Tony’s Chocolonely is available at Walmart ... I’ve seen it there but never tried it ...
I never heard of it either. Looked it up, apparently it’s made by some extremely woke Dutch company. I might try it if I ever see any for sale, but I’m not going to go to any trouble to get it.
-PJ
I can assure you that the Snickers Bar is the Holy Grail of candy bars, closely followed by the Nestle’s Crunch. The Kit-Kat is a strong third.
Not only never heard of it, I 'vee never seen it in the stores.
Hershey's woeks juat fine for me though.
I’ve heard some Europeans at Hershey’s tastes like vomit to them because of the butyric acid in it. I don’t taste that acidity- I guess my palate is just too uneducated. For my money Cadbury makes the best milk chocolate. Their sugar coated chocolate eggs at Easter are sublime. Not the ones that have the yellow glop meant to resemble a yolk. I mean the little solid chocolate eggs
My wife lived her high school years right up the hill from the Lindt factory in Kilchberg, Switzerland on Lake Zurich. Sentimental favorite and very nice.
Hershey choc almond bar...that’s it..,I’ve tried expensive choc and I always prefer hersheys.
Dove milk chocolates, individually wrapped are the best. Not the bars.... they have too much wax in them so they keep their shape.
Doves ARE my drug of choice.
Nestle’s Special Dark Chocolate (or any dark chocolate for that matter). If you don’t like dark chocolate (apparently some people don’t) and someone gives you some, send it to me.
I’m partial to Sarris chocolate and Wilbur chocolate, but those are regional brands in Pennsylvania.
Once my father retired, he would sit in his chair and read... and munch on Hershey's Kisses. Go figure. :-D
For me, nothing beats Ghirardelli. Their squares are superior and just the right amount for snacking, and it's the only chocolate I use for chocolate chip cookies. Their 60% cacao chips are amazing (and I will eat a tablespoon while making my recipe, so my cookies are always short a few chips). I think they chose the Ghirardelli chips as superior on America's Test Kitchen. Growing up, I used Toll House (like most people) until I tried the 60% cacao chips and went, "What the heck have I been doing all these years?" Toll House tastes like over sweetened wax blobs next to Ghirardelli.
For cakes, brownies, and other baking, I will also use Guittard, or even Hershey's Dutch process cocoa powder. This reminds me that I need to stock my pantry for holiday baking. I'm making Tiramisu this year and need a really good chocolate and espresso powder for that.
Now I'm off to replace the struts in my SUV hatch. There's nothing I can't do!
My mother’s chocolate fudge, teamed with her divinity and ambrosia made for the holidays.
Exported to Australia, Canada, Malaysia, Singapore, Indonesia, China, Hong Kong, South Korea, Japan, Taiwan, India, Thailand, the Middle East, and many Pacific Islands.
Tony Chocolony is awesome, but at $6-7 a bar where we live. It’s not an everyday thing.
The best chocolate bar is the one your eating at the time.