I am one of the few people I know who actually likes white chocolate. A couple weeks ago, I would've voted milk chocolate, but I recently discovered a nice high-percentage dark chocolate and I'm now leaning towards that. I expect it's more to do with the quality of the dark chocolate, however, than a general preference.

Personally I enjoy 85% Lindt. Almost everyone I know eats milk chocolate instead of the tastier dark chocolate.

Well, I think it's less to do with tastiness, as it is a more fuller chocolatey experience. Eating milk chocolate is like eating candy, you gobble it all up and then it's gone, whereas dark chocolate is something to be eaten more slowly and savored, and it lasts longer both because you eat it slower, and because it is stronger.

I have to be fairly precise about chocolate, I have a very severe nut allergy.

I've found that I'm very rarely able to eat dark chocolate, especially the stronger stuff. White chocolate is my favourite, milk coming a fairly close second.

I generally have to go on price, too cheap and I'm allergic to it, too expensive and I'm allergic to it. So I go for the mid range stuff, like cadbury's mostly. It's usually a case of sticking with what I know...

I wish I could eat any chocolate I wanted, especially chocolate cakes and puddings in restaurants

Ahh well, such is life...

Galaxy Ripple MmmMMmmmmmmmm.

That pretty much sums up what I call tasty when it comes to chocolate.

While i generally prefer milk chocolate, there are some fantastic dark bars out there-Cocoa Pete's Carmel Knowledge bar springs to mind. I usually can't have dark chocolate straight-it has to have something in it, or be minty, or something. Overall, though, I overwhelmingly eat milk chocolate.

I'm pretty sure white chocolate isn't properly chocolate-it doesn't have any cocoa. That said, it's pretty good.

WHITE CHOCOLATE NOM NOM NOM

Depends. White chocolate's nice in moderation but it gets kinda sickening after awhile.
Dark chocolate is rich and luxurious, but again you can't eat too much of it.
Milk chocolate you could eat forever.

So really they all have their ups and downs, I can't say any one is my "favorite."

Cadbury's is excellent quality for its price, in my opinion. Unforunately it can be quite hard to find in the US.

Personally, I prefer either dark chocolate or white chocolate. White chocolate is more of a comfort food; something you have on a cold winter day to warm you up and give you energy. Dark chocolate's a more civilised kind of chocolate, something you savour with your coffee as the dinner party's winding down.

Fair enough.



It has to be at least 20% cocoa butter in the US. Whether or not you want to include it is up to you, but it does have chocolate in the name so it's in the poll.

Right now I would prefer white, but it always varies.

I generally prefer either dark or milk chocolate cut with something else (mint, hazelnut paste, etc.) or coating something (candied orange peel, candied ginger, etc.). If it's just straight chocolate, I tend to prefer dark, but would rather melt it over a bit of apple or something.

I'll eat a bit of white chocolate every once in a while, but it's typically to just prove to myself that I still don't like it very much. I eat more than a few bits of white chocolate and I start to feel ill.

-Pufer

Huh, I did not know this. Makes sense, really.

Expanding on that a little;

There are two components which are separated out of cacao beans. Cocoa Butter is the vegetable fat; it's pale yellow, not very strongly flavoured, and useful in a variety of applications. Cocoa Solids, often known simply as Cocoa, is the non-fat component of the beans. It's reddish-brown, rather bitter, and gives the characteristic "chocolate" flavour to chocolate.

White Chocolate, having only Cocoa Butter, thus tastes very different to Milk or Dark Chocolate, which contain both. When you buy chocolate which labels the percentage of cocoa (say, 85%), that usually refers to the total of Cocoa Butter and Cocoa Solids. In the case of high numbers, this means very little milk and sugar, resulting in the characteristic bitterness of high purity chocolates.

Quite.

Dark chocolate for me. 70-85% is about right.

I'll take any chocolate, but I could eat dark chocolate forever.

Well see, that's just a lie there.

-Pufer

How should I qualify that statement?

"I could eat dark chocolate forever, until I died." ?

http://chocolateyelling.ytmnd.com/

I like all chocolate. Dark chocolate-coffee combinations are great even though they keep me awake forever. Milk chocolate is amazing as well, and white chocolate has its applications.

http://lovechocolate.ytmnd.com/

Milk Chocolate. I remember from Spain eating a brand called "Milka" in a purple wrapper... that was the best effin mass-market chocolate I had ever had. Do any of you Europeos eat that stuff? And can you send me some?

Oh yeah, chocolate + coffee = win.

Chocolate-covered coffee beans are indeed the ultimate defence against Auditors.

Touché.


Indeed. Ever have chocolate covered expresso beans? They're pretty damn good as well.

What is the difference between a coffee bean and an expresso bean? Isn't expresso made from coffee beans?

White chocolate wins.

Well for one thing there's no such thing as expresso, only espresso.

Au contraire, I give you the 1994 Plymouth Expresso concept car:





-Pufer

You see, where I'm from, "bean" happens to be a term for an automobile. So yes, I'm quite partial to eating chocolate covered concept cars from the 90's.

DE wins the topic.

-Pufer

Since the poll is nearly a 3 way tie, I declare all three choices to be losers.


Also, to go completely off-topic, I noticed that we haven't had a locked topic in over a month. And the BnB has had six in less than a week. The equilibrium has shifted quite a bit.

Nope, dark chocolate is winning now.

And the B&B's locks are mostly because of the rash of gravedigging that's been going on. And also a lot of hostility towards noobs.

The pikeman topic is only temporarily locked though.

There is indeed a firmer hand on the B&B lately.

Anyway, I think my dark chocolate interest is part of the mustard revolution, which overthrew mayonnaise as the sandwich condiment of choice and conquered the hot dog. I've always liked strong foods, but now I seem to demand stronger flavors across the board.

To clear things up:


Wait, that didn't help at all...

Yeah, expresso's a "variant spelling" that's made its way into the dictionary because so many people spelled espresso wrong.

Notice under "usage." "The often-occuring...expresso...is incorrect"

Well this was an educational esperience.

Personally I don't believe either word exists.

Boy, that would have been a hit.

I bought a 99% cacao Lindt bar the other day and it is strangely good.

Also, I purchased applewood bacon chocolate bar that day as well. It is strangely salty, but good. Kind of like maple syrup and sausage, except there are no liquids involved.

It actually laid the groundwork for the PT Cruiser (if you have a good imagination, of course ).

-Pufer

I once tried coffee-flavored gum, it was nasty.

White chocolate is the best by a long shot. who cares what you people think

I understand that a large cactus in southern Arizona and Benito Mussolini's ghost care what us people think.

-Pufer