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Butyric acid: good in cheese, bad in chocolate.
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Mar 30, 2021 18:43
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| # ? May 2, 2024 12:52 |
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Milk chocolate is cacao flavored cheese
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Mar 30, 2021 18:47
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Even the Cadbury chocolate creme eggs that are basically big truffles are awful. Just a ball of sweet that only a child could love. Which I guess is who they’re made for so 
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Mar 30, 2021 19:02
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Bought couple of Cadbury Creme Eggs (TM) once because I saw them in the FoReIgN section of the supermarket (crap chocolate - how exotic). Can confirm they are extremely disappointing for those with no nostalgia.
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Mar 30, 2021 19:24
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Data Graham posted:Is this known for sure? Is it about the chocolate or the filling? I ask because my annual tradition of hoarding up a handful of them that I've honored since I was a kid is becoming less and less of an irresistible siren song; whenever I go get one from my stash it just doesn't seem as good as it used to, but I'm not sure how or why. I think someone said something about how the fondant used to be different between the "white" and "yolk" and now it's just a mass of undifferentiated sugary blah, but this is all a weird telephone game of anecdotes There were a bunch of news articles about changing the chocolate in 2015, but they have made changes before that
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Mar 30, 2021 19:30
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boar guy posted:i haven't had a candy bar or like, grocery store candy in years, and my daughter got a huge thing of Rolos from a friend for her birthday, i tried one and they taste just awful. did chocolate always taste like a fart? How long did it take your mouth to stop producing excess saliva after eating it, too? Something about Rolos, they almost loving drown me
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Mar 30, 2021 19:32
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I only like stale Cream Eggs™. Stiffens up the filling some and you can eat them without making a mess.
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Mar 30, 2021 19:35
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Think about Caburry Creme Eggs reminded me of the time I decided to smash one, possibly fry it, and put it on a sandwich. Ah youth.
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Mar 30, 2021 19:44
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cacao prices have skyrocketed due to global warming and therefore every industrial chocolate maker has moved heaven and earth to put less cacao in a bar. the higher end ones do the shrink ray, the low end ones make inedible bullshit
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Mar 30, 2021 19:52
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https://www.youtube.com/watch?v=UYWaf8pgrms
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Mar 30, 2021 20:45
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Not just would, have and would again.
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Mar 30, 2021 20:46
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Cacao is a weird as hell plant that has to be processed to hell and back to the product we usually know. There was a new strain of cacao developed a while back called CCN-51 that was resistant to disease and high-yielding, but it had a taste that a lot of people didn't like. ""The Chocolate Journalist" posted:For many, this inferior variety could never reach an acceptable flavor. They consider it a "slutty" variety that only serves big chocolate manufacturers. It could never compete with the Olympus of fine flavor varieties. They believe CCN-51 will never be material for craft chocolate makers. CCN-51 is still a large proportion of the cacao that is produced right now though, and it just gets some extra processing to take the edge off and even gets cut with other strains. It's a whole thing. Getting new cultivars to be accepted widely is tough. It's like how some of the banana cultivars that have prospects of replacing the cavendish are reported to taste better, but they still taste different. There's also the new and somewhat mysterious "ruby chocolate" that may just be marketing hype around using unfermented beans for cheaper cost and different color.
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Mar 30, 2021 21:05
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Don't start me on bananas!
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Mar 30, 2021 21:07
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I really like the ruby chocolate I’ve had. But it’s a relatively mild flavor compared to the strong dark single-estate chocolates that win awards.
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Mar 30, 2021 21:12
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SlothfulCobra posted:Cacao is a weird as hell plant that has to be processed to hell and back to the product we usually know. Considering a name change to “slutty cacao”
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Mar 30, 2021 21:17
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Harlot Chocolate
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Mar 30, 2021 21:20
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It's about ethics in chocolate journalism
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Mar 30, 2021 21:22
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LifeSunDeath posted:Harlot Chocolate I prefer my chocolate a little tart
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Mar 30, 2021 21:26
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LifeSunDeath posted:Harlot Chocolate The most Italian dessert name.
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Mar 30, 2021 21:28
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I have a mighty need Iron Crowned posted:Yeah, but they were the most palatable Easter candy outside of jelly beans. The worst Easter candy being anything made by Palmer, it's horrid taste and texture is directly in opposition to how pretty it looks WOULD
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Mar 30, 2021 21:48
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Goddamn they just give you a carafe of extra sauce to pour on it?!!
