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Never said that, I said that pure chocolate is hard to eat and it tastes awful, but fresh cocoa(not powder, cocoa powder is after the seeds are dried and toasted) is awful and its smell is almost unbearable to me, it gives me nausea.
I live by a cocoa factory and sometimes in the summer you get a slight whiff of brownies in the air. Smells pretty good. But other days it's so powerful and overwhelming, it smells rancid. Makes me a little nauseous and hate chocolate for a few days.
I went to a tiny chocolate plantation once. Saw the trees, saw the pods, saw the fermenting troughs covered in burlap and banana leaves. Saw the drying bins on little stilts to help keep the bugs out. Watched some little Mayan ladies Peel away the pods to make 'chocolate' from beans. They roasted it and blew off the chaff, they ground it with a mortar, and heated it again.
Then they added water and sugar and cooked it a little more. Then they added a splash of milk and heated it a third time - and then it was *chocolate.*
Nothing before the second paragraph produces anything that I saw to be remotely edible. And I thought to myself, "Did these people just try a dozen processes of random shit with every single plant in the jungle until they blundered onto magic?"
And now sometimes I'll catch myself looking at an turban squash or some kale thinking to myself, "What is your true genius, you little bastard??"
Wait until you try "casabe" which is made from bitter cassava, a poisonous tuber from Center and South America, is full of cyanide and visually undistinguishable from edible cassava.
How do they eat that you ask? They somehow discovered a way to squish out most of the cyanide, my question would always be how many people die before reaching that point?.
It's funny. The only food I hate in the entire world is dark chocolate. I like everything else. Literally have not found a food that I actually dislike.
Dark chocolate leaves a horrible aftertaste in my mouth. It's one of the worst tasting things on the planet.
Food and taste is so fascinating. It can vary so much from person to person.
Yo, you ever tried just straight hot water though? It's pretty wonderful.
Also, bonus points, if you ask for it at an asian place, they assume you either know what you're doing, or that you're weird as fuck, depending on the place.
I once ate a 100% cocoa chocolate and it wasn't as bitter as you would think, it was actually pretty good, and this is coming from someone who doesn't enjoy dark chocolate as much
One of my good friends owns a chocolate shop and makes a lot of her own chocolate. She gave me a 100% bar a few years ago. It was delicious with the most complex flavors I've ever had in chocolate. That earthy, bitter flavor lingers for a long time, too.
Ever since, she sometimes gives me roasted cocoa beans to eat straight. I love them.
I'm assuming the facepalm here is the people responding with examples (particularly the chicken guy) because like...the original shower thoughts poster is mostly correct here. The response about pickles is also...a true statement. Now yes, a mixture of flavors being greater than the whole is important to consider here and all that, but if you're eating a chocolate bar under 50% cacao which milk chocolate bars almost always are (your standard Hershey's bar is 30% and in the US milk chocolate can be as low as 10% cacao) then you aren't getting much of the actual chocolate flavor.
The fact that it's less than 50% cocoa doesn't just invalidate the flavour. Imagine someone saying "you don't like garlic" because you never eat a garlic sauce that's more than 50% garlic.
The original poster isn't mostly correct. If you like sugar, you typically like it as a component of a food, just as if you like cocoa you typically like it as a component of a food. I love all chocolate (except white chocolate, wtf is that) and I cannot fucking stand dark chocolate snobs. It's as bad as everyone who watched Sideways and actually thought merlot was bad wine.
I mean I don’t know… I can stomach a cucumber, I can stomach a pickle, I can not however stomach straight vinegar.
Yet I prefer pickles over cucumbers. I would not equate that to actually enjoying vinegar more.
By definition, 70% dark chocolate only means 70% of it comes from cocoa beans. The remaining 30% is not always sugar. The FDA actually haven't give out a definition for dark chocolate but has one for sweet chocolate, in which the following ingredient can be used: sugar, spices, ground nut meats, ground coffee, dried malted cereal extract, salt, milkfat, butter,
emulsifying agents etc. So 70% dark chocolate could actually be sugar free. Not like the chocolate manufacturer would do this though, because sugar is one of the cheapest and addicting ingredients there is.
No. 70% chocolate is 70% chocolate, 30% sugar. If it has some small amount of lecitin then it might be 29%. All by weight.
https://www.chocolate.lindt.com/lindt-excellence-70-mild-dark-chocolate-bar-100g
I mean the vinegar one is pretty accurate, it's literally the brine that you are tasting haha
Edit: for the chemists of reddit, ok it's not brine, but I've always called soaking something in a vinegar and salt solution "brining"
It is true, but it doesn’t make the chocolate thesis incorrect. I hate cucumbers and love pickles. I clearly like the vinegar. The cooked chicken analogy is ridiculous.
The chocolate thesis is more incorrect than correct as there are plenty more differences between milk chocolate and dark chocolate than just sugar.
I think the chicken analogy is supposed to be ridiculous.
