Is It Okay (Really) To Say You Like Milk Chocolate?

Clay Gordon
@clay
02/16/08 07:40:31
1,680 posts
On the day before Valentine's Day, the New York Times published an article in the Dining In section about milk chocolate titled: Dark May Be King, but Milk Chocolate Makes a Move . For the article, writer Julia Moskin and members of the NY Times staff tasted over 30 milk chocolates. Their take: "Yes, Virginia, there is such a thing as good milk chocolate." Contributors include Chloe Doutre-Roussel (who offers up an amusing anecdote about an encounter with La Maison du Chocolat founder Robert Linxe) and Joseph Whinney, founder of Theo.I have always considered myself to be an equal opportunity chocolate lover - I will eat any chocolate as long as it's good. Since my first taste of Slitti's 45% and 65% lattenero bars about five years ago, I have also been a big fan and proponent of "dark milk" chocolates - milk chocolate with a cocoa percentage of at least 45%. My current favorites? The three Bonnat 65% dark milks from Indonesia and the 49% Creole from Felchlin.What about you?


--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/

updated by @clay: 04/14/15 17:23:17
Casey
@casey
02/16/08 09:09:40
54 posts
Fun article in the Times. There was this amusing article on chow earlier about snobbery and people who are ashamed to say they like milk chocolate, and a funny anecdote about how the Berkeley Chocolate Club who refused to include milk bars in their tastings was in for a surprise! I also wrote some thoughts on this on my blog. As to my current favorites, Java by Bonnat, (have not tried the other two,) Cluizel Mangaro, and Slitti Lattenero 52% (have not tried the other precentages, glad to hear they are great) -- now there's a bar for every day eating. And I'm a big fan of Santander Colombia Nacional in every form, including the milk. I have heard that the Plantations 38% is up there, this is the first I've heard of the Felchlin. Anyone heard of the Guittard Cru Sauvage Lait? Heard great things, but seems it is no longer around.
Sera
@sera
02/18/08 08:35:23
39 posts
I'm the same, I'll eat any chocolate (even white *gasp*!) if it's good. I don't discriminate!After seeing that article, I really want to try that Amedei Milk bar now....
Bethany Thouin
@bethany-thouin
03/10/08 10:35:20
5 posts
I agree with you Clay, something you said a long time ago. It is OK to like anything that *you* like. There are many reasons that we choose to like tastes. Sometimes it is a childhood memory that we can't let go of, sometimes it is a love that we developed later in life through a more defined palate. Whatever the reason, if it is your favorite - that is just what it is. No need to explain or apologize. :)My favorite milk is Cluizel 45%. Yummy!! Also, is it (really) okay to say I love Guittard? LOL Guittard's Orinoco 41% is wonderful.

Tags

Member Marketplace


Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.