what type of chocolate is the best ?

Answer 1

any type!!! chocolate is amazingly tasty!!!

Answer 2

When developing the chocophile rating system, one of the things I had to do was to answer the (hypothetical) question, “What’s better, Chinese Sichuan cuisine or Chinese Cantonese cuisine?” The answer would be that neither is justfiably better than the other and you need to evaluate each on its own. The same thing would be true with chocolate.

For my rating system, I utilized the categories “French,” “European,” “Traditional American,” and “Nouvelle American”. Both Belgian and Swiss chocolate tends to fall in the European-style category and tends to be lighter and sweeter with more pronounced flavors than French-Style. Also, European-Style chocolates tend to be shell-molded while French-Style tends to be enrobed.

Of course, these are generalizations and there are many exceptions, but the idea is that there is one style of chocolate that tends to be light and sweet, mostly shell molds, and where the flavors are forward and easy to identify and another that is darker and less sweet, has subtler flavors, and tends to be enrobed.

Traditional American-Style chocolate, if anything, is lighter and sweeter than European-Style chocolate and the flavors are even more pronounced and identifiable. This is one of the reasons that most Americans tend to like European-Style chocolates over French-style chocolates—the American palate for chocolate is light and sweet.

The Nouvelle American-Style of chocolate is French influenced in the sense that the sensibility is darker and less sweet and the flavors tend to be subtler but not to the point where it’s impossible to figure out what the taste is (which is too often the case with French-Style chocolates). Interestingly, most Nouvelle-American chocolatiers are using shell molding techniques not enrobing, with a few notable exceptions.

Many people consider Brussels to be the center of chocolate in Europe, if not the world, and if anything there is a sensibility of integrating chocolate into everyday life that is uniquely Belgian. For my taste, however, I prefer French-Style and Nouvelle American-Style chocolates—which is not to say that I would ever turn up an offer to eat some artisan crafted chocolate from anywhere, even Brussels.

In the end it is your personal "taste" of choclate that matters as well as what you are using it for. My personal is a slight mix of milk and bittesweet which makes a great baking cholate.

GOOD LUCK!

Chef Bert

Answer 3

Godiva Chocolates!

Answer 4

German Chocolate. Right from Germany.

Answer 5

All dark chocolates. Expecially dark chocolate truffles. <33

Answer 6

I am an old fashioned girl. The plain Hersheys candy bars I grew up with are the best! All that yumminess and happy memories , too.

Answer 7

I like dark chocolates, like Valhrona, Lindor, Godiva...(mmmm!)

Answer 8

i like milk chocolate

Answer 9

i have to say DOVE chocolate, its creamy tasty and it has facts on the back of the wrappers, if there is a wrapper but sometimes there isn't but if you have never (wich you probably have because it is popular) tried it before i recomend it!!!

Answer 10

any milk chocolate from europe ♥


polish and german are my fave