True. In fact all chocolate is for children. Real adults appreciate the complex flavors and harsh bitterness of dirt which reminds them of their bitter and complex adult selves.
Most white chocolate in the USA is bullshit. Real white chocolate is cocoa butter, sugar and an emulsifier. Most of the USA is soy, an emulsifier, vanilla, and sugar.
In think that’s the point. Most people on here soon to be American and so are basing their opinion on American chocolate (which is disgusting awful regardless of type)
Not the Belgian but Ive been baking with chocolate and making truffles for years. Look for anything that is based on cocoa butter rather than sugar and vanilla. Hopefully it is very fresh as cocoa butter goes rancid pretty quickly.
My top choice was El Rey from Venezuela which is not found in the USA anymore for bullshit reasons. Callebaut and Valrhona are quite good as well.
There is a literal sweet spot for me, totally dependent on my taste and mood of the day where dark chocolate is just dark enough that fruity noted of the chocolate shine through the bitterness. Which is not to say that I don’t also love milk chocolate, sour milk chocolate aka Hershey’s, and white chocolate.
Some of that stuff is only good to use in baking or otherwise as an ingredient.
There are some dark chocolates that are meant for dégustation as well but usually a bit lower on the cacao % and with complex flavour profiles kind of like wine.
White chocolate literally just tastes like sugar and fat. And “sour”??? What dark chocolate are you eating? This one actually pissed me off fr. Truly unpopular opinion.
As an American pushing 40, I will tell you, in my whole life, I have rarely ever seen someone just eating a Hershey bar. And I mean very rarely, like twice in my life. They are usually used in some other way like S’mores.
When someone wants just chocolate they grab something better like Ghirardelli or something.
I did a chocolate tour once. They explained that beans from certain places do have a more sour taste and some bars have it. Its been a while so I don’t even remember which beans it was but it is a real thing.
I’d honestly go a different direction with the burn like white chocolate is to chocolate what sweet potato chips are to potato chips.
If we were to figure out where saltine crackers relate to potato chips in reference to chocolate or general sweets I’d say if potato chips are milk chocolate Hershey’s then saltine crackers are toffee.
Out of curiosity, how do you feel about carrots (cooked and uncooked separately), and melons like honeydew and cantaloupe?
Asking because I dislike all of those (other than raw carrots) and wonder if it’s because they are all very high in vitamin A. I once overloaded from a single (extra strong) vitamin A supplement and wonder if I have some gene that increases my vitamin A intake or something.
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