Let's Talk About Theobromine - that means Chocolate.

Apparently, people like to eat.

Moderators: SecondTalon, Moderators General, Prelates

User avatar
OfficiallyHaphazard
Age=postcount/60
Posts: 209
Joined: Tue Aug 28, 2007 2:56 pm UTC

Re: Let's Talk About Theobromine

Postby OfficiallyHaphazard » Fri Dec 21, 2007 4:24 am UTC

Matthias wrote:Two: Can't start a chocolate thread without mentioning Godiva, aka "chocolate orgasm in your mouth." No comments from the Peanuts gallery, please.


Seconded. Even though they try to be a rip off. But the dark-chocolate raspberry truffle is to die for!

also, I hate (HATE) sees candy.
"Who are you, how did you get in my house?" - Donald Knuth

User avatar
iNap
Posts: 44
Joined: Wed Jul 04, 2007 5:16 pm UTC
Location: missouri.edu
Contact:

Re: Let's Talk About Theobromine

Postby iNap » Sun Dec 23, 2007 3:39 am UTC

OfficiallyHaphazard wrote:
Matthias wrote:Two: Can't start a chocolate thread without mentioning Godiva, aka "chocolate orgasm in your mouth." No comments from the Peanuts gallery, please.


Seconded. Even though they try to be a rip off. But the dark-chocolate raspberry truffle is to die for!

Oh $DEITY yes.

Ahem.

In the milk-vs-dark battle, I tend to lean a little toward the dark side, though I certainly enjoy both.

Vosges' truffles are great. I need to get some more of those--haven't had them in years. I'm not as much of a fan of their bars, but I do like the Red Fire that a few of the others here have mentioned.

For the most part, though, I tend to be a Lindt fan myself--especially the Lindor (mainly the ones that are packaged like a bar, though the spherical ones are nice, too) and the Petits Desserts (mainly the bars, particularly Creme Brulee). While the purist in me doesn't like the idea of white chocolate, I'm not violently opposed to it either. (Green and Black's makes a nice one. Very vanilla-y.)

User avatar
Zohar
COMMANDER PORN
Posts: 7451
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Let's Talk About Theobromine

Postby Zohar » Sun Dec 23, 2007 10:22 am UTC

What's the highest chocolate concentration you had? I think the most I had was 85% cocoa solids (of course the discussion is restricted to dark chocolate only here). I like it, I like how you only need a tiny bit to get a huge chocolate fix.

What about higher precentages?
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
tiny
Posts: 771
Joined: Tue Oct 23, 2007 5:34 pm UTC
Location: Below the fifth cellar.
Contact:

Re: Let's Talk About Theobromine

Postby tiny » Sun Dec 23, 2007 11:08 am UTC

Milk-chocolate is evil. Meaning: I don't like it.
The same applies to every kind of chocolate produced by Milka. I don't know what they do, but they're definitely doing it wrong.
I like any other brand of dark chocolate and white chocolate, though (at least those I have tried).
The best chocolate has almonds or hazelnuts in it.

A friend from Atlanta once sent me a piece of American chocolate and it was... not chocolate, but... a punishment for my taste buds. I don't remember which brand it was, though.
"I write what I see, the endless procession to the guillotine." ~ de Sade

User avatar
Ian Ex Machina
Posts: 575
Joined: Sat Oct 13, 2007 10:07 pm UTC
Location: Around Cambridge (UK)
Contact:

Re: Let's Talk About Theobromine

Postby Ian Ex Machina » Sun Dec 23, 2007 6:35 pm UTC

I don't eat dark chocolate mostly, I prefer milk and white.
@cara: I agree after hearing about hersheys and then seeing it on sale across the road, I was bitterly dissapointed.

I think the best chocolate I have ever had was on a school trip to Belgium, after looking round a big museum we were shown to a part family owned chocolate shop, and as a special deal to us students we paid 5€ for three bars of chocolate and a box of mixed chocolates. Her brother came over and he had a shop not too far away and challenged his sister at selling more chocolate, so we went to his and for another 5€ we got three bars a box and anything from the shelves. (I chose truffles.)

