Any good chocolate brand recommend ?
Normally when we buy a chocolate like Cadbury at super market , it taste different on the smoothness and milky taste compare to singapore cadbury ? is it because Cadbury sold here are made in malaysia ?

And nice chocolate which can be found at any super market which taste better than Cadbury ? sorry newbie on Chocolate knowledge
Thanks

patchi in pavilion? wonderful in terms of taste and $$

CAMIOR Chocolate is not bad

Fererro Rocher

Godiva

beryls is nice

yes malaysia cadbury is made in malaysia. try cadbury australia, i got mine from my hometown store only selling at rm9, cold storage selling rm19 at

actually, self make chocolate taste best D: thats because i've made before and love it bezt

where is your hometown store?

can get it at super market ?

Tried alot of time , same as cadbury because it's made in malaysia right ?
Too common already for fereroo rocher

where to buy ? where is your home town ?

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Added on February 2, 2012, 7:32 pmbtw , self made can be good but we still lack of formula recipe , ingredients and tools which make the chocolate as cream as commercial product.

This post has been edited by Maxieos: Feb 2 2012, 07:32 PM

for medium class u can try Belgium/Swiss chocolates
Lindt Excellence range 100gm - rm10-13
Freys 100gm also same price range, in fact any of the swiss/belgium 100gm blocks about rm10+
for high class, only if u appreciate chocolate u can try:
Godiva (Belgium), Royce (Japan) and Patchi (Lebanon)
there r obviously higher tier choco labels apart from mentioned but they arent readily avail in msia

This post has been edited by absorb-d: Feb 3 2012, 09:49 PM

Godiva can get from pavilion and Royce from tropicana city mall.

thanks.But is it made in malaysia ?

really ? how's the price ? expensive ? but made in malaysia also ? worry same result as cadbury

none of wat i mentioned are locally made
as far as i knw only Beryls is

chocolate in Malaysia, the good ones prices is a bomb...don't really think can afford it...

e-royce is nice!! check out their shop at KLCC. Is a japanese chocolate

any1 ate royce choco coated potato chips b4? wats d taste like?

Cadbury Flakes, only some duty free shops & selected cold storage selling it.

You must try Patchi.

No matter others recommend, I honestly think its one of the best!

forgot to mention ritter sport under med tier choco, they r squared german chocholates "D

its getting more exp and exp.. sigh.. last time it was only $4 for one..

btw, my hometown is at some faraway place. no more promotion anyway.

Tiramitsu and Dark chocolate is very nice. I prefer bitter taste

oh...rindunya chocolate dijual di hotel..
i dun know what name of this chocolate..
bitter taste, inside have some honey filling..
JWmarriot chocolate ok la..

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Added on April 18, 2012, 12:51 amplease suggest for me, where the best shop sale like hotel chocolate?

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Added on April 18, 2012, 12:52 ammy wolf want too

This post has been edited by zildjian_77: Apr 18 2012, 12:52 AM

So nice to find choc lovers around here like me


What kind of chocolate you prefer? For me I dont really fancy the milk chcoolate because its sweet. I prefer more to the bitter chocolate or those with a bit of liquor in it. It really depends on your taste because choclate have many variety.



What kind of chocolate are you looking for? I know someone who sells chocolate and planning to get from him and sell out at cheaper price than retail. Maybe I can get some of your favourite for u if available




I tried before when I was in Japan. Nothing special to me. Just potato chip coated wif chocolate which to me doesnt really go together. Maybe because i bought the cheap version

where to find guylian chocolate ?

i thought very common.. tesco shud haf

can't find guylian chocolate

wat kind guylian u looking for?? the one wif sea shell shape milk choc?

