Do you guys have Cailler over there?
At the moment I go grazy for Cailler - especially Frigor Noir and Eclats de Caramel (with little caramel pieces.... heavenly!)
They also have a very tasty new website: www.cailler.ch/cailler.htm
Click on TV Spot - a world made of chocolate....
At the moment I go grazy for Cailler - especially Frigor Noir and Eclats de Caramel (with little caramel pieces.... heavenly!)
They also have a very tasty new website: www.cailler.ch/cailler.htm
Click on TV Spot - a world made of chocolate....
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Switzerland
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Re: Cailler
Fri, May 19, 2006 - 9:20 AMYes we have everything here. We are gods on earth, we are AMERICANS!
Sorry. But yes, of course, we have Cailler. Isn't that Nestle? Or wait, that's Kraft Foods. No wait, it's the Belgian Côte'd'Or that's Kraft. (and French Suchard) I was right, it's Nestle. All these megacompanies owning the chocolate, it's just depressing. Hershey's even bought Scharffen-Berger, I have a gun and a hit list prepared in case they screw it up. I'm kidding I'm kidding... [:click click!:]
Uuh, we love people that love chocolate, but you might be on the wrong tribe... we idolize dark chocolate here. That is not dark chocolate. Ayiee, the Swiss. Only the inventors of milk chocolate would call 46% "noir" And it's got other sugary stuff in it, hazelnut and almond paste? Not that hazelnut and chocolate can ever be bad, but... definitely not dark chocolate.
On that website, they consider 74% extremely dark chocolate. (Noir Cacao extrême)
Apparently we're EXTREME duuuude! Oh right, we're Americans! We -are- extreme. And vulgar and rude. Go away! Your chocolat is not dark enough nor your gung fu strong enough. Ha! Ha ha! HAHAHAHAHAHAHAHAHAH!
(btw, this is sarcasm - I'm only messin' with you. Some people get bent out of shape easily. (Hi Antione!) :)
re: Swiss darks, tell us what you think about Lindt's Excellence 85% or Villar's Noir 72%, and if you have access to Scharffen-Berger or Green & Black's or Dagoba... these all make excellent darks which we cry if we don't have. Makes some of us VIOLENT. (if you can get your hands on a Dagoba Eclipse bar (87%) you might likely have a new favorite chocolate if you like dark chocolate.) -
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Re: Cailler
Wed, May 24, 2006 - 9:18 AMJudging from the tone of your post, you haven't eaten chocolate in at least 15 minutes. Go, get yourself a bar :-)
OK then I'm a weakling, or what! But beware, there is Frigor and then there is Frigor Noir! Two different things. You should try it, really.
And milk chocolate? How can I ever apologize for this? I certainly didn't suggest it to be done... -
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Re: Cailler
Thu, May 25, 2006 - 9:15 AMHEHE Don't take it too literal as an attack or anything, I'm having fun with you about posting on the dark chocolate board about a 42% chocolate. I'm sure it's an excellent and delicious bar of love, but it's not really dark now is it? :)
So have you tried any *really* dark chocolate? Like the two bars I suggested? What did you think? Tell ya what, I'll try yours and you try mine. -
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Re: Cailler
Thu, May 25, 2006 - 11:55 PMDon't worry, I know my 74% chocolate :-)
Haven't had time to buy the ones you suggested yet.
And now I'm afraid to admit that I like dark chocolate with whole hazelnuts.... ;-)
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Re: Cailler
Wed, May 24, 2006 - 8:56 PMWow, Frayed! Maybe you should switch to sugarless...
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Re: Cailler
Thu, May 25, 2006 - 9:13 AMLOL no! I'm switching to a drug cartel dark chocolate from Colombia; 78%, and uses raw sugar, pressed coca juice and pharmacutical-grade caffeine in it.
I mean we're talking about Cailler, as in François Louis Callier, and owned by Nestlé, as in Henri Nestlé, and Daniel Peter who created swiss milk chocolate literally next door. I know where the Swiss chocolate came from. But there's no reason for any dairy to be in chocolate. If you want to make a chocolate candy, that's cool, but you're not allowed to call it chocolate anymore, it's candy. Damnit.
I know that Milton Hershey wanted to be Willy Wonka, but I do not care for his company's idea of dark either. Besides it's probably just a cover-up for stealing all the Swiss and Dutch chocolate-making processes in the first place. :) They can all burn in hell, cept Callier, whose original factory turned out real chocolate. But of course only addicts consumed it "raw".
Which is why we're back where we started... we can eat and enjoy a 42% chocolate candy, hell you can eat white "chocolate" made with high fructose corn syrup if you want... because it was invented to appeal to mass amounts of tastebuds, to get chocolate loved by the masses and make people rich. Congratulations. it worked. :) But you do not get to call it dark chocolate. Nyah! That's why the generic Chocolate tribe has 8x the membership.
I'll defend the line somewhere around 70%, but that's flexible if it's exceptionally good chocolate. That's not to say there's not excellent 60%-ish artisanal chocolates out there, but I'll decide on a case-by-case basis until the Chocolate Mafia imposes a dividing line.
(nicole - nah, see, I quit smoking and...) -
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Re: Cailler
Tue, June 6, 2006 - 8:23 PMhehe... yeah, I think your crashing Frayed. Careful of those sugar and caffeine ups and downs!
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Re: Cailler
Wed, June 7, 2006 - 8:44 PMFrayed, well congratulations on quitting if that's true :) Good for you. You deserve chocolate.
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