After we got back to our hotel we all ate and most were sick, but it was worth it.
Image

User avatar
OfficiallyHaphazard
Age=postcount/60
Posts: 209
Joined: Tue Aug 28, 2007 2:56 pm UTC

Re: Let's Talk About Theobromine

Postby OfficiallyHaphazard » Sun Dec 23, 2007 10:05 pm UTC

Zohar wrote:What's the highest chocolate concentration you had? I think the most I had was 85% cocoa solids (of course the discussion is restricted to dark chocolate only here). I like it, I like how you only need a tiny bit to get a huge chocolate fix.

What about higher precentages?


92% tastes like ash to me....
"Who are you, how did you get in my house?" - Donald Knuth

User avatar
Amarantha
Posts: 1638
Joined: Tue Nov 27, 2007 4:56 am UTC
Location: Melbourne, Australia

Re: Let's Talk About Theobromine

Postby Amarantha » Mon Dec 24, 2007 1:41 pm UTC

I've got some 90% that's rather lovely :)

User avatar
Moo
Oh man! I'm going to be so rebellious! I'm gonna...
Posts: 6315
Joined: Thu Aug 16, 2007 3:15 pm UTC
Location: Beyond the goblin city
Contact:

Re: Let's Talk About Theobromine

Postby Moo » Thu Jan 03, 2008 6:32 pm UTC

Higher than 70% and I stop enjoying it. You may now proceed to throw things at me.

edited because it makes more sense now. Only a bit, but that's more.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

User avatar
Zohar
COMMANDER PORN
Posts: 7451
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Let's Talk About Theobromine

Postby Zohar » Fri Jan 04, 2008 1:17 pm UTC

*throws 85% dark chocolate at Moo*
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
Moo
Oh man! I'm going to be so rebellious! I'm gonna...
Posts: 6315
Joined: Thu Aug 16, 2007 3:15 pm UTC
Location: Beyond the goblin city
Contact:

Re: Let's Talk About Theobromine

Postby Moo » Fri Jan 04, 2008 2:33 pm UTC

NOOoooooo! It burns* us!

*and by burns I mean leaves an overpowering bitter taste in our mouths
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

User avatar
MotorToad
Really Repeatedly Redundantly Redundant
Posts: 1113
Joined: Sat Jul 07, 2007 10:09 pm UTC
Location: Saint Joseph, CA
Contact:

Re: Let's Talk About Theobromine

Postby MotorToad » Fri Jan 04, 2008 4:26 pm UTC

Moo wrote:Higher than 70% and I stop enjoying it. You may now proceed to throw things at me.

edited because it makes more sense now. Only a bit, but that's more.
I recently saw what it was I had bought before that I didn't really like, it was 85%. It was a wee bit much, yes. I like the 75% I've had, though.
What did you bring the book I didn't want read out of up for?
"MAN YOUR WAY TO ANAL!" (An actual quote from another forum. Only four small errors from making sense.)

User avatar
eds01
Posts: 109
Joined: Tue Apr 10, 2007 12:34 am UTC

Re: Let's Talk About Theobromine

Postby eds01 » Wed Jan 09, 2008 11:14 pm UTC

It's not strictly chocolate (more of chocolate covered awsomeness), but there's this place in buffalo that makes exceedingly good sponge candy.

As for pure chocolate, I prefer dark, myself.

User avatar
Whispering
Posts: 155
Joined: Thu Dec 13, 2007 1:21 pm UTC
Location: In an abandoned building somewhere
Contact:

Re: Let's Talk About Theobromine

Postby Whispering » Tue Jan 22, 2008 2:01 pm UTC

I normally stay away from really dark chocolate unless it is mixed with mint. I used to really like Hershey's, but then a friend took me to World Market and I found Lindt and Ghirardelli. Anyone have any other mint chocolate that I should look out for?
Kendo_Bunny wrote:The only thoughts you don’t tell him are the ones where you want to ride that sparkly ass like Seabiscuit.

User avatar
rrwoods
Posts: 1509
Joined: Mon Sep 24, 2007 5:57 pm UTC
Location: US

Re: Let's Talk About Theobromine

Postby rrwoods » Tue Feb 12, 2008 9:48 pm UTC

Mmm... I love me some dark chocolate (with or without mint; they're completely different tastes).

But here's something that's so disgusting it's wonderful: Two packets of Swiss Miss Rich in a cup or mug that will hold about 8 oz of water if filled to the brim. Add extremely hot water while stirring (this requires a spout). As soon as you can stir it smoothly, stop adding water. Usually the cup isn't much more full than it was with just the powder, and usually you'll have to continue to stir it for a good 90 seconds before all the muck on the bottom is dissolved.

