just got this from dennis from parkville pen...see the noble savages' excellent review of the bexley 10th anniversary pen here...Bexley 10th Anniversary.
had to get this just b/c of the name of the color, chocolate ebonite, ummm, chocolate... i knew all the free chocolate bars i got from the hershey hotel would come in handy.




yes i ate the chocolate right after i took the pics.

oops, the pen has a STUB nib, not an italic, which writes smoothly.

yay, my first bexley! hopefully the first of many.

Hi,

I was going to reach for a Lindt 70%, but my blood pressure is going up...

Dillon

I hope you don't think of chocolate everytime you use the pen. You may accidentally bite your pen. Or you'll gain weight with all the chocolate cravings.

Yes, thats right. CHocolate cravings... :ph34r: :ph34r: How do you eat that much chocolate?

Nice pen dave!

Oh right....The Noble Savage got the yellow version of the Bexley 10th anniversary fountain pen....

That Chocolate pattern looks lovely... and the chocolate looks tasty, too! (<---- I can't believe I'm the first to use this emoticon here with all this chocolate around ). Nice choice of ink, too. I know a lot of FP users like the Pelikan Brilliant Brown ink.

Great pen, great pics.

Great pen. I have been looking this one for a long time... I like the fact that it's not dark chocolade.

Stub nib looks awesome.

Hi davyr,
That's great looking pen.But if you want to match body color of the pen with the ink you need try Waterman Havana Brown.Great looking ink and has better flow and intensity compared to the Pelikan Brown.

thanks for the kind words, everyone.

hi dillo: lindt is also one of my favorite chocolates, esp. their hazelnut bars. didn't have any around at the time as i ate 'em all up...

hi sidney: surprisingsly, there are no teeth/bite marks on the pen yet. maybe a good thing they didn't make the pen chocolate scented. i read somewhere recently on this forum about chocolate scented brown ink - that would be killer!

hi slush99: i did not eat all of the chocolate yet, only the broken off pieces . btw, what does this emoticon :ph34r: mean? it looks like a ninja to me...

hi maja: here, i'll add my own... chocolate . yeah, i'm liking the pel brilliant brown a lot. it looks good with a lot of my pens, which for some reason are in the brown/red family.

hi richardS: (while bowing down w/arms outstretched) "i'm not worthy of your praise..."

hi klemenv: yeah, i'm also glad that the pen's not any darker. when my wife first opened the box, she was disappointed in the color b/c in the darkened room, it looked plain brown. but when you bring the pen into the light, you can see the woodgrain highlights. that's why my pics are overexposed.

hi emrecan: thanks for the tip on waterman havana brown. doh, i just ordered noodler's antietam, j herbin ambre and pr sherwood green (all based on reviews from fpn) last night right before i read your comments! :doh:

Superb pics! That pen is gorgeous - been thinking about one for a while, but just have to wait on the $. I have a Bexley Stub nib and they are wonderful - I know you'll enjoy it.

Regarding chocolate, I believe that Lindt is the best, but not the stuff you get in the grocery stores. I'm guessing it comes over from Switzerland via ship and, by the time it gets here, it's lost much of its creaminess. I had the pleasure of getting some in Switzerland fresh and it's impossible to beat - just dissolves in your mouth !!!!!! There are some Lindt specialty stores in various places (I know of one in Raleigh) and they fly the chocolate over to ensure freshness.

Hi Dave,

Another nice bunch of pics, and chocolate , too . Thansk for sharing. Now can you send me a piece of the chocolate, as you're only eating it very slowly? Just trying to help you, it just might go bad otherwise...

BTW, the ninja means "expert", but is also used as "secretive" or "stealth" over here.

Warm regards, Wim

Hi Southpaw, Ah, that's what you believe . Actually there are a few Swiss and Belgian chocolates that fight for this honour. Just don't know all of the names . I guess we are lucky, then, because we do get it at grocery stores, including the super bitter one. And that isn't so smooth: it seems to suck the innards of your mouth together...

Lately I find myself drawn to chocolates that are a little less sweet, like Côte dÓr (Belgian). Pity of course that it is a fairly hard chocolate.

I think the softness of chcocolate is caused by the amount of grease or animal fat in the chocolate, and the EU has put some restrictions on it\s use in chocolate a few years ago. I don't know if those are lifted now, but Cadbury got into trouble over it, because they exceeded the limit and weren't allowed to call it chocolate anymore as a result. That's also a chocolate that melts very easily in the mouth, although not of a Lindt quality. Of course Switzerland is not in the EU, so they can do with their chocolates as they like over there .

Warm regards, Wim

hi southpaw: yeah, there's a lindt store near me. i wondered why they needed a stand alone store; it makes sense now that you say they fly in the chocolate for freshness.


hi wim: ok, let's trade chocolate for, hmmm, how about extra stipulas?


two great things from belgium...beer and chocolate. ummm, a meal of mussels, pomme frites and belgian beer...

while we're on the topic of chocolate...although hershey's is pretty ordinary, i have to say, i have a lot of newfound respect for milton hershey, the founder. having no hereditary heirs (his beloved wife had ms and passed away at an early age), mr. hershey bequeathed his fortune to the milton hershey school foundation, a school for orphans. the school provides for room, board, books, clothes, and education. it even provides for all college tuitions. his wife was the love of his life and he never remarried. hershey park started as a park for the enjoyment of his factory employees. there's even a medical school and medical center that is part of his legacy. interesting fact: the hershey's bar is not the best selling chocolate in america (although they make the most chocolate in the world), it's reeses. reese (i guess that's his name) was a former hersheys employee who came up with the idea of mixing peanut butter w/chocolate, and proposed a joint venture with milton hershey to market it. hershey turned him down. reeses is now owned by hersheys. the hershey bears (ahl hockey team) were originally named the hershey bars, but the ahl didn't think that that was such a good idea, so he changed it to bears by adding an e. boy, i should get a job at hersheys chocolate world as a tour guide. anyway, i think i appreciate the simple hershey's bar even more now.

Hey Davyr, Ill trade you my Bexley 10th Anniversary FP in the Lemon color!!!
I really dig the ebonite wood grain pens. That looks really close to my Stipula Novecento.

Enjoy

TNS

nah, i'll pass on the lemon color - but i'm game for other possible trades. whatcha got? (you can pm me). i know what you mean about the ebonite wood grain pens - had a conway stewart churchill in orange wood grain ebonite - i really miss that one!