Let's Talk About Theobromine - that means Chocolate.

Apparently, people like to eat.

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Let's Talk About Theobromine - that means Chocolate.

Postby PatrickRsGhost » Fri Nov 30, 2007 7:24 pm UTC

I can't believe there hasn't been a thread started about chocolate. What's your favorite brand? Kind? Milk Chocolate vs. dark chocolate? American chocolate or Swiss chocolate? Do you like it with nuts or without? What about chocolate novelties (chocolate-covered fruits, etc.)? Or are you a blasphemer and consume the non-chocolate known as "white chocolate?" Let the theobromine flow.

BTW...for you non-Chemistry types, theobromine is found in the cacao plant, which is where chocolate comes from. I'm non-Chemistry, but I knew what it is. My mom had a bumper sticker on her car when I was a kid that had the molecular structure of theobromine, and the caption "Better Living Through Chemistry."
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Re: Let's Talk About Theobromine

Postby Zohar » Fri Nov 30, 2007 9:03 pm UTC

I love chocolate. Dark chocolate is the best. I used to like white chocolate, not so much anymore.

The only form of chocolate I dislike is ice cream, for some strange reason. But anything else goes (well, except maybe mint). I love chocolate coated orange peels. Need to try some myself this winter...
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Re: Let's Talk About Theobromine

Postby d33p » Fri Nov 30, 2007 9:08 pm UTC

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Vosges' Red Fire Bar. Ancho and chipotle chilies + dark, sweet cacao = epic gypsy chocolate.
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Re: Let's Talk About Theobromine

Postby Matthias » Sat Dec 01, 2007 4:24 am UTC

One: Dark chocolate is awesome. White chocolate is also awesome.

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

Three: Cue brand war. (Mmm... flame war + chocolate = fondue fountain. Yum!)
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Re: Let's Talk About Theobromine

Postby Gem » Sat Dec 01, 2007 6:06 am UTC

Chocolate is just...undescribably awesome. I will do anything for chocolate.
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Re: Let's Talk About Theobromine

Postby Amarantha » Mon Dec 03, 2007 1:30 am UTC

Dark chocolate. Must be at least 70% cocoa. We keep a small stash of half a dozen types and will have a square in the evening with some single-malt whisky. Heaven :)

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Re: Let's Talk About Theobromine

Postby Delbin » Mon Dec 03, 2007 4:06 pm UTC

I like milk chocolate myself. Anything over 65% burns my mouth for some reason. I love going to World Market and getting the weird chocolate from other countries.

What /is/ white chocolate anyway? I like it, especially in mochas, but I never got a concept for it.

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Re: Let's Talk About Theobromine

Postby Prole » Mon Dec 03, 2007 4:20 pm UTC

Mint aero is the finest chocolate bar in existance.

I am not a chocolate purist.
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Re: Let's Talk About Theobromine

Postby Gem » Tue Dec 04, 2007 1:07 am UTC

Prole wrote:Mint aero is the finest chocolate bar in existance.

I am not a chocolate purist.


QFT. Mint Aero is divine.

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Re: Let's Talk About Theobromine

Postby b.i.o » Tue Dec 04, 2007 6:41 am UTC

Dark chocolate is the only kind I eat--70% or higher cocoa content, preferably. I don't even like the taste of milk enough for me to not regret it as I'm eating it.

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Re: Let's Talk About Theobromine

Postby Zohar » Tue Dec 04, 2007 4:36 pm UTC

Delbin wrote:What /is/ white chocolate anyway? I like it, especially in mochas, but I never got a concept for it.


