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Old 09-14-2008, 09:55 PM   #1 (permalink)
 
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Nuff said.
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Starting out with a straight razor is like losing your virginity. You build up the anticipation, want it to be the best in the world and 9 times out of 10 get let down. In time you will learn that practice improves your technique.

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Old 09-14-2008, 10:07 PM   #2 (permalink)
 
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my location: Belgium
Nuff said!

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Old 09-14-2008, 11:13 PM   #3 (permalink)
 
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Just finished eating a bar of the best chocolate in the world:



More please.
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Starting out with a straight razor is like losing your virginity. You build up the anticipation, want it to be the best in the world and 9 times out of 10 get let down. In time you will learn that practice improves your technique.

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Old 09-14-2008, 11:30 PM   #4 (permalink)
 
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Those Lindt lindor truffles are crack cocaine. EVIL!
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Old 09-14-2008, 11:47 PM   #5 (permalink)
 
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Venchi Chocolate Bar with 75% Cacao with chili pepper in it. If you havent tried spicy chocolate, you should.
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Old 09-14-2008, 11:48 PM   #6 (permalink)
 
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If you get a chance and like dark chocolate, try some of the stuff being exported out of Russia (believe it or not!).

My faves are Korkunov and Babayev. The Red October Candy Factory is still turning out nice hard candies and a wide variety of chocolate treats (chocolate covered nougats, jellies, cookies, nuts, etc.) and some nice milk and dark chocolate bars.
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Old 09-15-2008, 01:51 AM   #7 (permalink)
 
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Datk.

Nuff said.


Or... max 80%, over that they need to add wax for it to hold in shape.
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Old 09-15-2008, 01:52 AM   #8 (permalink)
 
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Quote:
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Venchi Chocolate Bar with 75% Cacao with chili pepper in it. If you havent tried spicy chocolate, you should.
+1

Spices and pepper add that little to chocolate
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Old 09-15-2008, 02:37 AM   #9 (permalink)
 
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I tend to like chocolates that are made the old fashioned way, just cocoa and sugar. There's a guy in colorado with some of the best chocolate on earth (I just can't remember the name right now).
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Old 09-15-2008, 03:13 AM   #10 (permalink)
 
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Quote:
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my location: Belgium
Nuff said!

MMmmmmMmmAAaaaghughhaaAAgAggguuhBlaaammmahummmmmaa aa........ as he wipes the drool from his keyboard
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Old 09-15-2008, 07:09 AM   #11 (permalink)
 
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Datk.

Nuff said.


Or... max 80%, over that they need to add wax for it to hold in shape.
People who add wax to chocolate should be SHOT. I gag every time I think about Hershey's chocolate.

My Favorite stuff is "Australian" chocolate. Yup, the same people that have the ice-cream chain. They make excellent bonbons and good slabs of Chocolately goodness as well.

(nothing too dark for me though. Dark chocolate actually makes me sneeze...believe it or not.)
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Old 09-15-2008, 07:17 AM   #12 (permalink)
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My take on chocolate...it exists!

My wifes take on chocolate...It is the only thing that exists!
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Old 09-15-2008, 07:52 AM   #13 (permalink)
 
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My wife's got the sweet-tooth in our house, but that all goes out the window when someone finds me my favorite Norwegian chocolate. I highly recommend it:

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Old 09-15-2008, 08:49 AM   #14 (permalink)
 
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Quote:
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My wife's got the sweet-tooth in our house, but that all goes out the window when someone finds me my favorite Norwegian chocolate. I highly recommend it:

Why does the name 'Firklover' sound crude to me? Why yes, I am a Firking good lover....
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Starting out with a straight razor is like losing your virginity. You build up the anticipation, want it to be the best in the world and 9 times out of 10 get let down. In time you will learn that practice improves your technique.

And lets face it- in both cases, practice is half the fun
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Old 09-15-2008, 05:46 PM   #15 (permalink)
 
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This is my favorite:

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Old 09-16-2008, 02:58 AM   #16 (permalink)
 
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I have brought chocolates from a chocolatier in Turnhout, Belgium named Guy Pas. I have been told by many experts that it doesn't get any better.
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Old 09-16-2008, 10:46 AM   #17 (permalink)
 
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People who add wax to chocolate should be SHOT. I gag every time I think about Hershey's chocolate.
Everybody repeat after me: 'Hershey's is NOT chocolate'.
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Old 09-16-2008, 10:50 AM   #18 (permalink)
 
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I have brought chocolates from a chocolatier in Turnhout, Belgium named Guy Pas. I have been told by many experts that it doesn't get any better.
Not much, no.

I have shipped Belgian chocolates to several members here, as well as 2 platoons stationed in Afghanistan and Iraq.

Come winter I'll happily supply SRP members with a selection of Belgian's finest again. Outside of winter the risk of melted chocolate is simply too big.
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Old 09-16-2008, 11:46 AM   #19 (permalink)
 
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Everybody repeat after me: 'Hershey's is NOT chocolate'.
'Hershey's is NOT chocolate'

nope, it's chocolate coloured beeswax I think.
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Old 09-16-2008, 11:49 AM   #20 (permalink)
 
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Quote:
Originally Posted by Bruno View Post
Not much, no.

I have shipped Belgian chocolates to several members here, as well as 2 platoons stationed in Afghanistan and Iraq.

Come winter I'll happily supply SRP members with a selection of Belgian's finest again. Outside of winter the risk of melted chocolate is simply too big.
Bruno, are you familiar with Guy Pas in Turnhout?

I was once on the Island of Grenada. During a tour of the rain forest, our guide pulled a pod off a tree, tore it open and smashed the seeeds from it into his hand. He let me smell it and it was chocolate! They grow chocolate trees in Grenada! I know, it's cocoa but I couldn't avoid the Willy Wonka images.

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