Let's Talk About Theobromine - that means Chocolate.

Apparently, people like to eat.

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Re: Favorite Chocolate

Postby Alder » Tue Feb 24, 2009 12:04 am UTC

Bakemaster wrote:In any recipe that calls for milk chocolate, I would generally substitute bittersweet/semi-sweet chocolate without a second thought, except for when I'd substitute sweet baking chocolate (aka German's baking chocolate).

Now, this reminds me that when it comes to chocolate there's a trans-Atlantic vocabulary problem. Since I have no clue what the bittersweet/semi-sweet thing is about. Or sweet baking chocolate. :?

Also, I do a lot of cake/dessert making for fun, and where a good dark chocolate is used frequently, milk chocolate definitely has its uses. So...hmmm...
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Re: Favorite Chocolate

Postby natraj » Tue Feb 24, 2009 1:02 am UTC

Bakemaster wrote:Studded with pieces of ginger? Ow.


Some people are into that.

Anyway, dark chocolate with ginger is one of my favourite things on earth to have in my mouth. Mmm.
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Re: Favorite Chocolate

Postby Jorpho » Tue Feb 24, 2009 2:16 am UTC

I still haven't gotten a chance to try the chili-infused variety. I'd also like to try dark-chocolate-covered dried banana; I've only seen that in milk chocolate so far. But generally almonds or dried cranberries do it for me. (I finally found the latter again this weekend! Hooray!)

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Re: Favorite Chocolate

Postby PictureSarah » Tue Feb 24, 2009 2:25 am UTC

natraj wrote:Anyway, dark chocolate with ginger is one of my favourite things on earth to have in my mouth. Mmm.


Me too! I can never decide whether I like the dark chocolate with ginger or the dark chocolate with candied orange or lemon peel best.
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Re: Favorite Chocolate

Postby natraj » Tue Feb 24, 2009 4:01 am UTC

PictureSarah wrote:
natraj wrote:Anyway, dark chocolate with ginger is one of my favourite things on earth to have in my mouth. Mmm.


Me too! I can never decide whether I like the dark chocolate with ginger or the dark chocolate with candied orange or lemon peel best.


Ooh, the candied orange is so good too. Also, dark chocolate with cherries+chilis. YUM. Probably secondary YUM to ginger or candied citrus, but still YUM.
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Re: Favorite Chocolate

Postby Zohar » Tue Feb 24, 2009 6:42 am UTC

PictureSarah wrote:
natraj wrote:Anyway, dark chocolate with ginger is one of my favourite things on earth to have in my mouth. Mmm.


Me too! I can never decide whether I like the dark chocolate with ginger or the dark chocolate with candied orange or lemon peel best.

I prefer the chocolate-covered orange peel.

Speaking of which, there's a great simple dessert you can try -
Take 200 gr. chocolate and 200 gr. butter, melt them in a pot.
Take off the fire, add raisins, craisins, various nuts and (because we need more volume) crisped rice. Mix it together, compact it with a spoon, place it in the freezer for a few hours. Then you can put it in the fridge and cut small pieces of it. Make sure it isn't too high (about 3 cms is best).
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Re: Favorite Chocolate

Postby Bakemaster » Tue Feb 24, 2009 5:28 pm UTC

As amazing as a chocolate bar with ginger or citrus peel can be, I think I may prefer Green & Black's hazelnut and currant bar overall.
Alder26 wrote:Now, this reminds me that when it comes to chocolate there's a trans-Atlantic vocabulary problem. Since I have no clue what the bittersweet/semi-sweet thing is about. Or sweet baking chocolate. :?

Now, this reminds me that when it comes to unfamiliar terms there's an internet vocabulary solution.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby AntonGarou » Mon Mar 02, 2009 3:48 pm UTC

I love spicy things in my chocolate- my favorite chocolate to date is the pomegranate&chili chocolate made by Cote D'Or. Unfortunately I didn't see any ginger chocolate in Israel as of yet, so I have no way to check on that.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Zohar » Tue Mar 03, 2009 6:20 am UTC

AntonGarou wrote:I love spicy things in my chocolate- my favorite chocolate to date is the pomegranate&chili chocolate made by Cote D'Or. Unfortunately I didn't see any ginger chocolate in Israel as of yet, so I have no way to check on that.