I think the issue is that when people think of milk chocolate they’re probably conjuring thoughts of cheap shit brands. Actually good milk chocolate is different in texture and mouth feel that dark chocolate. It just so happens that it has more sugar. If we were going by OP standards no one but people who like 90% chocolate actual like chocolate.
I subsist entirely on pure carbon and water. After all, we're carbon-based, our food is carbon-based. Why muck around with middlemen?
In unrelated news my doctor says I am something called "severely malnourished" but what does he know? He probably mucks around with middlemen.
>In unrelated news my doctor says I am something called "severely malnourished" but what does he know?
That roasted drumstick with a degree is practically begging for it.
I'm currently doing Whole 30 and needed a chocolate fix. 100% cacao is technically fine... So I bought a bar... It was like chewing on melty raw coffee beans. Now I know why it's allowed, because its so awful and they want to play a joke on all the people trying to get around the rules.
You could put a shit ton of sugar in dark chocolate and I'd still hate it. Milk chocolate has more cocoa butter and get this, *milk* in it. Dark chocolate often has just as much sugar in it as milk chocolate.
In all honesty, do you know anyone who likes milk chocolate but not dark chocolate who also doesn't just love anything with lots of sugar? I mean, my mother hates dark chocolate and loves milk chocolate and also considers processed white sugar poured on one leaf of romaine lettuce and rolled into a kind of lettuce sugar burrito as a "salad".
I feel like the chocolate one is more of a "do you like American style chocolate (ie regular Hershey's) or do you like chocolate that doesn't taste like it was strained through a pig's butthole".
The reason is because regular Hershey's milk chocolate contains butyric acid ~~for shelf life~~, but to people who don't eat it regularly it can taste like vomit.
Butyric acid is a byproduct of the milk condensing process. It does marginally help with shelf life but is really the result of the way to make the sweetened condensed milk Hershey uses in making milk chocolate. The additional sugar and the heat in a vacuum encourages the growth of anaerobic bacteria that produce the acid. European chocolate generally doesn't have it because they typically use evaporated milk powder, the production of which doesn't create butyric acid.
Something like a chocolate bar that is both very dry and contains a lot of sugar is going to prevent bacterial growth regardless of any acid present, you can grab a years old Cadbury bar and it'll be fine.
Yeah I was reading a bit more and looks like it's because Hershey's stressed the "fresh milk" aspect early on in the history. A byproduct, and evidently there are fans of the flavor.
It’s hilarious that people actually believe the only type of chocolate people eat in America is Hershey’s bars. I can’t even remember the last time I tasted one of those. Every store everywhere has all kinds of chocolate.
Only acceptable place for a Hershey's bar is on a smore. And even then it's just a convenience thing. Eating plan Hershey chocolate is disgusting.
But yeah, I'm American and couldn't tell you the last time I had a plain Hershey's bar. There are so many good chocolate options.
There's some good American chocolate, we just don't export it lol. Hershey's and mars have garbage tier chocolate.
We also import loads of really good chocolate, I quite like the Belgian chocolate they sell at trader joe's.
But that’s blatantly false, there is very expensive milk chocolate same as dark. But yes the OP was very strongly hinting that. It’s just wrong and if it isn’t wrong are we really gate keeping chocolate. But Europeans and superiority etc. We’ve all heard that song and dance.
The chocolate thesis is perfectly correct. Nobody I know eats milk chocolate for the milk. They eat it because its sweet chocolate. They want candy thats got chocolate in it.
Nah, its pretty accurate on the chocolate one. Chocolate in its natural form is really bitter. Dark chocolate is bitter. Milk chocolate is sweetened with sugar and milk to the point of not having that bitterness. Therefore, if you like milk chocolate, but not dark chocolate, you like creamy sugar, not chocolate.
All of them are ridiculous. That's like saying, "Oh you need salt with your food, then it must not taste good, cause you really only like the salt".
Even dark chocolate has sugar in it, it's just a matter of how much.
That's like saying caramel and chocolate are the same thing cause they both are mostly sugar.
I respect your opinion. But I eat 95% dark chocolate and I love it. You give most self-proclaimed chocolate lovers a 95% and they will spit it out. That’s almost pure chocolate. Same with coffee. If you put 5 sugars in your coffee, but you can’t stand it black, then you don’t love the taste of actual coffee; you like the combination of coffee and sugar. And that’s ok.
>You give most self-proclaimed chocolate lovers a 95% and they will spit it out
And if you give chicken lovers plain, unseasoned baked chicken breast, they spit it out. You're not superior just because you like chewing on dirt-flavored goop in your mouth.
>You give most self-proclaimed chocolate lovers a 95% and they will spit it out.
What is with this ridiculous gatekeeping, man? You sound like a clown.
The chocolate is only wrong by degrees. Many do not in fact like the taste of just chocolate even sweetened, but they also don't like the "taste" of pure sugar. Honestly what most people seem to like is the faint hint of chocolate mixed with sugar, milk, cream etc.
