Secret Chief
nirvana is samsara
OK stop that now, I'm supposed to be working.
-
Welcome to Religious Forums, a friendly forum to discuss all religions in a friendly surrounding.
Your voice is missing! You will need to register to get access to the following site features:- Reply to discussions and create your own threads.
- Our modern chat room. No add-ons or extensions required, just login and start chatting!
- Access to private conversations with other members.
We hope to see you as a part of our community soon!
Dark Chocolate
- Thread starter Rival
- Start date
Only the best American chocolate could be exported to europe, the every day stuff doesn't make the label of chocolate and cannot be sold as such. The hoops to jump through for recognition as chocolate deter the best so it is not exported to Europe.
You have a chocolate bar munch on while you keep your nose to the grindstone (and RF)?
Good stuff, i can recommend it
Koldo
Outstanding Member
Around 50% it tastes pretty good. 70% and higher it tastes wayyyy too bitter to me. Nothing afrodisiac when I feel the instant urge to rinse my mouth with Listerine.
Where is the informative frube when you need it.
I prefer it dark, 50% tastes sickly to me
A lot of American stuff is not accepted as "chocolate" in Europe. The percentage of cocoa falls below the threshold for the designation of the term. Instead it is referred to as "chocolate flavoured confectionary." To be fair though, Amercia does make decent chewing gum.
In transport chocolate confection needs temperature controls, and that raises the cost of trading chocolate between countries. Chocolate patents insure that patented chocolate will always cost more, because the chocolate needs both temperature controls and an expiration date.
I make my own chocolate morning drink using pure cocoa powder. I pop it into boiling water, stir well, then cool it with more water and add cream or milk or butter. I also experiment with adding other things such as tahini. Rarely do I add sugar and do not keep sugar on hand.
The difference between that and confectionary chocolate is crystalline structure in the chocolate. Chocolate is a combination of things including a fat. The fat lends chocolate a smooth texture as it melts, however the crystalline structure is fragile and is carefully controlled by heating and cooling the chocolate. Getting the crystals right is the expensive part of the candy. Once good chocolate has melted it no longer can be remade into an equivalent product, as it has already combined with the fat and cannot recombine with the same crystalline structure as before.
The Patents Behind Your Box of Valentine's Day Chocolates
Before you sample a truffle or a coconut cream, consider all of the innovation that has been poured into the sweets and their lovely presentation
What Physics Tells Us About Making the Perfect Chocolate
Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right way
Secret Chief
nirvana is samsara
Sorry, but what's this got to do with the general idea American chocolate tends to have a lower % of cocoa than European?In transport chocolate confection needs temperature controls, and that raises the cost of trading chocolate between countries. Chocolate patents insure that patented chocolate will always cost more, because the chocolate needs both temperature controls and an expiration date.
I make my own chocolate morning drink using pure cocoa powder. I pop it into boiling water, stir well, then cool it with more water and add cream or milk or butter. I also experiment with adding other things such as tahini. Rarely do I add sugar and do not keep sugar on hand.
The difference between that and confectionary chocolate is crystalline structure in the chocolate. Chocolate is a combination of things including a fat. The fat lends chocolate a smooth texture as it melts, however the crystalline structure is fragile and is carefully controlled by heating and cooling the chocolate. Getting the crystals right is the expensive part of the candy. Once good chocolate has melted it no longer can be remade into an equivalent product, as it has already combined with the fat and cannot recombine with the same crystalline structure as before.
The Patents Behind Your Box of Valentine's Day Chocolates
Before you sample a truffle or a coconut cream, consider all of the innovation that has been poured into the sweets and their lovely presentationwww.smithsonianmag.com
What Physics Tells Us About Making the Perfect Chocolate
Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right waywww.smithsonianmag.com
Secret Chief
nirvana is samsara
It's like saying a latte is a coffee
I love German chocolate too, even their milk chocolate is dark! It's probably illegal to sell pale coloured confectionary in Germany!
Secret Chief
nirvana is samsara
Quantity does not equal quality.
America doesn't make the best of everything shock horror.
I do admit to a dash of steamed milk in my quadruple espresso.It's like saying a latte is a coffee
I love German chocolate too, even their milk chocolate is dark! It's probably illegal to sell pale coloured confectionary in Germany!
There are a lot of french chocolatiers nearby, including one just opened last week that i haven't tried yet. There is also a chocolate museum about an hour's drive away.
Neighbours and good friends, him German, her french spend half the year in Germany and half in France. They usually bring bars of Shogotten and/or boxes of Merci (French name German chocolate) to share out. Nice
Secret Chief
nirvana is samsara
Oh yes, I've had Merci. Lidl and Aldi here in the UK obviously both stock German chocolate.
And what's that go to do with which dark chocolate brands are available in the UK/Europe where the chocolate isn't dutched and has no added sugar? Double derail!
That varies with the brand.
You'd like 73.5% El Rey Apamate chocolate (from Venezuela).
I find that 95% doesn't tickle me sweet tooth enuf.
A quantity of choices is linked to quality. America doesn't make the best of everything, just the things that matter.
Secret Chief
nirvana is samsara
Very modest of you, as expected.
We do have the variety to satisfy a wide range
of tastes. Good enuf for me. Besides, it's useful
to have the best of various things come from
different places. The world is more interesting.
But Israeli chocolate is of course the best.
Father Heathen
Veteran Member
It doesn't, but the cheap, mass produced stuff doesn't represent the whole gamut of what's produced here.
Even if you are looking for dark chocolate, it will still have some sugar. Chocolate with no sugar would be 100% cocoa and it's extremely bitter. As for better quality and not industrially transformed, look for businesses that make their own chocolate. Some even propose workshops. It's more expensive, but so much better.