What's some REAL good high-quality chocolate?
I mean the GOOD shit.
The $20 per oz. Shit.
Leonidas is incredible. Probably the best chocolate I've ever tasted.
Yes it's truly something else. Buying in bulk from the factory is a great idea if you want to share with family and friends!
Every time I go to Belgium I bring home beer and a box of Neuhaus.
Don't get me wrong, it's very good chocolate compared to almost anything you can get in a normal shop.
It's just hard to appreciate the above average when you grew up in Belgium and could always get the best. At least nobody has posted sea shells from Guylian yet!
>Rochefort 10 and 8
-Four amazing beers that you can pick up for cheap in a supermarket like Delhaize.
You can get most of the best chocolates at Galeries Royales Saint-Hubert right by Grand Place, but they also sell them at the airport.
It's great chocolate, but the price is ridiculous. Unless you have the money to frequent Michelin star restaurants, Teuscher isn't worth it.
For some reason, many foreigners think of Guylian when they think of Belgian chocolate. I guess they are very recognisable and somewhat decorative, although they look pretty tacky to me. The taste is mediocre.
Godiva is really pretty much shit tier. If you just want high quality raw material, you don't need to pay $20/oz. What you're getting with that kind of money is labor intensive one-off concoctions - ganache filled this and that with sea smoke and etc.
If you just want high quality material, cluizel or valrhona is fine.
Neuhaus is pretty damm touristy, I don't know what universe you people live in. You sound like the kind of people who go to NYC and line up for Magnolia cupcakes and think you're "off the beaten track"
Godiva is shit tier? Please, shitpost harder.
Neuhaus is well known and available across the world because it's consistently outstanding and they literally invented pralines.
Leonidas is the brand you pick because it's the lowest kg price on a shelf of Belgian chocolate.
If OP wanted a bar of plain chocolate you can find in a supermarket, he probably wouldn't have attached a picture of Godiva.
Are you retarded? Of course it makes a difference. You really think Billy Bob Inbred from Pisswater Nebraska has access in his immediate area to someone in a big city?
End your life.
I fell in love with Lindt's orange and pistachio bar.
Truth. Even if they had any interest in supporting small businesses (which they don't despite pretending that they do), they wouldn't know the difference because they've been raised to be deeply hostile to any food that dares to rise above the most basic awful garbage. They regard this as being "pretentious" and any differences are actually a figment of your imagination, caused by hipsters putting on airs.
That's the saddest part about the flyover states.
They only accept food that's been deep fried 13 times and then fry it once more when they get home just to be sure.
At least they should all die of a heart attack in the next 20 years and make room for people who don't want to be forever stuck with the pathetically inbred food scene they've created.
>Tfw miss living in a small coastal town in France
>Chocolatier was right around the block and another was a 5 min away
>Boss ass chocolate bars for 7€
>all kinds of fancy chocolate sculptures during the holidays
>come back to the states
>Halfway-decent eatery opens in my little flyover town
>Serve really good artisan coffee
>Flyover locals begin to complain that $2.00 is too expensive for a cup of coffee (you get fucking free refills for fuck sake)
>Constantly hear locals talking about how they "can't tell the difference" and wish they could just serve "regular" coffee
>Place has only been there 2 months and owner is already talking about possibly having to close up due to lack of patronage
>The local McDonald's has a a line of cars backed up to the highway every single day at meal times
El Rey. Its reasonably priced online and its as high quality as Callebaut or Vahlrona. For finished chocolate we like Vosges Haut in my family because its owned by a Macedonian woman.
If you are willing to look outside of Chocolate I've met the owners of pic related.
Base chocolate is all the same, since it's a natural product that goes under the same processes.
For "artisan chocolates", which is what I believe you're after, then I would suggest European and Japanese chocolates that have been fortified, spiced and contain flecks of gold. Some even include blood (seriously, in japan menstrual blood is considered magical) or even ash (from monuments; arabs consider it less magical and more of a thing that only the super rich can buy).
That stuff is actually too expensive and they don't sell to people without Black Cards.
We're talking 10k a bite.
But if you're a civilian looking for affordable artisan chocolates, I would suggest:
It's from a vice article basically saying why Mast Brothers chocolate is shit.
> the brothers' wildly popular chocolate, made in Brooklyn, New York
because of course it is...
Gonna have to agree with that. It's like >$30 bottles of wine. At some point you're just buying the label. And that's cool. Some people like spending assloads of money for something that's just a tiny bit better, if at all.
I went to a place in the UK called Kennedy's but i think it was a single store in the middle of fuck nowhere. Exceptionally expensive too. $35 for like, 32 chocolates. But really, it's some of the best I've ever eaten. Every flavour tastes absolutely natural and not in the slightest bit artificial. Apple pie flavour chocolate? Tastes like a fucking apple pie. Banoffee? Tastes like a freshly bought banana with some kickass toffee. I'm genuinely taken aback by how good it was. I feel bad that I can't go back any time soon.
Why do you care? You're a nigger, you won't be able to tell the diference.
While I agree for plain chocolate, there are definitely some cases where paying premium for the added flavours is acceptable. For example I buy violet cream truffles from my local chocolatier and no other chocolate tastes anything like it and i happily pay premium for it.