posted July 24, 2015 10:24 AM            

Ghirardelli is much better in flavor and value.

Sorry to be random, I just had to say something. All Godiva is good for is convincing someone you love that you spent extra money on their chocolate, presumably out of love.

posted July 24, 2015 08:02 PM            

I've seen Fruit & Nut bars, but they're always milk chocolate, right?

I usually buy dark chocolate.

Dove's dark chocolate is yummy. Smooth!

posted July 25, 2015 07:47 AM            

quote:

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Originally posted by Faith:

Dove's dark chocolate is yummy. Smooth!

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So true. There was a review written up, I think in Consumer Reports, that listed Dove Chocolate at the top for flavor and value, but that was a while back, and I think it was for their dark chocolate.

posted July 26, 2015 01:32 PM            

Never tried the truffle assortment. I'm curious and would like to taste them, but I have to be super hungry to crave a truffle; they are cloying, unless I'm starving...then one truffle is enough to hold me over til the next meal.

posted July 27, 2015 09:43 AM            

So I try to buy organic chocolate a lot.

posted July 27, 2015 10:13 PM            

quote:

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Originally posted by PlutoSurvivor:
I love organic chocolate. One tiny bit lingers forever. It truly satisfies.

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I think that's kinda true!

I also love the nibs.

I'm a chocolate addict and told my husband to bury me with a chocolate bar...I still have to find the world's best chocolate, to get buried with.

Honestly I start to feel weird and like a different person when the interval between chocolate bars is too long.

quote:

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Did you know Godiva is made in the US but is owned by the Turks?

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Really?...I used to like Turks more before I learned they are responsible for Godiva.

I'm sorry but I have no patience for expensive, relatively taste-deficient chocolate!

posted July 29, 2015 09:14 AM            

But how sad that I couldn't eat my own pyramid.

posted July 29, 2015 02:21 PM            

quote:

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Originally posted by PlutoSurvivor:
Faith, you crack me up about being burried with chocolate. I can just picture you wrapped in chocolate dipped mummy cloth resting inside a chocolate pyramid, in Alaska of course so you don't melt, and with tourist signs soliciting chocolate coins just to get a look at you. May you rest in eternal chocolate... Some day... When your time is right.

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posted July 29, 2015 06:28 PM            

quote:

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Originally posted by PlutoSurvivor:
Well... There is always "death by chocolate"

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posted August 04, 2015 04:46 PM            

They are like the Anti-Chocolate.

I just bought some Scharffen Berger chocolate on sale...this was once reputed to be the top brand in America...it tasted plasticky like a Hershey bar. Sure enough, I researched and found that Hershey's acquired this company back in 2005 and, of course, ruined the chocolate. All Hershey's wants to do is fool people into paying more for something than what it's worth.

quote:

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Four years ago, another American food giant, Hershey, swallowed up a small chocolate company named Scharffen Berger. Started in 1997 by a sparkling-wine producer, John Scharffenberger, and a doctor, Robert Steinberg, Scharffen Berger set out to make an American chocolate that was as delicious as a European confection. And, amazingly, the company succeeded.

First in Dr. Steinberg’s kitchen and later in a handsome factory in the industrial section of Berkeley, Calif., Scharffen Berger developed a line of products that won the brand a passionate following. I myself became devoted to the 82 percent cacao extra-dark bar, with its unctuous mouth feel and fruity, acidic punch.

On top of creating a first-rate product, Scharffen Berger kick-started a movement. High-end artisanal chocolate became the fastest-growing sector of the market. Naturally, the big boys noticed. In January 2005, Scharffen Berger received an unsolicited offer from Hershey. The owners had not yet begun to consider selling the company. Revenues had hit $10 million and were escalating quickly. It made sense to hold onto the business for a while.

But Hershey, the Pennsylvania behemoth, would not take no for an answer and kept raising its offer. That August, for a price reported to be nearly $50 million, Hershey acquired Scharffen Berger.

The company kept John Scharffenberger as a consultant and promised not to change the quality of the brand. The promise lasted as long as a Hershey’s Kiss on a summer afternoon. Soon I began noticing a marked deterioration in my beloved 82 percent bar. The texture was chalky. The cherry notes had vanished. It was becoming just another mediocre American chocolate.

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posted August 04, 2015 04:51 PM            

quote:

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The Ghirardelli Chocolate Company is a United States division of Swiss confectioner Lindt & Sprüngli. The company was founded by and is named after Italian chocolatier Domenico Ghirardelli, who, after working in South America, moved to California. The Ghirardelli Chocolate Company was incorporated in 1852, and is the third-oldest chocolate company in the United States, after Baker's Chocolate and Whitman's.

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quote:

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Ghirardelli is one of the few chocolate companies in the United States to control every aspect of its chocolate manufacturing process,[4] rejecting up to 40% of the cocoa seeds shipped in order to select what the company calls the "highest quality" seeds. The company then roasts the cocoa seeds in-house by removing the outer shell on the seed and roasting the inside of the seed, or the nibs.[6] The chocolate is then ground and refined until the flakes are 19 micrometers in size.

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posted August 04, 2015 04:56 PM            

You know who owned Godiva before a Turkish company bought it?

Campbell's Soup!!!!!

WTF they know nothing about chocolate.

I'm so humiliated to be from the part of the globe that ruins chocolate. Hershey's and Campbell's are both local to me.

Need to move to Belgium or something....

posted August 09, 2015 05:08 PM            

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