Which Chocolate?

Anything!

Which Chocolate

White Chocolate
3
10%
Milk Chocolate
19
61%
Dark Chocolate
9
29%
 
Total votes : 31

Re: Which Chocolate?

Postby Pseudo » Fri Sep 29, 2017 12:14 pm

Footy Chick wrote:The only exception to the above is a chocolate factory in Tasmania called Anvers - whenever I'm there I'll drive out of my way to buy a heap of the stuff and post it home (and then take a year to eat it) :lol:


On a conference trip to Monterey California I discovered Ghirardelli chocolate. Will happily cram as much of that stuff as I can fit into my luggage.

Prefer dark myself - usually go through a block of the Lindt 70% dark each week.
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Re: Which Chocolate?

Postby JK » Fri Sep 29, 2017 12:44 pm

morell wrote:
JK wrote:I call white fake chocolate and will rarely eat it

This is a bit of a myth.


No, I refuse to entertain that idea, and no amount of SWARM will change that.
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Re: Which Chocolate?

Postby Jim05 » Fri Sep 29, 2017 12:52 pm

JK wrote:
morell wrote:
JK wrote:I call white fake chocolate and will rarely eat it

This is a bit of a myth.


No, I refuse to entertain that idea, and no amount of SWARM will change that.

^This
White chocolate is a abomination
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Re: Which Chocolate?

Postby Lightning McQueen » Fri Sep 29, 2017 12:53 pm

It's a bit like the green snakes are always the last ones to get eaten.
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Re: Which Chocolate?

Postby FlyingHigh » Fri Sep 29, 2017 12:55 pm

Dark even if it's cooking chocolate
Milk
White, really only if it's the last one left.

Haighs, Chocolat no 5 at Hahndorf, Red Cacao are some of my favourites, but plenty of others too.

Josaphan's in Sydney is worth hunting out.

Havenhand at Waikerie is good.

Melba's is always good for a visit even if the quality isn't quite as high as some of the more boutique ones.
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Re: Which Chocolate?

Postby FlyingHigh » Fri Sep 29, 2017 12:57 pm

Footy Chick wrote:I can take or leave chocolate, not much of a sweet tooth, I can keep chocolate in my house for months without touching it.

That said, If i do indulge, I prefer dark.

The only exception to the above is a chocolate factory in Tasmania called Anvers - whenever I'm there I'll drive out of my way to buy a heap of the stuff and post it home (and then take a year to eat it) :lol:


Is this in the Northwest of Tassie?

Don't they have a chocolate festival in the area around May each year?
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Re: Which Chocolate?

Postby Footy Chick » Fri Sep 29, 2017 1:58 pm

FlyingHigh wrote:
Footy Chick wrote:I can take or leave chocolate, not much of a sweet tooth, I can keep chocolate in my house for months without touching it.

That said, If i do indulge, I prefer dark.

The only exception to the above is a chocolate factory in Tasmania called Anvers - whenever I'm there I'll drive out of my way to buy a heap of the stuff and post it home (and then take a year to eat it) :lol:


Is this in the Northwest of Tassie?

Don't they have a chocolate festival in the area around May each year?


Yep, in Latrobe, about 10 mins out of Devonport
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Re: Which Chocolate?

Postby morell » Fri Sep 29, 2017 2:53 pm

JK wrote:
morell wrote:
JK wrote:I call white fake chocolate and will rarely eat it

This is a bit of a myth.


No, I refuse to entertain that idea, and no amount of SWARM will change that.

Yeah totally, despite all evidence to the contrary your opinion holds sway. No wonder you're an safooty stalwart!! :P
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Re: Which Chocolate?

Postby JK » Fri Sep 29, 2017 3:30 pm

morell wrote:
JK wrote:
morell wrote:
JK wrote:I call white fake chocolate and will rarely eat it

This is a bit of a myth.


No, I refuse to entertain that idea, and no amount of SWARM will change that.

Yeah totally, despite all evidence to the contrary your opinion holds sway. No wonder you're an safooty stalwart!! :P


You're a speedy one ;)
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Re: Which Chocolate?

Postby RustyCage » Fri Sep 29, 2017 7:25 pm

Milk
Dark


White


White just doesn't feel the same in the mouth as the other two and it's something my little brain can't get past
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Re: Which Chocolate?

