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?

MissPenelope you have shattered the illusions of us poor English (rest of the world included) guillible fools who believe that the Swiss Lindsters you yodel in the mountains whilst wearing lederhosen.

good thing I like proper handmade Belgian chocs from a patissier (at least I think they're handmade

Fgs what is it with all the Kraft/Cadburys threads at the moment.

You're being a diva OP. Get a grip

You’ll be telling us that the Milka cows aren't purple and frollicking around in Alpine meadows either next .

The Toblerone cows definitely have pyramid shaped udders.

Does the torte recipe not have sugar in OP? In which case I am really struggling to see how you would really tell the difference between G&B and another posh chocolate?

Torte torte torte. Sounds really silly now

MissPenelope you have shattered the illusions of us poor English (rest of the world included) guillible fools who believe that the Swiss Lindsters you yodel in the mountains whilst wearing lederhosen.

Sorry, SuperFlyHigh. I once wore some culottes to work- does that count?

Forgive me if someone has said this (I'm running a temperature and a bit out of it) ... but maya gold is green and black's, isn't it?!

Were they leather?

Yes, Jeanne, it is.

YABVU. Green & Blacks is arguably the best quality chocolate that is widely available. The cocoa content of their plain chocolate is even too high for some cooking purposes (such as mousses) for which the likes of Bournville are better. What would you have preferred DH to bring?

Why don't you just knock up some of your own with a combination of virgin coconut oil and a Fairtrade cocoa - has stood me in good stead in emergencies

Thumbwatch- Sadly no.

That would be too grainy though Alice?

I'm astounded the amount of people that don't care about the quality of ingredients, as if it doesn't matter when you cool with them.

Why don't I just use vanilia essence rather than scraping a bean? Because it wouldn't taste as good!

CHEESE IN A CAN - WTF?!

high quality and high cocoa solids (for cooking) is not the same thing. I uie supermarket value plain chocolate

Oops - I use value chocolate for my brownies (and they taste delicious)....Galaxy is high quality to me!

What was DH's reaction to your disappointment? I can imagine how I'd haver reacted had my DH expressed a similar disappointment.

Made by 'Cadbury's', isn't it? Hardly real chocolate any more.

Well I use Madagascan vanilla extract because it tastes perfectly fine.

This is the most ridiculous thread I have ever seen. Mumsnet you can close now, we have reached peak middle class nonsense.

Op I reckon you have very, very little to worry about in life.

Depending on what you are making using a vanilla bean rather than vanilla extract won't improve the flavour.

Equally you wouldn't use a very expensive bottle of wine to slosh into a casserole.

Well I am willing to do a taste test if you insist OP and send a couple of slices of Torte made using the different chocolates over and I will taste them too. Shall I include chocolate orange and toblerone too as a control group? And malteasers?

Not wanting to brag but I won the Pepsi challenge several times in 1984. Impressive I know. Maybe I could volunteer too.

I mistakenly read that you flick the bean to make vanilla flavour
I like chocolate but I don't get that excited about it.

Food snobbery goading? How delightful!
Scrape my bean! is my new exclamation of the day.

All this thread is doing Is making me want to eat inferior chocolate