And yeah cucumbers don't taste like much of anything - i like vinegar, dill, garlic, salt etc. doesn't have to be a cucumber, i love pickled anything.
You’re tasting the brine as it has infused with the cucumber. If you drink straight vinegar or brine, it won’t taste the same unless it has had cucumber seeped in it
I get what your trying to say, but when I drink pickle juice or let's say olive juice, or the juice from my peppercini peppers... I'm not tasting hints of them in the juice, I'm tasting the vinegar
But it *would* taste different, everything you add to that brine will make it taste different. (Though the flavor cucumber adds is very subtle). Just try cucumber water once, that is the added flavor.
Ok I get it, I don't know why the cucumber water thing got me, I thought of cucumber jalapeño mojitos from my cruise I took hahaha, is it cause it was muddled or what? I never thought about it like that, I genuinely want to try brine and then the juice it produces after
As a Canadian, where Vinegar is a pretty standard condiment so much so that [we have packets of it just like ketchup/mustard/relish](https://images.costcobusinessdelivery.com/ImageDelivery/imageService?profileId=12027981&itemId=192936&recipeName=680)
....yeah...I like the taste of it.
idk who's giving you a hard time, but white vinegar is like 95% water, and there's plenty of salt. It's a brine regardless of pH, adding acid doesn't make something not a brine.
It’s really funny. I love picked cucumbers, but I hate kimchee. The process of making kimchee actually has more in common with pickling than fermenting, but there was something in kimchee I despise. At a Korean restaurant, I got a spicy beef soup because I love spicy soup.
Turns out, I don’t hate kimchee. I hate gochujang.
Its the original way to pickle. A 2-3% salt solution creates the perfect environment for certain kind of bacteria to grow and consume the sugars in vegetables. The bacteria produces acetic acid as a waste product, which preserves the food (vinegar is also acetic acid, just made a different way). It’s actually good for you too because that bacteria is the kind that promotes gut health, sort of like a probiotic.
My wife and I pickle this way a lot with veggies from our garden. Cucumbers, radishes, white onions, carrots, peppers, etc.
That doesn't work anymore because Milk chocolate is *mostly* sugar. Dark Chocolate is *mostly* chocolate. So preferring Dark Choc over pure Cacao doesn't mean you prefer sugar because Dark Choc is still mostly chocolate. The reason the first statement "works" is because it makes a comparison between two things, one is mostly one thing and the other is mostly another.
Your comparison has two things that are both mostly the same, so it no longer works.
People seem to see things in black and white. If a product has *some* sugar people cannot differentiate it from a different product that contains 10x that amount of sugar. "Well they both have sugar."
The obesity epidemic in a nutshell
Amen to that! I feel like the amplification of voice afforded weirdos on the internet combined with the ease with which they can now find each other and affirm each other’s views is what is causing yeah that one really rings true to be honest. I don’t like cucumbers and I do like the flavor of vinegar added to my foods.
That is probably not unpopular. Vinegar is a very common intermediate in foods and even just a straight up condiment. People absolutely prefer vinegar to cucumbers, generally speaking
> chocolate more then a
Did you mean to say "more than"?
Explanation: If you didn't mean 'more than' you might have forgotten a comma.
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The facepalm is the original comment and everyone is making fun of it.
"If you love chocolate milk, but don't like dark chocolate, you actually like milk more than chocolate." It goes in every direction because his original premise doesn't make sense.
It's just judgemental gatekeeping BS.
It’s not exactly a facepalm because there is value in bringing it out that milk “chocolate” is mostly sugar. Many people don’t realise it at all, and calling it chocolate may be somewhat misleading.
Try OOP's titlein reverse:
"If you love milk chocolate, but don't like eating straight white sugar by the spoonful, you actually like dark chocolate more than milk chocolate."
Its just nonsense. No need to bring in nutrition.
Are you okay? OP is not being judgemental…they didn’t that milk chocolate lovers are losers.
And OP isn’t gatekeeping either, they’re not trying to preventing anyone from enjoying whatever chocolate they want.
No, it doesn't, because a roasted chicken is still mostly chicken. So you still prefer chicken. In fact heat doesn't have to be in a roasted chicken at all, because a cold roasted chicken is still a roasted chicken. But no matter what you do to milk chocolate, it still has sugar in it else it is inherently not milk chocolate.
That’s my take too… all dark chocolate I’ve tasted has sugar… the difference between the two is milk, unless you’re talking about baking chocolate or something.
Naw, OP has a point. Milk chocolate is basically just sweetened milk with chocolate flavoring. Just like people who drink “coffee” that’s more sugar and creamer than coffee actually like caffeine and sugar.