I'm sure you could find some in specialist chocolate places. And maybe you can even make some yourself, by grating ginger, add to melted chocolate and letting it harden.

I have not tried this, but it seems like it should work.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby PAstrychef » Wed Mar 04, 2009 4:31 pm UTC

For this to work really well you need to candy the ginger first.
Put 8 oz (weight) water in a small pan
Add 8 oz sugar.
bring to a boil, stirring a bit, and add
2 oz peeled, sliced ginger.
Let it simmer for a few minutes, then turn off heat and let it cool. It can rest over night.
Strain the ginger syrup-it can be used for other yummy stuff.
Chop the ginger into small bits. let it dry out some.
Melt some chocolate, and stir in the ginger bits. Drop by spoonfuls onto a lined sheet pan.
When it's hard, eat it!
If you want to have this look shiny and have a nice snap you will have to temper the chocolate.
I can tell you how to do that if you want me to.
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Re: Favorite Chocolate

Postby Alder » Fri Mar 13, 2009 12:04 am UTC

Bakemaster wrote:Now, this reminds me that when it comes to unfamiliar terms there's an internet vocabulary solution.

Oohhhhhhhhhh no you did not just Googlethatforme!!! :O

But seriously - American/British terms are not interchangeable when it comes to chocolate. Checking out my newest cake/dessert cookbooks, they simply say 'x amount of dark chocolate', and then specify the % of cocoa solids - 50%, 70%, between 70 and 85%, are then ones I can see just flicking through. None of the sweet/semi-sweet/bittersweet/unsweetened type definitions.

[Note to self: do not read "Gorgeous Desserts" after 12 at night...]
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Rinsaikeru » Fri Mar 13, 2009 12:08 am UTC

I got very pretty chocolates mailed to me from Japan last week. It was quite hard to eat any of them---but the ones I've eaten thus far were very tasty.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Jorpho » Fri Mar 13, 2009 4:00 am UTC

Rinsaikeru wrote:I got very pretty chocolates mailed to me from Japan last week. It was quite hard to eat any of them---
I hate it when that happens. Give me my chocolate in boring geometric forms, or random organic blobs! Don't make me feel guilty for destroying art!

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

Postby PAstrychef » Sun Mar 29, 2009 8:44 pm UTC

OOOH, the pretty ones are so much more fun to make. And the true art is in the eating, so don't feel guilty. We're coming up with new and fancier things to do to food all the time.
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Re: Favorite Chocolate

Postby cephalopod9 » Mon Apr 06, 2009 8:24 am UTC

People!
Endangered Species Chocolate
Buy some.
It is delicious, fair trade chocolate that gives 10% of its profits to charity. It is the closest thing to pure goodness I know of. They make just about every variety, milk chocolate, up to 88% dark chocolate, chocolate with fruit, and cocoa. It is all really good. It is all awesome. You can buy online if stores around you don't carry it. (Target supposedly still does, but I haven't been able to find them at the one around here for a while.) It costs more than Hershey bars, but for high end chocolate the price is not bad.

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Bitter and fruity? White and square? Smooth, sweet, and tasteful? All to myself? Rich and foreign? Unwrapped? Dark and mysterious? In the glove compartment when you need it?
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Rinsaikeru » Tue Apr 07, 2009 5:27 am UTC

Apparently I like my men with 70-80% cocoa solids. Who knew?

This weekend I had some very very fantastic hot chocolate. The recipe (I surreptitiously gleaned by looking over the preparer's shoulder)--was something like 3 cups milk, 3.5oz plus a bunch of other odds and ends dark chocolate, honey, cinnamon, and a bit of brown sugar. In a pot ....it was like ganache for drinking.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby PAstrychef » Tue Apr 07, 2009 8:06 pm UTC

Well, since ganache is equal weights chocolate ans cream, you could be onto something there!
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Rinsaikeru » Tue Apr 07, 2009 10:36 pm UTC

Well, though we may have gotten close...I don't think we were equal parts chocolate to milk. That would be something though....
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Re: Favorite Chocolate

Postby Jorpho » Wed Apr 08, 2009 1:27 am UTC

natraj wrote:dark chocolate with cherries+chilis. YUM.
I got to try this out recently, and I wasn't particularly floored, especially for the price I paid.

