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  1. #1 chocolate 
    Forum Bachelors Degree Shaderwolf's Avatar
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    O.K. I need some support here. Who likes dark chocolate? Not one of my friends do!


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    WYSIWYG Moderator marnixR's Avatar
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    i do - but then i come from the land of beer and chocolate


    "Reality is that which, when you stop believing in it, doesn't go away." (Philip K. Dick)
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  4. #3  
    Forum Bachelors Degree Shaderwolf's Avatar
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    I bought a huge thing of Ghirardelli special dark for me and my friends, and I was the only one that would eat it!
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  5. #4  
    WYSIWYG Moderator marnixR's Avatar
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    well, there's some reports that it's healthier than milk chocolate

    Dark chocolate may be healthier
    "Reality is that which, when you stop believing in it, doesn't go away." (Philip K. Dick)
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  6. #5  
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    It's the only chocolate with taste, I understand that about 65% of the normal 'chocolate' is actually synthetic. Yes I like a bit of black from time to time.
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  7. #6  
    WYSIWYG Moderator marnixR's Avatar
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    Quote Originally Posted by Megabrain
    ... that about 65% of the normal 'chocolate' is actually synthetic.
    in what way synthetic ? do you mean without even getting as much as a whiff of a cocoa bean ?
    "Reality is that which, when you stop believing in it, doesn't go away." (Philip K. Dick)
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  8. #7  
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    Exactly, not a cocoa bean in sight, I am trying to remember where I got this snippet.
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  9. #8  
    The Doctor Quantime's Avatar
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    My Grandad loved dark chocolate and now I am turning. I'd love for a dark chocolate cadburys caramel bar. Oh my gosh, heaven.
    "If you wish to make an apple pie from scratch, you must first invent the universe". - Carl Sagan
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  10. #9  
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    Quote Originally Posted by svwillmer
    My Grandad loved dark chocolate and now I am turning.
    Could happen to anybody I suppose....
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  11. #10  
    Forum Bachelors Degree Shaderwolf's Avatar
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    Synthetic, meaning 65% wax.
    (insert ":eww!:" smiley here.)
    what's the best chocolate company do you think?
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  12. #11  
    Administrator KALSTER's Avatar
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    Cadbury!
    Disclaimer: I do not declare myself to be an expert on ANY subject. If I state something as fact that is obviously wrong, please don't hesitate to correct me. I welcome such corrections in an attempt to be as truthful and accurate as possible.

    "Gullibility kills" - Carl Sagan
    "All people know the same truth. Our lives consist of how we chose to distort it." - Harry Block
    "It is the mark of an educated mind to be able to entertain a thought without accepting it." - Aristotle
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  13. #12  
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    I absolutely adore dark chocolate. I have the feeling that right now eating dark chocolate has really become a trend, you get it in so many different flavours too e.g. with strawberry, or chilli, or orange - if chocolate hadn't so many calories I think I would probably only eat chocolate the whole day long :-D

    Yes I know I am a bit of an adit But at least its an addiction that hurts no one else!
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  14. #13  
    Forum Freshman MoonWolf's Avatar
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    Quote Originally Posted by Shaderwolf
    ...what's the best chocolate company do you think?
    Lindt:
    Intense orange: dark choc with orange and almond slivers...mmm!
    Irish coffee with whisky: milk choc with added Irish coffee plus whisky.

    Apart from ginger biscuits, the only other thing I love to dunk in my tea is Lindt milk chocolate broken into strips. Sigh...
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    Charly's licker - The perfect dip

    I know this is going to sound weird and your virtual taste buds will cringe while you read:

    Blend some anchovies - add a glass of freshly pressed orange juice (not that degenerate supermarket stuff) into the blender - blend both thoroughly - add a good chunk of cooking chocolate (that's the stuff you are really talking about here, no wonder most of you don't like to eat it cos it's bitter by nature) - blend all three until you have a creamy purée.

    Watta you mean you don't trust me?

    Ok then you cookin retards:

    + salty anchovies
    + acidic OJ
    + bitter cooking chocolate
    ___

    = perfect dip for celery and assorted vegetables

    The name? People have been known to jump into the bowl to lick the leftovers.

    8)

    (best chocolate in the world? try until you die!)
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    PS: other than individual, regional "chocolatiers" I could recommend "callebaut".
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  17. #16  
    Forum Freshman MoonWolf's Avatar
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    Quote Originally Posted by jtwyler
    Charly's licker - The perfect dip
    I know this is going to sound weird and your virtual taste buds will cringe while you read:
    Blend some anchovies - add a glass of freshly pressed orange juice (not that degenerate supermarket stuff) into the blender - blend both thoroughly - add a good chunk of cooking chocolate (that's the stuff you are really talking about here, no wonder most of you don't like to eat it cos it's bitter by nature) - blend all three until you have a creamy purée.
    Watta you mean you don't trust me?
    Ok then you cookin retards:
    + salty anchovies
    + acidic OJ
    + bitter cooking chocolate
    ___
    = perfect dip for celery and assorted vegetables
    The name? People have been known to jump into the bowl to lick the leftovers.
    8)
    (best chocolate in the world? try until you die!)
    Are you pregnant, jtwyler???
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  18. #17  
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    Quote Originally Posted by MoonWolf
    Are you pregnant, jtwyler???
    "chocolate-munchin male pregnant..."

    he'd be a sensation

    "... by Sarah Palin"

    he'd love it


    ---


    (he's gonna kill me for this one )
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    Quote Originally Posted by MoonWolf
    Are you pregnant, jtwyler???