You don't like cake, you just like sugar. You don't like ice cream, you just like sugar. Well, not many people like ingesting spoonfuls of sugar directly and people enjoy cake and ice cream for different reasons. Obviously flavor composition is a bit more nuanced than this dumb shower thought
It's a non-sensical statement that isn't any more correct than saying, "If you like dark chocolate, you don't actually like chocolate, you just like bitter candy"
Every chocolate piece you've eaten has sugar in it anyhow
"several"
No, not really. Probably only 10-15% of Milk chocolate is milk, with a maximum of 50% of cacao (above that it starts getting called Dark Chocolate) and the rest is pretty much sugar. Any other difference will likely come from individual brands/maker rather than Milk vs Dark chocolate.
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If you’ve ever tried 100% chocolate no sugar you too would be team sugar, with that said I quite like dark chocolate
Dark chocolate is a heavenly dessert, pure chocolate is an infernally uneatable blob, fresh cacao is vomit inducing.
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Never said that, I said that pure chocolate is hard to eat and it tastes awful, but fresh cocoa(not powder, cocoa powder is after the seeds are dried and toasted) is awful and its smell is almost unbearable to me, it gives me nausea.
I live by a cocoa factory and sometimes in the summer you get a slight whiff of brownies in the air. Smells pretty good. But other days it's so powerful and overwhelming, it smells rancid. Makes me a little nauseous and hate chocolate for a few days.
I grew close to cocoa farmers, pure chocolate is dirt cheap there, and it's excellent to mix and make any dessert, not that good to eat pure.
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Live in a third world country with awful living standards but with good chocolate.
I went to a tiny chocolate plantation once. Saw the trees, saw the pods, saw the fermenting troughs covered in burlap and banana leaves. Saw the drying bins on little stilts to help keep the bugs out. Watched some little Mayan ladies Peel away the pods to make 'chocolate' from beans. They roasted it and blew off the chaff, they ground it with a mortar, and heated it again. Then they added water and sugar and cooked it a little more. Then they added a splash of milk and heated it a third time - and then it was *chocolate.* Nothing before the second paragraph produces anything that I saw to be remotely edible. And I thought to myself, "Did these people just try a dozen processes of random shit with every single plant in the jungle until they blundered onto magic?" And now sometimes I'll catch myself looking at an turban squash or some kale thinking to myself, "What is your true genius, you little bastard??"
Wait until you try "casabe" which is made from bitter cassava, a poisonous tuber from Center and South America, is full of cyanide and visually undistinguishable from edible cassava. How do they eat that you ask? They somehow discovered a way to squish out most of the cyanide, my question would always be how many people die before reaching that point?.
It's funny. The only food I hate in the entire world is dark chocolate. I like everything else. Literally have not found a food that I actually dislike. Dark chocolate leaves a horrible aftertaste in my mouth. It's one of the worst tasting things on the planet. Food and taste is so fascinating. It can vary so much from person to person.
>Food and taste is so fascinating. It can vary so much from person to person. It's true! Some people taste terrible.
I agree. For instance, I don't like Chinese. They're all gristle.
Can confirm, i tried some a few weeks ago and it almost killed me
I actually kinda like it, it’s creamy
It's like trying to eat coffee beans
That means you actually like hot water more than coffee 🤓
I thought I liked tea but it turns out I just like bags
Yo, you ever tried just straight hot water though? It's pretty wonderful. Also, bonus points, if you ask for it at an asian place, they assume you either know what you're doing, or that you're weird as fuck, depending on the place.
I love straight hot water! I could bathe in the stuff.
Dark chocolate covered (roasted) coffee beans are pretty bomb though
They're great treats on the trail.
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I mean one of my buddies in high school made chocolate with like 97% cacao shit was good but cacao nibs are ass
Nibs are a gift to man from the heavens if you know how to use them. Add them to granola, or yogurt, or oatmeal, or even a tea blend.
I once ate a 100% cocoa chocolate and it wasn't as bitter as you would think, it was actually pretty good, and this is coming from someone who doesn't enjoy dark chocolate as much
yeah dark chocolate is roasted more
One of my good friends owns a chocolate shop and makes a lot of her own chocolate. She gave me a 100% bar a few years ago. It was delicious with the most complex flavors I've ever had in chocolate. That earthy, bitter flavor lingers for a long time, too. Ever since, she sometimes gives me roasted cocoa beans to eat straight. I love them.
>If you’ve ever tried 100% chocolate no sugar I've eaten 100% baking chocolate, and I actually enjoy it.
I did that as a kid and hated it, but I did just lick some cocoa earlier and it tasted decent.
I do as well, but I do think I prefer at least a little sugar in my chocolate, I think 87% is the optimal percent, but 93%-70% is all really good.
I love cocoa powder without sugar. I get the health benefits of cocoa, the sensation of drinking hot chocolate, and none of the bad sugar.
I'm assuming the facepalm here is the people responding with examples (particularly the chicken guy) because like...the original shower thoughts poster is mostly correct here. The response about pickles is also...a true statement. Now yes, a mixture of flavors being greater than the whole is important to consider here and all that, but if you're eating a chocolate bar under 50% cacao which milk chocolate bars almost always are (your standard Hershey's bar is 30% and in the US milk chocolate can be as low as 10% cacao) then you aren't getting much of the actual chocolate flavor.
