... Himself likes them too, so he never argues about splurging on a bar when I offer to split it with him. ;)
You used to be able to get good Cadbury bars in Canada about 20 years ago, but as of about 2002 they were literally squishy with sugar; definitely not the best. :p
Sara, I tried a Dilettante truffle when I was passing through Seattle just a few weeks ago. If you like those, you definitely have to try a Euphoria truffle--go for the double dark chocolate. They surpass the Dilettante's melt-in-your-mouth scrumptiousness by a factor of ten.
Has to be dark chocolate with a glass of Shiraz.
I have noticed that Cadbury's chocolate here in Australia doesn't taste the same as it does in Ireland - ?the different milk.
Chocolate covered coffee beans are the best pick-me-up I know.
How come the word chocolate doesn't get a mention in any tune names that I know of? Maybe we could have a prize for the first Choc Reel!
Concerning the sweetness of Cadbury's; I think the ones made under license in Coolock Dublin don't have as much sugar. What do you folks in Ireland think?
As for the truffles, it seems that we all have our faves. I'm imagining a gathering where we all get together to do a truffle taste-test and then celebrate with a few tunes.
one vote for my local favorite, ChocoLove.com and their cedar-lined sampler box (poetry on the back of the wrapper is a bonus); one for Scharffen Berger's ginger bits and pots de creme for my session mates, their 82% to keep life humming along, and Cacao Nibs for the cereal (or in a sweet goat cheese spread ); and one for Dagoba's Xocolatl (74% cacao content, chili's, cacao nibs, nutmeg, vanilla, macadamia, more).
Easter brings Cadbury's malt-covered mini-eggs cold from the freezer and ... dang, someone finsihed the stash ... and plain old programmer food, almond M & Ms
(I self-medicate with nonprescription-strength Theobromine in chocolate only for medical reasons: it relaxes the smooth muscles of the bronchi in the lungs and helps with my asthma; but, never mind about that :-| )
I only ever eat mass-produced chocolate bars when I need a sugar hit. Usually they're too sweet for me. I'm afraid I have very expensive taste in chocolate. There's a chocolate shop here in Sydney which sells the real stuff. They also serve various kinds of hot chocolate where they give you a pile of chocolate chips of your choice, and a small burner full of milk with a candle thing in the bottom. You have to drop the chips into the milk and let it melt. You can make it as strong as you like. It's something you have to experience. If anyone comes to Sydney call me and we'll "do chocolate" - it's very important.
well, there is the "hmmm, no milk, guess I'll just eat the spoon full of Hershey's (TM, etc.) chocolate sugar mix" option (but, that's got me thinking of Gene Wilder and a bottle of Woolite)
Hey Dow
I can't wait to try that chocolate thing with you the next time I make it to Sydney. Only trouble is I often get a migraine the next day but it sounds worth it.
Ever tried a chocolate Fondue - where you dip things like strawberries into a bowl of hot melted chocolate?
Hey I tried in vain to introduce some ITM content but it seems that we have to wait for Jack's 'Truffle Shuffle' as the only offering.
Ever tried barbecued sticks of fresh pineapple dipped in hot melted chocolate, fondue style. It's a Nigella recipe. Mmmmmm, it's gotta be the best dessert ever :-d..
Fiddlemouse, you are probably wrong, but if you live in America, it's unlikely you've ever tried FREY chocolate. This comes from Switzerland, and is definitely absolutely the best stuff. Marks and Spencer used to use them for their house choc bars.
Almost exclusively, English-made chocolate is short on cocoa solids, which usually determine the flavour quality, but if nothing else is around (Lindt for example) I can thoroughly enjoy Cadbury's Dairy Milk, or Galaxy. OR, which isn't really proper chocolate, one square only of Caramac - very sickly, hence only one square, but delicious junk.
Everybody seems to have an opinion on chocolate!
As a complete chocoholic, I'm looking forward to a trip to Brussels in August - we're staying quite close to the Museum of cocoa and chocolate. My brother-in-law pointed out that the hotel selected is also near the Museum of musical instruments! Sounds like a perfect weekend!
I think all this means that the popularity of chocolate is universal amongst ITM musicians on this site, so it will be an essential feature if we ever all get together for a megasession.
Maybe a chocolate bar should be added to the Tshirt logo! Or just some chocolate drizzled over the triple loop.
Odono-I'll drizzle my own chocolate on my Tshirt, thank you. (Wipes a bit of drool off the corner of her mouth.)