Be warned: It's goodness in a cup, but if you do it too much, you might just explode from all the awesome.
31/M/taken/US
age/gender/interest/country

Belial wrote:The sex card is tournament legal. And I am tapping it for, like, six mana.

User avatar
Jiggsy
Posts: 85
Joined: Mon Jan 28, 2008 10:55 pm UTC

Re: Let's Talk About Theobromine

Postby Jiggsy » Thu Feb 21, 2008 11:17 pm UTC

Matthias wrote:White chocolate is also awesome.



White 'chocolate' isn't actually chocolate.
Oh, Miss Pacman, I would sex that bow right off your head. Eat those dots you naughty, naughty girl.- The Todd

User avatar
MotorToad
Really Repeatedly Redundantly Redundant
Posts: 1113
Joined: Sat Jul 07, 2007 10:09 pm UTC
Location: Saint Joseph, CA
Contact:

Re: Let's Talk About Theobromine

Postby MotorToad » Thu Feb 21, 2008 11:41 pm UTC

Jiggsy wrote:White 'chocolate' isn't actually chocolate.
What is it? I remember liking it when I was a kid, but recent times I can't say I care for it.
What did you bring the book I didn't want read out of up for?
"MAN YOUR WAY TO ANAL!" (An actual quote from another forum. Only four small errors from making sense.)

User avatar
Ren
Rockin' Robin
Posts: 2933
Joined: Tue Mar 06, 2007 3:06 pm UTC
Location: Kitchener, Ontario
Contact:

Re: Let's Talk About Theobromine

Postby Ren » Sun Feb 24, 2008 6:10 pm UTC

I used to be all about milk chocolate...and then I discovered dark chocolate (went over to the dark side, you might say). I particularly like Reid's, and La Siembra/Cocoa Camino and Divine Chocolates dark chocolate. Or their chocolate bars with little bits of mint in them. Oh. My. God.
MotleyJesster (12:34:04 PM): Better than moping around being all "I do not need love, I have indie music and a wind instrument!"

User avatar
Moo
Oh man! I'm going to be so rebellious! I'm gonna...
Posts: 6315
Joined: Thu Aug 16, 2007 3:15 pm UTC
Location: Beyond the goblin city
Contact:

Re: Let's Talk About Theobromine

Postby Moo » Thu Mar 20, 2008 10:20 am UTC

These are my new favourite: Lindt mini Lindor eggs. Sooooooooo goooood. Just the right chocolate to delicious creamy filling ratio and a small, almost guilt free bite size.
YUMMMMMMMMMMMM
lindt.jpg
lindt.jpg (14.29 KiB) Viewed 9351 times
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

ParanoidDrone
Posts: 514
Joined: Sun Jan 06, 2008 6:38 am UTC
Location: idk ask my bff jill

Re: Let's Talk About Theobromine

Postby ParanoidDrone » Fri Mar 21, 2008 4:36 am UTC

I am a total chocoholic. Milk chocolate is preferred, but I'll eat white and mild varieties of dark as well. Not fond of mint or fruit mixed in. If it's in a candy bar, caramel makes it grow exponentially in deliciousness.

Interestingly, I don't eat "straight" chocolate that often (as in a plain chocolate bar). I prefer it in the form of cookies, cakes, and brownies.
Insert witty phrase here.

User avatar
Alder
Posts: 738
Joined: Fri Jul 11, 2008 11:20 am UTC
Location: Scotland

All things chocolatey...

Postby Alder » Wed Dec 17, 2008 11:45 pm UTC

I'm kind of surprised that there isn't a thread celebrating the wonder that is chocolate...

I'd be lying if I said I was any kind of an expert, but I do like good chocolate. At the moment I have some coffee creams from Thornton's, which are just delicious, and very coffee-ish. I know (from experience... :roll: ) that you mustn't eat them all at once, because they have enough caffeine that you won't sleep till four in the morning.

I'm a dark chocolate/milk chocolate person, who would contend that white chocolate isn't really chocolate at all... (This provides endless controversy between myself and my sister-in-law, who is a white chocolate person, silly girl....:D) However - there's an upper limit with dark chocolate, where it's just too dark for me to enjoy - around 70% cocoa solids, I think.

My dad, on the other hand, would quite happily eat slices straight off the bean, if they sold them.

