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Mig16 .... and the chocolate thread

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Chili chocolate? Incredible. Can't imagine the taste...

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Chilli chocolate really works. I have made some chilli-choc icecream which is incredible!

An update on the latest creations of Frey chocolates:

Citron & Poire

Crema Catalana

[*]Vanille Bourbon

[*]White Blueberry

[*]Caramel & Poire

what is poire and catalana?

Still no Durian chocolate.

they are very smart :)

what is poire and catalana?...

poire: French for pear

catalana: Spanish; of or from Catalonia, an autonomous region in Spain

crema catalana: Catalan (Spanish) version of crème brûlée (crème brulée in modern French)

Eat Swiss chocolate and learn languages :)

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

Have you tried Haighs chocolates? They originate in Adelaide.

That's the spirit. Think of the carbon footprint. Why eat chocolate that's been shipped half way around the world when there's a factory in your neighbourhood?

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

I had a look at the hand made dark chocs, they look yummy!!! :)

Several years ago, the grumpy OB who owned the Arlberg Inn at Mount Buller (a ski resort here in Oz) used to sell an excellent drinking chocolate, which used a thick liquid form of chocolate as the basis. It was a commercial product (not his own concoction) but I've not seen it available in the supermarkets - anyone have any idea what it may have been?

Have you tried Haighs chocolates? They originate in Adelaide.

Haighs

I have. when I went to adelaide some years ago

they are not readily available in supermarkets and shops in sydney though

easier to find boutique belgian chocs in Sydney!

speaking of belgian choc...I went to the Guylain cafe on the weekend. great chocolate, but the worse service in a cafe! and the manager just didnt care!!! Its such a shame that such a nice place is run by people who dont care at all! I reckon Id do a much better job than him. sighhhh

but who can I speak to about that!?!

...I went to the Guylain cafe on the weekend. great chocolate, but the worse service in a cafe! and the manager just didnt care!!! Its such a shame that such a nice place is run by people who dont care at all! I reckon Id do a much better job than him...

There's an opportunity for you! Open a café right next to it and give an excellent service. I’ll come and wash the dishes.

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

...I went to the Guylain cafe on the weekend. great chocolate, but the worse service in a cafe! and the manager just didnt care!!! Its such a shame that such a nice place is run by people who dont care at all! I reckon Id do a much better job than him...

There's an opportunity for you! Open a café right next to it and give an excellent service. I’ll come and wash the dishes.

--

Maestro

Hmmm....You could always call it Chocolate 'n Chipped Platter. :D:) (Naam made me say that)...honest.

Regards.

...Hmmm....You could always call it Chocolate 'n Chipped Platter. :D:) (Naam made me say that)...honest.

Regards.

I'll have you know that a five-star hotel in Cornwall gave me a glowing work reference when I worked there a summer in my student days. Actually, my official job title was Catering Worker, and I was assigned to the stillroom (the plates got washed in some kind of machine). The reference letter got lost when burglars broke the safe out of the wall in my house a few years ago and made off with it, so I cant post a copy here.

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

Personally no idea, but could be one of these.........

http://www.thenibble.com/REVIEWS/MAIN/beve...ct-reviews2.asp

Thanks Tad- Recchiuti seems to be the closest to the mark, but not the same formla (of being a thick liquid). Lindt (granules of chocolate) seems somewhat similar to the Recchiuti style and is not a bad drop. Interesting to see that Cadbury made the list of the cheap good ones. Perhaps the solution is to do it yourself? The following one from http://www.drinksmixer.com/drink3271.html seems interesting:

2 oz heavy cream

6 - 8 oz milk

1 cinnamon stick

1 vanilla bean

2 oz finely chopped dark chocolate

1 1/2 oz fresh whipped cream

Heat the cream and milk with the cinnamon and vanilla bean (split lengthwise) very slowly for 15-20 minutes.

Remove the bean and cinnamon. Add the chocolate. Mix until fully melted.

Serve topped with some very dense fresh whipped cream. Serves 1-2 depending upon how much of a glutton you are.

--

For a richer chocolate, use 4 oz of milk, 4 oz of cream, 4 oz of chocolate. Serve in coffee mug.

ahh yes they do actually

HAHA

have seen that place....... think might have got something from their christmas collection last year

you could fly to Syd :)

219 one way :D

I remember the days when it was cheaper to fly to Asia than it is to fly to Perth!

ohh I just had half a pack of tim tam.

and those that might question that. Im just trying to be good. Now I only eat one piece at a time rather than go through the whole pack at once. the walking to the fridge will give me a bit of exercise :D

  • 2 weeks later...

Chocolate that doesn't melt invented in Switzerland

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17:0215/07/2009

MOSCOW, July 15, (RIA Novosti) - A Swiss chocolate company has claimed to have resolved the eternal problem of chocolate that melts in your hands, Germany's Die Spiegel newspaper has reported.

Volcano chocolate, produced by the Barry Callebaut company, only begins to melt when the temperature is in excess of 55 degrees Celsius (131 degrees Fahrenheit).