My fren is choc distributor if u interest i can ask him get

yeh yeh yeh ! , the sea shell shape and Truffles guylian sea shell.I can't find anywhere , nor tesco or jusco sell them.

ok then i ask my fren. Where your location? We're penang

If got pics of the choc u want bettter to avoid miscommunication

There's a handmade artisan chocolate selling customise chocolate online at mychocolab

They use Belgian chocolate with local flavours like the Nasi Lemak bar..


This post has been edited by SullaLulla: Dec 3 2013, 03:05 PM

Lindt is by far the best.

Handmade artisan is a decorative skill. What chocolate base is used is more important e.g. palm oil based?

Godiva and Ferrero

you can check it out from leading hypermarket, seen it before.

One of the best chocolate i have tasted is Neuhaus. Unfortunately, I could not find it anywhere in Penang. The only place I could bought it is in Thai airport

This topic seems to be dead.. But anyhow, as per some suggestions above, I have a Lebanese friend who said "You haven't tasted Chocolate until you taste Patchi". And so I tried.. It was amazing!! I bought it in the Middle East though, direct import from Lebanon.. And my friend highly recommended the rose flavour which I am going to buy once I reach town in few weeks time..

Eat Dark Chocolate those with more than >80% cocoa everyday is good for your health.

I love to eat chocolate because of its benefits. Chocolate is good for weight lose and fat burning. I like dark chocolate and everyone should try chocolate for getting so many health benefits.
Click here for more information

This post has been edited by MichaelAnsara: Apr 5 2014, 01:37 PM

Hi, care to discuss and share where u bought your chocolate chips from and what brand did you used last time?

The bets chocolate need not be expensive.

Cailler, in my opinion is among the best. A bar is less than 2 francs and can be bought at a Swiss discounter. Unfortunately, it's not sold anywhere in the world except in Switzerland. Just like Ticino Merlot.

This post has been edited by feynman: Apr 20 2014, 11:40 AM

ps only dark chocolates (70-80% cocoa) are good for weight loss -- cause it reduces our cravings for salty, sweet, fatty food. Milk and white choc ---- fattening still

Sorry do u have any idea whether lindt chocolate halal or not? I wanted to buy lindt chocolate bar 300g for friend but i don't have any idea whether its halal or not.

Can i get patchi cholocate for less than RM50? Is it possible....just want to buy some for friend..

I do have some Lindt chocolates from Europe - my brother bought them whole lots of other brands - strawberry cheesecake, etc etc.

I do have cadbury colourful bars from Aus, other chocolate brands from US and all.

#IadmitIamAChocoLover

Dove

have you tried Awfully Chocolate from Singapore? I had once and it's so rich and it's way heavenly than Baskin or even Haagen. Never buy any tub ice cream after that. the chocolate ice cream is so real.

i oni eat dark chocalate

high 5 ,come 2 share with me some affordable yet nice dark chocolate

Dark Chocolate - What constitutes a dark chocolate and what's best for a dark choco?

>70 to 80% of dark choco is best to consume on a daily basis - good for heart and some other health reasons.

Lower than that %, it is not a good dark choco.

Dark chocolate mint flavoured with almond nuts~

dark choc bar with nut is nice to eat....

now cadbury is the talk of the town~ of cos cadbury !!!

Nice info for the brands with countries stated. Thanks. ^^

GODIVA.

I'm excited to see so many choc lovers in this forum. I'm somewhat of a chocolate surveyor, (other passion is durian surveyor), and i'm happy to share my findings of chocoalte brands.

First thing to understand about chocolate is that bitterness in chocolate is not desirable. Chocolate comes from cocoa, which is a tropical fruit (just like coffee berries). A good chocolate must be made from quality beans. The best beans that are produced are not sold in the commodity market, and they have to be booked or sold via contract. So only the reputable chocolate makers will buy them because of the higher price per tonne.

Good cocoa bean is like fine wine, it can be complex, it has character and flavours that are multi-faceted. So the chocolate maker's objective is to retain and bring out as much as possible the bean's complexity and flavours. This is done by careful processing, especially roasting, as over-roasting will produce a bitter chocolate.