So. Chocolate. Anyone else out there who loves the stuff? Are you eating it right now...?
Plasma Man wrote:I might have to get rid of some of my breadbins.

Kulantan wrote:I feel a great disturbance in the Fora, as if millions of voices suddenly cried out in terror and then kinda trailed off to a grumble.

User avatar
bigglesworth
I feel like Biggles should have a title
Posts: 7461
Joined: Sat Apr 07, 2007 9:29 pm UTC
Location: Airstrip One

Re: All things chocolatey...

Postby bigglesworth » Wed Dec 17, 2008 11:54 pm UTC

You're right in that some 80% chocolate is really, really bad. The best ones at that point have to be enjoyed at room temperature or higher otherwise they don't melt in the mouth.

I got my dad a bar of some chocolate that apparently won silver in some competition. He almost choked on it when I told him the bar cost just under a fiver...
Generation Y. I don't remember the First Gulf War, but do remember floppy disks.

User avatar
Jos
Posts: 526
Joined: Thu Dec 04, 2008 10:08 pm UTC
Location: In ur ___, ___'ing ur ____

Re: All things chocolatey...

Postby Jos » Thu Dec 18, 2008 1:05 pm UTC

I tend to like higher cocoa % in choclate, up to perhaps 80%. But it always have to be dark chocolate, to pour in milk and excessive amounts of sugar might make for tasty candy, but it isn't chocholate! Valrona is my preferred brand, straight out of switzerland.
What is the deal with ruining perfectly good chocholate with oranges?
Image
philsov wrote:Internets is a gift to Jos.

littlebuddy wrote:hmm... I wonder if I should call rule 34 on that hammer moderator, she probably has nice legs.

User avatar
Moo
Oh man! I'm going to be so rebellious! I'm gonna...
Posts: 6315
Joined: Thu Aug 16, 2007 3:15 pm UTC
Location: Beyond the goblin city
Contact:

Re: All things chocolatey...

Postby Moo » Thu Dec 18, 2008 1:07 pm UTC

It's understandable that a search wouldn't turn it up due to the name but there's this thread:
Let's Talk About Theobromine

Perhaps a kind modly merge is in order?
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

User avatar
SecondTalon
SexyTalon
Posts: 25596
Joined: Sat May 05, 2007 2:10 pm UTC
Location: Louisville, Kentucky, USA, Mars. HA!
Contact:

Re: Let's Talk About Theobromine - that means Chocolate.

Postby SecondTalon » Thu Dec 18, 2008 1:18 pm UTC

...Kindly?
heuristically_alone wrote:I want to write a DnD campaign and play it by myself and DM it myself.
heuristically_alone wrote:I have been informed that this is called writing a book.

User avatar
Bakemaster
pretty nice future dick
Posts: 8915
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Bakemaster » Thu Dec 18, 2008 3:28 pm UTC

Someone in the office just gave everyone Godiva seasonal chocolate boxes as holiday presents. Woohoo! I look forward to reporting on the wonders within.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
yy2bggggs
Posts: 1261
Joined: Tue Oct 17, 2006 6:42 am UTC

Re: Let's Talk About Theobromine

Postby yy2bggggs » Thu Dec 18, 2008 5:03 pm UTC

MotorToad wrote:
Jiggsy wrote:White 'chocolate' isn't actually chocolate.
What is it? I remember liking it when I was a kid, but recent times I can't say I care for it.

Why, it's chocolate, of course. It's just not technically chocolate. It's made from cocoa butter (the fats), but has no solids. For reference, the solids without the fats are sold as cocoa powder.

I don't get to eat the fats, but I enjoy the solids.
Image

User avatar
cerbie
Posts: 934
Joined: Sat Jul 05, 2008 5:14 am UTC
Location: USA

Re: Let's Talk About Theobromine - that means Chocolate.

Postby cerbie » Fri Dec 19, 2008 10:22 am UTC

MMmmmmm....now I'll have to go out and find some odd chocolate :). I got some of that Guatemalan stuff from Whole Foods before, and yeah, it was awesome. For my regular fix, I get whatever non-Hershey, non-Ghirardelli 60%+ I can find (I can't recall the name, but usually I get the one with animals on it, and it says they donate some of what they make from the bars). Ghirardelli is just too bland and smooth, and Hershey's attempt at gourmet chocolate ("cocoa reserve," IIRC) is not much better than their milk chocolate.