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Mar 30, 2021 22:01
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drrockso20 posted:The worst Easter candy being anything made by Palmer, it's horrid taste and texture is directly in opposition to how pretty it looks I love love Palmer "chocolate". I know I'm wrong. I know it is just chocolate flavored grease. But my whole body craves pounds of it a year at Easter and it's pathetic.
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Mar 30, 2021 22:14
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bob dobbs is dead posted:cacao prices have skyrocketed due to global warming and therefore every industrial chocolate maker has moved heaven and earth to put less cacao in a bar. the higher end ones do the shrink ray, the low end ones make inedible bullshit I mean white chocolate is nice so if we just stopped using it that would be fine.
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Mar 30, 2021 22:16
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White chocolate still uses cocoa butter.
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Mar 30, 2021 22:18
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Does it have to? If you could find a way to just make a sort of sweet slightly chalky cheese that would be fine.
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Mar 30, 2021 22:20
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your searchword is penuche
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Mar 30, 2021 22:23
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bob dobbs is dead posted:your searchword is penuche your safeword is "chocolate doo doo butter"
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Mar 30, 2021 22:26
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I'd be okay getting theobromine in food supplement form.
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Mar 30, 2021 22:30
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Mar 31, 2021 00:02
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Outies are gross
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Mar 31, 2021 00:10
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bob dobbs is dead posted:cacao prices have skyrocketed due to global warming and therefore every industrial chocolate maker has moved heaven and earth to put less cacao in a bar. the higher end ones do the shrink ray, the low end ones make inedible bullshit This is actually something I never got about the Wonka television thing: it would require tons more of each ingredient, in a ratio to its desired final resolution, and the resulting effort is for a free sample, simply banking on the idea that tasting a Wonka bar will make you buy more chocolate. Not profitable imho
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Mar 31, 2021 01:03
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It's basically the candy equivalent of Tesla's crazy plan to provide free energy for the world.OwlFancier posted:Does it have to? If you could find a way to just make a sort of sweet slightly chalky cheese that would be fine. Legally it has to in order to qualify as chocolate instead of like...sweetened magarine or something. I don't think I'd want a chalky chocolate though. 
SlothfulCobra has a new favorite as of 04:09 on Mar 31, 2021 |
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Mar 31, 2021 01:05
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Brawnfire posted:This is actually something I never got about the Wonka television thing: it would require tons more of each ingredient, in a ratio to its desired final resolution, and the resulting effort is for a free sample, simply banking on the idea that tasting a Wonka bar will make you buy more chocolate. Not profitable imho Is there anything about Mr. Wonka that suggests to you he wouldn't put addictive chemicals in something?
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Mar 31, 2021 01:06
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Brawnfire posted:This is actually something I never got about the Wonka television thing: it would require tons more of each ingredient, in a ratio to its desired final resolution, and the resulting effort is for a free sample, simply banking on the idea that tasting a Wonka bar will make you buy more chocolate. Not profitable imho the signal can be sent to multiple televisions dude's got a magic chocolate replicator
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Mar 31, 2021 01:13
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Tunicate posted:the signal can be sent to multiple televisions The text never made that part clear but now it makes way sense 
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Mar 31, 2021 01:25
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And a chocolate bar that dense would be enough to feed a family for a week or Augustus Gloop for a day.
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Mar 31, 2021 01:44
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SlothfulCobra posted:I think I'd want a chalky chocolate though. 
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Mar 31, 2021 03:12
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gently caress that's a thing of beauty. SlothfulCobra posted:There's also the new and somewhat mysterious "ruby chocolate" that may just be marketing hype around using unfermented beans for cheaper cost and different color. I love ruby chocolate, but it's definitely not a substitute for when you want milk or dark chocolate. It's got potential though, if it gets more popular and easier to buy.
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Mar 31, 2021 03:16
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SlothfulCobra posted:I think I'd want a chalky chocolate though.
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Mar 31, 2021 03:47
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| # ? May 2, 2024 12:52 |
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LifeSunDeath posted:
Alternate Universe Snacks Taste Test https://www.youtube.com/watch?v=VUEXPAHqmIs Freezin' Cold Cheetos Are The Snack Of The Future https://www.youtube.com/watch?v=owo-x0DyQno
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Mar 31, 2021 05:09
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