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.
Damn, I think this may be the first truly angry upvote I’ve ever given. How someone can be so wrong, but post about it in the one place where the sheer insanity of saying it requires me to applaud their saying it, it don’t understand.
Legit though, I get it. Dark chocolate is an odd pleasure. Sour isn’t the right word, it’s bitterness, though. And it’s an earthy bitterness rather than something that is only bitter. But I can see how the dominance of the bitterness is going to overwhelm the palate until and unless you’ve taken the time to break away from sweet pleasures as the only pleasures. And that takes both time and effort, we aren’t geared to detect bitterness as good by default.
I love me some white chocolate though! The cheap stuff is cloying and waxy, but when it’s done well, you get this creamy texture along with the buttery flavor carried on sweetness.
As a supertaster, bitter things are difficult to enjoy because even slight bitterness tends to overpower everything else. So I agree with OP and will take my downvotes accordingly.
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.
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.
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.
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.
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