@ mom2collegekids-
Those eggs are made by Hershey in the US, I don’t believe UK Cadbury makes them (I could be wrong)…Hershey licensed the cadbury name to make chocolate under the Cadbury name, and as part of that I believe they make things Cadbury does not overseas. I do know that the US Cadbury is not all that much different than Hershey’s, tastes like mothballs to me.
Don’t forget Dr. Herman Tarnower @xiggi. A cardiologist who died from complications of a broken heart =((
True, and especially if they learned to IMPORT the correct couverture and solids from brands such as Callebaut or Valrhona. This said, there are some amazing chocolates coming from Hawaii. Of course, the small production has nothing to do with “stuff” like Hershey’s or Ghirardelli.
Haha, Saintfan. I never heard of Herman, but Wikipedia has now shared that his complications took the form of a 32 caliber bullet. Kinda different death by chocolate!
I did the Scarsdale diet in middle school 
and believe me, if she hadn’t done it I might have. If cottage cheese or tuna weren’t already on your list of foods you just can’t eat they would have been after that diet.
When we were in Niagra Falls, Canada, we drove to Ontario and I bought two HUGE bags of Swiss dark chocolate there. Have been eating them very slowly and giving them judiciously, as they are great and much less sweet and waxy from the regular American fare. Love them! They are in very little bars.
@xiggi Ancel Keys lived to be 100 (mediterranean diet and K-rations…)
Seriously, I don’t care about Hershey’s vs. Cadbury (although I love the history of Milton Hershey as a great American Boss). I love all the small chocolatiers. Damn, I love the Salazar chocolates made in Maryland. And loads of those “single farm” chocolates you find in great specialty stores. Can’t think of any names right now. And nibs, lots of nibs.
It is not Hershey vs Cadbury, it is crappy US chocolate loaded with extra sugar vs European mass-market candy that actually tastes like chocolate. H and C stuff sold in the US is horrible.
Be careful with some US chocolate:
http://abc7news.com/health/lead-cadmium-found-in-chocolate/513884/
All chocolate is sourced from the same few areas, which are all outside the U.S.
Heavy metals in chocolate is not just a U.S. problem.
Dang–one more thing to be wary of! Well, thankfully, no chocoholics in my home.
Roasting brussel sprouts with bacon (and olive oil) as we speak . . . mmmmmmmmmm
like candy
Fettuccini with clam sauce on the side 
Going mushroom hunting (@ the gocery store, of course).
Nre, it is not the source of beans, it is the processing that matters, apparently. Also, from what I have read, US cocoa mostly originates in South America, and Europe buys theirs predominantly from Africa. That, of course, does not mean that European chocolate is completely lead- and cadmium-free.
From what I’ve read, no one is 100% sure. Cadmium in particular is almost certainly absorbed from soil. It probably got in the soil from air pollution. Lead could be introduced during processing, but it can also be present in the soil from use of leaded gasolines or other pollution.
I’ve read articles that claim European chocolates suffers from the same problem.
I’ve had some really crappy European mass market chocolate. I would blame the Scandinavians, but I recently had some divine Swedish dark chocolate. You have to be picky wherever you go.
I love chocolate. I don’t want to hear that there is anything unhealthy about it. :-S
Easy to get crappy chocolate. Especially the real kind because it goes bad quickly.
Took a little detour and ended up eating calamari and oyster mushrooms at Nordie’s - those two foods, I believe, were mentioned here.
At the bar??!!!
Yup. Awesome stuff.
Okra.