Kevin's Watch

There is a ghirardelli store in Chicago, right next to the Magnificent Mile Borders store.

It might make me happier than anything or anyplace else in the entire city, and since I love Chicago, that's saying a heckuva lot.

To me it is worth the five hour train ride or drive to Chicago just to walk in the door and smell the store. Just the smell makes me tremble, and I am serious danger of fainting from the sheer sensual pleasure of it.

And then you can buy and eat the chocolate. droooooooooooooooooool

the mint chocolate is great. the dark chocolate has 60% cocoa, and is indescribable.

www.ghirardelli.com

*In my best Homer Simpson imitation*

"Hmmmm... chocolate. Woo-Hoo!"

Personally, I'm not much of a chocolate fan. It's very rarely that I eat any, and when I do, it's almost always the darkest chocolate (Cotê D'Or Noir -- 70% Cocoa is good) with a good red wine.

That said though, last night we had a chocolate fondue for dinner. (Yep, for dinner)

1/2 lb plain dark chocolate
1/2 cup cream
some nutmeg and cinnamon
some orange and lemon zest
(That's all)

Had strawberries to dip in it, (and the GF had banana and shortbread.)

Because I hardly ever eat it though, I felt a bit sick afterwards.

--A

Avatar wrote:Personally, I'm not much of a chocolate fan.

Hey, someone check this guy. Make sure he's not an alien.

--A

Pixie Caramel. Chewy caramel covered in rich dark chocolate. Tauted as the "longer lasting chew". What could be better?

I have actually emailed Nestle NZ to ask why it is called a Pixie Caramel. It isn't made by pixies nor does it contain them. Hmmmm.

variol son wrote:Pixie Caramel. Chewy caramel covered in rich dark chocolate. Tauted as the "longer lasting chew". What could be better?

I have actually emailed Nestle NZ to ask why it is called a Pixie Caramel. It isn't made by pixies nor does it contain them. Hmmmm.

VS, is this a very small chocolate? Here in the States, 'pixie' also connotates tiny or diminutive...

It's thinner than most chocolate bars here in NZ, but of a standard length and slightly greater than usual width. That's what makes it all the more confusing. Plus, unless it's been kept in a very warm room, it's incredably chewy and can last for ages. Hmmmmm.

live Av i don't much like chocolate. but i worked at a grocery in Vermont that sold the darkest, most bitter German chocolate. i can't remember the brand though...

Chocolate good.

Ice cream good.

Chocolate ice cream...

--A

Well, Nestle called me back on my cell while I was in a lecture and advised that they have no idea why it's called a Pixie Caramel, but they do know that it is made in Australia but sold only in New Zealand. And I didn't get any free samples!

Didn't want to start a new topic with this link, so this one seemed appropriate:

www.pimpmysnack.com/project.php?projectID=28&pageID=3

that looks obcenely fabulous, driver!!!

Definitions in terms of Chocolate

Romance: The art of slowly and seductively unwrapping your chocolate bar.

Diet:: Cutting down from 21 to 11 chocolate gateaux per day.

Recipe:: A formula to ensure that chocolate is included in everything from baked potatoes to onion soup.

Self control:: Saving half your box of chocolates until "later."

Ultimate act of generosity:: Grudgingly giving someone a square of your precious chocolate.

Love:: A passionate need for another. Many believe that true love is only possible with one chocolate bar at a time.

Unrequited love:: When your chocolate cake just doesn't seem to care about you any more.

Aphrodisiac:: Chocolate-covered oysters served with chocolate-flavored champagne.

Chocophobia:: The totally logical fear that the world will run out of chocolate.

Glutton:: Anyone who refuses to share with you.

Affair:: Having a wonderful time with one chocolate ice cream while another is patiently waiting in the fridge.

Sex appeal:: Being so "hot" that you cause chocolate to melt at first glance.

menolly:

liked the peanut butter, chocolate pie in the freezer. the best way to do chocolate is with peanut butter.

I'm thiking of trying the giant Rolo.

One of my friends just found out I will be heading to the chocolate store I mentioned in the first post next month. She is going to give me a list and some money so I can pick up stuff for her. I asked her "What if the stuff melts?" It will be June, after all. She told me that it would be OK if it melts...she will freeze the big congealed mess, and will periodically take a hammer to it to get pieces of chocolate off.

duchess of malfi wrote:She is going to give me a list and some money so I can pick up stuff for her. I asked her "What if the stuff melts?" It will be June, after all. She told me that it would be OK if it melts...she will freeze the big congealed mess, and will periodically take a hammer to it to get pieces of chocolate off.

Ah...a women of my own mindset.

For any Europeans perusing this thread - LIDL do some great chocolate up to 80% cocoa from around the world for ridiculous prices - about 69p a big bar if I remember right!

Why can you get chocolate orange but not apple, pineapple, plum or any other nice fruit?