McMenamin's, (a microbrewer in the NW US) produces a lovely stout at certain times of the year that has an aftertaste of chocolate. Not sweet, but just a nice surprise. Best of both worlds: chocolate and beer.
ahhh, McMenamin's, so many good kinds of ales and stouts, glad to hear they're still in business.
This spring Samuel Adams produced a limited edition Chocolate Bock. There is no chocolate in it! The barley malt used to make the beer
is infused with chocolate flavor from cocoa nibs supplied by Scharffen Berger .... yes the best of both worlds.
ahhhhhhh chocoholics unite for me, the ONLY real thing that will do is chocolate with over 70% cocoa solids like lindt.....and also lindt makes a **** good one with pink pepper added......for when you need a real pick me up!
the members living in the USA: have you never tried ghirardelli's? and for cooking, nothing can beat baker's chocolate
There's a restaurant franchise in the US called the Melting Pot, which serves chocolate fondue for dessert. You can pick dark, milk, or white chocolate (the latter doesn't count for us diehards), or a combination. Then you can pick from a huge variety of liqueurs to add in, plus stuff like marshmallow creme - and then they bring the fruit, poundcake, and whatnot to dip in the pot. Fortunately, I don't live near one or I'd be in trouble
chocolate
chocolate
Which one to take away with us in the tents? The kids like mars bars,crunchies and ritter bars, I like 72%cocoa solid black stuff. Who likes chocolate, and which sort? yours worzel
# Posted on July 7th 2004 by gummidge
Re: chocolate
M&Ms have minimal melty mess risk.
# Posted on July 7th 2004 by scott.r
Re: chocolate
Galaxy or Dairy Milk-I can never choose!
# Posted on July 7th 2004 by Folkie Junkie
Re: chocolate
I don't tkink I've ever met some whod idn't like choc, I mean, they'd have to be crazy not too
# Posted on July 7th 2004 by Folkie Junkie
Re: chocolate
Semi-sweet extra dark is my chocolate of choice, but by preference the real stuff, not the stuff you generally get over here in the States by that name...
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
Although of course for those late night sessions, you can't get better than dark chocolate covered coffee beans.
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
I forgot malteasers. I suppose they're not classed as real chocolate, but, who cares?
# Posted on July 7th 2004 by Folkie Junkie
Re: chocolate
I'm thinking chocolate + tent + children = a huge MESS!
How about bringing some trail mix or nuts (pistachio's, peanuts, chashews, macadamia nuts, whatever). I would avoid candy that can *melt*. It's summer where you are?
Joyce
# Posted on July 7th 2004 by JMH
Re: chocolate
PS - I don't have children, but I can only imagine a tent covered in melted chocolate...lol..
# Posted on July 7th 2004 by JMH
Re: chocolate
well it is summer, but we're still wearing cardigans.Theres quite a cold northerly, and although it's sunny it's also not likely to remain that way. Maybe it's british pessimism.
However you're right, it's going to be a mess, or messy, whether we take chocolate or no !
yours gummidge
# Posted on July 7th 2004 by gummidge
Re: chocolate
But you have to take chocolate for 'smores...the nasty little things. I take dark chocolate, marshmallows, graham crackers and red wine. Let the kids burn the marshmallows to a black lump over the fire while the adults drink the wine and eat the chocolate. We have great camping trips. (And we are still wearing cardigans, too, gummidge. Thankfully, too cold for skeeters.)
# Posted on July 7th 2004 by Michele Sims
Re: chocolate
Cold? How 'bout chocolate ice cream?
Not quite that cold? Bake some brownies.
# Posted on July 7th 2004 by scott.r
Re: chocolate
Joyce, that's kinda funny you mention not having kids. A few days after you left Baltimore, I was talking with somebody at one of the sessions, and I was convinced that you DID have kids. I believe it was Damon who then pointed out that when you says "my boys" you mean the guys at your session. Hee hee. Anywho, resume chocolate conversation.