Postby morell » Sat Sep 30, 2017 12:17 pm

RustyCage wrote:
White just doesn't feel the same in the mouth as the other two and it's something my little brain can't get past
Chocolate, right?
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Re: Which Chocolate?

Postby prowling panther » Sat Sep 30, 2017 9:39 pm

A nice smooth milk chocolate has everything going for it.
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Re: Which Chocolate?

Postby gadj1976 » Sun Oct 01, 2017 9:21 pm

I'm happy for everyone else to disregard white chocolate, so I can have it to myself. Milky bars are my fave.
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Re: Which Chocolate?

Postby Psyber » Fri Oct 06, 2017 5:37 pm

"White Chocolate" is not really chocolate.

Wikipedia wrote:
Composition

White chocolate does not contain non-fat cocoa solids, the primary nutritional constituent of chocolate liquor—chocolate in its raw, unsweetened form.[1][unreliable source?] During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate. But, unlike those other chocolate types, the cocoa solids are not recombined. As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate. Because it contains no cocoa solids, white chocolate contains only trace amounts of the stimulants theobromine and caffeine,[2] while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine.[3] Often, the cocoa butter is deodorized to remove its strong flavor.[4] If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 °C (356 °F).[citation needed]

White chocolate may include additional flavorings. Vanilla is a common additive.[5]

Some preparations known as confectioner's coating or summer coating may be confused with white chocolate, but are made from inexpensive solid or hydrogenated vegetable and animal fats, and are not at all derived from cocoa. These preparations may actually be white (in contrast to white chocolate's ivory shade[4]) and will lack cocoa butter's flavor.


That said I find the 70% too bitter and the "white" too sickly sweet, which is why the 40% Lindt Mint Intense is my pick.
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Re: Which Chocolate?

Postby morell » Fri Oct 06, 2017 6:29 pm

Contains cocoa butter. Contains cocoa. Is chocolate.

If normal butter is used instead? Sure. That's a sugar block.
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Re: Which Chocolate?

Postby Psyber » Sat Oct 07, 2017 7:07 pm

"White chocolate does not contain non-fat cocoa solids, the primary nutritional constituent of chocolate liquor—chocolate in its raw, unsweetened form.[1][unreliable source?] During the manufacturing process, the dark-colored solids of the cocoa bean are separated from its fatty content, as with milk, semi-sweet, and dark chocolate. But, unlike those other chocolate types, the cocoa solids are not recombined. As a result, this fat, cocoa butter, is the only cacao ingredient in white chocolate..........


...... Often, the cocoa butter is deodorized to remove its strong flavor.[4] If prime pressed cocoa butter is used, it has natural anti-oxidant (vitamin E), but if deodorized it has none, as the deodorizing is a steam stripping step, often at 180 °C (356 °F).[citation needed]

These are enough to convince me - residual traces of the real thing don't count, ;)
(It is like Whisky drowned in sickly sweet Coca Cola not being Whisky.)
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Re: Which Chocolate?

Postby mighty_tiger_79 » Sat Oct 07, 2017 7:38 pm

Let the chocolate wars begin....
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Re: Which Chocolate?

Postby morell » Sat Oct 07, 2017 10:18 pm

So where do we draw the line? 5%? 1%? 0.1%?

What if a bit of white chocolate has precisely that amount? Does the universe collapse into some sort of grey goo armageddon?

Is fudge a type of chocolate because one used cocoa solids? What about mousse?

Where will this madness end?!?
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Re: Which Chocolate?

Postby LMA » Sat Oct 07, 2017 10:24 pm

I think of old people when I think of dark chocolate, as a kid grandparents seemed like the only ones to like the stuff
Can't split milk and white, although I can't eat as much white as the milk varieties. Love a block of Top Deck
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Re: Which Chocolate?

Postby mighty_tiger_79 » Sat Oct 07, 2017 10:27 pm

morell wrote:So where do we draw the line? 5%? 1%? 0.1%?

What if a bit of white chocolate has precisely that amount? Does the universe collapse into some sort of grey goo armageddon?

Is fudge a type of chocolate because one used cocoa solids? What about mousse?

Where will this madness end?!?

It won't end if you keep asking questions.... :oops:
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