Russian Chocolate

[myrgthful]

Pipes brought me a very special treat... Russian chocolate.Italicizing it doesn't do it justice. There needs to be a way to denote, using text alone, that this is a sensual experience, not to be missed. It was made foamy, like mousse, before it was solidified. This gives it a unique texture. The flavor-- It is more rich. It's still milk chocolate

Comments

[bernmarx]

So why the heck isn't Kraft marketing this stuff over here?I can answer this question with a story: When we were in Greece on a tour (which we'll never do again!), the bus stopped at a cafe in a small village so we could have lunch. The tour guide warned us that Greek coffee is much different than American coffee (because, apparently, most of the alleged adults on the bus needed to be told this

[myrgthful]

Heh, I had to laugh at that. Did any of you try to clue her in at all? ;-)

I've heard that... About Greek coffee, I mean.

American coffee tends to be bitter enough for my taste, as 'tis. When I hit Starbuck's or something, I tend to go for the frappuccinos and other such things which add a little sugar and cream. (Does that make me a stupid American?)

[bernmarx]

Nah, you're only a stupid American if you go to other countries expecting them to cater to your tastes. :)

The seafood really freaked some of the other tourists out. It's common practice in at least parts of Europe to serve most seafood with the head still on (and apparently many Europeans are suspicious if the head's been removed, because that means the chef is trying to hide bad quality). But it's not being grossed out about that that would make someone a stupid American, since we're just not used to it, it's getting histrionic and snitty and such.

[myrgthful]

Americans typically don't want to know, in more than an abstract sense, that their food was once alive and moving. It's the culinary equivalent to being aware that your parents have sex, and it can ruin your appetite, to have food stare you in the face. Americans want it chopped up, processed and prepared so that they can recognize what it is, but not what it was. How funny.

Eating the house special at a Cajun restaurant in San Antonio -- "Bait in a Pot" -- I alternately retched at my crawdads, popping their heads and beady little eyes off, and reveled in their flavor.

Being part Japanese, I've been exposed to eating whole fishes. Some orientals consider the eye part of the meal. Like some Americans who eat gizzards, hearts and necks on Thanksgiving. (Yuck!)

[jenderelly]

sounds yummy! I hate (American) milk chocolate. It's too sweet for me. Where did she get it?

[myrgthful]

In Russia. She was there for months, teaching English and seeing the sights in Moscow, St. Petersburg, and the baltic states. She gave me one of her last chocolate bars, which she's been saving in the freezer since last January.

Not So Russian Chocolate

[narcogen]

Hate to (and by hate to, I mean LOVE to) burst your bubble, but as you've already noticed, it isn't really "Russian" chocolate.

Most of the chocolates manufactured by local companies in the CIS produce stuff that is uniformly sweet-- Kraft is clearly there trying to widen the market by adding in variations like dark, bitter chocolate, and some local brands are following suit, like the Rahat factory here in Almaty.

Most of the chocolates considered of high quality in the CIS are German, and it looks like that's how Kraft entered the Russian market, by buying a factory a German company opened in the late 90s:

http://en.rian.ru/business/20070716/69040127.html

Re: Not So Russian Chocolate

[myrgthful]

Pipes says, "It's still good chocolate."

And why the hell aren't they selling this stuff HERE???

Re: Not So Russian Chocolate

[narcogen]

Why not in the U.S.? Who knows, maybe they do, but just not in your region.

Heck, there are candy bars that are terribly popular in *Canada* that aren't available in the States.