# Posted on July 7th 2004 by Jason G
Re: chocolate
Funny you should bring up chocolate in the context of Ireland. On a trip there one time I was assigned the task of contacting our friends from the airport and I had to break a pound note to make the call. I went to a newsagent stand and the purple wrapper on the Cadbury's Dairy Milk bars caught my eye. Having a sweet tooth, I'm always game for a chocolate bar, but having only tasted chocolate in the States -- I didn't know what was about to happen to me. I unwrapped the milky chocolaty confection and had a bite… and then another… and so on. Next thing I knew -- my wife was asking me if I got a hold of Shane while she wiped chocolate from my lower lip, but I had forgotten all about the phone call. As you might imagine, large quantities of chocolate were consumed in the following few weeks, and I never ate a Hershey’s bar again after returning home. Now I have my Cadbury's Dairy Milk sources sorted out and know what to do when the urge for chocolate hits me. If you turn over your Cadbury's bar and it says it was made in Coolock, Dublin -- you've got the right shtuff.
Disclaimer: Cadbury’s does not employ Jack or any members of his family, nor does he own any stock in the company.
# Posted on July 7th 2004 by Phantom Button
Re: chocolate
Cadbury's - yuk- uk!Its just sugar. I was brought up on it but now having returned to the uk from 15 yesrs in Germany find it quite disgusting. Apart from Belgian or Swiss chocolate my favourite that I can find back here is Green and Black's (organic) Maya Gold - best to be found in the UK yet!! Try itr and you won't want any other kind!!(just wish it didn't hang around as part of one's anatomy for so long - although it has more choc and less sugar than the hateful Cadbury's Milk - ok I'll admit Bournville dark choc is not too bad!!!)
# Posted on July 7th 2004 by cariad
Re: chocolate
I also like the Black stuff. Even when it comes to chocolate. ;)
# Posted on July 7th 2004 by Pontus Adefjord
Re: chocolate AND food!
Chocolate was my very favorite part of the book Thief of Time, too!
A suicide by complete immersion in chocolate, chocolates used as deadly weapons, and of course the immortal line screwed up by nougat, "Iff dif if oo, Def o' Rafs..."
In the States, probably my favorite non-boutique chocolates are made by Scharffenberger. The best dark chocolate I've had in the States. The coffee beans and the ginger bits are probably my favorite candies. http://www.scharffenberger.com/ and have you been to their Cafe Cacao, Jack? The chef was formerly a senior chef at Chez Panisse. Yum. http://cafecacao.biz/
# Posted on July 7th 2004 by Zina Lee
Oh, and recipes
http://www.scharffenberger.com/recipes/index.html
TO TAKE WITH YOU TO SESSIONS FOR A TREAT FOR YOUR MATES, OF COURSE! she said, to try and bring it back to Irish music...
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
I grew up eating Swiss and German and French chocolate, and was sorely disappointed when we moved back to the states with what passed for chocolate in the US. But that was a lifetime ago. Today, the best stateside chocolate I know of comes from the aptly named Euphoria chocolatiers in Eugene, OR. They ship anywhere. The truffles are orgasmic. http://www.euphoriachocolate.com/index.html?SESSIONID=fdb023cc22f06ddb441e35262be4991f
# Posted on July 7th 2004 by Will Harmon
Re: chocolate
Wow Osblob, all I can say is -- never eat a Hershey's bar. If you think something like Cadbury's sucks -- you'll blow chunks if you try a Hershey's.
As for my favorite chocolatier -- xox chocolates in North Beach can't be beat. www.xoxtruffles.com You'll have to try them when you're hear next week Zeenzabar. They have a wee little shop on Columbus with a refridgerated case full of these little truffles. mmmmmm This shop won the Best Chocolate in the country award from Chocolatier Magazine... but I found him just by chance on a stroll through North Beach one day. hmmmm... Maybe I need to take a walk now actually.
# Posted on July 7th 2004 by Phantom Button
Re: chocolate
Are we down to our favorite chocolatiers, then? Not fair, I'm poor right now!
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
I'll treat
# Posted on July 7th 2004 by Phantom Button
Re: chocolate
You're on. *grin*
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
Jack - you're right - I was in Connecticut 2 yrs ago and did try one of those famous H-bars - hmmm - definately not impressed !! But I did like all those different kinds of coffee you guys have - and all the wonderful places I visited (like NY incl great museums,and whale watching -and we saw lots - on 4th July off Cape Cod - that was something else - everyone watching fireworks from the boats and singing together fantastic)Er - ok I've gone OT - but just to show I do like other things American!! (Wasn't into trad then so missed out on the scene there - maybe another time when there's enough money in the pot to get over the pond - I'll bring good chocolate ok!!LOL!)
