good choclate can not spell anymore

my wife has a birthday Saturday and she wants good cholate, since sweets and treats as closed I do not have any other place to get some. any and all suggestions would be greatly welcomed thank you in advance john

There's a fellow on TOB who makes chocolate.  Posts under "Rony". I hear it's good stuff, the old fashioned Swiss way.
There is a chocolate shop in the small strip mall in West Ajijic where El Ancla restaurant is located. I've sampled it, and it's GOOD.
Walmart sells a bag of really good truffles, when they have it.
Happy chocohunting!

They also sell chocolates at the Swiss Bakery in the Laguna Mall.
I suggest you go on a chocolate sampling tour to all these locations then pick the ones your wife will like best... or I'll do it for you... but I expect to be reimbursed for the chocolates I consume. However, the opinion on which are the best comes at no charge.

https://www.google.com.mx/maps/place/Chocolac+Axixic/@20.2954436,-103.2985033,16z/data=!4m8!1m2!2m1!1schocolate+Ajijic!3m4!1s0x842f4365aa9ecde7:0x20232ced767d0f13!8m2!3d20.2954436!4d-103.2941259

Laguna Mall's bakery is Scandinavian.

And I believe Rony is Belgian.

Thanks for the correction Plan B.

My secret: El Torito at Plaza Bugambilias sells fancy imported chocolate bars of all kinds for about 32p... the same ones that SuperLake and Walmart sell for 72p and up. Last week I picked up 62% dark with cranberries, and milk chocolate with pretzel. I particularly like the chocolate with orange bits.

I'm still dreaming about the chocolate the kids sent for Christmas three years ago.
Salt water toffee coated with milk chocolate and sprinkled with sea salt. Orgasmic!

thanks to al of you you have made my day, and I know it will make hers too

gringal wrote:There's a fellow on TOB who makes chocolate.  Posts under "Rony". I hear it's good stuff, the old fashioned Swiss way.

Rony, the Belgian, quit making chocolates a year ago; in fact he sold out to one of the people from Sweets & Treats; not Ruth one of her workers.

Wide Sky wrote:

gringal wrote:There's a fellow on TOB who makes chocolate.  Posts under "Rony". I hear it's good stuff, the old fashioned Swiss way.

Rony, the Belgian, quit making chocolates a year ago; in fact he sold out to one of the people from Sweets & Treats; not Ruth one of her workers.

I hadn't heard that, so thanks for the correction.

Chocolate originated in Mexico. Cacao beans were ground, mixed with juice from maize and served as a drink...it still is. Cacao beans were also used like a currency for trade and barter. The Europeans mixed it with milk and created the chocolate bar. Ibarra and Abuelita are common brands of Mexican hot chocolate. De la Rosa makes a variety of chocolates, including chocolate oscuro, a 48% cacao chocolate bar.

dup--

I made Mexcan chocolate n Oaxaca .. you take the beans take out the shell, roasts the beans and grind them on a metate then you grind canela then you grind sugar then take the batch to the mill and they grind it and make tight chunks of chocolate. You add water and cook the chocolate until it melts, let it cook and foam it with a wooden molino... Traditionally it is not used with milk amongst th indigenous.. Most chocolate we eat has very little coco in it.. 48% is a very high percentage of coco..

De la Rosa bars available at the Granero in Ajijic. Smaller bars in a box - excellent chocolate.

Smartalex wrote:Chocolate originated in Mexico. Cacao beans were ground, mixed with juice from maize and served as a drink...it still is. Cacao beans were also used like a currency for trade and barter. The Europeans mixed it with milk and created the chocolate bar. Ibarra and Abuelita are common brands of Mexican hot chocolate. De la Rosa makes a variety of chocolates, including chocolate oscuro, a 48% cacao chocolate bar.

You can purchase boxes of these at the candy store in Chapala with the red awning opposite the Main Market. I know, I have the waist to prove it!

48% won't do it for me; I have tried them a few times.  They are not a quality smooth chocolate.  Bit grainy.  At 48%, barely a dark chocolate.

Rony's successor uses his original Belgium recipe.  They are now marketed as Belgium Eden.  The  sell plain and also sugar free.  Their flavored ones are amazing...candied ginger; sea salt; cranberry/almond; candied orange.  Seasonally, crushed peppermint candy canes.

