well, that WAS my diet...

[lagilman]

I have had Al nassma chocolate, and you (probably) have not.


Probably, because unless you were a) at NYC's Chocolate Show last month, b) have contacts in the chocolate business or c) were at the AMNH's opening of the Silk Road exhibit Friday night, you can't get hold of it in North America (or the UK, I suspect). Not yet, anyway.

Camel's milk chocolate. All sorts of health claims for it, most of which I suspect don't carry over into chocolate anyway, but whatever the gimmick, I give it thumbs up.

People, this stuff is good. I didn't like all the flavors (and the "milk chocolate" was actually a bittersweet 70% cocoa) but the texture was smooth, the taste a splendid mixture of sweet and salty, and it was rich enough to leave me satisfied after only a few small pieces at a time (starting Friday night, finishing my last bit this afternoon).

Except, of course, that I know I will want more, and I don't have any. *sads*


disclaimer: I am a bit of a chocolate snob -- not because I think Expensive = Better, but because most mass-produced chocolates (yes, including the UK brands) taste more like wax than chocolate. I would rather spend more money to get something with all-natural ingredients that satisfies, than spend less and leave my tastebuds unsatisfied. Your mileage may vary.

Comments

[mevennen.livejournal.com]

The UK brands are generally fairly dire - there are some good small company brands being made now, but the main commercial ones are stuffed full of sugar. There are some good continental brands, however. Not had camel's milk chocolate, though!

[lagilman]

In one of those "mixed blessing" scenarios, NYC has seen a revival of small chocolate makers (both homegrown and European) in recent years. Plus, my future b-i-l makes his own (and uses us as test subjects).

[wolfsilveroak.livejournal.com]

, but because most mass-produced chocolates (yes, including the UK brands) taste more like wax than chocolate

That's because they now use that nasty vegetable shortening crap instead of real cocoa butter.}:(

I am a bit of a chocolate snob meself.}:P

[lagilman]

It also has to do with how long the merchandise has been sitting around/need for preservatives. I've been spoiled (so to speak) by freshly-made chocolates.

[wolfsilveroak.livejournal.com]

Oh yes, most definately. And the temps it was/is stored at as well, whether it's 'bloomed' or not.}:P

[mtlawson.livejournal.com]

That was one great thing about having a previous couple of bosses being Belgian; whenever they would be in town to visit, they always brought along a supply of Belgian chocolate for the wife and kids.

Of course, most chocolate is verboten these days in our house, because -except for Hershey's- most chocolate has the dreaded 'manufactured in a facility that also processes peanuts'. Oh well.

[jslinder.livejournal.com]

1> Camel's milk chocolate has been appearing at my local Middle Eastern grocery, check yours..

2> I will be in San Fran next week, I take requests that can be dropped to Philcon on Sunday (I won't be at the con but I live nearby). See's and Ghiardellis!!!

[lagilman]

From another producer? Interesting -- can you get me brand names, next time time you're there? I'd rather know for certain before I go rummaging through the city (fabulous halvah I can find without blinking. Chocolate's not usually so easy, in our markets.)

And I have to admit, I'm not a fan of Ghiardelli's -- it's good but not the same mouthfeel or finish I like. I used to love See's nut chews, but they're Very Bad for me now. :-(

[jslinder.livejournal.com]

Same brand as discussed over on facebook. Al Nassma

But right now its like $12 a bar (as I mentioned over on FB) and they STILL cannot keep it in stock.

[jslinder.livejournal.com]

Oh and there are other real good chocolate suppliers near SF - but I won't have a car or a lot of time, its a work run.

[badgermirlacca.livejournal.com]

NYC has a Chocolate Show? Damn.

Camel milk chocolate?

They have a website...http://www.al-nasma.com/

[lagilman]

Yeah -- I put the link in my Facebook post, but forgot to include it here, I guess.

And yes, NYC has a chocolate show. Sadly, I missed it due to World Fantasy.

[smoemeth.livejournal.com]

I can't wait to get back to Cannes in January so I can visit the *incredible* chocolate shop I discovered there last time... everything made on-site, just walking through the door makes you want to curl up and die happy.

[shui-long.livejournal.com]

I don't think Al Nassma chocolate has reached the UK yet.

OK, I'm a chocolate snob as well (bittersweet dark Continental please), though even the standard mass-market varieties in the UK are better than the brown wax sold as "chocolate" by H*rsh*y's. We do get a fair amount of Belgian or Swiss chocolate these days in supermarkets; and, despite being owned by Cadbury's and heavily marketed, the Green & Blacks brand seems to be maintaining its quality.

[lagilman]

Yeah, Green & Black's a solid choice, still.

[jslinder.livejournal.com]

I was introduced to G+B in London in 07. Thankfully the local grocery store near me carries assorted mini squares at very reasonable prices..

[wishwords.livejournal.com]

I really need to find a chocolatier in Texas.

[javacatz.livejournal.com]

I prefer Callebaut’s but I don't think they sell to the general public. Some upscale groceries do sell it. (In Texas, try both Central Market and Whole Foods). They also have the only white chocolate that I like - it's got the highest percentage of cocoa solids I've seen in white and has a genuine chocolate taste. No waxy or oily feel, just smooth and very creamy deliciousness.

See's key lime truffles are absolutely divine, worth fighting over. Seriously.