to think high quality chocolate does not include green and blacks

[wilsonq2]

Making a torte tonight, just seen what dh bought last night. I asked him for eggs and high quality dark chocolate. He managed the eggs OK but came back with g nb 70%.

I know its not awful, but it really isn't high quality stuff. Not even fairtrade and made by the same people that brought you cheese in a can.

Aibu?

Yes, I hope the eggs were 'high quality' enough. Surely G&B is good enough for torte?

I get all my baking supplies from Aldi or Lidl and everyone raves about everything I make.

I bet everyone except you 99.9% of the population couldn't tell the difference in a torte made from normal Aldi stuff or the most expensive available from waitrose and if they could, they would be happy with the Aldi version once they realised it cost half the price.

If you need something more specific than any old 70% cocoa stuff, I think you need to specify exactly what you want.

I'm currently eating a Terry's Chocolate Orange.

but it's not all about the taste ...

it's all about being a mahoosive prima donna, no?

Plain or Milk KingJoffery?

You should do a taste test. Send your incompetent husband with very detailed instructions and if he can manage the chocolate as well as the eggs, you can make two tortes. Then do a blindfolded taste test. I would be very interested to hear the results.

I always think the word 'torte' sounds faintly ridiculous.

"Try doing a taste test"

Omfg - are you serious?!?

Not even 1% of people could tell the difference between Green and Blacks and Montezumas.

Is that the PONCIEST test EVER?

YABU to think you can ask your DH to get something and he comes back with the right thing. That's the U bit. I think G & B is a good quality chocolate.

Exdp turned into a bit of a chocolate snob before he dumped me and I bought him 2 v fancy chocolatier books. One of them recommended chocolate from a specific country of bean origin, G&B was the only chocolate in Sainburys to be made from beans from that country.

On that basis, YABU. it is NOT all about Cocoa solids, contrary to popular belief!

Do you REALLY think that using a 'better quality' chocolate than G&B will make that much of a difference when you are making a dessert with it?? Hmm. Well, I tend to think it would be a waste of good chocolate. And, as a pastry chef, I most definitely know my chocolate.

Oh I can tell the difference between G&B and Montezuma chocolate, and tbh I prefer G&B!
(Has the milk and almond version resurfaced yet, btw?)

My other half once spent nearly two hours looking round Waitrose trying to find some 'plain chocolate' I had asked him to buy to make a dessert for friends. He came home and declared he hadn't bought anything as they only have dark chocolate.

Do you want him instead?

I don't like Divine all that much either...

Booja booja, though - now you're talking!

Why did you decide he hadn't even got your fair-trade chocolate without even looking at the bar of chocolate first? The symbol is right there.

If I picked up something from the shops for DH and he decided I got the wrong thing without even bloody looking at it, I would be extremely annoyed!

boojabooja.com/ but they only do truffles and ice cream so useless for the OP's purposes.

Queen - I suspect that the OP has more of a snob attitude to G&B - she's already said she's been boycotting it for some time - so she didn't even bother to check first, just threw up her hands in horror and then did some pearl-clutching that such awful stuff had come into the house.

LTB

This is surely the worst thing a dh has ever done in the annals of MN

I'm glad that says 'annals'.

How bloody stupid. Get your facts straight, then pitch a tizz!

Lindt is still Swiss made so would be better option also

Hahahahahahah! I used to work for a company that made the Lindt Bunnies & the Lindor balls. We were most definitely not nestled in the foothills of the Matterhorn! (UK based) The advert with the chocolatier with the chefs hat hand-making the chocolate is a load of guff too.

Maybe you could buy in bulk from here: www.chocolatetradingco.com/make-and-decorate/cooking-chocolate

However, they do say:

"We recommend that if you are using the chocolate for baking and possibly as an inclusion with many other ingredients and flavours that you first consider the lower priced, blended chocolate couverture as a superior quality origin chocolate, for example, whilst richer in flavour, may be lost within the recipe. If your budget allows however we would always recommend using the finest quality chocolate couverture when the chocolate flavour is the main focus of the recipe, such as a chocolate truffle, ganache or gourmet dessert."

Obviously I'm not serious about a taste test. There is absolutely zero chance the OP, or anyone else, would be able to tell the difference. I'd still quite like her to try though.

Plain or Milk KingJoffery?

Milk. Not a fan of plain chocolate.

[pleb emoticon]

I always think the word 'torte' sounds faintly ridiculous.

Sounds like a posh word for 'fart' doesn't it?

The milk is the original and best KingJoffrey. I like the popping candy variety as well.