I did recently pick up these dark Nestle "Noir" mini easter eggs, billed as containing "caramelized cocoa bean pieces", and I do recommend them - certainly they are a cut above the usual low-grade fare that passes for chocolate at this time of year.

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Re: Favorite Chocolate

Postby podbaydoor » Wed Apr 08, 2009 9:41 pm UTC

cephalopod9 wrote:
podbaydoor wrote:I like my chocolate like I like my men.
Bitter and fruity? White and square? Smooth, sweet, and tasteful? All to myself? Rich and foreign? Unwrapped? Dark and mysterious? In the glove compartment when you need it?
Or you don't like chocolate?

Rich, mostly. But also a little sweet and velvety smooth on my tongue, with depth and a bit of bite to it maybe.

Unfortunately for me, the difference between men and chocolate is that chocolate loves me back.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Sprocket » Wed Apr 29, 2009 5:20 pm UTC

I just started on the brand "Nirvana" they're organic belgian chcolate, $4.50 at Whole Foods, and SOOOO worth it! I have had their Spicy Aztec, Super Berry and Caramel & Sea Salt. All fantastic. I'm particularly impressed with the caramel & Sea salt, as it's the first seas salt bar I've had that's dark chocolate, and the first one I've had where the salt COMPLIMENTS rather than over powers the chocolate. Vosges Bacon bar ought to be dark chocolate.

Fun fact about Sprocket - when it comes to GOOD chocolate, I'm not a fan of peanut butter and chocolate. Sure, I'll eat a resses peanut butter cup, but peanut butter has no business messing with chocolate that's worth-while on it's own. Challenge me!
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby ssbookyu123 » Fri Jun 05, 2009 11:34 pm UTC

I like unsweetned bakers chocolate sure I'll settle for any chocolate but I tried many other chocolates and I don't know why but bakers has a certin extreme bitternes that is for me.

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

Postby Sartorius » Sat Jun 06, 2009 4:16 pm UTC

I once had chocolate that was 99% cacao. The person who put in the break room wrote a little note not to eat it unless you knew what you were doing.

I find anything more than 60-70% cacao unpalatable.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Amarantha » Sun Jun 07, 2009 12:34 pm UTC

Sartorius wrote:I once had chocolate that was 99% cacao.
Was it Michel Cluizel's Noir Infiniti? Because I have some of that and it's divine <3

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

Postby Sartorius » Sun Jun 07, 2009 3:05 pm UTC

I think it was Lindt, but I don't really remember.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby psykx » Sun Jun 07, 2009 11:49 pm UTC

I'm currently, as in right now, eating fairtrade dark chocolate which is 93% awesomeness. Also the only milk chocolate bar I'll eat is the cadbury one with granola and dried cranberries. I had two many nasty experiences with eating 'white chocloate' and getting some yogurty crap which looks suspiciously like bird fecies to me.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby PatrickRsGhost » Sat Jun 13, 2009 11:08 pm UTC

Was at the local CVS (chain drug store/pharmacy, for those of you outside the States), and saw these on the shelf (spoiler'd due to hugeness, therefore containing lethal doses of awesomeness):

Spoiler:
Image


Chocolate and peanut butter have always gone good together. Dark chocolate and peanut butter, on the other hand, go GREAT together. I bought a bag of the miniatures while I was at the CVS. Ate one, and now I will no longer eat regular Reese's Cups. If these things are pulled in a month or two, I think I'll be driving all the way up to Hershey, PA, go to the factory, and force them to redistribute them. Even if it's just to me.

While looking for the above picture, I found that they were released in 2003, pulled, released again as part of an advertising campaign for "The Dark Knight" last year, and now it looks like they will be a permanent fixture. I sure hope so. I think I'll buy a few more bags tomorrow and put them up in the freezer, just to be on the safe side.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Jorpho » Sun Jun 14, 2009 12:01 am UTC

I agree that this is a most intriguing development.

Of course, I could never find the dark chocolate M&Ms back when they were released to promote Revenge of the Sith, so I doubt these will be easy to find either.

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

Postby PatrickRsGhost » Sun Jun 14, 2009 12:08 am UTC

Jorpho wrote:I agree that this is a most intriguing development.

