1. Peanut butter sticks from the Rocky Mountain Chocolate Factory. Dark chocolate version only.
2. Any dark chocolate confection that resembles turtles. I prefer pecans.
3. Chocolate souffle. When I can get it. Hard to find a good one.
4. Adora calcium supplements from WF. Stupid expensive way to get calcium, but not if you look at it as a chocolate treat.
5. Molten chocolate cake, as long as it is warm. The molten ones that are room temperature suck.
6. Most any chocolate bar from Formaggio Kitchen. They have a range and variety that thrills. Can't bring home just one.
7. Anything by Michel Cluizel. He is the King of Chocolate. 60-72% is best. If you are foolish enough to click on the link, page down to single origin chocolate bars.
8. Chocolate ice cream....small batch local only. I'm picky. I make sure there are chocolate inclusions, too.
9. Vosges chocolates. Exotic flavorings rock.
10.Anything from Burdick Chocolates. I love biting the mice in two. The penguins are good too.
"Excess on occasion is exhilarating. It prevents moderation from acquiring the deadening effect of a habit."
W. Somerset Maughan
W. Somerset Maughan
Oh, I love that quote! I love your chocolate list, too!
Posted by: margene | Tuesday, February 14, 2012 at 01:57 PM
Of course your list of chocolate is the most exotic and decadent one I've read all day. Love Burdick's and Vosges!
Posted by: Carole | Tuesday, February 14, 2012 at 04:42 PM
Those all sound rather lovely!
Posted by: mrspao | Tuesday, February 14, 2012 at 05:55 PM
When you visit San Francisco, I'll take your to Fog City News. Fantastic chocolate selection as well as cards, magazines from around the world, and other good things.
Posted by: Peg in Kensington, California | Tuesday, February 14, 2012 at 06:25 PM
I'd rank Amedei Chuao above Cluizel, but it's harder to acquire; when I can afford it I buy 1kg slabs. For cooking. Chocolate brownies made with Chuao are better than chocolate ice cream. Also Missippi Mud Cake made with Chuao, flavoured with garam masala and using rum instead of bourbon, serve with whipped cream.
Want to come to my house? :-)
Cluizel for eating straight.
Rogers' Chocolates: Victoria Creams.
If I want calcium I'll eat cheese! (It's a good excuse).
If by chance you acquire a Herman (AKA Amish Friendship Cake), try the Rie's Sourdough Chocolate Cake recipe. Although I don't know why mine makes an incredibly moist cake (add dried cherries) when everyone else's apparently makes something bread-like.
Also, you forgot the Whoopie Pies!
Posted by: sarah | Wednesday, February 15, 2012 at 04:42 AM
My daughter brought me some Raush dark chocolate she'd acquired in a chocolate shop in Germany. So very wonderful...
Your list is making me drool. I don't have much of a sweet tooth, but dark chocolate is the exception.
Posted by: gayle | Wednesday, February 15, 2012 at 08:39 AM
Great list!
I need to look into those calcium supplements...
Posted by: mk | Wednesday, February 15, 2012 at 10:56 AM
Great quote! I like fresh Belgian chocolates on occasion. Otherwise the darker the better, especially if there is espresso involved. Whipping up mousse on Monday I got impatient and ended with bits of bittersweet chocolate suspended throughout--happily, a hit.
Posted by: Melissa G | Wednesday, February 15, 2012 at 11:27 AM
I'm not a big chocolate lover, it's nice enough but it doesn't wow me. Chocolate or cheese, chocolate or crisps/chips, chocolate or wool - it's not chocolate.
Posted by: Caroline M | Wednesday, February 15, 2012 at 11:54 AM
Remind me to make you chocolate mousse sometime.
Posted by: Lynn | Wednesday, February 15, 2012 at 02:03 PM
I am not clicking on the links. NOT. That was just plain eeeevil.
Posted by: Anne | Wednesday, February 15, 2012 at 02:47 PM
I'm also a fan of excess on occasion. Everything in moderation, including moderation!
Posted by: claudia | Wednesday, February 15, 2012 at 03:32 PM