Comments on: On White Chocolate

By: heather

heather — Fri, 09 Nov 2007 16:48:45 +0000

Tara: Thank you! I certainly love it.

By: Tara

Tara — Wed, 07 Nov 2007 22:48:24 +0000

Your hot chocolate sounds so good!

By: heather

heather — Fri, 02 Nov 2007 13:52:31 +0000

Bildo: Ha! I have to agree!

Feline: They both work really well as ingredients if you find them too rich by themselves. I prefer them in recipes or hot chocolate myself.

By: Literary Feline

Literary Feline — Fri, 02 Nov 2007 06:11:05 +0000

I never knew. Hmmm. I do like white chocolate, although it’s a bit too sweet for me in large doses. I love dark chocolate - but also in small doses.

By: Bildo

Bildo — Thu, 01 Nov 2007 13:01:04 +0000

Simply put, Chocolate = “t3h aw3som3zors”. You can quote me.

By: heather

heather — Wed, 31 Oct 2007 18:06:40 +0000

rys: I really do think most folks have been scarred by having poor quality white chocolate or confectionery coating “disguised” as white chocolate (some companies go to great lengths to package things such that you won’t notice they’ve never quite called it white chocolate). I do highly recommend trying the hot chocolate made with a Green & Black bar if you’re the least bit uncertain. And if you find you like that, try some good recipes made with it! It can fulfill some very nifty (and fairly subtle) functions in recipes, as the White Chocolate cookbook attests. Basically, it’s got a lot of the subtle mouth-feel of butter, but is solid at room temp, which you can use to do some interesting things in baking.

As for non-white chocolate, the darker the better for me, too. I pretty much can’t stand milk chocolate, except in some rare high-quality cases, and even then I mostly tolerate it.

By: robustyoungsoul

robustyoungsoul — Wed, 31 Oct 2007 17:56:08 +0000

I’m not a fan of white chocolate (in fact I prefer dark chocolate, the darker the better), but even I have to admit that hot chocolate sounds good. Any time I can drink whole milk, sign me up.