the best chocolate bar / biscuit?

Question

i've decided to have a nice big mug of hot chocolate, whats the best choccie bar or biscuit to accompany it?

can someone tell me what a hersheys bar is? i've seen them mentioned a few times and i've never heard of them. in southern england i see cadbury, nestle or galaxy but no hersheys.

Answer 1

My favourite is good old Dairy Milk. Many a night I spend in front of the tv with a big cuppa tea and a few chunks of chocolate. The longer it has been in the fridge the better!!!!!!

Answer 2

Penguin or Rocky. Loads of choccy!!!
Hersheys are horrible, weird tasting chocolate with bits in.

Answer 3

try these yum yum yum

Chocolate fondant


Ingredients
160g/5½oz very best bitter chocolate
75g/3oz unsalted butter, diced
1 tsp instant coffee powder or granules
1 tbsp cocoa
50ml/2fl oz boiling water
3 eggs, separated
30g/1¼oz caster sugar

For the Moulds (optional):
20g/¾oz unsalted butter
30g/1¾oz extra bitter chocolate, finely grated
1 tbsp cocoa

To Serve:
200ml/7fl oz whipping cream
50g/2oz blanched pistachios, chopped



Method
1. Melt the chocolate in a bowl over a pan of simmering water with the diced unsalted butter. Stir from time to time. Cool slightly. Mix the coffee powder or granules with the cocoa and dilute with the boiling water. Cool, then add the egg yolks, and stir until you have a perfect mix. Reserve. Beat the egg whites to form soft peaks, then gradually add the sugar. Continue to beat at a fast speed until firm peaks are achieved. Whisk the egg yolk, coffee and cocoa mixture in the melted chocolate butter. Fold the egg whites into the chocolate mixture. Do not try to achieve a perfect mix. Chill for at least 1 hour or up to 3 hours maximum.
2. Preheat the oven to 160C/325F/Gas3. place a ½ tsp of the chocolate mixture into each corner of the baking tray and place the sheet of greaseproof paper securely on top. This holds the paper on to the tray, especially if you have a fan-assisted oven! Take about a quarter to one-third of the chocolate mousse mixture and spread it on the paper, to about 14 x 21cm/5½ x 8½in in area, and about 5mm/¼in thick. Return the rest of the mixture to the fridge. Cook the mixture in the preheated oven for 15 minutes or, if you want a very dry biscuit, for 20 minutes. Remove from the oven, place on a cooling rack and allow to cool. Peel off the paper carefully.
3. Place the moulds in the fridge or freezer. When cold, spread the insides generously with the butter. Keep at room temperature for at least 10 minutes, then cover the insides with the grated chocolate and cocoa.
4. With a cutter, very carefully cut out six rounds of the chocolate biscuit: if using the rings, cut the biscuit to the same diameter as the rings, if not cut to 7-8cm/3-3½in in diameter, and delicately detach them with a palette knife. The biscuit is very fragile, so proceed with great care. If you are not using the rings, fill the piping bag wiht the chilled chocolate mixture. Place the chocolate biscuit rounds on a tray. Pipe the chocolate mousse mixture on to each biscuit, starting from the middle and moving in a circular motion up to 1cm/½in from the edge of the biscuit and 2cm/¾in high. Freeze the layered desserts on the tray for at least 1 hour, until firm. If using the rings, place them on the tray, place a round of biscuit in the bottom of each and spoon in the chocolate mixture two-thirds up the height of the ring. Freeze as above.
5. Preheat the oven to 180C/350F/Gas4. Lightly whip the cream and chill. Remove the chocolate desserts from the freezer and cook in the preheated oven for about 15 minutes; for 20 minutes if you are using the rings. Divide the whipped cream between six dessert plates and srpinkle with the chopped pistachios. Remove the desserts from the oven (and the rings, if used). Arrange on the cream. Serve.

Answer 4

If you have some chocolate fingers handy; bite off each end then suck the tea/coffee through the middle of the biscuit until it starts to melt, then eat the warm biscuit - it's fantastic.

Answer 5

You can swizzel with an "Ovation stick" or two. Or what I munch on with hot chocolate are the Cadbury finger cookies (wafer type biscuit).

Answer 6

A club milk for a bar or a nice chocolate hobnob... dip it into the cup and lick the melted chocolate off!!! Heaven!!

Answer 7

I love my hot choccy with a Ripple or a Flake.mmmmm.

Answer 8

Jaffa Cakes, currently with silly cartoon of Ian Wright on pack.
Nicer still if you don't bother with the sugar in the cocoa.

Answer 9

Can I have some too?!!

My favourites are Cadbury's Tempo, Inside Story bars and Eet-sum-mor biscuits (I kid you not!) but they're only available in Africa!

Answer 10

creme eggs...fantastic, now available in a choccy bar version.
Am I imagining things or have they become smaller over the years.