Thread 21426279

Which brand makes the most tasty chocolate in the whole world?

Whittakers

idk but it has hazenuts

been a few years but it was ultra dark and spicy

If you want dark chocolate, Lindt is up there when it comes to mass-produced brands. Can't help you with milk or dark chocolate though

>>21426281
faggot

>>21426291
*milk or white chocolate
fml

also hershey's chocolate sucks dick. butyric acid should never have been added to chocolate

>>21426279 (OP)
Cadbury

>>21426279 (OP)
wonka bars, but I hear the golden ticket makes the chocolate taste terrible.

>>21426279 (OP)
Lindt

>>21426279 (OP)
>Chocolate connoisseur here. Not talking here about fancy chocolate products, only pure chocolate bars, as there are many chocolate artisans worldwide who create fancy chocolate products.

>The best chocolate artisans (Patrick Roger, Jean-Paul Hevin, even as small as Jean-Charles Rochoux, etc.) primarily used/ use blocks from Valrhona (France). It is the largest producer of top-of-the-shelf quality chocolate blocks.

Valrhona also has retail chocolate bars. Emirates' first and business class serve them: https://www.valrhona.com/en

>If you want to go to an arguably more refined chocolate bar route who also source straight from the top estates in Venezuela and elsewhere nearby, then the following:

Bonnat (France; truly some of the best bars on earth): https://bonnat-chocolatier.com/en/grands-crus

Domori (Italy; owns the majority plantations of Porcelana Criollo cacao nearby Lake Maracaibo, Venezuela, the mecca of the finest of cacao plants) https://domori.com/en/

Amedei (Italy; a renowned competitor to Domori): https://amedei.it/en

Felchlin (Swiss; a worthy competitor to the above): https://www.felchlin.com/en/products/grand-cru-couverture-chocolates

>Honorary mention:

This Venezuelan couple with a small store in a Parisien alleyway. Their bars are entirely produced by hand and of minuscule batches, hence very low availability: https://www.arachocolat.com/index.php/portfolio/portfolio-2-columns

>>21426379
Wow thanks anon

>>21426279 (OP)
>brand
None, the best chocolate is made my artisans. They will however charge you an arm and a leg for it.

>>21426379
I know many producers also use Barry-Callebaut, but I don't think they sell their own bars

>>21426279 (OP)
Ferrero.

Cadbury made at the Tassie factory.

>>21426400
Yes anon, you're right; but Barry Callebut is a ginormous company with a vast selection of cacao quality compared to Valrhona, and I believe the majority of top French (and nearby) chocolate artisans prefer Valrhona for their sourcing of Criollo cacao from the most renowned places (mainly South America).

>>21426394
>>21426379
By the way, Porcelana Criollo from nearby Lake Maracaibo, Venezuela, might be the best cacao in the world: https://www.youtube.com/watch?v=3GnJDA6xUAo

>Porcelana is the name because the raw seeds are porcelain-like whiteish.

Other Criollo cacao varieties are also good (Chuao of Venezuela, Ecuador, Colombia, etc.). Criollo is a low-harvesting plant, and likely the "original" cacao variety.

Forastero is a much bolder than Criollo and arguably not as refined. Very high harvesting, thus commercial growers prefer these.

Triniatrio is in the middle: good harvest, but arguably more delicate than Forastero and less than Criollo.

There are other varieties such as Nacional, etc.

lidl used to have top tier chocc-w-milk, top tier in taste at the very least, they also have a chocc table that is milk chocc w salt and caramel, ridiculously good

>>21426454
Then I'll order this one. Have you tasted this? Should I proceed with ordering it?

Any brand not owned by Mondelez International, the great satan of sweets.

>>21426471
It's better not to order during summer. Bonnat and other quality chocolatiers generally stop shipping this time.

Yes, Bonnat's Porcelana is good, although everyone has their unique taste palate. You may also look into Domori's Porcelana, as Domori actually owns/ has exclusive contract to the majority of the Porcelana plantations nearby lake Maracaibo.
(or Amedei's or Jean-Paul Hevin's).

>>21426504
Thanks anon for all help!

>>21426379
leaving my like 4 this

>>21426281
FPBP

Whittakers is the GOAT

>>21426302
Is there a normal Lindt though? All I can find is something always filled up with caramel or some other shit. Is it actually normal to garnish your chocolate with other delicacy and american chocolates are something akin to goverment cheese?

>>21426394
>>21426510
>>21426516
You're welcome, anons.
>Just remember to keep pure chocolate bars between 17-25°C or 62-77°F, unless otherwise stated.
For some other chocolate products, the temperature ceiling might be even lower.

>Chocolate can technically be refrigerated or frozen, but thawing it afterwards will make it lose its temper.
If chocolate is refrigerated or frozen, it's better to consume them in their cold state.

>>21426586
Ok anon

>>21426279 (OP)
Amul.

>>21426279 (OP)
what is it with high end chocolate and having 80% of their page being pure cum spraying wankery?

>>21426400
If you’re close to a Restaurant Depot they carry the Callebaut 5kg blocks and bags of callets

>>21427764
Low production quotas, an anti-crunch work culture, and high profit margins mean that you have a lot of time and money to spend on hyping up your product but not enough to secure constant primetime ads

>>21426281
This is the correct answer

partial to Black and Greens dark chocolate, comparable to Lindt

>>21426279 (OP)
Valhorona or so I've heard, but I'm not really made of money so I couldn't tell you.

>>21426379
Excellent post, this board needs more posters like you.

>>21426423
I have a big bag of Barry Callebut 70-30-38 callets and they are VERY good bulk chocolate ingredients for baking purposes as far as depth of flavor and smoothness go (though secretly 72% Ghiradelli dark chocolate chips at Walmart are actually in the same ballpark for substantially less $/oz wise and they are literally the same product as their whole baker's bars with no added anti-melting agents like other chips/morsels which is why they look a little misshapen and don't have perfect tear-drop shapes). Barry Callebut's Extra Brute Cocoa Powder is some of the best out there though if you are want dutch-process.

>>21426551
Yeah, they have a whole set of plain dark chocolate in varying cocoa percentages in my grocery store.

This thread isn't dead yet?

>>21428200
Thank you, anon.

Valrhona bars aren't that expensive to have once in a while. Even the most expensive Bonnat/ Domori bars from obscure small-volume cacao plantations are around 10-14 Euros per 100g. Not too bad for a special treat.

The biggest issue with cost are the pralines, bonbons, etc. from chocolate artisans, often going to 2-3 Euros for a tiny piece.

>>21426279 (OP)
Look no further, Nidar is a distant second.