To achieve bitterness, it is easy and cheap to do, start with a lousy bean (or broken beans with twigs, leaves, etc) and then over-roast at high temperature. Done.

A good test before buying any chocolate is to ask this question: where is your bean origin. If they say something like Belgium, Swiss, French, then they are clueless, as none of these countries grow cocoa. The more premium chocolates (one in Royce's offering, several in Lindt, most in Amedei, just an example) are single origin. Meaning all the beans come from one region, and I don't consider a country a reagion.

Also a higher % doesn't mean better quality. It just means more cocoa and less sugar. A 75% choc means 25% sugar (roughly, after subtracting vanilla and emulsifing agent, if any.) Read the ingredient list too, if the first ingredient is sugar, put it back on the shelf, because ingredient list is sorted by most first.

Difference between choc maker and chocolatier: Chocolate makers will acquire beans, clean, roast, winnow (deshell), mill / grind, blend, conch in the process to make chocolate. Chocolatiers most likely acquire chocolate and process into confections, by melting, tempering, flavoring, making ganache, etc.

hi glory, right and also wrong.
it really dependent on the roasting and conching. Pure Dark Chocolate with lesser time in the process have higher anti oxidants or flavonoid in the chocolate thus it helps heart but also depend on daily consumption or intakes.

All chocolates flavonoids will be destroyed or reduced once heat was introduced.

I think theres a trend in europe that seeks the word Pure or Organic now . Over here, many people still thought all dark chocolate percentage mades the Quality of the chocolates which were wrong.


This post has been edited by missysleepy: Dec 17 2014, 02:39 PM

nice write up, just to add . just to highlight the origin part. Single Origin chocolate have been labeled according to the country of the cocoa beans like Madagascar, Ecuador, Peru etc.

Why do we asked the origin of chocolate, to know who made my chocolates
Swiss emphasize a lot on smoothness, Belgium probably taste and aroma, French chocolate probably for details and perfect concoction of ingredients(Valrhona wins) , Italy for Nut based choc. (gianduja)


Now , the european marketing of chocolates have been making new statements and expanded further which were now using the words Local Plantation, estate or Pure chocolates . Reason: theres a collection of cocoa beans from different small planters and all those beans were mixed up before it were sent for processing. As you know , different soils and climates alter the dna of the taste. So , now those who were seeking the ultimate ONE is sourcing for one estate. Quality of chocolate is measured till this sector and not the percentage of chocolates where most people thought.

To find out a good chocolate,

since you and i knew these stuff, hopefully we can create more awareness and discussion group to expand this knowledge , what do you think if we do a meet up among those who love chocolate so much. There's so many false information spreading outside.

This post has been edited by missysleepy: Dec 17 2014, 02:46 PM

Let me qualify why I've stated that I don't consider a country a region that constitutes a single origin. That is because of the diversity found in any growing country, to the point that it is not beneficiallly descriptive to the consumer. Imagine buying a wine that is "Wine of France" rather than the expected regional labels ie "Rhone, Asace, Loire" ... The reason that "wine of france" is not acceptable is the same reason we should not stop at country origins ie "Ghana / Madagascar / Cote d'ivoire" for bean origin and insist on more specifics. Why? Because this is an indication (one of many) that the chocolate makers who source their beans cares (or not) about what happens at the plantation level where they source their beans. It is a much harder argument to make that the choc maker cares if the beans are acceptable from any growers in the country rather then specific ones.

Oh, and yes, we should have a chocolate tasting tour.

