For just simple chocolate, milk hits the spot every time. Nothing beats the creamy luxury of a good bar of, say, Thorntons. And I'm afraid Hersheys just doesn't do it for me.
But when your're cooking, it needs a good rich (minimum 70% cocoa solids) dark/semi-sweet chocolate. I used Montezuma's for the chocolate ice cream I made - they are a local organic chocolate manufacturer to where I used to live on the south coast. Fortunately I think I know of another supplier locally...
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2009-04-24 05:40 pm (UTC)But when your're cooking, it needs a good rich (minimum 70% cocoa solids) dark/semi-sweet chocolate. I used Montezuma's for the chocolate ice cream I made - they are a local organic chocolate manufacturer to where I used to live on the south coast. Fortunately I think I know of another supplier locally...