Ahhhh..... 70 to 80% is pure gold.

Ever tried those Bendick's Bittermints? Pure gastric pornography and more addictive than crack. They also do an orange Bendick's which is good, and a ginger one which is delicious.

I am a dark chocolate fanatic, we never had any sweets growing up in the middle east so I really couldn't care less for sweet things, but dark chocolate... mmmm.....

When I was young, there was only really bourneville plain and after eights around, from there I graduated to the hard stuff. now, anything less than 70% and I find it very sickly.

Ahhhh Bendick's. Yummy, yummy yummy. Back in the 1980's, they used to be a client of the company I was working for. Used to get the rejects (seconds) from the factory and quite often, one could not tell the difference in texture from their first's. In those days, they had quite a few flavours as well some experimental's.

I have always much preferred what is my idea of real choolate,...ie milk chocolate,...as in choc au lait,...piece of milk,....which in my eyes is what real chocolate is, and always should be.
I dont really care much for the dark cocoa version, which I think is an entirely different product, and should not even come under the heading of chocolate.
However having googled it to try and prove my point, I find my theory sadly blown apart, as it infers that the word chocolate may actually originate from S.America,the home of that nasty,sickly dark stuff.

I think I`m falling in love with you

that`s it. I`m gone.

hang on - my head turns......

I love you too Bil

Yeah, it's not derived from choc au lait, but some wierd Aztec word beginning with 'x'

How on earth can people compare milk chocolate to the real McCoy.

Hi there,

Valor is the name of the brand you are after. The packaging used to be long and thin white and red stripes, kind of thing, and it was sold in the main supermarkets. They also have their own cafeterias in some places (for example, Plaza de la Reina in Valencia, 'Chocolateria Valor').

Some of the hot chocolate I have been given has been so thick, once I dip my churro into it, it's a struggle to get it out again!

Reminds me of Peter Kay and his tale of dunking his hobnobs, the S.A.S. of biscuits

I think they add cornflour to most makes.

Hi, If you have a Mercadona close by they do a chocolate branded Hacendado in a 400g bag for a euro. Fantastic and thick and won't break the bank even during this 'crisis'.

Will deffo keep an eye out for that one too. Sounds good. Thanks.

Oh I dont know about that, one of my most vivid childhood memories of the UK, is going for the first time into a newsagents and seeing the array of chocolate bars.

I had never seen anything like it before, in Spain we had "golosibas" we must have had some chocolate bars, but I reallu dont remember them.

I spent the fist few weeks trying all my friends favourites, because I had no idea what they were. I was covered in "heat lumps" but did not care. I had arrived in heaven