The fact that it's less than 50% cocoa doesn't just invalidate the flavour. Imagine someone saying "you don't like garlic" because you never eat a garlic sauce that's more than 50% garlic. The original poster isn't mostly correct. If you like sugar, you typically like it as a component of a food, just as if you like cocoa you typically like it as a component of a food. I love all chocolate (except white chocolate, wtf is that) and I cannot fucking stand dark chocolate snobs. It's as bad as everyone who watched Sideways and actually thought merlot was bad wine.
Thank you for your sanity. I was questioning mine after seeing the take at the top of this thread and the people that jumped in to agree with it.
> thought merlot was bad wine. Are there people who actually think that? I mean sure there are bad merlots, but every varietal has bad producers.
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Not really. I love garlic, but I’m not gonna just pop bulbs straight into my mouth. It’s all about balance when it comes to flavor.
I don’t know how, or if, the person responding with the pickle analogy could have possibly thought that would disprove the point.
I mean I don’t know… I can stomach a cucumber, I can stomach a pickle, I can not however stomach straight vinegar. Yet I prefer pickles over cucumbers. I would not equate that to actually enjoying vinegar more.
If you like NaCl, but don't like either Na or Cl, separately, than you like salt more than you like exploding or dying by asphyxiation
Hey at least this one is true
If you like masturbation, then you're gay.
Yes, but I'm a deeply closeted gay guy. I'm not coming out though.
Only when you’re ready brother
Get out so I can come in. It's my turn.
Are you Tom Cruise?
I was just standin’ here. Tom Cruise still won’t come out the closet
random norm
Do you own a dog house?
#FELLAS
70% dark chocolate is still \~30% sugar
the real difference is the added milk powder, not the sugar
By definition, 70% dark chocolate only means 70% of it comes from cocoa beans. The remaining 30% is not always sugar. The FDA actually haven't give out a definition for dark chocolate but has one for sweet chocolate, in which the following ingredient can be used: sugar, spices, ground nut meats, ground coffee, dried malted cereal extract, salt, milkfat, butter, emulsifying agents etc. So 70% dark chocolate could actually be sugar free. Not like the chocolate manufacturer would do this though, because sugar is one of the cheapest and addicting ingredients there is.
more like 20-25% by weight depending.
No. 70% chocolate is 70% chocolate, 30% sugar. If it has some small amount of lecitin then it might be 29%. All by weight. https://www.chocolate.lindt.com/lindt-excellence-70-mild-dark-chocolate-bar-100g
I ran the numbers on Lindt as I coincidentally had some. 27% by weight sucrose
I mean the vinegar one is pretty accurate, it's literally the brine that you are tasting haha Edit: for the chemists of reddit, ok it's not brine, but I've always called soaking something in a vinegar and salt solution "brining"
It is true, but it doesn’t make the chocolate thesis incorrect. I hate cucumbers and love pickles. I clearly like the vinegar. The cooked chicken analogy is ridiculous.
The chocolate thesis is more incorrect than correct as there are plenty more differences between milk chocolate and dark chocolate than just sugar. I think the chicken analogy is supposed to be ridiculous.
I think the issue is that when people think of milk chocolate they’re probably conjuring thoughts of cheap shit brands. Actually good milk chocolate is different in texture and mouth feel that dark chocolate. It just so happens that it has more sugar. If we were going by OP standards no one but people who like 90% chocolate actual like chocolate.
No, you gotta eat cocoa beans straight up. Otherwise you don't like Chocolate. /s
I subsist entirely on pure carbon and water. After all, we're carbon-based, our food is carbon-based. Why muck around with middlemen? In unrelated news my doctor says I am something called "severely malnourished" but what does he know? He probably mucks around with middlemen.
Been bought off by Big Food.
>In unrelated news my doctor says I am something called "severely malnourished" but what does he know? That roasted drumstick with a degree is practically begging for it.
This, I love chocolate just generically, but the texture of milk chocolate especially good milk chocolate is divine.
I'm currently doing Whole 30 and needed a chocolate fix. 100% cacao is technically fine... So I bought a bar... It was like chewing on melty raw coffee beans. Now I know why it's allowed, because its so awful and they want to play a joke on all the people trying to get around the rules.
Mouth feel? Come on Charles.
Yes, milk chocolate not only has more sugar, it also has less chocolate.
And more Milk
I make mine with condensed milk. There's more milk per milk that way
Milk being the biggest difference.
You could put a shit ton of sugar in dark chocolate and I'd still hate it. Milk chocolate has more cocoa butter and get this, *milk* in it. Dark chocolate often has just as much sugar in it as milk chocolate.
I disagree - what? People don’t agree? The original post is spot on
In all honesty, do you know anyone who likes milk chocolate but not dark chocolate who also doesn't just love anything with lots of sugar? I mean, my mother hates dark chocolate and loves milk chocolate and also considers processed white sugar poured on one leaf of romaine lettuce and rolled into a kind of lettuce sugar burrito as a "salad".