    LOL - not likely - you're barking up the wrong Theobroma cacao.

    Seriously, those three ingredients make as much sense as cooking chocolate with olive oil. At first thought you go, bah, olive oil and black chocolate...

    but search google images for "chocolat olive oil" (chocolat without an e; for some strange reason this gives the best result); what d'you think?

    or get some of this http://www.femina.fr/cuisine/recette...-huile-d-olive; you know you're going to finger the glass...

    all only possible because of bitter cooking chocolate. Serious taste experience.
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  20. #19  
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    Quote Originally Posted by jtwyler
    cooking chocolate. Serious taste experience.
    Carole Laure covered in chocolate
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  21. #20  
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    Quote Originally Posted by jtwyler
    Carole Laure covered in chocolate
    Chocolatism
    From Wikipedia, the free encyclopedia
    (Redirected from Chocolaterie)

    Please help improve this article by adding links to chocolateries and reliable sources for free quality samples. Unsollicited samples will not be returned. (December 2008)

    Basic Aspects
    Chocolate
    Chocolate (scientific views)
    Chocolate (virtue)
    Chocolate (cultural views)
    Human bonding
    Historically
    Chocolate love
    Chocolate in Religion
    Chocolate types of emotion
    Chocolate in the family
    See also
    Undesired side-effects
    Problem of creamy chocolates
    Interpersonal chocolate exchange
    Sexuality
    Sexual intercourse
    Pleasure and skin care

    Chocolatism is a sensorial focus on chocolate, including the anticipation of eating some. It is not only the state of arousal and anticipation, but also the intimate pleasure of devising ways to get one's hands on some.

    The word "chocolatism" is derived from the name of the Greek god of confiserie, Cocolatos. It is conceived as the sensual love for fattening oral pleasures. Philosophers and theologians discern three kinds of chocolate: the good, the very good and the divine. Of the three, the divine is considered the most gratifying because it focuses on pleasure for the self.

    Ancient Greek philosophy’s overturning of mythology defines in many ways our understanding of the heightened sensorial sense through chocolate and the erotic aspect of chocolatism. Cocolatos was after all the primordial god of unhinged sensuous desire, the yearning for sharing the pleasure of chocolate with mutually consenting adults. In the Platonic ordered system of ideal forms, Cocolatos corresponds to the subject's yearning for ideal pleasure and satisfied gourmandise. It is the harmonious unification not only between cocoa and sugar, but between mouth and brain. Chocolatism takes an almost transcendent manifestation when the subject seeks to form a communion with the objectival other. The French philosopher Georges Friandise believed chocolatism was a movement towards the limits of our own subjectivity and humanity, a transgression that dissolves the rational world with great passion.

    Some believe defining chocolatism may be difficult since perceptions of what is chocolate fluctuate. For example, a voluptuous Praliné by Peter Paul Lindt could have been considered pornographic when it was created for a private patron in the 17th century. Similarly Amedei di Toscana's erotically explicit "Red e Blond" are considered unfit for public eating and free circulation of "Toscani neri" may still be prohibited in many fundamentalist nations.

    This page was posted on 4 December 2008, at espresso time. All text is available under the terms of the COCOA Free Chocolate License. (See calory tables for details.)
    the organic principle on www.topthy.org
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    Quote Originally Posted by charles - topthy
    Amedei di Toscana's erotically explicit "Red e Blond" are considered unfit for public eating
    'Red e Blond'? Rosa di pelle e bionda di capelli e fatta da crema di torrone? La cognosco. C'e la famosa Venus di Chococelli !
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  23. #22  
    Forum Freshman MoonWolf's Avatar
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    Remember the film with Johnny Depp and Juliette Binoche ?
    All those gorgeous home-made chocolates.
    Mouth-watering...
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  24. #23  
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    I prefer dark chocolate, although I'll eat milk and even white chocolate. I'm also from the country of beer and chocolate btw.

