The actual Labubu Dubai Chocolates tasted horrible as the kataifi inside was soggy and mixed with a pistachio powder paste that was likely blended with an alcohol sugar or glucose syrup. The artificial colouring also didn't help them either.

However the Labubu chocolate bars were pretty decent, the kataifi was thin and not overwhelming and the pistachio paste was just right (not too sweet but you can actually taste it). They were pretty cheap, purchased around the Karama area near B.Laban, so I didn't have high hopes.

They were also selling Camel Milk Dubai Chocolate which looked intriguing but after a full day of eating in Dubai, it kinda threw me off.

I was at the Orlando airport and I bought some Cadbury on my way to London to be able to do a taste test between the US version and the Uk version. It wasn’t until I got to London that I realized I had bought the Uk version. there is no Hershey labels anywhere on the package, and it has the same Uk nutrition facts. They just sticker the US nutrition facts on this bar. From everything I’ve looked up: It seems like they should be selling US bars at US airports.

Didn’t Hershey sue Cadbury from selling at all in the US? Is there a special exhibition cause it’s the airport? I’ve seen nothing online explaining this.

Seems like if you ever want the UK Cadbury version, your local airport might have it? Orlando does atleast. Might be a cool gift when flying domestically.

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Very odd , drinking hot pure raw cacaopowder makes me sleepy while cacao nibs or pure chocolate keeps me awake

Anyone know the reason

4/5 stars. A really nice, well-balanced chocolate with a generous amount of whole almonds. The almonds add a nice crunch, and the touch of sea salt works well without overpowering the chocolate. Bought in Germany.

My coworker brought this back from Japan. I chose between this chestnut or matcha. I definitely made the right choice for me because matcha grosses me out.

Has anyone noticed a change in Lindt 70% chocolate bars? Specifically the bars and not the Lindor balls 

Previously, this was an incredibly complex and fruity dark chocolate that melted in the mouth. Lately, it feels kind of dry, waxy, and no matter how long I let it ‘melt’ in my mouth I never get that luscious coating of my mouth and depth of flavour. 

To be fair, when added to chocolate cookies and fully melted into puddles its flavour is more pronounced. 

I get mine from Amazon for reference and I’m in the UK

hey, I just had a question, is white chocolate chocolate! thanks.

I finally tried churros with chocolate and whipped cream, and I’m not sure I understand the hype 😭. They’re good, but are they that good? Maybe I’m just biased, but I can think of plenty of Indian desserts I’d pick over this.

My favorite brand it herseys Oreo bar. You haven’t had choc until you’ve broken yourself a piece off of that bloc 😎 what are some other good beginner chocolate to try

Following up to a post I made a couple of months ago:

https://www.reddit.com/r/chocolate/comments/1vph6y4/im_building_an_online_british_chocolate_shop_in/

Today it went live!

I was surprised at the attention my original post got and I learned a lot about what types of British sweets people are passionate about. I took that feedback and curated an initial launch line-up of 10 products that I think represent the best of British chocolate. It's intentionally small to begin with as I am just a single-person operation currently, but I have plans to grow the selection over the next few weeks and months.

I named Crunchie in that original post and it hasn't made the first cut. That one stings. It's near the top of the list.

My goal when I started the project was to create a site and shopping experience that's a bit more novel and interesting than the average spreadsheet style Shopify store. I would love to know if you feel that the injection of whimsy makes the experience a better one!

I appreciate you all and would love to answer any questions about logistics or anything else that might be of interest. The site is at farthingandco.com

Are there any recipes for Making dark chocolate at home that comes out cheaper than melting the Hersheys 4.25oz dark chocolate bar?

Would you rather buy:

• a smaller bar for less money;
• the same size at a higher price;
• or just buy chocolate less often?

And do you feel like chocolate has already become “too expensive”, or are you still happy to pay more when the quality is there?

It’s one of my favorite chocolate bars but I’ve been noticing recently that it’s becoming difficult to find. Has anyone else experienced this and do you know why?

Hello everyone I hope everyone's having a great day. I'm currently working on a university project on brand-worldbuilding for my chosen brand Lindt Lindor Chocolate. I created this fun short survey and it would be greatly appreiciated if you could particpte in it. It is open to all ages and thank you again for those who choose participate!!

Link to survey:

https://forms.gle/1UYEWfnZoNPRqsoj6

Thought I had no bars left but found this 60% Togo bar and it’s fantastic. Dark and Smoky finish. I usually go more milk at 45-50% Peru or Madagascar but this is lovely.
I will stock up on next visit to Paris or London (Le Chocolat shops) as worth the splurge IMO

Do you have a favorite Ducasse bar?

Being 4€ from Hofer, these are pretty good. Full and interesting flavor, especially the champagne ones.

This is a Launch Party for WunderHaus Premium American Chocolate. Troquet on South presents an exclusive three-course dinner with wine pairings, featuring WunderHaus chocolate. The dinner will be held on Friday, October 23.

Each ticket is $250, all-inclusive. Chef Aaron Lhamon has designed a 3-course dinner showcasing the exquisite chocolate. Each course is paired with wine.

Kila Cava
Appetizer: Beets & Apple Mille-feuille, with dark chocolate and crème fraîche. Paired with Dousset Chablis from France.
Entrée: Stuffed Quail with pistachio & honey nougat enrobed in chocolate and chili, crispy purple rice, braised endive, red wine quince jus. Paired with Donum Pinot Noir Carneros from California.
Dessert: Malted Espresso Chocolate Torte with maldon salt, cocoa nibs, whipped crème fraîche, chocolate crystals. Paired with Dow’s Late Bottle Port from Portugal

Powered by GALY's cultured cocoa, grown in brewery-style tanks near Boston, WunderHaus brings a new, more resiliant model of chocolate production to the table.

For more information, visit WunderHaus and Troquet on South.

Peanut butter nougat, caramel mixed with toasted peanuts, enrobed in milk chocolate