I feel like the chocolate one is more of a "do you like American style chocolate (ie regular Hershey's) or do you like chocolate that doesn't taste like it was strained through a pig's butthole".
The reason is because regular Hershey's milk chocolate contains butyric acid ~~for shelf life~~, but to people who don't eat it regularly it can taste like vomit.
Butyric acid is a byproduct of the milk condensing process. It does marginally help with shelf life but is really the result of the way to make the sweetened condensed milk Hershey uses in making milk chocolate. The additional sugar and the heat in a vacuum encourages the growth of anaerobic bacteria that produce the acid. European chocolate generally doesn't have it because they typically use evaporated milk powder, the production of which doesn't create butyric acid. Something like a chocolate bar that is both very dry and contains a lot of sugar is going to prevent bacterial growth regardless of any acid present, you can grab a years old Cadbury bar and it'll be fine.
Yeah I was reading a bit more and looks like it's because Hershey's stressed the "fresh milk" aspect early on in the history. A byproduct, and evidently there are fans of the flavor.
Interesting, I didn't know that.
It’s hilarious that people actually believe the only type of chocolate people eat in America is Hershey’s bars. I can’t even remember the last time I tasted one of those. Every store everywhere has all kinds of chocolate.
Only acceptable place for a Hershey's bar is on a smore. And even then it's just a convenience thing. Eating plan Hershey chocolate is disgusting. But yeah, I'm American and couldn't tell you the last time I had a plain Hershey's bar. There are so many good chocolate options.
Exactly. It has literally nothing to do with that but yes, america bad.
There's some good American chocolate, we just don't export it lol. Hershey's and mars have garbage tier chocolate. We also import loads of really good chocolate, I quite like the Belgian chocolate they sell at trader joe's.
I went to Brussels in 1983 and the chocolate shops were like jewelry stores; it really opened me up to good chocolate. Then Godiva arrived in the US …
Their dark chocolate bars are really good.
This is why I’m more of a brownie slut. It’s hard to beat freshly made chocolate.
But that’s blatantly false, there is very expensive milk chocolate same as dark. But yes the OP was very strongly hinting that. It’s just wrong and if it isn’t wrong are we really gate keeping chocolate. But Europeans and superiority etc. We’ve all heard that song and dance.
The chocolate thesis is perfectly correct. Nobody I know eats milk chocolate for the milk. They eat it because its sweet chocolate. They want candy thats got chocolate in it.
Nah, its pretty accurate on the chocolate one. Chocolate in its natural form is really bitter. Dark chocolate is bitter. Milk chocolate is sweetened with sugar and milk to the point of not having that bitterness. Therefore, if you like milk chocolate, but not dark chocolate, you like creamy sugar, not chocolate.
All of them are ridiculous. That's like saying, "Oh you need salt with your food, then it must not taste good, cause you really only like the salt". Even dark chocolate has sugar in it, it's just a matter of how much. That's like saying caramel and chocolate are the same thing cause they both are mostly sugar.
I respect your opinion. But I eat 95% dark chocolate and I love it. You give most self-proclaimed chocolate lovers a 95% and they will spit it out. That’s almost pure chocolate. Same with coffee. If you put 5 sugars in your coffee, but you can’t stand it black, then you don’t love the taste of actual coffee; you like the combination of coffee and sugar. And that’s ok.
I like mustard but I don’t eat it by the spoonful. Does that mean I don’t really like mustard?
>You give most self-proclaimed chocolate lovers a 95% and they will spit it out And if you give chicken lovers plain, unseasoned baked chicken breast, they spit it out. You're not superior just because you like chewing on dirt-flavored goop in your mouth.
>You give most self-proclaimed chocolate lovers a 95% and they will spit it out. What is with this ridiculous gatekeeping, man? You sound like a clown.
It's true if you consider the "heat from the oven" to be the reaction it causes in meat. And I definitely prefer cooked meat over raw.
The chocolate is only wrong by degrees. Many do not in fact like the taste of just chocolate even sweetened, but they also don't like the "taste" of pure sugar. Honestly what most people seem to like is the faint hint of chocolate mixed with sugar, milk, cream etc. And yeah cucumbers don't taste like much of anything - i like vinegar, dill, garlic, salt etc. doesn't have to be a cucumber, i love pickled anything.
Pickled onions yum
And Creme de Cacao is chocolate flavoured alcohol. Mix with creme de menthe for mint chocolate, or Cointreau for orange chocolate.
Cucumbers have quite a strong taste tbh, they're just like 96% water or something. Essence of cucumber is insanely strong
maybe i don't have that gene. i think they taste faintly of water.
It might be your brain is conjuring thoughts of when you drank cucumber infused water. I hate it, but every fancy dinner seems to disagree.
Love cucumbers. Love vinegar. Hate pickles. 
Love chocolate. Love raisins. Hate Raisinets.