    Obviously, Belgian chocolate is the best: Jaques, Callebaut, Côte d'Or, Meurisse, Godiva, Leonidas... : they're all great
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  25. #24  
    Forum Freshman MoonWolf's Avatar
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    Not to mention mussels and chips Chez Leon de Bruxelles...
    But I'm going off topic.
    Now I feel hungry...
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    Quote Originally Posted by MoonWolf
    Remember the film with Johnny Depp and Juliette Binoche ?
    All those gorgeous home-made chocolates.
    Mouth-watering...
    and Johnny Depp slurping that warm chocolate like it was paradise

    for that choc a block of black chocolate, one red hot chili pepper, one vanilla pod, some canelle, one carton milk, for sweetening I use cane sugar because it has a good fructose/glucose balance, here I'd say a good two to three spoons, never use honey for sweetener because honey makes fat.

    it's not much of a recipe more something you learn being around mom on grey winter afternoons in the kitchen. clean, cut and grind the ingredients, heat milk, vanilla and canelle together, stir, drink half of that before you remember what you're doing, replenish, heat up again, add good dark solid black cooking chocolate, stir slooowly, add pepper and sugar, keep stirring, lose self-control, take off clothes, dive into pot, understand the look on Johnny's face and why he loves that woman.

    looking back in this thread black chocolate has been fused with anchovies, oranges, olive oil, pepper, vanilla and canelle. try that with industrial supermarket stuff.
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    Quote Originally Posted by Bender
    I prefer dark chocolate, although I'll eat milk and even white chocolate. I'm also from the country of beer and chocolate btw.

    Obviously, Belgian chocolate is the best: Jaques, Callebaut, Côte d'Or, Meurisse, Godiva, Leonidas... : they're all great
    how about
    Hoegaarden et Manon
    Kriek et Mon Chéri
    Gueuze et Callebaut Noir
    ?

    gotta have a Belgium stomach though, once had Easter eggs and Blanche, but choco egg fructose and fermenting beer had unforeseen reaction and was bloated for a day

    tu es belge (sorry if ie ben flaams but my dutch is nil)? you heard of JeanCris? your post reminded me, never tasted it but heard of their black chocolate beer and google it and it turns out it's barely an hour's drive from where I will be in the next weeks, noted for urgent visit immediately http://jeanlechocolatier.com/home/la-jeanchris/ ts, ts, why'd you have to bring this up?
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  28. #27  
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    Quote Originally Posted by jtwyler
    Quote Originally Posted by Bender
    I prefer dark chocolate, although I'll eat milk and even white chocolate. I'm also from the country of beer and chocolate btw.

    Obviously, Belgian chocolate is the best: Jaques, Callebaut, Côte d'Or, Meurisse, Godiva, Leonidas... : they're all great
    gotta have a Belgium stomach though, once had Easter eggs and Blanche, but choco egg fructose and fermenting beer had unforeseen reaction and was bloated for a day
    Check: my stomach won't even notice
    Quote Originally Posted by jtwyler
    tu es belge (sorry if ie ben flaams but my dutch is nil)?
    Je suis flamand, n'empêche que je parle aussi le français.
    Quote Originally Posted by jtwyler
    you heard of JeanCris? your post reminded me, never tasted it but heard of their black chocolate beer and google it and it turns out it's barely an hour's drive from where I will be in the next weeks, noted for urgent visit immediately http://jeanlechocolatier.com/home/la-jeanchris/ ts, ts, why'd you have to bring this up?
    Hmm, looks interesting, I'll have to try it. You'll excuse me for not knowing all of the more than 100 Belgian breweries 8)
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    Quote Originally Posted by Bender
    You'll excuse me for not knowing all of the more than 100 Belgian breweries 8)
    too many for a sober mind. anyway I know more belgium chocolates than beers, am a red wine mainly. still, a good orval from time to time. but I'm curious about that jeancris mix of beer and black chocolate. could go either way. alley je te vois.
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    Quote Originally Posted by jtwyler
    I'm curious about that jeancris mix of beer and black chocolate. could go either way. alley je te vois.
    sorry haven't had time to check on it yet christmas stress and all that but on 31 dec BBC 2 is showing 'Chocolate' at 2100 (GMT)(2200 CET) and if I don't see you - heppi niu yea ol(é)
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  31. #30  
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    :|
    :wink:
    :P
    http://www.patrickroger.com/

    just do it
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  32. #31  
    Forum Freshman Sudhamsu's Avatar
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    I havn't had much dark chocolate. may 3 or 4 times. i liked it. but then i didn't get any later. Cadbury just launched Bournville in India. I'm trying to get that!
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  33. #32  
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    Bournville, mmm pretty good, Sudhamsu.

    Can't remember what they're called but I love those strips of orange peel coated in black chocolate.

    What about those fresh cream filled Belgian chocolates?
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  34. #33  
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    donno about fresh cream Belgian chocolates...
    BUT I JUST HAD THE BOURNVILLE!! It's awesome!!!!!!! but it was just a 44% one. and it had hazelnuts.
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  35. #34  
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    Yum... dark chocolate. I think it is an acquired taste.
    ~ One’s ultimate perfection depends on the development of all the members of society ~ Kabbalah
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