Precisely , the single origin thing is just a marketing gimmick. Most chocolatiers will be keen on the specific species of the cacao beans like Criollo , fostero and trinitario . If my knowledge was correct, criollo beans the most prefered one is originated in south america and very scarce. So usually, chocolatiers needs some sort of indicators i guess about the origins. They probably assume if one has to look for real chocolatey experience, they go for south american beans as compared to south africa which has fruity and all kind of different notes . Whereas like malaysian chocolates, most trees were hybrids . Still learning, correct me if i swayed from some details.

shall pm you soon for some tasting tour.
this goes to any of you interested to share chocolate knowledge and improve your experience in chocolate quality and say goodbye to chocolate compound made of vegetable oil. Chocolate is made purely with their very own cocoa butter and liquor.

This post has been edited by missysleepy: Dec 25 2014, 05:26 PM

How come no one mention cote dor geh? So sedap frm the rest

The Ciollo, forestero and trinitario differenciation mirrors arabica, robusta, liberica.. somewhat... Just to qualify, I've made it a point to visit the plantations in central america, africa and asia, spent a couple weeks in costa rica few months back to visit various planations and the regional CATIE headquarters. http://www.catie.ac.cr/en/products-and-ser...ocoa-collection

Those categories (criollo, etc) are now superceded with some 25+ and counting dna groups. The situation is not as clean cut as wine varietals, as it is common for a single plantation to have up to 20 clone types. These clones are identified by unromantic names like CR15, BR01 etc.. Situation is the same in malaysia, I have visited two of the cocoa board HQ and they are giving out multiple clonal material to farmers, KKM25/22, PCB123 etc. In the past there could have been more cocoa hybrids as farmers were not trained on grafting. But it is safe to say that most productive farms, especially new farms now are relying on clones (much like durian), not hybrids. Assuming by hybrid you were not referring to Trinitario.

This means that the general grouping of criollo F and T is still useful in discussing in general terms the traits related with these groups, but not necessary relatable at the plantation level.

Speaking in these general terms, it is worth pointing out that the Forestero was bred out of the Criollo, and the generalization is that it was bred for larger bean size, yield, cocoa butter, desease resistance, self-polinating traits, adaptability to lower altitudes, etc, and not so much for flavanoids. In truth, the same mindset is being perpetuated here and now, where breeders are prioritizing for these quantitative traits over qualitative ones.

Interesting facts. Is there any chance we could get criollo pod in sabah? Yeah, pardon my mistake , instead of hybrid, it should be clone instead . Im a bit skeptical about the cloned cacao tree, i believe the aroma wont be that good as compare to those from africa and america. Well you knows better and ahead of us in the characteristics of the beans. Lets hope we could gather more people to share the chocolate knowledge and experience.

Hi there, don't think I'll call those specialty chocolates, I could be wrong...
What other chocolates have you tried?

Would anyone else here be interested in a chocolate tasting session to taste and evaluate different chocolates from around the world?

Lindt choco - go for the highest choco (taste bitter) and healthy.

85% choco 100g rm14.00 - taste very bitter
99% choco 50g rm1400 - taste extremely bitter

take choco, take the most pure choco and not those fatty milk, high sugar, etc ingredient in choco

I have something to add for discussion sakeA couple of american chocolatiers i knew dont really like the taste of commercial Lindt chocolate made for the mass market. First of all, the aroma is too subtle and not even present to some . The taste of it some attest it tasted metallic or plastics. Lindt is swiss and they were famous for their milk chocolate. Do take note of other things like melt in mouth experience . Even whitakers with cocoa butter will not have good melting point due to different types of emulsifiers or additives added for shelf life . Highest percentage of cocoa can be consider good if you eat almost daily and provided you dont eat junk or fatty food like nasi lemak, it wont happen. it wont affect your overall health if lifestyles does not change.

haha, if I"m honest with myself, I enjoy ideally 75-85. Sometimes I love chocolate as low as 65 but
only if the origin and aroma is amazing. But if I'm honest with myself, the 99% or 95% is just not pleasurable
to me at all. I would taste it but I won't buy it for enjoyment.

