I like junk food but I don't have fine taste sensors on my tongue. So whenever I walk pass the huge choices at the chocolate aisle I always wonder if there is a difference between the cheap Cadbury and the expensive ones. I don't really like Cadbury I'm not sure why maybe they have too much sugar.
Yes I know there is branded Haigh, Godiva, Koko black etc but please keep this supermarket for the sake of purchase convenience.
But wait until they are on special.
But what if they enjoy it and have to buy the costly brand in future instead of the cheap brand they do not enjoy?
I tried the very expensive ones but my tongue sensors tell me their wow factor is not linear to the price I paid. They are junk food anyway why should I pay more to harm myself.
Good chocolate is not junk food; it's very healthy and nutritious. It's in fact a nootropic and a nutraceutical
So you've answered your own question…
@pharkurnell: I think the opinions of internet strangers are worth much more than my direct experience!
Grab some Whittakers when theyre on discount and just compare to the standard Cadbury or Nestle thing you can get.
Personally I just like Cadbury… so that’s great for me. I prefer it to more premium brands like Lindt (is Lindt more premium? I think so).
If you try an expensive chocolate and prefer the taste, then it’s worth it.
It's not chocolate you like; it's high fructose corn syrup with transfats (i.e. margarine). Buy chocolate with lowest carbs and fewest ingredients, for actual chocolate taste (no need to be expensive, just not crap in a wrap).
high fructose corn syrup
Locally produced products don't have that as much in Australia, we just use cane sugar. Not as bad as HFCS but still not great.
True. Meno male.
Cadbury tastes bad now.
For me Aldi's Choceur dark chocolate bars are both delicious, smooth, and cheap. No need to buy anything more expensive.
The nursing student lives with a life-threatening allergy to lactose and nuts…
I guess she will be on the News again for feeding various substance to patients when she starts her hospital shift…
+1 for Choceur!
Especially the fruit and nuts one
I like fruit n nuts also rum n raisins. Will pick on up this weekend shopping hopefully they won't end up missing like their eggs. Thank you.
/thread
I do like nicer chocolate as a sometimes thing but Choceur dark is a go to
https://www.youtube.com/watch?v=ndEnTvis78Q
Expensive doesn't mean good. I think you'll find Aldi chocolate to be 'good enough', the Moser-Roth and the Just Organic chocolate blocks to be more price competitive than the Lindt brand typically sold at Woolies.
If you were interested in baking, you might have heard of Valrhona and Callebaut. I've found valrhona chocolate to be nicer than Callebaut, though it is slightly pricier. I've typically bought Callebaut to make chocolate mousse and ganache for desserts.
Supermarkets won't stock these though, but you can buy them on Amazon and other specialty chef stores.
Try the higher cocoa %. Sugar is cheap; cocoa is expensive.
You'd have to be a dufus to buy expensive high sugar content "chocolate".
High cocoa % chocolate takes time to get used to but is good for you (subject to how it's processed and amount of heavy metals in soil, etc.).
If you get the chance, try 100% cocoa chocolate at least once in your life - e.g. Koko Black, Lindt ($10/40g; $7.50/50g).
Dark chocolate you mean?
Chocolate is dark.
Stop thinking in terms of "milk" or "dark" chocolate. It's not one or the other.
There are many shades of dark; just think in terms of cocoa %.
Also, you don't want chocolate darkened artificially with additives.
Stop thinking in terms of "milk" or "dark" chocolate; think chocolate or not chocolate. The higher the %, the more chocolate it is.
I don't have fine taste sensors on my tongue.
Buy some.
It's not chocolate you like; it's high fructose corn syrup with transfats (i.e. margarine). Buy chocolate with lowest carbs and fewest ingredients for actual chocolate taste (no need to be expensive, just not crap in a wrap).
Don't eat any chocolate for six months or longer. Then buy a sample of each chocolate, from cheapest to most expensive, & try a small piece of each one.
Yes, worth it.
Further, try the varieties. I like the peppermint chocolate from Haighs (per g it's cheaper in the duds) but kid likes the 50/50 milk/dark.
But to put it into perspective, that packet of 50/50 is being nibbled on like a mouse nibbles cheese over months, not like gorging on cheap chocolate
When Aldi flooded its specials section with German and Danish chocolates during the Christmas period last year (especially the marzipan and fruit/liqueur marzipan coated in dark chocolate), I bought a ton of them, and the first question I asked myself after eating these delightful sweets was, "why are Australian supermarkets aisles filled with the same overly sweet palm oil trash when stuff like this exists".
There are two potential answers:
I'm certain the 2nd answer is correct. Even the premium-looking chocolates in Aussie supermarkets that cost >$70/kg like Lindt are nowhere near the quality of what you can get for far cheaper over in Europe. We are being played.
(edit: Yes, I know Lindt is a Swiss brand, but it is well-established in Australia now, and what they are selling here is clearly designed for the Australian market.)
Australian supermarkets deliberately fill their aisles with the same type of cheap chocolates filled with almost nothing but sugar and cheap oil to keep costs down
This.
Australian palate is not sophisticated enough
This too. Present company included.
Yes, I know Lindt is a Swiss brand
Lindt is as Swiss a chocolate as Foster's is an Aussie beer. Ask for Lindt in Switzerland to see how people look at you ;D
Lindt is as Swiss a chocolate as Foster's is an Aussie beer. Ask for Lindt in Switzerland to see how people look at you ;D
Yes, I suspected as much.
And full of cadmium and lead too!
Even the premium-looking chocolates in Aussie supermarkets that cost >$70/kg
There's good chocolate in Aussie markets for 16-24/kg
Buy an expensive one and try it… go on … be daring.