"This is an impressive idea!" Daniel Burki, a financial analyst from Switzerland's Zurcher Kantonalbank, said, commenting on the sales prospects for the new chocolate.

The company believes Volcano will become a hit in such countries like India and China where chocolate melts on shop shelves, and where owners do not have enough money to buy expensive refrigerators, Die Spiegel reported.

"The growing middle class in countries with a hot climate, such as China, can and want to consume chocolate," Burki said.

Chocolate consumption is down in Europe and the U.S. by between 2% to 8% and the company hopes Volcano will boost sales in Asia to make up for falling profits.

The single biggest problem in communication is the illusion that it has taken place

 

I read about the heat-resistant low-calorie chocolate of Barry Callebaut 12 hours ago but it was in German and found an English-language report only now, in a Russian publication.

The new chocolate, code-named Vulcano, is not on the market yet but initial market test have given positive results. It will have about 90% less calories than a conventional chocolate.

The share price of Barry Callebaut is going up:

post-21260-1247688537_thumb.png

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

wow

hmmmm

will have to taste test though. see if its any good :)

speaking of good chocs - some simple ones are just ohhhh so good!

Boost Totally Nuts from cadbury's

and has anyone tried the Pods collection?

it comes in MArs, Snickers, Twix flavours that Ive tried. Apparently theres also Dove Mint flavour too. Basically small sized wafer cup of some sort, or “pod” if you will. Inside is a soft chocalaty of whatever the Pods flavor is supposed to be (Mars, Twix, etc.). The pod is not sealed at the top, but theres a layer of more chocolate covering the flavored yummy center.

if you havent tried it you must! and if its not available in your countries, here is a site where you can order it from :D

(they are about 4.79$ a pack in Aus, 170g, 40 pods! on the site I think its 5.12$ a bag no idea about shipping :D)

warning: these are addictive! you just cant stop!

post-22734-1247713611_thumb.jpg

post-22734-1247713621_thumb.jpg

post-22734-1247713633_thumb.jpg

I read about the heat-resistant low-calorie chocolate of Barry Callebaut 12 hours ago but it was in German and found an English-language report only now, in a Russian publication.

The new chocolate, code-named Vulcano, is not on the market yet but initial market test have given positive results. It will have about 90% less calories than a conventional chocolate.

The share price of Barry Callebaut is going up:

post-21260-1247688537_thumb.png

--

Maestro

I'll bet it tastes awful!

Migs idea of the perfect job

"Wanted: women to eat chocolate for a year"

July 24, 2009 - 9:04AM Scientists in Britain are looking for women willing to eat chocolate every day for a year - all in the name of medical science.

More here in today's "The Age"

http://www.theage.com.au/lifestyle/wellbei...90724-dv53.html

If you need a reference Migs, I'm sure some of inmates will be willing to write a few.... :D

Ooops, I have just reread it. Perhaps it would help if you are menopausal........ :)

.

Close call Ken. I think Miggy, whilst being the perfect candidate chocolate wise, might be a bit too young for this experiment. She'll just have to conduct one of her own. :)

such a shame

i didnt read the link

was too devastated due to shattered dream of paid-for year supply of chocolates

sighhhhhh

I do often wish/wonder about a waitressing job in one of many fancy chocolate cafes around town.

went to the spanish one the other day and it got me thinking:

would the choc cafes offer their employees free chocolate meal at the start of their work day similar to restaurants that offer their staff dinner prior to their shift?

:)

  • 1 month later...

I took these pictures of new flavours produced by one of my favourite brands some days ago but got around to posting them only now:

post-21260-1252609361_thumb.jpg post-21260-1252609376_thumb.jpg post-21260-1252609392_thumb.jpg post-21260-1252609415_thumb.jpg post-21260-1252609425_thumb.jpg post-21260-1252609443_thumb.jpg post-21260-1252609456_thumb.jpg

Citron et Poivre (lemon and pepper); are we getting closer to the Durian chocolate? Perhaps the chili chocolate did not sell well and the manufacturers no longer take chances with flavours that are too exotic.

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

chili chocolates are the most common of savoury-ish flavoured chocolate. a lot of Italian hand made chocolates do that flavour

even before knowing poivre is pepper, i already thought that the citron flavoured one is not something Id want to try

Liaison de cacao? is that simply cacao with a fancy name?

and is there any difference between the noir authentique and noir satin? I know noir is dark :) some people learn japanese through playing computer games, I learn french through chocolates :D

and arent you suppose to not eat chocs Maestro? dont overdo it!

nothing fancy, but Ive just discovered that the new Oreo WaferSticks are good. infact, they are too good, so addictive!! Ive just finished a whole box this morning! (10 individually wrapped wafers in a box)

Kraft food info

I wonder if the ChocoStix seen in some countries are the same thing as my WaferSticks?

but whatever you do, do NOT, I repeat, DO NOT read this link

post-22734-1252810747.jpg

...and arent you suppose to not eat chocs Maestro? dont overdo it!

I didn't buy and eat those. Just photographed them on the supermarket shelves to post here.

--

Maestro

The single biggest problem in communication is the illusion that it has taken place

 

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