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Best high-line dark chocolate? - Page 5

post #61 of 71
10/10/10 at 8:24am
Quote:
Originally Posted by Politely View Post
Chocolate is more highly processed than coffee and it's not particularly simple. With chocolate, higher quality usually means more processing and less simplicity. Also, a "little sugar" is actually about 30% in 70% dark chocolate - imagine if your 12 ounce cup of coffee contained about 1/3 sugar.
You are being disingenuous here. The processing for coffee and chocolate is similar, picking sorting,roasting,grinding, excepting the conching process in chocolate, which is necessary to ensure the even distribution of the cocoa mass and sugar in the cocoa butter. It is only more highly processed in the sense that conching(continual mixing at a specified temperature) can take a couple of days. Your use of the words 'highly processed' may imply to someone less informed about the manufacture, that there is something inherently suspect and unhealthy about chocolate per se, but I'll bet my square of dark chocolate against your overdressed, overworked, gewgaw that tastes of caramel, cream and calories, that passing steam through finely ground beans at 12 - 15 bars to form that perfect emulsion of water and coffee oils is also high processing. So get off my case buddy, and think the 'processing' through before pressing the send button.
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post #62 of 71
10/10/10 at 11:30pm
Quote:
Originally Posted by Annadale View Post
You are being disingenuous here. .... So get off my case buddy, and think the 'processing' through before pressing the send button.

First, I don't know why you think I'm on your case. I even started by saying you're entitled to your preferences, and I clearly stated my preferences.

Second, you shouldn't use words you don't understand. There's nothing disingenuous in what I said, nor did I imply anything about chocolate being unhealthy or suspect. On the other hand, I noticed that despite your protestation, you agreed that there is more processing to chocolate because of conching, even though you seem to have left out liquefaction, re-integration, tempering and shaping/molding (and we can debate the fermentation point). BTW, omitting those steps solely to make your erroneous point, is, in fact, "disingenuous", or if you didn't know about those steps, that would make your point simply "ignorant".

Next time, instead of hastily replying to some imagined attack, you may want to check your facts. It only takes a few minutes to check on the internet. Utilizing those minutes may help you to avoid looking stupid. But again, you are entitled to your preferences.
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post #63 of 71
10/11/10 at 11:52am
As I already said, disingenuous, also waspish.
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post #64 of 71
10/11/10 at 12:14pm
The best high-end dark chocolate is Obama.
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post #65 of 71
10/11/10 at 12:19pm
LOL at people ITG'ing about chocolate
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post #66 of 71
10/11/10 at 12:24pm
Quote:
Originally Posted by gdl203 View Post
LOL at people ITG'ing about chocolate

Seriously. I started reading this after discovering I like chocolate a lot after having some Twix.
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post #67 of 71
3/1/11 at 1:00pm
Quote:
Originally Posted by a-rock View Post
godiva? godiva??? thats like the armani of chocolates!
Maybe, but I'm having some dark 72% at the moment and while a bit on the sweet side, I kind of like it. I'd rate it a 6.5 out of 10. I used to munch on ground and roasted cocoa beans with some sugar as a kid, so I do know my chocolate. It's not too bad.
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post #68 of 71
3/2/11 at 2:36am
For a bar that can be purchased in some supermarkets, Green and Black's is quite a delicious bar. I also really enjoy Moonstruck, out of Portland.
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post #69 of 71
3/2/11 at 1:16pm
Quote:
Originally Posted by IndianBoyz View Post
Maybe, but I'm having some dark 72% at the moment and while a bit on the sweet side, I kind of like it. I'd rate it a 6.5 out of 10. I used to munch on ground and roasted cocoa beans with some sugar as a kid, so I do know my chocolate. It's not too bad.
There are few treats I enjoy more than a Godiva macaroon smothered in dark chocolate. That said, I'm not a big fan of their chocolate standing on its own. Jacques Torres has gotten a lot of my business. http://www.mrchocolate.com/
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post #70 of 71
3/3/11 at 3:07pm
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post #71 of 71
3/3/11 at 4:30pm
Let's merge the threads or carry the chocolate-talk over here:
http://www.styleforum.net/showthread.php?t=221691
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