Do you seriously find the 99% pleasurable? There are other ways to reap the benefit of cocoa without having
to eat a 99% bar, which is to incorporate cocoa nibs into your diet, you can use it as a topping in your
yoghurt, or put it in your cereal, muesli, coockies, nut mix, and vege juice (<- that's what i do).

This post has been edited by nebulaguava: Jan 1 2015, 08:11 AM

Me too, i cant take even if its 85-90 % , first its too bitter and dry . Most of the dark chocolate i made starts from 60% . That way, one might not avoid dark chocolate totally. Imagine if new taster had the highest percentage of choco and dislike dark chocolate totally. When gourmet chocolate is concerned, those who were thrifty will said i dont like it after first try and its very common here. Generalizing is very common and as a chocolatier we cant avoid this stages and accept its reality. Its still an infant market in malaysia. Hopefully we can change that.

This post has been edited by missysleepy: Jan 1 2015, 08:28 AM

haha I love BITTER choco, mostly take 85% due to affordable price, i tasted once for 99% (test water) found it is so so bitter and so love it. I stay away from those sweetening chocolate, anything below 85% choco. When i saw those sweet choco in those shells I feel geri lol

I am also sourcing for pure choco powder for to replace Milx, Tesxo Choco, but I cannot find in market local (tesxo, gixnt, etc). let me know if got recommendation for me on this. I just like pure food as possible.

10years ago Milx bancuh need to add sugar, these day without sugar also feel so sweet, carazy world.

This post has been edited by jimlim007: Jan 1 2015, 03:13 PM

IC. Thanks for sharing. You might be interested to know that Bitterness is a trait that is very easy for a chocolate maker to achieve, regardless of the quality of the bean,
by over-roasting the cocoa beans. Overly black chocolate, therefore is a sign of that. Sure, some people like kopi-o kao, and some look for artisan roast. To each their own.

If I had presented to you with some other specialty chocolates, i wonder if you might like the more flavor-intense chocolate over the bitter-only one.

True. Flavors of the chocolate ,Mouth feel , smell were other significant aspects that determine the art of chocolate making . Found thisin wiki and quite an interesting read up.


Last edited 3 months ago by Deli nk
Mouthfeel
Watch this page
For the Magnapop album, see Mouthfeel (album).
Mouthfeel is a product's physical and chemical interaction[clarification needed] in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Some people, however, use the traditional term texture. Mouthfeel is often related to a product's water activity, hard or crisp products having lower water activities and soft products having intermediate to high water activities.

Contents
Qualities perceived
See also
Further reading
External links
Qualities perceivedEdit

Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
Density: Compactness of cross section of the sample after biting completely through with the molars.
Dryness: Degree to which the sample feels dry in the mouth.
Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
Graininess: Degree to which a sample contains small grainy particles.
Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
Heaviness: Weight of product perceived when first placed on tongue.
Moisture absorption: Amount of saliva absorbed by product.
Moisture release: Amount of wetness/juiciness released from sample.
Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
Roughness: Degree of abrasiveness of product's surface perceived by the tongue.
Slipperiness: Degree to which the product slides over the tongue.
Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
Uniformity: Degree to which the sample is even throughout; homogeneity.
Uniformity of Bite: Evenness of force through bite.
Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
Viscosity: Force required to draw a liquid from a spoon over the tongue.
Wetness: Amount of moisture perceived on product's surface.
See alsoEdit



Dollase, Jürgen, Geschmacksschule [engl.: Tasting School], 2005 Tre Tori, Wiesbaden, Germany (ISBN 3937963200). German-language textbook by a renowned food critic covering some, but not all of the above mentionend properties/mouthfeelings.
Katz, E.E. and Labuza, T.P. (1981) Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sci. 46: 403–409

Choco tasting session? New to this wor. Where? Need$$?

like wine tasting. we can do a small gathering among us. i can bring some chocolates for tasting. you can bring your favourite chocolate if you want . some might not go back to cadbury , kit kat or even beryl base on individual taste bud. when do you guys want to do it? how bout sunday when traffic not so bad , The Curve starbuck ? just some suggestion.