I Like it up to about 80%. 85%+ is reserved for medicinal use (I try to keep a bar around, in case of a headache), as it does need some filler and sweetener, IMO. Ibuprofen and dark chocolate are the only OTC pain relievers that work for me.

I wish I could find really good cocoa powder, with which to make brownies and hot chocolate with. Anybody know of any? Hershey's Special Dark powder is OK, but I can't imagine there isn't better.
DSenette: (...) on the whole, even a trained killer cow is kind of stupid.

User avatar
Nath
Posts: 3145
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Nath » Fri Dec 19, 2008 11:28 am UTC

cerbie wrote:I wish I could find really good cocoa powder, with which to make brownies and hot chocolate with. Anybody know of any? Hershey's Special Dark powder is OK, but I can't imagine there isn't better.

Probably not ideal for brownies, but Trader Joe's sipping chocolate makes a pretty good cup. I've tried a few brands recently, and this one was a clear winner.

User avatar
micco
Posts: 750
Joined: Sun Aug 26, 2007 4:16 pm UTC
Location: Finland
Contact:

Re: Let's Talk About Theobromine - that means Chocolate.

Postby micco » Sat Dec 20, 2008 8:32 pm UTC

Chocolate is the best candy there is. Especially dark chokolate.
I actually have a box of chocolates that are filled with salty liquorice, thay taste quite interesting, kinda like salty chocolate.
An anarchist is a person that makes oatmeal and blows it up.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 2748
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Let's Talk About Theobromine - that means Chocolate.

Postby PAstrychef » Sun Dec 21, 2008 7:14 pm UTC

Actually I am an expert! The world of chocolates has expanded so much in the 18 years I've been a pastry chef that every one is kind of spinning around trying all the fun new stuff. The South American products have become fantastic, from being mediocre just a few years ago. Personally I love Valhrona as an eating chocolate, any variety. Callebaut is the best to bake with, and also makes great chocolates. (if you live near Chicago, go visit Bob Piron on Main St. in Evanston for a real treat) The 85% Lindt bars are the ones in the backpack pocket for quick snacks. I find Dolphin underwhelming, but there's a chocoaate for every taste out there.
To make a good spicy hot cocoa drink, take 3 Tablespoons sugar, 1T cocoa powder, 5T dried milk and 1/4 teaspoon ground chili pepper. You can now find ancho powder at places like Whole Paycheck, and maybe even in McCormick spices at the regular grocers. Mix all of the powders together, then add a splash of milk and stir until it's a smooth paste. THEN add the hot water and stir. Adjust spices to your preference. I like some cinnamon, sometime a bit of dried orange peel. You can also make this up in batches. Mixing the spices with the sugar and wetting the mix before heating it are the keys to avoiding the floating gunk problem.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

User avatar
Alder
Posts: 738
Joined: Fri Jul 11, 2008 11:20 am UTC
Location: Scotland

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Alder » Mon Dec 29, 2008 10:17 pm UTC

So I'm eating some mint chocolates that one of my pupils gave me. I'm also finding it very amusing that they're called 'Twilight'....:D

http://www.mysupermarket.co.uk/Shopping ... duct=12610
Plasma Man wrote:I might have to get rid of some of my breadbins.

Kulantan wrote:I feel a great disturbance in the Fora, as if millions of voices suddenly cried out in terror and then kinda trailed off to a grumble.

gametaku
Posts: 148
Joined: Tue Dec 30, 2008 2:21 am UTC

Re: Let's Talk About Theobromine

Postby gametaku » Tue Dec 30, 2008 2:26 am UTC

rrwoods wrote:Mmm... I love me some dark chocolate (with or without mint; they're completely different tastes).

But here's something that's so disgusting it's wonderful: Two packets of Swiss Miss Rich in a cup or mug that will hold about 8 oz of water if filled to the brim. Add extremely hot water while stirring (this requires a spout). As soon as you can stir it smoothly, stop adding water. Usually the cup isn't much more full than it was with just the powder, and usually you'll have to continue to stir it for a good 90 seconds before all the muck on the bottom is dissolved.

Be warned: It's goodness in a cup, but if you do it too much, you might just explode from all the awesome.


Given that milk >>>> Water when making hot chocolate, wouldn't it be better to use milk?

User avatar
Nath
Posts: 3145
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Nath » Tue Dec 30, 2008 2:32 am UTC

Yes, given equal amounts of dissolved cocoa. In this case, however:
- milk that hot would scald, and be less awesome.
- you'd be able to dissolve less cocoa in a given volume of milk than in the same volume of water.

