Belgain Choc?!
Answers: Does anyone actually like it , If I buy someone choc I always buy Belgian more for the packing they look better and for my b/day I got some which look lovely, but they are minging. I prefer cadburys anytime was just wondering what you all thought ???
It's strange you should ask this - I was beginning to think it was me! Yes, Belgian choc sounds lovely, but their chocolates are either too bitter, too sickly or made of marzipan! Give me good old British choc regardless of brand - although Galaxy and Black Magic take some beating ! ! !
Yeah that chocolate is very nice, especially the soft chocolate
with cream inside, The creamy chocolate is very nice, cadbury
is really nice too, but it's not the same.
Cadbury's has very little cocoa in it compared to Belgian chocolate, but that doesn't mean you should automatically prefer the taste of one or the other. My own preference is for Swiss chocolate, particularly when made from Ghanaian cocoa which has a distinctive, almost fruity taste but I still enjoy a flake now and then; why not?
Belgian chocolate is made of cocoa, cocoa butter, milk and sugar. Cadbury's - well read the wrapper. So you prefer coloured flavoured margarine, there's no accounting for taste.
i like qadbury btter cause its very sweet and chocolaty on the other side i dont pprefer belgian choclolate much .\
cause they are not so sweet.
Try Green and Black's organic chocolate. Hits the spot every time for me.
been 3 times to a Belgian chocolate factory and really enjoyed their chocolate I find it delicious package is too much but taste is great
Oh Dear! I used to work for the Company which made chocolate in England and had factories in Belgium, France, Switzerland and Germany. They also made coffee. I will not mention the name but you get the idea! I got the opportunity to visit all those factories.
I general the 'Continental' factories made a higher quality product than we did in England very largely because it was made 'Down to a Price' not 'Up to a Quality'. English people mainly buy on price.
To make to this quality the cocoa beans used were better and the 'Cocoa Butter' - the fat expelled from them had less of an off flavour generated by mould growth during the initial fermentation process where they were grown. African - Ghana - beans are of a poorer flavour than so called 'flavour beans' from Java and similar places - which are also more expensive.
You need more info? - contact me - my lectures were two hours long!
RoyS