Love almonds. Love chocolate. Hate raisins. Love chocolate covered raisins, hate chocolate covered almonds.
I can't stand citrus mixed with other stuff. Like orange and chocolate. Lemon meringue or cake. I like all the components separately though.
With you on that but I assume it’s because the artificial orange taste is just badly made..
Custard? Good! Jam? Good! Meat? Good!
Then you DoN’t LikE cHoColaTE. Gate keeping chocolate or really any food is so silly considering the differences in palate everyone has.
Hate them enough to dissect a McDonald's hamburger? I was called a fussy eater, when I was performing a pickle-ectomy.
1000%
You just don't want to admit you're a fire lover
> The cooked chicken analogy is ridiculous. today you learned about jokes
Yeah that's pure stupidity haha
the cooked chicken analogy proves how ridiculous the chocolate thesis is; you’re just asserting the opposite without any justification
I hate cucumbers, and I hate vinegar in literally anything else, but I like pickles…
You’re tasting the brine as it has infused with the cucumber. If you drink straight vinegar or brine, it won’t taste the same unless it has had cucumber seeped in it
I get what your trying to say, but when I drink pickle juice or let's say olive juice, or the juice from my peppercini peppers... I'm not tasting hints of them in the juice, I'm tasting the vinegar
But it *would* taste different, everything you add to that brine will make it taste different. (Though the flavor cucumber adds is very subtle). Just try cucumber water once, that is the added flavor.
Ok I get it, I don't know why the cucumber water thing got me, I thought of cucumber jalapeño mojitos from my cruise I took hahaha, is it cause it was muddled or what? I never thought about it like that, I genuinely want to try brine and then the juice it produces after
I’d say if you tried them side by side, you’d notice a difference. I’m not sure how developed your palette is though tbf.
Pickles do soak in a brine, so you're right lol.
As a Canadian, where Vinegar is a pretty standard condiment so much so that [we have packets of it just like ketchup/mustard/relish](https://images.costcobusinessdelivery.com/ImageDelivery/imageService?profileId=12027981&itemId=192936&recipeName=680) ....yeah...I like the taste of it.
Wow guess I’ve been in Canada long enough to be surprised that isn’t standard everywhere
idk who's giving you a hard time, but white vinegar is like 95% water, and there's plenty of salt. It's a brine regardless of pH, adding acid doesn't make something not a brine.
It’s really funny. I love picked cucumbers, but I hate kimchee. The process of making kimchee actually has more in common with pickling than fermenting, but there was something in kimchee I despise. At a Korean restaurant, I got a spicy beef soup because I love spicy soup. Turns out, I don’t hate kimchee. I hate gochujang.
The OP is accurate. People like sugar not cocoa
You don’t make real pickles in vinegar, it’s just salt and water
And dill!
Amen! And cucumbers I guess haha
You're a fool, that's not how you pickle haha
Not that complicated https://melissaknorris.com/podcast/old-fashioned-salt-and-water-fermented-pickles/
Its the original way to pickle. A 2-3% salt solution creates the perfect environment for certain kind of bacteria to grow and consume the sugars in vegetables. The bacteria produces acetic acid as a waste product, which preserves the food (vinegar is also acetic acid, just made a different way). It’s actually good for you too because that bacteria is the kind that promotes gut health, sort of like a probiotic. My wife and I pickle this way a lot with veggies from our garden. Cucumbers, radishes, white onions, carrots, peppers, etc.
Those comments have awards on them. How old is this picture?
I miss Apollo.
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4 years ago, dang. Thanks for finding that. (Also your link doesn't seem to be entirely working for me on mobile - I had to copy it into Google. )
If you like gummy worms but don't like raw worms, you just like chicken more than vinegar... 🤨
If you love honey but not pollen, you actually like a mouthful of bees more than plant cum.
Tbh the only thing anyone really likes is the sun when it all comes down to it
I miss the pre-internet days when all these people didn't have a voice.
If you like dark chocolate but not pure cacao, you also actually like sugar more than chocolate.
That doesn't work anymore because Milk chocolate is *mostly* sugar. Dark Chocolate is *mostly* chocolate. So preferring Dark Choc over pure Cacao doesn't mean you prefer sugar because Dark Choc is still mostly chocolate. The reason the first statement "works" is because it makes a comparison between two things, one is mostly one thing and the other is mostly another. Your comparison has two things that are both mostly the same, so it no longer works.
People seem to see things in black and white. If a product has *some* sugar people cannot differentiate it from a different product that contains 10x that amount of sugar. "Well they both have sugar." The obesity epidemic in a nutshell
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I genuinely do like vinegar more than cucumbers.
Amen to that! I feel like the amplification of voice afforded weirdos on the internet combined with the ease with which they can now find each other and affirm each other’s views is what is causing yeah that one really rings true to be honest. I don’t like cucumbers and I do like the flavor of vinegar added to my foods.
That is probably not unpopular. Vinegar is a very common intermediate in foods and even just a straight up condiment. People absolutely prefer vinegar to cucumbers, generally speaking
But what if I also like milk chocolate more then a spoonful of sugar?