# Posted on July 7th 2004 by cariad
Re: chocolate
The best chocolates come from the Dilettante in Seattle. www.dilettante.com For Valentine's Day they do a selection of their special truffles packaged in a solid chocolate heart-shaped box. And they do *REAL* brandied cherries, too. *Reminiscent Sigh*
However, my current nosh is Tropical Source dark chocolate bars. Guaranteed gluten and dairy free,and quite delish. One bar has bits of peppermint hard candy in it, another has bits of dried raspberry, and there are others... Himself likes them too, so he never argues about splurging on a bar when I offer to split it with him. ;)
You used to be able to get good Cadbury bars in Canada about 20 years ago, but as of about 2002 they were literally squishy with sugar; definitely not the best. :p
Sara
# Posted on July 7th 2004 by sara g
Re: chocolate
Sara, I tried a Dilettante truffle when I was passing through Seattle just a few weeks ago. If you like those, you definitely have to try a Euphoria truffle--go for the double dark chocolate. They surpass the Dilettante's melt-in-your-mouth scrumptiousness by a factor of ten.
# Posted on July 7th 2004 by Will Harmon
Re: chocolate
Has to be dark chocolate with a glass of Shiraz.
I have noticed that Cadbury's chocolate here in Australia doesn't taste the same as it does in Ireland - ?the different milk.
Chocolate covered coffee beans are the best pick-me-up I know.
How come the word chocolate doesn't get a mention in any tune names that I know of? Maybe we could have a prize for the first Choc Reel!
# Posted on July 7th 2004 by Donough
Re: chocolate
Concerning the sweetness of Cadbury's; I think the ones made under license in Coolock Dublin don't have as much sugar. What do you folks in Ireland think?
As for the truffles, it seems that we all have our faves. I'm imagining a gathering where we all get together to do a truffle taste-test and then celebrate with a few tunes.
# Posted on July 7th 2004 by Phantom Button
Re: chocolate
Good idea Odono... I'm off to compose the "Truffle Shuffle".
# Posted on July 7th 2004 by Phantom Button
Re: chocolate
Guess we'll have to wait to get any opinions from the gang in Ireland -- it's 3:30 am there right now.
# Posted on July 7th 2004 by Phantom Button
Re: chocolate
one vote for my local favorite, ChocoLove.com and their cedar-lined sampler box (poetry on the back of the wrapper is a bonus); one for Scharffen Berger's ginger bits and pots de creme for my session mates, their 82% to keep life humming along, and Cacao Nibs for the cereal (or in a sweet goat cheese spread ); and one for Dagoba's Xocolatl (74% cacao content, chili's, cacao nibs, nutmeg, vanilla, macadamia, more).
... and plain old programmer food, almond M & Ms
Easter brings Cadbury's malt-covered mini-eggs cold from the freezer and ... dang, someone finsihed the stash
(I self-medicate with nonprescription-strength Theobromine in chocolate only for medical reasons: it relaxes the smooth muscles of the bronchi in the lungs and helps with my asthma; but, never mind about that :-| )
back to the music
# Posted on July 7th 2004 by mike henry
Re: chocolate
I only ever eat mass-produced chocolate bars when I need a sugar hit. Usually they're too sweet for me. I'm afraid I have very expensive taste in chocolate. There's a chocolate shop here in Sydney which sells the real stuff. They also serve various kinds of hot chocolate where they give you a pile of chocolate chips of your choice, and a small burner full of milk with a candle thing in the bottom. You have to drop the chips into the milk and let it melt. You can make it as strong as you like. It's something you have to experience. If anyone comes to Sydney call me and we'll "do chocolate" - it's very important.
# Posted on July 7th 2004 by Dr. Dow
Re: chocolate
well, there is the "hmmm, no milk, guess I'll just eat the spoon full of Hershey's (TM, etc.) chocolate sugar mix" option (but, that's got me thinking of Gene Wilder and a bottle of Woolite)
# Posted on July 7th 2004 by mike henry
Re: chocolate
Pots du creme with port. Tastes like chocolate raisins if you've got the right port.
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
Hey Dow
I can't wait to try that chocolate thing with you the next time I make it to Sydney. Only trouble is I often get a migraine the next day but it sounds worth it.
Ever tried a chocolate Fondue - where you dip things like strawberries into a bowl of hot melted chocolate?
Hey I tried in vain to introduce some ITM content but it seems that we have to wait for Jack's 'Truffle Shuffle' as the only offering.
# Posted on July 7th 2004 by Donough
Re: chocolate
Ever tried barbecued sticks of fresh pineapple dipped in hot melted chocolate, fondue style. It's a Nigella recipe. Mmmmmm, it's gotta be the best dessert ever :-d..