When cocoa beans are processed, you get cocoa solids (which is used for milk and dark chocolate) and you also get oil, called (I think) cocoa butter, which is used to make white chocolate. So the only ingredients white chocolate has in common with other types of chocolate are sugar and milk (if any)...
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Re: Let's Talk About Theobromine

Postby Bakemaster » Tue Dec 04, 2007 6:29 pm UTC

The cocoa butter is also used in normal chocolate. White chocolate just doesn't have the distinctive flavor of the cocoa solids. Also, sometimes something will claim it's white chocolate but actually be some kind of yoghurt candy stuff which has nothing to do with chocolate at all.
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Re: Let's Talk About Theobromine

Postby PatrickRsGhost » Tue Dec 04, 2007 7:10 pm UTC

Bakemaster wrote:The cocoa butter is also used in normal chocolate. White chocolate just doesn't have the distinctive flavor of the cocoa solids. Also, sometimes something will claim it's white chocolate but actually be some kind of yoghurt candy stuff which has nothing to do with chocolate at all.


Which is why white chocolate can't really be considered chocolate. The cocoa butter extracted from the cocoa bean can be used to give anything a distinct cocoa flavor. You want to screw with someone's head and tastebuds? Mix up a bowl unflavored gelatin, and dye it red. Add some cocoa butter as extracted from the cocoa bean, if you can find it. Allow it to set up in the fridge for a few hours, or overnight. Offer some to a friend. Because of its color, and possible past experiences, they will expect the gelatin to have either a cherry, watermelon, or strawberry flavor. When they take first spoonful, however, they will be shocked when they discover it tastes like chocolate.
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Re: Let's Talk About Theobromine

Postby the Cow » Wed Dec 05, 2007 10:08 pm UTC

Handmade Florentine milk chocolate an inch thick with hazel nuts on the bottom.
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Re: Let's Talk About Theobromine

Postby gmalivuk » Thu Dec 06, 2007 12:09 am UTC

Dark chocolate, all the way. Sometimes I enjoy milk chocolate, and have even tasted some really quality milk chocolate that I would choose over really badly made dark chocolate. But in general, I think that if you're putting milk in it, you're doing it wrong.

American? No. Swiss? No. They are latecomers to the cacao scene.

The best hot chocolate I've ever had was in Guatemala. The best solid chocolate I've ever had was in southern Mexico. Sure, the *smoothest* solid chocolate may come from elsewhere, but I don't put as much stock in that as in the actual flavor.
I will grant, though, that I prefer it with at least some sugar, which was not the traditional Mayan or Aztec way of drinking it. (I like chocolate with chili, too, but that's along with sugar, not instead of it.)
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Re: Let's Talk About Theobromine

Postby MuseSik » Thu Dec 06, 2007 12:16 am UTC

White chocolate is the obvious choice, although I'm not really big on chocolate. Except during the Christmas season, I really love the mint/peppermint chocolates that are now out.

And on that note, I think a run to the grocery store is in order...

Edit: Just read the posts about white chocolate not really being chocolate. Screw that.

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Re: Let's Talk About Theobromine

Postby Samson » Thu Dec 06, 2007 12:20 am UTC

Ah, drat it all! I was just in Guatemala over the summer, and one of my goals while I was there was to get some chocolate.
Alas, I was too busy with other things and never got a chance. Oh well, another time.

Honestly, I'm not picky about my chocolate, but I am preferable to a good Hershey's Milk Chocolate bar.
Milk chocolate all the way. ;)
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Re: Let's Talk About Theobromine

Postby Sartorius » Thu Dec 06, 2007 12:38 am UTC

Ahh, chocolate. Best. food. ever.

I like dark chocolate, especially Ghirardelli. One simply cannot beat their dark chocolate squares with mint filling.

If that's unavailable/too expensive, I go for dark chocolate Dove. The smoothness of Dove is amazing.
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Re: Let's Talk About Theobromine

Postby Angelene » Thu Dec 06, 2007 12:50 am UTC

I don't know what Hershey's is it, but I would be slow to call it chocolate...it just tastes like vomit.