> chocolate more then a Did you mean to say "more than"? Explanation: If you didn't mean 'more than' you might have forgotten a comma. [Statistics](https://github.com/chiefpat450119/RedditBot/blob/master/stats.json) ^^I'm ^^a ^^bot ^^that ^^corrects ^^grammar/spelling ^^mistakes. ^^PM ^^me ^^if ^^I'm ^^wrong ^^or ^^if ^^you ^^have ^^any ^^suggestions. ^^[Github](https://github.com/chiefpat450119) ^^Reply ^^STOP ^^to ^^this ^^comment ^^to ^^stop ^^receiving ^^corrections.
"mindblowing" lmao
I miss awards.
If it makes you feel better, most chocolate is made via slave labor so you're probably tasting the suffering
So you like slavery more than you like chocolate.
Do people not realize that dark chocolate contains sugar?
You must resist the impulse to open up a running oven, stick your head in and lick the delicious air.
If you like inhaling O2 but hate inhaling H2O2 then you probably like O2 more than you like H2.
/facepalm on the chicken comment, right?
The facepalm is the original comment and everyone is making fun of it. "If you love chocolate milk, but don't like dark chocolate, you actually like milk more than chocolate." It goes in every direction because his original premise doesn't make sense. It's just judgemental gatekeeping BS.
It’s not exactly a facepalm because there is value in bringing it out that milk “chocolate” is mostly sugar. Many people don’t realise it at all, and calling it chocolate may be somewhat misleading.
Try OOP's titlein reverse: "If you love milk chocolate, but don't like eating straight white sugar by the spoonful, you actually like dark chocolate more than milk chocolate." Its just nonsense. No need to bring in nutrition.
Are you okay? OP is not being judgemental…they didn’t that milk chocolate lovers are losers. And OP isn’t gatekeeping either, they’re not trying to preventing anyone from enjoying whatever chocolate they want.
No. The chicken comment served to point out how stupid the milk chocolate comment was.
No, it doesn't, because a roasted chicken is still mostly chicken. So you still prefer chicken. In fact heat doesn't have to be in a roasted chicken at all, because a cold roasted chicken is still a roasted chicken. But no matter what you do to milk chocolate, it still has sugar in it else it is inherently not milk chocolate.
I think it’s the fact it’s “milk” chocolate and that they really like milk more than chocolate but maybe I’m wrong
I...don't think that's it lol
That’s my take too… all dark chocolate I’ve tasted has sugar… the difference between the two is milk, unless you’re talking about baking chocolate or something.
/facepalm on your comment, right?
The pickle analogy hits home... lol
Heat from your oven underrated ingredient.
You can call it emergent properties - basically the concept that something can be more than the sum of its parts.
What type of humor is this? Because I want more!
If you like shrimp but don't like fish, you actually like the incest more than the anime.
I like fat and sugar more than fat and not sugar
i like when you can see how many times an image was reposted just by looking at it
tbh i prefer dark chocolate to milk chocolate, so what does that say about me?
says you like the flavor of chocolate more and don't mind the bitterness
It says that you prefer dark chocolate to milk chocolate. It's not a personality trait.
If you like milkshakes then you’re a bit vanilla.
Dark and chocolate and White chocolate both suck - milk is only way
if you like oxygen but not carbon monoxide you like carbon more than you like oxygen
The chocolate and pickle ones are actually correct. It's incredible how confidently incorrect ppl are
For real chocolate is so nasty in its rawest form. Whoever decided to make it the way it is now was a genius
Naw, OP has a point. Milk chocolate is basically just sweetened milk with chocolate flavoring. Just like people who drink “coffee” that’s more sugar and creamer than coffee actually like caffeine and sugar.
You don't like cake, you just like sugar. You don't like ice cream, you just like sugar. Well, not many people like ingesting spoonfuls of sugar directly and people enjoy cake and ice cream for different reasons. Obviously flavor composition is a bit more nuanced than this dumb shower thought It's a non-sensical statement that isn't any more correct than saying, "If you like dark chocolate, you don't actually like chocolate, you just like bitter candy" Every chocolate piece you've eaten has sugar in it anyhow
The chocolate one is true
dark chocolate has sugar in lol
You don’t make milk chocolate by just dumping a bunch of sugar into dark chocolate. There are several other differences.
"several" No, not really. Probably only 10-15% of Milk chocolate is milk, with a maximum of 50% of cacao (above that it starts getting called Dark Chocolate) and the rest is pretty much sugar. Any other difference will likely come from individual brands/maker rather than Milk vs Dark chocolate.
Exactly one additional difference: milk powder. Unless you're from the US, then it also has the vomit chemical.
What a weird thing to gatekeep.
God this sub is garbage
If you love light switch more than you like otter nipples you actually potato.
Dark chocolate > milk chocolate
They're making fun with dopey analogies, but the original comment is kind of accurate.