Nice, do you read/speak german? The tasting literature I find useful are mostly wine education (in studying for the courts of masters sommalier certification), Gulp (Mary Roach) and Clay Gordon's book on chocolates. I run tastings almost weekly, had one before christmas at BSC, impromptu, at the wine section. I think coffee would go nicely for a casual session, at one of the specialty brew cafes.

No buddy, i still have lots to learn from you. Coffee indeed , im not good in coffee either but would love to study the pairing with different types of coffee. Mean while thanks for recommending the author to me. Clay gordon, chocolate life .com owner right? His site is wonderdul . We should do chocolate tasting soon.

Hey I'm organizing some chocolate education and tasting with Berjaya Hospitality school at the end of this month 28,29th. Having a guest speaker discuss origins, processes, and chocolate tasting and pairing. Interested to join? I have limited invitations.

Hey great! I would love to join this talk to expand my knowledge and also to get together and introduce ourselves. thanks

Personally I like Royce for the very smooth texture (one of the series; coated with cocoa powder ones). The rest frankly speaking a bit pricey.
Usual day mostly eat Cadbury dark and Ritter Sports.

Ritter have a very wide range of choice. I like the strawberry yogurt and Kakao-Mousse flavor. The Kakao-Mousse ones rather oily texture but smooth and taste good. Not to mention it's very affordable.

I know how you feel about pricey food... being frugal is definitely a virtue in life haha. Having said that, I prefer quality over quantity, even on things that are free.

I skip most food not because of the financial cost but for their cost on health, being in the food line, we are faced with food 24/7. this morning I had a cheese cake tasting,
cold cheese cake in the morning, just imagine, some were made with raspberries, omg. Usually I will just spit it out but today I let myself induge because I love cheese and a good
cheesecake is hard to come by. I don't even drink the wines served during weddings, they are just empty calories, I don't buy candy-type chocolates off the shelves, which means I save quite a bit from not buying all these things like potato chips, candy, sweets, chewing gum, bad wine, bad coffee, bad tea. Then once in a while I buy a really good chocolate, really good tea, really good wine. and I prefer to pay for that one glass of wine (in calories and in RM) then 20 glasses of wine that I won't even remember after 10 minutes. Forgive the rambling.

OK will PM you the details once the invitation is out. Cheers.

I think its time for me to indulge in the good and freshness of quality food. I just get to know someone who prepare such a good yogurt with a steeper price but it could fill my tummy for the rest of the afternoon and i dont feel lethargic after that as compare to eating my usual economy rice. Now in the morning, i just took about 4-5 gm of dark chocolate for an empty stomach. Me too sharing the same experience when reading labels in chocolate shelf, i dont even tempted to buy even the most branded chocolate bcos its now under my nose. Without much hassle, i just made praline anytime. If i want gianduja, i freshly made it by doing hand temper , some kind of theraphy for me. I will only buy the expensive chocolate once in a while .

This post has been edited by missysleepy: Jan 14 2015, 08:44 AM

Ferrero Rochar collection t24 Pmpls

Thanks for the invitation ,nebulaguava .
Felchlin is a good brand and i will try out some of the chocolate recipe with felchlin .
I really like the milk choc, it's incomparable . honestly speaking, it's so smooth and have a fabulous mouthfeel.

Pleasure. I'm with you on the mouthfeel. and Felchlin is technically sound -- texture, particle size, finish, flavor profile, it is all there. I'm hoping to do a cross tasting some day perhaps with Valrhona thrown into the mix. Cheers.

Thats great, i shall bring some of my finished chocolate for tasting and let you judge too . Perhaps we could do it after new year . I like to try your cocoa , how lucky you are . My dad used to plant cocoa trees when i was young but never had a chance to appreciate it in the 80s.

We hope to see more taster join us and taste for themselves. See ya