# Posted on July 7th 2004 by Dr. Dow
Re: chocolate
But I don't write tunes, Donough! And I eat chocolate.
# Posted on July 7th 2004 by Zina Lee
Re: chocolate
May I suggest a mug of hot chocolate, with a scoop of ice cream melted in, drizzled with half a shot of whiskey and sprinkled with cinnamon.
Perfect remedey for insomnia, too.
# Posted on July 7th 2004 by Q
Re: chocolate
Fiddlemouse, you are probably wrong, but if you live in America, it's unlikely you've ever tried FREY chocolate. This comes from Switzerland, and is definitely absolutely the best stuff. Marks and Spencer used to use them for their house choc bars.
Almost exclusively, English-made chocolate is short on cocoa solids, which usually determine the flavour quality, but if nothing else is around (Lindt for example) I can thoroughly enjoy Cadbury's Dairy Milk, or Galaxy. OR, which isn't really proper chocolate, one square only of Caramac - very sickly, hence only one square, but delicious junk.
Everybody seems to have an opinion on chocolate!
# Posted on July 7th 2004 by petemay
Re: chocolate
As a complete chocoholic, I'm looking forward to a trip to Brussels in August - we're staying quite close to the Museum of cocoa and chocolate. My brother-in-law pointed out that the hotel selected is also near the Museum of musical instruments! Sounds like a perfect weekend!
# Posted on July 7th 2004 by Tarrantella
Re: chocolate
Anything as long as it's fair trade - or Belgian!
# Posted on July 7th 2004 by Cath
Re: chocolate
Chocolate or Christmas-cake Stout is my favorite winter warmer.
# Posted on July 7th 2004 by geoffwright
Re: chocolate
Can't beat a Reese cup for me! Chocolate, peanut butter, the best of both worlds.
drat* now I'm hungry!
beck
# Posted on July 7th 2004 by ThelenRA
Re: chocolate
I think all this means that the popularity of chocolate is universal amongst ITM musicians on this site, so it will be an essential feature if we ever all get together for a megasession.
Maybe a chocolate bar should be added to the Tshirt logo! Or just some chocolate drizzled over the triple loop.
# Posted on July 7th 2004 by Donough
Re: chocolate
LOL!!! Jason, that's too funny!!! No I really don't have kids, although I'm certainly old enough
Joyce
# Posted on July 8th 2004 by JMH
Re: chocolate
Odono-I'll drizzle my own chocolate on my Tshirt, thank you. (Wipes a bit of drool off the corner of her mouth.)
McMenamin's, (a microbrewer in the NW US) produces a lovely stout at certain times of the year that has an aftertaste of chocolate. Not sweet, but just a nice surprise. Best of both worlds: chocolate and beer.
# Posted on July 8th 2004 by Michele Sims
Re: chocolate
ahhh, McMenamin's, so many good kinds of ales and stouts, glad to hear they're still in business.
This spring Samuel Adams produced a limited edition Chocolate Bock. There is no chocolate in it! The barley malt used to make the beer
is infused with chocolate flavor from cocoa nibs supplied by Scharffen Berger .... yes the best of both worlds.
At $15/bottle, it's pricey,
# Posted on July 8th 2004 by mike henry
Re: chocolate
We just drank the last bottle for Pete's birthday, Mike!
In the hot tub, naturally.
# Posted on July 8th 2004 by Zina Lee
Re: chocolate
...I'll bring the Polygamy Porter: for those times when just one isn't enough. LOL
# Posted on July 8th 2004 by mike henry
Re: chocolate
ahhhhhhh chocoholics unite
for me, the ONLY real thing that will do is chocolate with over 70% cocoa solids like lindt.....and also lindt makes a **** good one with pink pepper added......for when you need a real pick me up!
the members living in the USA: have you never tried ghirardelli's? and for cooking, nothing can beat baker's chocolate
# Posted on July 11th 2004 by Berti
Re: chocolate
There's a restaurant franchise in the US called the Melting Pot, which serves chocolate fondue for dessert. You can pick dark, milk, or white chocolate (the latter doesn't count for us diehards), or a combination. Then you can pick from a huge variety of liqueurs to add in, plus stuff like marshmallow creme - and then they bring the fruit, poundcake, and whatnot to dip in the pot. Fortunately, I don't live near one or I'd be in trouble
# Posted on July 11th 2004 by mjct