Chocolate

[accelafine]

Whittakers creamy milk chocolate is hands down the best chocalate in the world. Nothing else comes close.

[Maia]

I like a bit of Galaxy, now and then.

[Phil8659]

I like a bit of Galaxy, now and then.

I do not know what that is, but I use a quarter teaspoon of coco in my coffee.

[Maia]

I like a bit of Galaxy, now and then.

I do not know what that is, but I use a quarter teaspoon of coco in my coffee.

It's a brand of chocolate owned by Mars, I believe. I prefer it to Cadbury's, which is actually quite disloyal of me, since Cadbury's has its factory, which is massive, though sadly devoid of Oompa-Loompas, in my home city, and I've even been on their tour, twice.

[Phil8659]

I like a bit of Galaxy, now and then.

I do not know what that is, but I use a quarter teaspoon of coco in my coffee.

It's a brand of chocolate owned by Mars, I believe. I prefer it to Cadbury's, which is actually quite disloyal of me, since Cadbury's has its factory, which is massive, though sadly devoid of Oompa-Loompas, in my home city, and I've even been on their tour, twice.

There is some chocolate on the market that leave the aftertaste of lard. I always like those Ice Cubes, but they were only sold here in the winter, as they have a low melting point, and I have not seen them around now for years.

here they are
https://www.amazon.com/Alberts-Chocolat ... B00A4BRAE4

[accelafine]

Our sense of taste is incredibly sensitive. Psychology comes into it too. Since Cadbury changed its recipe to include palm oil it just tastes horrible to me. Whittakers doesn't use it and the difference is obvious.

[Maia]

Our sense of taste is incredibly sensitive. Psychology comes into it too. Since Cadbury changed its recipe to include palm oil it just tastes horrible to me. Whittakers doesn't use it and the difference is obvious.

Yes, I fully agree about Cadbury's. It leaves an unpleasant aftertaste. I'm not familiar with Whittaker's though.

[accelafine]

Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

[Maia]

Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

[accelafine]

Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

[Maia]

Chocolate is also really sensitive to temperate for both taste and texture, so chocolate in one country isn't going to taste the same in another.
I don't like those sickly Belgian and Swiss chocolates like Lindt.

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

[accelafine]

I prefer things like Hobnobs if I'm in a chocolaty mood, which I sometimes eat in bed, despite the crumbs.

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

[Maia]

I keep having to google these things lol. I don't really like chocolate much at all any more or sweet things, since I stopped having sugar in my diet. I've never used artificial sweeteners either. That one particular brand and flavour is the only chocolate I like now. It just seems to have have the perfect taste and texture to me. I wish I hadn't discovered it now

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

I recommend cheese on toast, made with a generous helping of grated Stilton, and done under the grill. Seasoned with a hint of cayenne pepper.

[Phil8659]

Hehe, I know the feeling. I do, indeed, prefer savoury things, as a rule, and have never had any complaints, for example, about my chillis. The secret ingredient is Stilton.

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

I recommend cheese on toast, made with a generous helping of grated Stilton, and done under the grill. Seasoned with a hint of cayenne pepper.

And my niece use to bitch about my use of ground red pepper and sliced jalapeno's in my cooking. She use to be super bland and refused to eat what I cooked until she tasted it.\
In Thailand, many people cry when they eat because they know how to use peppers. It is not good, until it makes tears. I loved that stuff. In Thailand, they have a bottle of what looks like water on the table, just in case your food is not hot enough, and you do not need but a few drops at most, it was pure fire.

[Maia]

I've never tried Stilton. Never seen it at the supermarket. But I do love blue vein cheese which is what 'blue' cheese is called here. Now that I think about it that's a horrible name for it. 'Blue cheese' sounds much nicer.

I recommend cheese on toast, made with a generous helping of grated Stilton, and done under the grill. Seasoned with a hint of cayenne pepper.

And my niece use to bitch about my use of ground red pepper and sliced jalapeno's in my cooking. She use to be super bland and refused to eat what I cooked until she tasted it.\
In Thailand, many people cry when they eat because they know how to use peppers. It is not good, until it makes tears. I loved that stuff. In Thailand, they have a bottle of what looks like water on the table, just in case your food is not hot enough, and you do not need but a few drops at most, it was pure fire.

There's apparently such a thing as chilli flavoured chocolate, though I've never really fancied it.