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Brent & Dirk -

 

Thank you.  May I exchange the kilo of lady Godiva for either 500 grams of Marcolini or 500 grams of La Maison du Chocolat?

 

Frankly, are you really knowing Lady Godiva? and do you know what is really chocolate?

Next to these crucial gastronomical questions, the photo is superb!

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Pierre (and Dirk) - Thank you.  The Godiva chocolates in Europe are far better than the formulae they use in the US.  During the second world war the US sent choclates to our servicemen overseas that were a bit waxy so they'd stand up to temperature extremes and last longer.  To hide the waxiness they increased the sugar content.  You'd immediately notice that if you tried the US Godivas.  In Europe I much prefer Begiium's other high-end brand, Pierre Marcolini which both Dirk and I enjoy.  Fortunately for Barbara and me, la Maison du Chcolat sends their European formlated chocoates to the US, and are arguably the best we can get over here, and also arguably, the equal of Marcolini, to which my dear Begian friend Dirk may not agree.  Every two weeks I buy a hand assortment of our favorites, and every night Barbara and I eat one each.  We keep the rest in an air tight container.  Today was one of the days I refill our stash.  On the "refill" days I also get a pair of caramel macarons.  La Maison du chocolat is arguabley the best source of macarons in the US, too, where very few know macarons, and many refer to them as macaroons, which are far from the same thing.

 

Leonard - Thank you.

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Pierre (and Dirk) - Thank you.  The Godiva chocolates in Europe are far better than the formulae they use in the US.  During the second world war the US sent choclates to our servicemen overseas that were a bit waxy so they'd stand up to temperature extremes and last longer.  To hide the waxiness they increased the sugar content.  You'd immediately notice that if you tried the US Godivas.  In Europe I much prefer Begiium's other high-end brand, Pierre Marcolini which both Dirk and I enjoy.  Fortunately for Barbara and me, la Maison du Chcolat sends their European formlated chocoates to the US, and are arguably the best we can get over here, and also arguably, the equal of Marcolini, to which my dear Begian friend Dirk may not agree.  Every two weeks I buy a hand assortment of our favorites, and every night Barbara and I eat one each.  We keep the rest in an air tight container.  Today was one of the days I refill our stash.  On the "refill" days I also get a pair of caramel macarons.  La Maison du chocolat is arguabley the best source of macarons in the US, too, where very few know macarons, and many refer to them as macaroons, which are far from the same thing.

 

Leonard - Thank you.

 

Happy to have discovered that "american" Godivas do explain your comments, and - incidentally - I agree with your appreciation of Pierre Marcolinis. For wealth reasons, I try to limit myself - except when our older son comes from Belgium with a "present" - to the "blacks" (Côte d'Or remains my favorite).

And all that about photos and Leicas... I'll investigate on Internet if there exists some kind of "Belgian chocolate Forum"... and let you know.

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... Aye, there's rub, ...

 

A few days ago, while I was away from home, I saw this shot on my IPhone and wrote how much I loved the composition!... But now, I realize my comments have disappeared!...

Good that you have a powerful zoom on your camera and don't have to go close to them. They usually are very angry and nasty pretty birds!... I had a few bad experiences with them when I was a kid!

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