Of course, I could never find the dark chocolate M&Ms back when they were released to promote Revenge of the Sith, so I doubt these will be easy to find either.


They're pretty much a common fixture on candy shelves now versus a few years back when ROTS came out to theaters. I will save you the trouble though: they're not worth it. They contain just a tiny bit of dark chocolate. Not enough to really register on the palate. You have to eat the entire pack before you really notice there was dark chocolate involved. I think they over-sweeten the dark chocolate. The Reese's, on the other hand, are a different animal altogether. You eat one of those, even the miniature ones, and your brain will instantly recognize the dark chocolate, and cause you to feel all orgasmic inside.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Jorpho » Sun Jun 14, 2009 3:13 am UTC

PatrickRsGhost wrote:They're pretty much a common fixture on candy shelves now versus a few years back when ROTS came out to theaters.
Yes, they most certainly are. While not the best form of dark chocolate, they are nonetheless superior to the milk chocolate M&Ms, and I find them an acceptable cost-effective alternative to dark-chocolate-covered almonds or dried cranberries.

It might be interesting if they made the "crispy" M&Ms in dark chocolate. It seems a bit odd for every possible permutation of M&M to come out, but there are dark chocolate peanut M&Ms now, so perhaps it is not beyond the realm of possibility.

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

Postby radioactivemarmite » Mon Jun 15, 2009 9:43 pm UTC

Haven't read but whole thread, so apologies if this has already been said.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby bbq » Tue Jun 30, 2009 3:34 pm UTC

Recently I purchased two bars of chocolate, Lindt chocolate.


One 75%, and one 99%. They were both quite lovely. Has anyone else had them?
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby podbaydoor » Tue Jun 30, 2009 5:16 pm UTC

I tried a 90% Lindt bar last week and hated it. I just don't think I'm cut out for anything above 70%. Though, I'll still keep it open a bit as my friend who went to Switzerland last year assures me that I just haven't tried TRULY good 90%. Presumably she means to introduce me to something better than Lindt.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Jorpho » Tue Jun 30, 2009 7:41 pm UTC

It is my understanding that 99% chocolate is not something to be consumed on its own; rather, to appreciate the flavor, one starts out with a bit of 70%, and then a bit of 80% (or whatever), and then takes a small bite of 99%.

Too much work as far as I'm concerned.

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

Postby podbaydoor » Tue Jun 30, 2009 7:50 pm UTC

Yeah, I'd rather just nom the 70% and enjoy myself all the way.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby bbq » Wed Jul 01, 2009 1:29 pm UTC

Jorpho wrote:It is my understanding that 99% chocolate is not something to be consumed on its own; rather, to appreciate the flavor, one starts out with a bit of 70%, and then a bit of 80% (or whatever), and then takes a small bite of 99%.

Too much work as far as I'm concerned.


Well yes, I was eating a bit of 75% then a bit of 99% etc etc. However it was still nice on it's own, however you are meant to eat the damn thing. :)
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Amarantha » Thu Jul 02, 2009 10:58 am UTC

Our chocolate stash has got out of hand. I got them all out to list them here, but there are too many and my Colemak typing is still slow and it's nearly bedtime. By cacao, though: 70% x6, 72%, 74%, 75% x2, 77%, 85%, 86%, 87%, 88%, 90%, 99%

*resolves to eat more chocolate (and not buy any for a while) *

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

Postby Bakemaster » Mon Jul 06, 2009 5:07 am UTC

Bless me chocolate thread, for I have sinned.

I have never tried mole sauce, and I was at a mexican place today with mole chicken enchiladas on the menu, and I failed to order said item.
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby bbq » Tue Jul 07, 2009 7:10 pm UTC

I bought a bar of 85% today.

It seemed a little..pointless? I mean, I like the 70% for it's sweet but dark taste, and the 99% for it's bitter richness, but the 85% seemed blandly in the middle with neither of these qualities. :? Maybe it was just some inferior 85%?
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Re: Let's Talk About Theobromine - that means Chocolate.

Postby Amarantha » Wed Jul 08, 2009 11:15 am UTC

Mine are all quite varied in flavour. I'd try a few different ones before writing it off.


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