Green and Blacks' Maya Gold is amazing...it's 55% cocoa content dark chocolate, flavoured with orange oil, cinammon, nutmeg, and vanilla, and it's organic and fairtrade. Although, they also do 60% dark chocolate with cherries and one with crystallised ginger pieces that are similarly divine.
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Re: Let's Talk About Theobromine

Postby Bakemaster » Thu Dec 06, 2007 2:40 pm UTC

CaraInFrames wrote:I don't know what Hershey's is it, but I would be slow to call it chocolate...it just tastes like vomit.

I dare anyone here to be more of a chocolate snob. Double dog dare you.
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Re: Let's Talk About Theobromine

Postby Arcanior » Thu Dec 06, 2007 2:43 pm UTC

Belgian chocolate all the way. Not the great brands though; the kind you buy at a Belgian baker around this time of year... It's mar-vel-lous. Really. Also, Cadbury.
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Re: Let's Talk About Theobromine

Postby Sprocket » Thu Dec 06, 2007 2:46 pm UTC

Bakemaster wrote:
CaraInFrames wrote:I don't know what Hershey's is it, but I would be slow to call it chocolate...it just tastes like vomit.

I dare anyone here to be more of a chocolate snob. Double dog dare you.

Man...I can't do it... i mean I'm a chocolate snob, but I don't think Hershey's actually tastes like vomit...it just doesn't taste worth consuming. Actually Cara...I don't think this is an issue of chocolate snobbery..I think you've just got some bizarre mental disorder wherein things taste like vomit...how do you feel about cilantro?

Cadburry, while better than American milk chocolate is still just milk chocolate. It's like a slim, crisp, fudge.

I'm really into the Vosges bars right now. Also this brand called Dolfin Chocolat is EXCELLENT! Good old Scharfenberger and Feodora are REALLY the stuff if you just like it plain and dark. And as long as it's fresh there's nothing wrong with a straight 80+% Lindt bar.

Dagoba and Green and Blacks have their place when it comes to interesting and flavored, but for straight chocolate they're not bad, but not my first pick.

And if you're serious about chocolates (some like to call the truffles..blah blah blah) check out LA Burdick
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Re: Let's Talk About Theobromine

Postby jynjin » Thu Dec 06, 2007 3:17 pm UTC

CatProximity wrote:
Bakemaster wrote:
CaraInFrames wrote:I don't know what Hershey's is it, but I would be slow to call it chocolate...it just tastes like vomit.

I dare anyone here to be more of a chocolate snob. Double dog dare you.

Man...I can't do it... i mean I'm a chocolate snob, but I don't think Hershey's actually tastes like vomit...it just doesn't taste worth consuming. Actually Cara...I don't think this is an issue of chocolate snobbery..I think you've just got some bizarre mental disorder wherein things taste like vomit...how do you feel about cilantro?


Agree. It's not that it's akin to bile and half-digested food as much as it's waxy and coats the tongue unpleasantly. (Perhaps, this is what you've experienced, Cara?)

To all: Thanks for leads in some brands I have yet to taste. I now have Christmas presents for several chocolate adoring friends. (Makes me want to have a chocolate tasting party. Badly!)

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Re: Let's Talk About Theobromine

Postby Angelene » Thu Dec 06, 2007 3:30 pm UTC

I was perhaps being slightly hyperbolic in my comparison...but I'd heard of Hershey's for sooooo long before actually being given the opportunity to taste it, and so I was just bitterly disappointed when the dream became a reality and the product was so tacky and cloying.
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Re: Let's Talk About Theobromine

Postby Zohar » Thu Dec 06, 2007 5:16 pm UTC

Hershey's is (Hershey's'? :-) ) pretty bad. In fact, I think most chocolate from the US I had was bad.
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Re: Let's Talk About Theobromine

Postby MFHodge » Thu Dec 06, 2007 5:48 pm UTC

See's Chocolate are my favorite. I don't care too much for pure chocolate. Caramel and nuts (almonds, hazelnuts, peanuts) are the way to go, for me.