They sell in Chapala at the consignment store near the Legion.  In Ajijic at La Granero.  Maybe other places??  You can reach them at belgiumeden@gmail.com

BisbeeGal wrote:48% won't do it for me; I have tried them a few times.  They are not a quality smooth chocolate.  Bit grainy.  

Rony's successor uses his original Belgium recipe.  They are now marketed as Belgium Eden.  The  sell plain and also sugar free.  Their flavored ones are amazing...candied ginger; sea salt; cranberry/almond; candied orange.  Seasonally, crushed peppermint candy canes.

They sell in Chapala at the consignment store near the Legion.  In Ajijic at La Granero.  Maybe other places??  You can reach them at belgiumeden@gmail.com

These are not Belgian chocolates, and you are correct they are grainy, however the cost/quality value they represent is good. I find that they compliment a good cup of coffee after a meal.

the percentage has nothing to do with grainy.. We have puere chocolate that indigenous give me and t is grainy because the mill is not fine enough meanwhile it has more cacao than 99 percent of the chocolate on the market.
If you guys ever go to Chiapas go to the museum of cacao and you will learn a whole lot about chocolate ...it also shows how much cacao the well known brand have in them and all of them are very smooth and have very little cacao..

I am always willing to try new products but, it has been my experience, that every single Mexican chocolate (with the exception of Rony's Belgian style chocolate) is gritty. I am not a fan of eating chocolate with what feels like a side of sand.
Lindt chocolates have between 70% and 99% cacao... always.
https://www.chocolate.lindt.com/shop/excellence/excellence-cocoa-90-1
In the end, it comes down to what makes your taste buds happy. I would kill for a Cadbury's Flaky Bar... the kind that my Nana used to send me for Easter when I was a kid...even though they were always smashed to pieces on arrival.
I hope your wife had a wonderful Birthday GoBlueJohn. It's the thought that counts.

Edited to add: seek and ye shall find... https://www.amazon.com/Cadbury-Flake-Chocolate-Bars-12-Count/dp/B000KY6IIY
Warning: addictive bliss!

ferret wrote:I am always willing to try new products but, it has been my experience, that every single Mexican chocolate (with the exception of Rony's Belgian style chocolate) is gritty. I am not a fan of eating chocolate with what feels like a side of sand.
Lindt chocolates have between 70% and 99% cacao... always.
https://www.chocolate.lindt.com/shop/excellence/excellence-cocoa-90-1
In the end, it comes down to what makes your taste buds happy. I would kill for a Cadbury's Flaky Bar... the kind that my Nana used to send me for Easter when I was a kid...even though they were always smashed to pieces on arrival.
I hope your wife had a wonderful Birthday GoBlueJohn. It's the thought that counts.

Edited to add: seek and ye shall find... https://www.amazon.com/Cadbury-Flake-Chocolate-Bars-12-Count/dp/B000KY6IIY
Warning: addictive bliss!

OMG OMG Cadbury Flake Chocolate Bars. Bought a box when I was in London 2 years ago. Almost every year returning to the Middle East from the U.S.
via Ireland/UK the relatives always had a box or two waiting for us. They thought we were nuts... Blisssssss.

ferret, When I was in a cacao plantation in Chiapas I had Mexican cholocale  100% cacao with out cacao butter that was fine and smooth as silk.. Begian chocolate are European there for unlike the Mexican chocolate. When you are in Oaxaca or Chiapas or Tabasco you can find Mexican chololate that is as smooth as any European chocolate

OMG  OMG   Cadbury Flake Chocolate Bars.  Bought a box when I was in London 2 years ago. Almost every year returning to the Middle East from the U.S.
via Ireland/UK the relatives always had a box or two waiting for us.  They thought we were nuts... Blisssssss.[/quote]

FYI Cadburry is one of the company that have very low cacaro levels.. between 25 and 35 % of cacao.. so maybe it is not the cacao that you like so much..  Also no ne has ever said that 100% of anything is the best way to go.. Thinnk about the history, cacao had to be imported and therefore was expensive so the European figured how to make some delicious chocolate without a whole lot of cacao...

By the way Lindt,a swiss company is well know for their great expertise on making chocolate and they are also known to buy poor quality beans from Madagascar...

Stick with artesanal chocolate if you are a fan of great coco beans. and dark and bitter chocolate.