Hersey is kinda the model T of chocolate.
First “big”.

Nestle or Lindt..

The Hershey Symphony bars are better but still don't compare to Lindt,Milka,Cailler,Schogetten,Ritter. My mother used to be the manager for Godiva Chocolates on 5th ave when they were still importing them from Belgium years ago. They were very very good..

Best EVAR.... See's FTW!

I used to be very fond of Godiva chocolate, as well as Ghirardelli chocolate. I do buy the Hershey's liquid chocolate for ice cream. It doesn't have the thickener/paraffin one finds in bar chocolate......at least I don't think so.

quote:

Originally posted by lyman:
Hershey's tastes waxy to me,

Aldi's brand, Milka, Cadbury (the English Cadbury, not the contracted thru Hershey's US made stuff) all taste 10x's better than Hershey's,

however, Palmer's is even worse

This....especially like Milka with hazelnuts, hard to find locally. Rittersport with hazelnuts can be found and I have grown very fond of their dark chocolate squares.

But NOTHING ...I mean NOTHING compares to happy Hippos. Luckily the local Russian store has them.

My mother used to refer to Hershey's as drugstore chocolate. Cheap milk chocolate made for tastes that don't know any better, more sugar but less cocoa.

For US manufacturers, I'm be bias'd towards my hometown with Ghirardelli; solid all-around good chocolate for most purposes. For boutique or high-end American chocolate, Scharffen Berger Chocolate I really, really like. For US candies/confectionary, See's definitely for the win. Ethel M had a few good things before getting bought by Mars.

Cadbury is British, I've never liked it, similar to Hershey's, simple, low-end milk chocolate.
Nestle is Swiss, I'm not crazy about their chalky texture; they do appreciate dark chocolate with a few of their selections. Lindt has a few good options.
Spanish chocolate candies are mehh, their hot chocolate (original method, like the Aztecs) is their big prize.
Italian chocolate is a nuttier and deeper, they like to do a lot of blends, hazelnut being the most popular.
Belgian chocolate I find to be like the Swiss, a bit chalky. Godiva is not very good representation of their chocolate since the US stuff is domestic produced; Leonidas Chocolate is pretty good.

quote:

Originally posted by PASig:

quote:

Originally posted by frayedends:
I watched video on how the British think Hershey’s taste like vomit. It had to do with

I just read an article that compared Cadbury‘s milk chocolate to Hershey‘s milk chocolate. It was interesting to see that Cadbury listed cocoa/chocolate as the first ingredient followed by cream and milk and then sugar but Hershey listed sugar as their first ingredient.

The ingredient list of Ghirardelli 100% Cacao Unsweetened Chocolate that I mentioned on page 2:
<start of list>
Unsweetened chocolate
<end of list>

I used to think that 70% cacao was too bitter. But now I’d buy 110% cacao if it existed.

quote:

Originally posted by Pipe Smoker:
For me, it’s Ghirardelli 100% unsweetened cacao – the best that I know of. I buy 4oz bars that are scored to break easily into eight 1/2oz squares. I could easily eat a couple of bars, but have to limit myself to one square per day for weight management.

Part of my after-supper treat.

Wait, you eat unsweetened chocolate?

I'll take a slightly different stance.

While I'm a big fan of all of the fancy European (or other) chocolates, I'll still destroy a Hershey's bar, Kisses, Nuggets, whatever. I once received a 5lb Hershey's bar as a gift; it lasted a few weeks.

I bake almost exclusively with Ghirardelli.

Lindt is the best readily available chocolate. If I need a particular type of chocolate for a recipe and Lindt isn't available, only then will I get Ghirardelli. Lindt's Lindor Truffles are little balls of heaven.

quote:

Originally posted by PASig:
Wait, you eat unsweetened chocolate?

Surprised? Pipe Smoker has many other "unusual" likes when it comes to food.

I do like Hershey's. In fact, I like all chocolate.

quote:

Originally posted by bald1:

quote:

Originally posted by PASig:
Wait, you eat unsweetened chocolate?

Surprised? Pipe Smoker has many other "unusual" likes when it comes to food.

Maybe a few uncommon things.

Marmite. Common in the UK, less common here. I buy it in 600g tubs. I currently have more than a kilogram on hand.

I eat rolled oats dry. I put some in a Corelle bowl, then toss a pinch of oats into my mouth while holding the bowl beneath my chin to catch droppage. They taste best to me that way – a nut-like flavor that I don’t get from porridge. I’ve never heard of anyone else on the planet who regularly eats ‘em that way.

I’m surprised that anyone thinks that eating unsweetened chocolate is unusual.

Haven't had a Hershey bar in ages. Do have an occasional Reses PB cup, when I eat stupid and don't have time for lunch. Prefer Lindt confections for the mass market store-bought stuff when I do have the rare craving. Not a purist, though; I like 'em when they're infused with fruit. Intense Orange...(slurp, ummmm, grovel)

Fran's (local chocolatier) however is the best that my limited palette has had. Kind of pricey though; only on rare, special occasions. Also have a soft spot for Frangos, from the old Frederick & Nelson--another once-local brand that has sadly passed--that Macy's now sells, mostly around the holidays.

My wife likes Feodora Katenzungen...

What do people think about Hershey's Symphony? This is supposed to be their higher end chocolate, as opposed to their normal brown wrapper bars. I like it, it's much smoother. If find their regular stuff gritty.

I like the plain one,wife likes the toffee version, alot closer to the European style than regular Hersheys.

I love Hersheys

but I do know it can get 'stale' if you eat old 'kisses'.

fresh in package bars are delish.

i buy the 'mini bars' that are individually packaged and eat them w peanut butter as a snack

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