I like less expensive stuff like Hershey's just fine, but it's not a comparable experience to quality chocolate.
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Re: Let's Talk About Theobromine

Postby Kawa » Thu Dec 06, 2007 6:01 pm UTC

Ghiradelli has 'limited edition peppermint bark' squares that are just heavenly. I'm obsessed with Lindt dark chocolate truffles. I am a dark chocolate fiend, in general.
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Re: Let's Talk About Theobromine

Postby d33p » Thu Dec 06, 2007 6:14 pm UTC

Oh, and I'm a big fan of Cadbury's Fruit & Nut bars.

After reading this thread, I have to go watch Chocolat again. Dammit.
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Re: Let's Talk About Theobromine

Postby Webzter » Thu Dec 06, 2007 8:22 pm UTC

When I feel like springing for it, I love Vosges's Barcelona bar:

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Smoked almonds and fluer de sel salt (my favorite table salt) in a dark milk chocolate. However, it's $7 a bar and that's a little too rich for my blood.

Before I found Vosges, I usually went for the Dagoba. In fact, I still like Dagoba when making a sipping chocolate.

I buy my wife a Godiva milk chocolate bar every day on the way home from work. I like Green and Black's milk chocolate a little more, personally. Although, when it comes to dark chocolate, I think Godiva does a great job in that department.

Another candy bar I've really started liking lately is Chocolove's milk chocolate bar. It's fairly inexpensive and in easy supply around here.

When it comes to baking, I've had great results with, and really love, El Ray from Venezuela... although Callebaut from Belgium is extremely excellent as well. The El Ray is easier to get my hands on so I tend to favor it more. In a pinch, I'll grab Scharfenberger but I find them to be a bit on the dry side across the board.

Dang it. I'm hungry now.

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Re: Let's Talk About Theobromine

Postby Moo » Thu Dec 06, 2007 9:48 pm UTC

Their chocolate is not superior to some of the fine brands mentioned here in any way, but Thorntons does a fudge slab that is my favourite EVER EVER EVER EVER! It's a small milk chocolate slab (higher cocao content than usual milk though) with little fudge chunks everywhere. Because the milk chocolate is a bit more dark than usual it's not too sweet and it is delicious.
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Re: Let's Talk About Theobromine

Postby Bakemaster » Thu Dec 06, 2007 9:51 pm UTC

For those who dislike cigarettes enough to boycott their manufacturers: Baker's brand chocolate is owned (eventually) by Phillip Morris. Buy something else for your baking.

Also Toblerone. Which is overrated. Don't tell me past-and-future roommate I said that, he'll kick my ass.
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Re: Let's Talk About Theobromine

Postby Sprocket » Fri Dec 07, 2007 6:52 pm UTC

CaraInFrames wrote:I was perhaps being slightly hyperbolic in my comparison...but I'd heard of Hershey's for sooooo long before actually being given the opportunity to taste it, and so I was just bitterly disappointed when the dream became a reality and the product was so tacky and cloying.
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Bakemaster wrote:For those who dislike cigarettes enough to boycott their manufacturers: Baker's brand chocolate is owned (eventually) by Phillip Morris. Buy something else for your baking.

Also Toblerone. Which is overrated. Don't tell me past-and-future roommate I said that, he'll kick my ass.
Kraft is Phillip Morris as well, which means that Celestial Seasonings if Phillip Morris. I think what all of this really means is that Phillip Morris owns enough food stuffs that they would be just fine if cigarettes went off the market. The more we support them by buying their foods, the less they will feel the threat of loosing their cigarette labels.
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Re: Let's Talk About Theobromine

Postby Azrael » Fri Dec 07, 2007 7:09 pm UTC

gmalivuk wrote:The best hot chocolate I've ever had was in Guatemala. The best solid chocolate I've ever had was in southern Mexico.
Months ago, the Whole Foods near me had a special lot of some Guatemalan 65% or 70% made from beans that'd been roasted in some odd, south american sort of way. I wish I could remember what the heck it was called because I've been trying to find it again since then and have utterly failed. It was astounding.

