Then here’s the trick: only eat a small piece at a time, like 1 square inch. Savor it. Don’t immediately follow it with anything. Let the flavor completely leave your mouth on its own before you have anything else.
What! I mean, yes, it is pretty unproductive. But occasionally, incredibly rarely, debating taste leads to a phenomenal new innovation, some new understanding. Just not among non-chefs I guess
So technically speaking the % dark is the amount of cocoa (solids+butter) / total. There really isn’t a standard way that dark chocolate is defined otherwise.
Therefore you can have a 75% dark chocolate that is well balanced (70% cocoa, 5% added cocoa butter, 25% sugar) but have it be less dark than a white chocolate that is 80% cocoa butter and 20% other stuff since it’s technically 80% dark.
Not really sure where I’m going with this other than to say generalities in chocolate, like saying all dark chocolate is sour, suck. In any case, white chocolate is usually crap
They’re saying that the % in dark chocolate is percentage of cocoa in general, which would include both cocoa butter (the only “chocolate” part of white chocolate) and cocoa solids (the fermented product of the cocoa bean, what I would consider to be chocolate). I’m not sure how accurate this is because I always thought it was a measure of percentage of cocoa solids, not just “cocoa” in general which would include the butter. I could be mistaken.
I have to stop about 70%. Every 80%+ tastes like plastic to me, it’s a weird sensation for me. Have always loved 70% dark chocolate though, as well as milk.
White? It’s mostly a toleration rather than an enjoyment. I like it in a few specific things like a white mocha or a few varieties of cookies. But never by itself.
American chocolates (like Hershey’s) tend to taste more sour because they have more sugar and less cacao. The milk also tends to have a more butyric acid taste for some reason. Perhaps the difference is how the milk is treated, but those are trade secrets.
IIRC, this “accident” is simply because chocolate producers figured out it’s cheaper to make the milk slightly taste like vomit (something the Americans apparently didn’t mind too much) than cooling it properly. I think nowadays that wouldn’t really fly but back then cheaper chocolate was maybe so desirable that consumers didn’t mind the weird taste.
Adam Ragusea did a great video about the history of Hershey’s and how that flavor probably came to be so prevalent. Very worth the watch. youtu.be/J44svaQc5WY
Wow I didnt know that this is such an unpopular opinion. There’s nothing wrong with liking white chocolate.
Liking white chocolate doesnt mean not liking chocolate. When i want sth sweet, i prefer white chocolate, but I’m also a fan of dark chocolate (60%-80%).
As a Belgian I consider myself a bit of an ambassador on chocolate and after discussing this with all my fellow countrymen we came to the unanimous conclusion that you are wrong. Please apologize and remove this post.
Depends! If you consider chocolate to be food derived from the cocoa bean, then white chocolate is chocolate because it’s made of cocoa butter without the solids!
The powdery stuff you call cocoa is what’s left over once you get rid of the cocoa butter. So if you feel that cocoa solids are required for something to be classified as chocolate… Then no, it’s not chocolate.
Now let´s also consider the fact that cocoa butter is free of chocolate flavor because all the chocolate flavor remains in the cocoa powder after the separation.
In the US, we’ve gotten some really good chocolate over the last couple of decades and I’ve mostly avoided Hersheys over that time. We especially have some excellent dark chocolates. Your “bad chocolate” stereotype was all too true and may still be on average, but things are changing.
High amounts of criollo beans can grant a sour taste if I recall correctly particularly if they are lower quality as can the method you choose for conching (one of the steps in chocolate making) that Milton Hershey created. If they are thinking of something like Hershey’s Special Dark that has a bit of that sourness to it.
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