Thread If you were reincarnated as an inanimate object...

[Coqui]

You should check chocolate cocoa percentage minimums per classification of chocolate. Pow!

Anyway I can't be bothered to get into it, but I'm right.

You're right that Americans don't know milk chocolate?

 

[Dory Berkowitz-Bukowski]

You're right that Americans don't know milk chocolate?

Ew man, reading up a tiny bit on your "milk chocolate" it's pretty gross. Explains why to me Hershey's smells like vomit:

Hershey process milk chocolate is popular in North America. It was invented by Milton S. Hershey, founder of The Hershey Company, and can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.

Seems you guys may just have lower standards than the UK.

Milk chocolate is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestle in the 1800s) added. In the 1870s Swiss confectioner Daniel Peter had developed solid milk chocolate using condensed milk; hitherto it had only been available as a drink.[3] The U.S. Government requires a 10% concentration of chocolate liquor; EU regulations specify a minimum of 25% cocoa solids

 

[Coqui]

Ew man, reading up a tiny bit on your "milk chocolate" it's pretty gross. Explains why to me Hershey's smells like vomit:



Seems you guys may just have lower standards than the UK.

Chocolate Liquor is a more potent, pure form of chocolate than cocoa solids.

 

[Dory Berkowitz-Bukowski]

I would beg to differ.

 

[Coqui]

I would beg to differ.

Cocoa solids are the low-fat component of chocolate

Doesn't this mean they've extracted part of the chocolate away?

Chocolate liquor (cocoa liquor) is pure chocolate in its liquid form

 

[Dory Berkowitz-Bukowski]

I would beg to differ.

 

[Sarcasmo]

High-cocoa chocolates, in particular the darks, are f*cking nasty. It's like eating bitter or sweet dirt.

 

[Syrup Beaver]

Did someone say liquor?

Anyhoo, I once worked for a guy that always said he wanted to be a women's bicycle seat.

 

[tre]

High-cocoa chocolates, in particular the darks, are f*cking nasty. It's like eating bitter or sweet dirt.

you shut your whore bork bork bork mouth

 

[Sarcasmo]

Tree bork. That's exactly what it's like eating!

 

[Dory Berkowitz-Bukowski]

High-cocoa chocolates, in particular the darks, are f*cking nasty. It's like eating bitter or sweet dirt.

I would beg to differ.

 

[tre]

i choose to be inanimate carbon rod

 

[Sarcasmo]

I would beg to differ.

Imagine all the disgusting euro-puke you could eat if you had money.

 

[Dory Berkowitz-Bukowski]

i choose to be inanimate carbon rod

Very good choice.

 

[Sarcasmo]

Guaranteed to be the nastiest sh*t on earth. Except for Tre's face.

 

[JAXvillain]

there's a story on the news today that they've mapped the genome sequence of the cacao tree and it's going to lead to better chocolate by genetic engineering

 

[Syrup Beaver]

I like that Lindt one with the sea salt in it

 

[Sarcasmo]

there's a story on the news today that they've mapped the genome sequence of the cacao tree and it's going to lead to better chocolate by genetic engineering

Or at least more cancer.

 

[tre]

Guaranteed to be the nastiest sh*t on earth. Except for Tre's face.

I've had that. 90% is too dark, 80-85% is just about right

 

[tre]

I like that Lindt one with the sea salt in it

i like the hot pepper one