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Re: Let's Talk About Theobromine

Postby d33p » Fri Dec 07, 2007 8:25 pm UTC

I tried to make hot chocolate last night with Hershey's syrup and plain ol' chili powder. The chili floated suspiciously on the surface and the entire concoction was an abomination. Lesson learned.
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Re: Let's Talk About Theobromine

Postby Bakemaster » Sat Dec 08, 2007 11:16 pm UTC

CatProximity wrote:Kraft is Phillip Morris as well, which means that Celestial Seasonings if Phillip Morris. I think what all of this really means is that Phillip Morris owns enough food stuffs that they would be just fine if cigarettes went off the market. The more we support them by buying their foods, the less they will feel the threat of loosing their cigarette labels.

...*facepalm*
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Re: Let's Talk About Theobromine

Postby Popidge » Thu Dec 20, 2007 11:02 pm UTC

Cadbury's Bournville Dark Chocolate is pretty damn awesome.
I find Dark chocolate above 70% cocoa content is a bit too bitter for my liking, unless it's flavoured with something good.

I'm generally noted by my friends as "the only person they've seen who eats so much milk/white chocolate, yet is still Lactose Intolerant"
Its true. I do love Milk/White Chocolate.

Although a bar of Green & Black's Dark is enough to make me drop the Dairy Milk bars and squeal in delight.

Interesting fact: Theobromine contains no Bromine at all. Isn't that a turn-up? Whatever next.. someone will probably try say that White Chocolate isn't really chocolate and.. .oh, wait a sec..
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Re: Let's Talk About Theobromine

Postby jynjin » Thu Dec 20, 2007 11:07 pm UTC

d33p wrote:I tried to make hot chocolate last night with Hershey's syrup and plain ol' chili powder. The chili floated suspiciously on the surface and the entire concoction was an abomination. Lesson learned.

That is the grossest thing I've heard tonight. (I've tried it with cinnamon... same ick.)

BTW, the Red Fire bar is divine.

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Re: Let's Talk About Theobromine

Postby MotorToad » Thu Dec 20, 2007 11:46 pm UTC

I'll have to find some of this Green & Black's, I've not seen it. I effing adore chocolate. It's hard to find good chocolate that's not either milk chocolate or the 75% stuff that can be a bit much for me (some I've really liked, some just seems to taste like beans). Most of the expensive Godiva or whatever else that they sell at *$ aren't all that great IMO, and look to me to be run-of-the-mill milk chocolate. I definitely prefer rich and dark chocolate over smooth and creamy, though.

Oh, and for the win... chocolate covered coffee beans. Yum yum with a buzz.

In college my French teacher said in France they don't even call milk chocolate chocolate at all, can anyone expand on that? I don't think she was specifically talking about American milk chocolate-like paste, but it was definitely included in the "not chocolate" group. I got the impression she meant that chocolate was chocolate and milk chocolate just fell under "candy."
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Re: Let's Talk About Theobromine

Postby Sartorius » Fri Dec 21, 2007 2:17 am UTC

I saw Green & Black's in Target recently, if that helps.
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Re: Let's Talk About Theobromine

Postby Amarantha » Fri Dec 21, 2007 4:08 am UTC

MotorToad wrote:In college my French teacher said in France they don't even call milk chocolate chocolate at all, can anyone expand on that? I don't think she was specifically talking about American milk chocolate-like paste, but it was definitely included in the "not chocolate" group. I got the impression she meant that chocolate was chocolate and milk chocolate just fell under "candy."


I'm not French, but that's how I see it. Milk chocolate is confectionery to me. I do eat it, but only as often as I eat any other lollies, which is rarely. Just not a sweet-tooth, I guess.


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