So, in the interests of cocoa-to-liquid ratio, this might be one of those rare occasions when it's better to use water. Plus I think Swiss Miss already has milk powder.

User avatar
bigglesworth
I feel like Biggles should have a title
Posts: 7461
Joined: Sat Apr 07, 2007 9:29 pm UTC
Location: Airstrip One

Re: Let's Talk About Theobromine - that means Chocolate.

Postby bigglesworth » Tue Dec 30, 2008 2:42 am UTC

I think a skimmed milk compromise could be had here.
Generation Y. I don't remember the First Gulf War, but do remember floppy disks.

User avatar
Nath
Posts: 3145
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Nath » Tue Dec 30, 2008 7:09 am UTC

Skimmed milk would still scald, though. And even if it didn't, I'm not sure how good it is at dissolving things compared to regular milk or water.

User avatar
Bakemaster
pretty nice future dick
Posts: 8915
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Bakemaster » Tue Dec 30, 2008 9:37 am UTC

I'm pretty sure swiss miss contains either powdered milk or some substitute. If you're making cocoa from scratch, it should be milk, but hot chocolate mixes that you buy in the store are designed to be mixed specifically with water.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
yy2bggggs
Posts: 1261
Joined: Tue Oct 17, 2006 6:42 am UTC

Re: Let's Talk About Theobromine - that means Chocolate.

Postby yy2bggggs » Wed Dec 31, 2008 7:18 am UTC

Frankly, I don't have any issues using milk to make hot cocoa using cocoa powder (spelled exactly like that), so long as I mix sufficient amounts of sweetener with it dry, fairly well, before adding. No magical homogenizing agents required--just spacing out the cocoa solids by mixing it dry with something that dissolves easily seems to do the trick of avoiding clumping quite well.

Since I've discovered how easy it actually is to make hot cocoa using cocoa powder, I've ditched the mixes.
Image

User avatar
Sungura
When life gives you banananas, make bananana bread
Posts: 3777
Joined: Sat Jan 12, 2008 2:32 am UTC
Location: AL

Re: Let's Talk About Theobromine - that means Chocolate.

Postby Sungura » Wed Dec 31, 2008 8:37 pm UTC

Darker the better. Darkest I've had was 85%!!! YUM!

However I'm also a fan of a good creamy milk chocolate. It kinda depends on my mood. If asked though, I would pick dark chocolate most of the time.

My favourite chocolate no longer exists. There was a little local shop (mom and pop type) near where I live, but they closed years ago. It was very very very sad. They had the best chocolate ever. Creamy melt-in-your-mouth way better than Godiva or one of those fancy-smanshy brands.
"Would you rather fight a Sungura-sized spider or 1000 spider-sized Sunguras?" -Zarq
she/her/they/snug/gender neutral

User avatar
podbaydoor
Posts: 7545
Joined: Sun Sep 02, 2007 4:16 am UTC
Location: spaceship somewhere out there

Re: Let's Talk About Theobromine - that means Chocolate.

Postby podbaydoor » Sun Jan 11, 2009 11:30 pm UTC

Anyone else put stuff in their hot chocolate to jazz things up? I use the instant mixes - haven't gotten around to learning how to make it with real chocolate - but there are several things I've tried that make things a little more interesting, mostly from this blog post:

http://startcooking.com/blog/268/12-Twi ... -Chocolate
tenet |ˈtenit|
noun
a principle or belief, esp. one of the main principles of a religion or philosophy : the tenets of classical liberalism.
tenant |ˈtenənt|
noun
a person who occupies land or property rented from a landlord.

User avatar
PictureSarah
Secretary of Penile Nomenclature
Posts: 4576
Joined: Fri Jul 06, 2007 8:37 pm UTC
Location: Sacramento, CA
Contact:

Re: Let's Talk About Theobromine - that means Chocolate.

Postby PictureSarah » Sun Jan 11, 2009 11:45 pm UTC

Peppermint schnapps, caramel Bailey's and amaretto are all lovely additions to hot chocolate.
Last edited by PictureSarah on Mon Jan 12, 2009 2:45 am UTC, edited 1 time in total.
"A ship is safe in harbor, but that's not what ships are for."


Return to “Food”

Who is online

Users browsing this forum: No registered users and 3 guests