Chocolate Thread

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@neverendingmidi
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Real talk I honestly think their milk chocolate is really good.
 
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the last time i ate white chocolate it was from a shitty brand, and it tasted like lip gloss.
the little lindor white chocolate truffle squares have officially healed my relationship with it though. it's so good and smooth
 
Neurotypical Mantis said:
the last time i ate white chocolate it was from a shitty brand, and it tasted like lip gloss.
the little lindor white chocolate truffle squares have officially healed my relationship with it though. it's so good and smooth
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Same. I always hate the plastic, sugar filled white chocolate many brands have. Even with good ones too much can be really rich and I can't eat a lot. I have found some peppermint bark squares, with peppermint infused white chocolate and dark chocolate on the bottom. Really good.
 
Ideally, I'll get 100% cacao bars to nibble on. They're hard to come by though, so I usually settle around 98%-95%. I often find Lindt Excellences, so they're my default go-to.

I don't mind eating "normal" chocolate or even milk "chocolate". It's just that for me, bitter is best.
 
Probably barely available outside of Europe, but this stuff is real neat. Originally given to Luftwaffe pilots during WW2, Scho-Ka-Kola is basically chocolate with coffee and cola beans, so it has caffeination. Currently only these two versions are available, classic bitter-sweet dark chocolate in the red tin and milk chocolate in the blue tin. Each tin has 16 pieces, and each piece has about 12.5mg of caffeine. It's pretty tasty and it keeps you awake without having to fill up your bladder.
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Slav Power said:
Each tin has 16 pieces, and each piece has about 12.5mg of caffeine. It's pretty tasty and it keeps you awake without having to fill up your bladder.
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there are some coffee based chocolate thingis with much more caffeine...


also i have to correct myself, they had the dark rittersport on for the normal Rittersport price and the 81% one is the tits and only was 79 cent-
 
The Last Stand said:
Hot chocolate should always be prepared with milk. Add a little whipped cream and marshmallows and you're set for the winter.
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Eh...depends. I've done with both milk and water, and the texture is different. I think if you do it Mexican style it's with water and you use a whisk (or whatever that instrument is, a whisk works fine) to whisk the chocolate and put air into it, which makes very light. Other side is doing it with milk/cream French style, and it's this velvety thick goodness. Just depends on what you like/feel like having that day.
Splinters RCVD ✞ said:
If it comes to sweetening, I'd prefer honey in that. This what I do with cocoa too.
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Honey is king, though sometimes a bit of brown sugar does it well for that molasses (?) flavour.
 
Compound chocolate fixes the cravings. It is a tad greasier than regular chocolate with no milk added.

Walnut chocolate cakes calls for chocolate gratings. Grate a bar( 1/2 lb) and snack the wee cube left behind.
 
My sister bought a bunch of bags of special Hershey's Kisses flavors. I'll try them soon and tell you what I think of them.
 
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