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panda_bear1982
Joined: 10 Jan 2006
Location: South Korea
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 Posted: Fri Feb 24, 2006 5:17 am Post subject: Fererro Rocher anyone? |
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Hi, does Korea sell these chocolates? Stupid question i know. If anyone knows your feedback would be really appreciated!
Thanks! |
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Dawn
Joined: 06 Mar 2004
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| Posted: Fri Feb 24, 2006 5:35 am Post subject: |
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| Think they're available at pretty much every supermarket and chain convenience store in the country. |
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the eye
Joined: 29 Jan 2004
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| Posted: Fri Feb 24, 2006 5:35 am Post subject: |
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yes,
also...toblerone, hershey's, snickers, twix, kitkat, mr.big
any others? |
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animalbirdfish
Joined: 04 Feb 2004
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| Posted: Fri Feb 24, 2006 5:58 am Post subject: |
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Yup, everywhere. Including the sweaty little hands of kids, being offered up all melted to you.
Enjoy. |
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ontheway
Joined: 24 Aug 2005
Location: Somewhere under the rainbow...
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| Posted: Fri Feb 24, 2006 8:09 am Post subject: |
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| Yes. Candy and sweets are everywhere. Contrary to Korean folklore, Koreans love sweat food as much as people anywhere in the world. They seem to put sugar, honey or some other sweetener in everything. Many Korean dinner foods that are supposed to be "hot" have too much sugar for me. |
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islanddave99
Joined: 01 Feb 2006
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| Posted: Fri Feb 24, 2006 9:23 am Post subject: yes, but... |
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| READ the label. Make sure you are getting the genuine article. I ate one of the knock-off's last week and it was nasty. You have been warned. |
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peemil
Joined: 09 Feb 2003
Location: Koowoompa
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| Posted: Fri Feb 24, 2006 1:23 pm Post subject: |
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| Quote: |
| Koreans love sweat food as much as people anywhere in the world. |
Nasty. |
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desultude
Joined: 15 Jan 2003
Location: Dangling my toes in the Persian Gulf
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| Posted: Fri Feb 24, 2006 3:49 pm Post subject: |
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| peemil wrote: |
| Quote: |
| Koreans love sweat food as much as people anywhere in the world. |
Nasty. |
Hey, Pocari isn't too bad.  |
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blunder1983
Joined: 12 Apr 2005
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| Posted: Fri Feb 24, 2006 4:47 pm Post subject: |
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| You aint lived till you had garlic bread ruined by sugar. What were they smoking when they came up with that? |
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princess
Joined: 16 Jan 2003
Location: soul of Asia
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| Posted: Fri Feb 24, 2006 5:50 pm Post subject: |
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| They are EVERYWHERE and they are not that delicious anyway. Thy are kind of like biting into a hollow golf ball...not that I've actually bitten into a hollow golf ball. But you can get my drift. I'll take Cadbury's any day. Now that's REAL chocolate... |
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Jaygee
Joined: 03 Dec 2005
Location: Seoul
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| Posted: Fri Feb 24, 2006 9:01 pm Post subject: |
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| princess wrote: |
| They are EVERYWHERE and they are not that delicious anyway. Thy are kind of like biting into a hollow golf ball...not that I've actually bitten into a hollow golf ball. But you can get my drift. I'll take Cadbury's any day. Now that's REAL chocolate... |
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What are ROCHER�� chocolates?
At the heart of ROCHER chocolates are a whole roasted hazelnut and creamy chocolaty filling inside a light, crispy wafer, all wrapped in milk chocolate and finely chopped hazelnuts. |
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What are CADBURY'S�� chocolates?
At the milk processing factory fresh liquid full cream milk is cooked with sugar and condensed to a thick liquid. Cocoa mass is added, making a rich creamy chocolate liquid, which is then evaporated to make milk chocolate crumb. As these ingredients are cooked together the very special rich creamy taste of Cadbury chocolate is produced. 95,000 tonnes of crumb a year are produced at Marlbrook to be made into chocolate at the Cadbury chocolate factories at Bournville, Birmingham and Somerdale, Bristol.
On arrival at the chocolate factory the crumb is pulverised by heavy rollers and mixed with additional cocoa butter and special chocolate flavourings. The amount of cocoa butter added depends on the consistency of the chocolate required: thick chocolate is needed for moulded bars, while a thinner consistency is used for assortments and covered bars.
In the UK up to 5% vegetable fat is added to compensate for variations in cocoa butter, allowing the melting properties of the chocolate to be controlled to a precise standard, and preserving the full taste and texture of the chocolate. Cadbury use carefully selected vegetable oils similar in nature to cocoa butter: African Shea, Indian Sal and Malaysian Palm oils are all part of the recipe. |
Hummm...let see. A small scale production candy, manufactured by artisans or ... a mass produced chocolate ... maybe a question of taste. |
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bulgogiboy
Joined: 12 Nov 2003
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| Posted: Fri Feb 24, 2006 10:31 pm Post subject: |
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Ferrero Rocher are ok but cadbury's rocks! It comes in so many varieties as well. Whenever I'm home that's aways on my list of foods to scoffed with gusto. Cadbury's crunchie bars are great too.
Korean chocolate just can't compare  |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Fri Feb 24, 2006 10:38 pm Post subject: |
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in almost every corner store!!!!!
bring some Turtles, or Smarties, or Wunderbar, or pretty much any other chocolate not mentioned above. There are Hershey kisses, because it's made here too, though they don't taste the same as back home, waxier.
There's a serious shortage of quality variety here in South Korea.
(except for the odd Swiss and Belgian imports found occasionally) |
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JongnoGuru
Joined: 25 May 2004
Location: peeing on your doorstep
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| Posted: Fri Feb 24, 2006 10:43 pm Post subject: |
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| blunder1983 wrote: |
| You aint puked till you had garlic bread ruined by sugar. What were they smoking when they came up with that? |
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ontheway
Joined: 24 Aug 2005
Location: Somewhere under the rainbow...
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| Posted: Sat Feb 25, 2006 6:13 am Post subject: |
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oops "ee" "ea" who can type perfectly? Guess I should edit more.  |
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