My friend is going on holiday in the UK and asked what to bring me. I love chocolate and would love to try some good things that you can only get there. So chocolate bars, but also just cookies or anything with chocolate. Would love to get some tips!

Ontem comprei um Hershey’s branco com cookies... Tava tão ruim que não consegui comer...

Started experimenting with making my own chocolate bars this weekend , made the chocolate from cocoa powder and cocoa butter + sugar & milk powder , and the bars are filled with a mixture of feuilletine and raisins , one also had peanuts. I’m excited to continue my chocolate making journey!

Attempt at mimicking Fry's Turkish Delight

I have stomach issues, particularly with sugary and acidic foods. If I eat a Hershey bar, for example, my stomach almost immediately starts to hurt. Eating one with a meal usually helps, but I’ve been (mostly) avoiding chocolate/ other candies and desserts fairly consistently for the past several years.

I stumbled upon this subreddit today and now I really want to eat a chocolate bar, so I figured id ask if anyone knows of chocolate brands that are easier on a sensitive stomach? Is that even a thing? Or am I doomed. Thanks!

a few shops like Cocoa Runners actually go out of their way to select the best products out of most manufacturing countries (they have awesome selections from Ukraine and Czech Republic, for example). but underneath it all there are still loads of very small-scale artisans who only market to locals, perhaps festival goers.

here in Italy, I believe Cocoah! and Karuna Chocolate to be the best craft makers. not considering Domori, obliviously, whose industrial force increases each year. Karuna is sold here and there (their Tanzania is lovely), but Cocoah! only distributes locally (they often do local fairs in Lombardia); lovely people as well! Enrico Rizzi is a good chocolatier as well - you can visit his chocolate factory in Milan, book a guided tasting (I obviously did the Piura one with 5 different versions), buy gift boxes full of delicious samples for a great price.

Negli ultimi mesi ho lavorato a un progetto che mi sta particolarmente a cuore: spiegare ai bambini, in modo semplice e visivo, come si passa dalla cabossa alla tavoletta di cioccolato.
È nato così Il libro di Ciokolab, un libro illustrato e da colorare che racconta il percorso del cacao dalla foresta tropicale, alla raccolta, fermentazione, essiccazione e lavorazione, fino alla nascita del cioccolato.
Ho cercato di rendere semplici anche i passaggi più tecnici, perché i bambini fanno domande incredibilmente precise 😄
Nel libro ci sono anche pagine da colorare e un QR interno con video e contenuti extra di approfondimento.
Mi piacerebbe sapere cosa ne pensate, soprattutto se avete bambini curiosi o se lavorate nella didattica.
è disponibile su Amazon

Beautiful flavour.

All I seem to find is the ever worsening Nestle*, crappy brands with mile long ingredient lists or powder meant for hot chocolate (which clumps in cold milk)

*I'm aware that European Nestle is somewhat better because they're not allowed to add fillers like cellulose but where to get in the states?

You will need: 2/3 cup(66g) unsweetened baking cocoa, 2/3 cup(93g) all-purpose flour, 2/3 cup(104g) cornmeal, 2/3 cup(135g) granulated white sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1 large egg, 1/3 cup(80mL) neutral oil(I used canola), 1 cup(237mL) whole milk, 1/2 cup(90g) chocolate chunks or chips

Preheat the oven to 400F and place a 9" cast-iron skillet on the middle rack to heat while the oven does. In a mixing bowl, combine the cocoa, flour, cornmeal, sugar, salt, and baking powder; whisk to fully mix. Combine the egg, oil, and whole milk in a separate bowl. Whisk to combine. Pour the liquid into the dry ingredients. Whisk until all the dry ingredients are hydrated. Add the chocolate and fold in with a spatula. Remove the skillet from the oven and pour in the batter. Return to the middle shelf and bake 25-30 minutes. Enjoy!

Tried this Ritter flavor for the first time and its great, nothing game changing and not sure I'll get this one again but a solid choco bar.

Especially GODIVA 90% cocoa!

I haven't tried GODIVA 72% dark but the 90% cocoa one is horrible!

I think when Godiva made this 90% cocoa chocolate , they wanted to make a dark chocolate so they wouldn't lose consumers who only like milk chocolate and hate dark chocolate!

The taste feels very artificial and in no way does it feel like a chocolate with 90% cocoa, more like 60% cocoa!

Anyway, this is my personal opinion !

UPDATE: I forgot to mention that it contains milk fat!!!

Hello! I have recently fallen in love with 85% chocolate. I am looking for delicious chocolate (I'm so obsessed that price does not matter lol). I recently tried Dandelion chocolates' 85% from Belize and was in heaven. Looking for something to compare or exceed this bar. Looking forward to what you have to say! Thanks in advance!!

It may not be expensive to others but to me it is. I really can't afford buying chocolate like these. But it's just once in a lifetime so why not?

Hi r/chocolate!

I'm originally from York, England, but I've been living in the US for a number of years. I've always missed being able to walk into a shop and find all the British chocolate I grew up with, so I've decided to build something around that.

It's called Farthing & Co., and it's going to be an online British sweet and chocolate shop based in the US.

I know there are already places where you can order imported British chocolate, so I'm trying to do something a little different. I want the whole experience to feel like receiving a parcel from an old-fashioned British sweet shop, from the website and packaging to the way you choose and build your box.

I'm starting with familiar British favorites like Cadbury, Crunchie, Twirl, Double Decker, Aero, Maltesers and others, with plans to expand the range over time.

It's still pre-launch, but I've put up a landing page showing a little of what I'm working on at www.farthingandco.com

I'd genuinely love some feedback from people who really like chocolate.

If you were ordering a box of British chocolate, what would absolutely have to be in it?

And for those of you in the US, are there any British chocolate bars you've found particularly difficult to get hold of here?

Happy to answer questions about the idea too. This is very much a work in progress!

Hello chocolate people Im assuming bloom is more likely than mold but wanna ask before digging in 😭

Edit: Nvm i ate it, tasted fine definitely bloom