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Well, I have a bit of a sweet tooth, especially when it comes to chocolate, and before the weather starts to warm up significantly I was thinking of ordering some good European chocolates. The local stuff is good too, but sometimes I like to mix it up a little.

Recommendations of all sorts are appreciated. I tend to prefer dark chocolate with moderate (50-65) cacao percentages and quality milk chocolate. Some of those ultra high percentage chocolates get pretty intense!

Note that I'm not looking for "the best", as these sort of things are largely a matter of personal preference. Just feel free to drop in and mention anything you enjoy.
I'm not into chocolate on any large scale, but I get the impression that Lindt chocolate is well thought of. I certainly liked the little bit of it I've tasted.
Post edited February 16, 2013 by Wishbone
Bah, Lindt is overrated. You should go for any chocolate marketed as "cooking chocolate" or "baking chocolate". It's largely unsweetened and contain a higher cocoa content. Not to mention cheaper than average. It usually comes in modest packaging, that's why people overlook it in favour of bright and colourful wrappings.
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Charon121: Bah, Lindt is overrated. You should go for any chocolate marketed as "cooking chocolate" or "baking chocolate". It's largely unsweetened and contain a higher cocoa content.
He said specifically that he prefers a moderate cocoa content.
I really loved Barambo chocolate in Georgia but I wouldn't know how to get it in the US.
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Wishbone: He said specifically that he prefers a moderate cocoa content.
I meant a higher cocoa content than in an average chocolate (which actually contains little cocoa and too much sugar), but lower than in a dark chocolate. It's around 60 %, making it a good compromise in both cocoa content and price between the mainstream and gourmand variants.
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Charon121: I meant a higher cocoa content than in an average chocolate (which actually contains little cocoa and too much sugar), but lower than in a dark chocolate. It's around 60 %, making it a good compromise in both cocoa content and price between the mainstream and gourmand variants.
Ah, sorry. With the chocolate I usually see on the shelves around here, I consider "higher cocoa content" to be around 80% and higher.

But also, I'm thinking the OP might go for different kinds of chocolate other than pure ones. You won't find that in cooking chocolate, that's always pure chocolate.
Godiva is Belgian if that helps?
I've never before paid attention to cocoa percentages. I'm simply enjoy dark chocolate with almonds.
I know you will laugh at me, but I like Milka over all chocolates :P (but it's American,right?). From European ones, you can't go wrong with any Swiss chocolate, most German chocolates and Belgian ones.
Marabou IMHO the best chocolate ever made. I would like to add that in general I don't really like chocolate but absolutely love this one.
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Soyeong: I've never before paid attention to cocoa percentages. I
You should ;-) Those dark chocolates with high amount of cocoa are way better than typical dark chocolates. I like 75% dark chocolates with some dried fruit inside, like dried raspberries (yum!)
I used to be quite fond of Valrhona. French, I think?
American? Come on, man, there's Scharffen Berger.

But nothing, nothing beats just going to a local(ish) chocolatier. You can usually find them in most major cities for the past several years.
Finnish Fazer has alot of different kind of chocolates i very much like. Too much. Swedish Marabou is good as well.

Both can ofcourse be found from your average shop in Finland, but I still prefer them to some "premium chocolates", although Fazer has plenty of those as well. I also approve estonian Kalev.
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iippo: Finnish Fazer has alot of different kind of chocolates i very much like. Too much. Swedish Marabou is good as well.

Both can ofcourse be found from your average shop in Finland, but I still prefer them to some "premium chocolates", although Fazer has plenty of those as well. I also approve estonian Kalev.
Oh my gosh yes! Fazer Mint!!

I could eat a whole box of them myself. And Dumle too.
But it's so expensive around here :(

And to OP, you might find Icelandic chocolates interesting, they do some weird candies with chocolate and liquorice.
Post edited February 16, 2013 by Floydinizer