A Birthday Chocolate Dream (European)
May. 11th, 2011 02:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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pgrabia for her birthday. Cento di questi giorni! (May this day return a hundred times, traditional Italian birthday wish).
I lovedjustjuly4's idea of "what ice cream would each character be?" (go read it if you haven't yet!) except I have very conservative taste in gelato and couldn't come up with anything - plus, many ice-cream tastes are really different in Italy and in the US even if they share a name.
So I decided to go with food I know; the first item on the list comes directly from a brilliant idea ofpgrabia, expanding pgrabia's original intuition of connecting House with chili. Warning: the list reflects my ideas on chocolate, which are as extreme as my ideas on anything else, so don't be offended.
Enjoy!
House: 90% dark chocolate with chili pepper, local production, Modica (a town in Sicily), Italian.
A traditional recipe for connoisseurs. Really, really rare. The best chocolate I know.
Wilson: chocolate with hazelnut paste (gianduiotto), local production, Torino (a big city in Northwest Italy), Italian.
A heavenly combination. Elegant shape, gold-wrapped - the best-looking chocolate I know.
Cuddy: cognac-filled, cocoa-dusted milk chocolate praline, local production, Bruxelles/Brussels (Belgium's capital), Belgian.
Popular, and the cognac fits very well. It's still milk chocolate in the end, though.
Cameron: white chocolate, Côte d'Or, Belgian.
Too bland for me, but some people like this. Sorry, I never got Cameron. Or white chocolate.
Chase: (dark chocolate) thin mints, After Eight, UK (owned by Nestlé).
Very attractive, but ultimately goes on your nerves. Good in small quantities.
Thirteen: Lindor 60% cocoa, Lindt, Swiss.
Looks very good, but hides unpleasant secrets.
Foreman: 40% milk chocolate, Milka, Swiss but Kraft-owned.
Boring, with a pale violet wrapping.
ETA: I was up until 2.30am yesterday (today?), talking to one of those friends you have if you have a job like mine - we have been four(!) years without seeing each other, we don't (okay, I don't) communicate well by email, and still we started talking as if it had been four days. His marriage is finished and he's dealing with shattered dreams and his daughter having an additional paternal figure and he trying to date again and he's frightened as hell because he had invested thirteen years in what he thought was the love of his life. Last time we met, he had just got his dream job (luckily that's permanent) and a daughter coming, and thought his life was heading for the happily ever after.
So if this post is wrong or stupid in anyway, all I can say is I'm sorry, I'm not at my best today.
pgrabia for her birthday. Cento di questi giorni! (May this day return a hundred times, traditional Italian birthday wish).I loved
justjuly4's idea of "what ice cream would each character be?" (go read it if you haven't yet!) except I have very conservative taste in gelato and couldn't come up with anything - plus, many ice-cream tastes are really different in Italy and in the US even if they share a name.So I decided to go with food I know; the first item on the list comes directly from a brilliant idea of
pgrabia, expanding pgrabia's original intuition of connecting House with chili. Warning: the list reflects my ideas on chocolate, which are as extreme as my ideas on anything else, so don't be offended.Enjoy!
House: 90% dark chocolate with chili pepper, local production, Modica (a town in Sicily), Italian.
A traditional recipe for connoisseurs. Really, really rare. The best chocolate I know.
Wilson: chocolate with hazelnut paste (gianduiotto), local production, Torino (a big city in Northwest Italy), Italian.
A heavenly combination. Elegant shape, gold-wrapped - the best-looking chocolate I know.
Cuddy: cognac-filled, cocoa-dusted milk chocolate praline, local production, Bruxelles/Brussels (Belgium's capital), Belgian.
Popular, and the cognac fits very well. It's still milk chocolate in the end, though.
Cameron: white chocolate, Côte d'Or, Belgian.
Too bland for me, but some people like this. Sorry, I never got Cameron. Or white chocolate.
Chase: (dark chocolate) thin mints, After Eight, UK (owned by Nestlé).
Very attractive, but ultimately goes on your nerves. Good in small quantities.
Thirteen: Lindor 60% cocoa, Lindt, Swiss.
Looks very good, but hides unpleasant secrets.
Foreman: 40% milk chocolate, Milka, Swiss but Kraft-owned.
Boring, with a pale violet wrapping.
Taub: milk chocolate with rum, raisin and hazelnut, Ritter Sport, German.
You tell yourself it's not great, then discover it can be addictive.
Amber: 85% dark chocolate, Excellence 85%, Lindt Herrenschokolade, Swiss.
Amber: 85% dark chocolate, Excellence 85%, Lindt Herrenschokolade, Swiss.
Almost like House. And yet a key ingredient is missing.
Masters: milk chocolate with strawberry yogurt filling, Ritter Sport, German.
Masters: milk chocolate with strawberry yogurt filling, Ritter Sport, German.
You need to grow up, kiddo.
ETA: I was up until 2.30am yesterday (today?), talking to one of those friends you have if you have a job like mine - we have been four(!) years without seeing each other, we don't (okay, I don't) communicate well by email, and still we started talking as if it had been four days. His marriage is finished and he's dealing with shattered dreams and his daughter having an additional paternal figure and he trying to date again and he's frightened as hell because he had invested thirteen years in what he thought was the love of his life. Last time we met, he had just got his dream job (luckily that's permanent) and a daughter coming, and thought his life was heading for the happily ever after.
So if this post is wrong or stupid in anyway, all I can say is I'm sorry, I'm not at my best today.
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no subject
Date: 2011-05-12 05:17 pm (UTC)It anyway seems clear by the analogy that white chocolate is an abomination ;-).
no subject
Date: 2011-05-12 06:12 pm (UTC)I actually like white chocolate but I'm weird.
no subject
Date: 2011-05-12 07:05 pm (UTC)I like raw unseasoned vegetables. Including cauliflower. We're just differently weird (also, it's damn hard to find really fresh cauliflower).