Comments on: Setting The Record Straight

By: Bryan

Bryan — Sun, 12 Apr 2009 18:37:43 +0000

I had a friend [who has since passed] from the mail list days who sent me the real thing from her factory in Switzerland [Max Felchlin AG], although it was normally in the 75% range. She actually knew some of my distant Swiss cousins [through business].

It’s not “real chocolate”, but Cadbury’s Fruit and Nut are pretty good survival rations, although they rarely survived to the end of a flight [if you have ever had, or even seen, a military boxed lunch, you would understand].

By: hipparchia

hipparchia — Sun, 12 Apr 2009 17:21:03 +0000

99% cocoa! mmmmmmm.... when i was a kid, i used to sneak mom's baking chocolate from the pantry. way beter than any 'chocolate' bunnies. hipparchia´s last blog post..

By: Kryten42

Kryten42 — Sun, 12 Apr 2009 13:18:35 +0000

And in cookbooks in Aus too!! Bet, then again… Just about everything remotely edible can be found in an Aussie cookbook. Especially ones written up north! 😆

The so-called chocolate in the majority Easter confectionery hardly deserves the name. You’d be lucky to find 10% cocoa in most (though you will find at least 50% sugar). Lindt do make 75% and 85% cocoa egg and bunny though, and a few others do. Some chocolatiere even created a 99% cocoa offering! That’s be like having a pure caffeine IV! Mmmmmm…