Fe 26

i always like the fancy Cadbury chocolate the best. It loves to get into my cavities and slowly kill me, but it's so delicious i eat it anyway.

Yes, Cadbury is pretty freaking awesome. I ate something cadbury every day I was in London.

I think you hit it on the nail about the animal fat. I really don't like the "cheap" chocolate you can buy at supermarket here. But the fancy European chocolate are amazing. Well, I am not a chocolate connoisseur.

It may not even be animal fat. But non-American chocolate is often creamier.

I am pretty sure buttcheeks is talking about young black girls in this blog.

I might be.

British ones are extra fine.

fatty

square

Diff likes to comes off as the most passive unimpressed motherfucker in the planet. "If you're bored then you're boring", IMO.

There were a few really awesome import shops (shoppes?) in Boston where you could buy a lot of European chocolates, tons of the Cadbury stuff. Lots of really good imported sodas, too --I dig on those foil-topped San Pellegrino cans.

(of note: seek out their Chinotto-flavored drinks, they are the absolute definition of "acquired taste".)

Dark chocolate or you're a stupid asshole. Milk chocolate is gross.

says the guy that gets upset when you make fun of vegetarians and not eating cheeseburgers.

That doesn't have shit to do with anything.

Diff > Yellerdog.

You calling people stupid assholes for what they eat has nothing to do with people calling you a pussy for what you eat.

there is zero relation between those two things.

not at all

really

Hey man, I don't make the rules.

After eating "good" chocolate, I can taste the compromise in most widely available stuff. Hershey's bars are made with vanillin, an artificial vanilla flavor, and cocoa, which gives them a bit of a metallic taste. They have a slightly gritty texture, too. However, I wouldn't use anything else for s'mores.

Good chocolate is made in the States too; I really like Chocolove brand bars. Try one of their dark chocolate bars, and you will notice its creaminess and richness without the bitter flavor largely associated with cheap dark chocolate. Unfortunately, like most food products in the US, there's not much of a tradition of quality at the mainstream level like there is overseas. A lot of that has to do with the purchasing culture here--people just don't spend as much discretionary income on food as the rest of the world does.