The last six months or so I have noticed an increased craving for chocolate, usually in the evening.  I remember reading a long time ago on forums about how women who were transitioning were into chocolate but I never really got into chocolate.  I am wondering if being on Medroxy Progesterone is increasing my craving for Chocolate or if I just got tired of less sophisticated treats (like gummy worms or sour patch kids).

I have also heard that chocolate is often a replacement for love.

Anyway...

My favorite chocolate is Dove Dark Chocolate but I recently bought a bag of Dove raspberry & dark chocolate swirl (it's pretty good).

What is your favorite and do you have any theories on chocolate?

Yuuuuum..... Dove chocolate is nice. I remember getting it in China but I haven't seen it here in Australia.

My favourite is Whittaker's Almond Gold, I think you can only get it here and in New Zealand, though.

I find I am better at sniffing out chocolate than i once was, but less likely to eat it, because I my blood tests for hormone levels also showed up high cholesterol as well

Swiss/German chocolate is still the best... Lindt "Zart-Bitter".

http://www.amazon.de/s/?ie=UTF8&keywords=lindt+zartbitter&tag=googhydr08-21&index=aps&hvadid=16020168710&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1277407314812968904&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_902cj6svjx_e

I once got Dove (Dark choc) here in SA; no more do I see it.

I use it to make 'hot chocolate' in some nice big mug using 2% milk and two rows of choc for a mug.

Then Dark Nestlé with almond chips is quite eatable. Most of the rest is only good 'hot chocolate' to sweet, too rough, too plain and cheap ingredients for my liking.

Yeah, go call me fussy - with food, I am 

Axélle
PS: Choc for love? Ok, choc as an anti-depressant, yes.

"Whittaker's Almond Gold" yes its amazing the best chocolate ive ever had

The best chocolate I ever had ever was a hand-made dark-milk chocolate with orange and chili in it. Meanwhile, the most amazing (and vegan, organic, dairy-free) chocolates are Booja-Booja - who also make kickarse ice cream along the same lines. Phew!

I like Ghirardelli

I don't like dark chocolate! but my favourite chocolate is probably French or Swiss chocolate. I have tried to avoid it now as I am getting an unsightly expanding pot belly!

I'm not keen on dark either (too bitter, and makes me bounce off the ceiling) - but I can't handle the dairy in milk chocolate, which is why booja-booja is such a treat.

I love chocolate, any type. It's supposed to be good for your heart and has a lowish glycemic level. For the moment, I'm not eating any or buying any as I have no self-control!

Quote from: mementomori on August 28, 2012, 01:28:58 AM
"Whittaker's Almond Gold" yes its amazing the best chocolate ive ever had

And there was a time when you could get every other Whittaker's flavour at a supermarket in Australia except for Almond Gold (Big W excluded). My theory was that the NZers were keeping the best stuff for themselves!

I don't eat much sweets anymore but I do like a bit of chocolate now and then and can generally only eat it with a cup of coffee

My love for chocolate has been ever increasing the past few years but I've had to cut it out as an everyday treat as it has caused me a significant weight gain. I really like the Lion bar. Not sure if you have that one in the US though. Over here Dove is a brand of hand soap so I haven't tried that one.

Oh, and I really love ammoniumchlorid candy. That stuff gets me salivating and sweating just thinking about it.

Chocolate is amazing! I'm usually good about it but every now and then I find I binge on it

My favorite would probably be Valrhona's Guanaja but it's very expensive. Still I get to make excuses given what I do so I tend to always have some on hand I was introduced to the brand at the first real place I worked and I swear by it now.

And... now I want chocolate.

I think my favourite big name brand is still Lindt classic milk chocolate. But it's rare that I get it. I tend to eat Cadbury, because that's my mum's weapon of choice. I also like all the little independents around here that do their own chocolate.

I'm not really supposed to eat it though, too much sugar triggers migraines. But it's SO GOOD.

Not only is 'white chocolate' an oxymoron, but it is a confection, and not chocolate. Very unsatisfying to say the least. Best real chocolate I've had outside Swiss chocolate, was hand-made in New Mexico with jalapeno's!! Yum Yum YUm!! If you're interested in a chocolate coma, do order a Sacher-Torte from the Hotel Sacher. Worth every penny! Better yet, make the trip and get it fresh. Just google it.

Quote from: Padma on August 28, 2012, 02:03:17 AM
The best chocolate I ever had ever was a hand-made dark-milk chocolate with orange and chili in it. Meanwhile, the most amazing (and vegan, organic, dairy-free) chocolates are Booja-Booja - who also make kickarse ice cream along the same lines. Phew!

I followed your suggestion about the Lush stuff once and I might do once again with this, Padma!

Just like Axélle, I won't do anything but the Swiss stuff. Maybe something Belgian. I remember having quite a craving when I crossed the Alps last winter, but I was on a budget so I didn't bother. Again, one of the best things I've ever done for my health is quitting the chocolate donuts. Pimples were an issue too, so it was a necessity.

And I remember reading about a relationship between love and chocolate. Apparently there's a chemical relationship: http://www.chocolate.org.

Quote from: chrishoney on August 28, 2012, 05:30:30 PM
Not only is 'white chocolate' an oxymoron, but it is a confection, and not chocolate.

agreed - except I think it's a cosmetic, not a confection - it's basically moisturiser with added sugar .

Personally, I love dark chocolate.  I even like bakers chocolate.

I also am mad about white "chocolate" and macadamia nuts.  YES, YES.  White chocolate is not really chocolate.

Quote from: White chocolate. From Wikipedia, the free encyclopediaWhite chocolate is a derivative of chocolate as it does not contain cocoa solids, the primary nutritional constituent of chocolate liquor. During the manufacturing process, the dark-colored solids of the cacao bean are separated from its fatty content (as with milk, semi-sweet, and dark chocolate) but, unlike conventional chocolates, the cocoa solids are not later recombined. As a result, white chocolate does not contain the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, theobromine, phenylethylamine, and serotonin. Often, the cocoa butter is deodorized to remove its strong taste.
Some preparations that may be confused with white chocolate (known as confectioner's coating, summer coating, or the brand name, Almond bark) are made from inexpensive solid or hydrogenated vegetable and animal fats, and are not at all derived from cocoa. These preparations may actually be white (in contrast to white chocolate's ivory shade) and will lack cocoa butter's flavor.
Regulations govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners.  Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners.

Quote from: Alexis on August 28, 2012, 07:54:16 AM
My favorite would probably be Valrhona's Guanaja but it's very expensive. Still I get to make excuses given what I do so I tend to always have some on hand I was introduced to the brand at the first real place I worked and I swear by it now.

Curse you.  Now I'm craving it again and I thought I'd managed to cure myself *lol*
And I need a good red to go with it as well...

What's really decadant is if someone makes a chocolate fondant with that stuff....

The lindt cafe in Sydney is good for a hot chocolate as well.

I love dark chocolate, with sea salt even better!  My therapist has some at her office, love her!  It's a wonder food too...