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Path: utzoo!linus!security!genrad!decvax!dartvax!maker
From: maker@dartvax.UUCP (Steve Maker)
Newsgroups: net.followup
Subject: Re: N. American vs European chocolate
Message-ID: <398@dartvax.UUCP>
Date: Fri, 18-Nov-83 15:05:12 EST
Article-I.D.: dartvax.398
Posted: Fri Nov 18 15:05:12 1983
Date-Received: Sat, 19-Nov-83 04:14:47 EST
References: <2642@utcsrgv.UUCP>, <358@pyuxn.UUCP>
Organization: Dartmouth College
Lines: 25

Ever had a chocolate-tasting?  Friends and I have compared
bitter-sweet chocolates (the purest stuff one can eat) for
quality and sensual impact.  In my opinion, Lindt makes the
best of the ones I've been able to try, with Tobler Tradition
not far behind. Godiva is indeed junk; they seem to have perfumed
the product, perhaps to give pseudo-snob appeal.  It ruins the
chocolate, though.  Lindt (Excellence and Surfin) gets the nod
for absolutely pure chocolate taste, without heavy overtones
common in others (I think from excess vanilla/vanillin), which
include Perugina and Cote D'Or.
 
   Other chocolates in the tasting were (I'm sure I've forgotten
some): Ghirardelli (available here in NH), Moreau, Maillard,
Bendrick's Sporting and Military, Feodora, Suchard Bittra, and:
(don't laugh, we were trying for complete coverage) Baker's,
Nestle's Semisweet, Hershey's special dark.
   If there is interest, I can post tasting results and notes to
the net.  Has anyone else ranked many varieties of semi-sweets?
 
   And a final question: Is that heavy non-chocolate taste
observed in some chocolates, notably Perugina and Cote D'Or,
in fact vanilla/vanillin?  It is so strong that we decided
to rank chocolates having it in their own group, since we often
found it attractive, but not purely CHOCOLATE!
   I feel a craving right now,   Steve Maker  (..decvax!dartvax!maker)