Or like both but prefer sugar (and fat carefully tempered to a delecate snap). But seriously if you don’t like sugar I don’t understand why you would be messing with chocolate anyway.
Incidentally try caramelising white chocolate. fucking great. Which I think supports the white choc ~= sugar hypothesis.
If you’ve never tried it, take a can of sweetened condensed milk and simmer it (don’t boil!). It’ll take several hours simmering, but when you open the can you’ll end up with something very similar to dulce de leche inside.
They’re not wrong for the most part. Good white chocolate has cocoa butter, but a lot of the cheaper stuff substitutes this with various oils. No cocoa in sight.
White chocolate is the only chocolate I’ll eat. Milk chocolate, dark chocolate, any other kind of chocolate; I can’t comprehend why people like it so much. I’m more of a strawberry/vanilla guy. At least they don’t taste like stale coffee mixed with sugar to cover the taste.
I tried many brands of chocolate. I lived in SF for a while so I had access to the ghirardelli factory and their chocolates. I even did a chocolate tasting tour ones with brands I’ve never even heard of before. And despite all of that my favorite chocolate is still lindor by lindt. And even then I like their white chocolate the most.
Take 2 pounds of cream cheese, float the foil packs in warm water for 10-15 min. Drop the cheese into a bowl with 1.5 cups of sugar and hit it with a mixer until it's nice and smooth.
Add 3/4 cup Dutch processed cocoa powder. Dutch processing reduces the acidity and makes it darker and smoother.
5 eggs, 2 tablespoons of vanilla, then the secret ingredients, 1/4 cup of Grand Marnier and 2 teaspoons of orange extract.
Mix all that up until it's smooth again, then add an entire 10 oz. bag of miniature chocolate chips. Important you use mini chips because full size chips won't melt all the way and leave a weird texture.
Now, prep the pan, take a 9" springform pan and spray it with non-stick spray. Pop in 1/4 cup MORE Dutch processed cocoa powder and swirl it all around so it coats all the surfaces. This is going to bake into a dark chocolate crust.
Pour in the batter and bake at 200°F for EIGHT HOURS. I put it in the oven, go to bed and set an alarm. In the morning, your whole house will smell like chocolate and oranges.
Now, the worst part, it has to chill. You can't just eat it, it's pudding right now. So step 1, let it sit on a wire rack until it's room temp. 2 to 4 hours.
Put a plate on top, flip it over, and remove the springform pan. Put the cake in the refrigerator and chill another 2 to 4 hours.
When the cake is chilled, put another plate on top, flip it right side up, decorate, slice, and serve. I like topping it with some little candied oranges.
Don't do this if you dislike the orange/chocolate combination. I really dislike that, I don't know why. I don't like dark chocolate, prefer milk chocolate, but I like oranges. Putting them together will make me throw it away.
But it looks like a good recipe for those who do like the combo!
The brilliant bit is once you have the base mix, you can flavor it however you want by swapping out the Grand Marnier and Extract with whatever you want. I made a hazelnut version with Frangelico and hazelnut extract, but you could do banana, cocoanut, raspberry...
I like both. Not the super dark bitter stuff, but stuff on the level of Hershey dark is fine. Not saying I’m a Hershey fanboy, but that’s a reference common enough to understand.
Both are better in small doses IMO. White is too sweet, and dark isn’t sweet enough to eat a whole lot at a time.
I follow your flavor claim, but lose me on the texture bit. They feel veeery similar tbh.
But i cannot STAND white chocolate. Its way too sweet for me, and it overall tastes too much like milk. So much so i usually get 70% cacao content, which would probably be too bitter for your tastes.
I only eat Lindt 70% chocolate. It’s absolutely perfect and I cant stand anything higher or lower in cacao percentage. And the Lindt brand is extremely smooth. So good. And it’s relatively healthy with more fat and protein than carbs, so it satisfies me after about two squares.
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