Completely wrong
this post was submitted on 29 Jul 2023
359 points (75.3% liked)
Unpopular Opinion
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Yep, its unpupular alright. Agree with you myself though it really shouldnt be called chocolate, more like a vainilla bar.
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As a supertaster, bitter things are difficult to enjoy because even slight bitterness tends to overpower everything else. So I agree with OP and will take my downvotes accordingly.
It's unpopular because most people think white chocolate has 0% cocoa beans
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I completely agree. White chocolate isn't as sweet and I believe is very underrated.
Ahhh, no.its missing the part that makes chocolate bitter. It's just sugar and fat
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Holy cow, OP - this is an actual unpopular opinion! Nicely done!
Let me try to change your mind...
Take 2 pounds of cream cheese, float the foil packs in warm water for 10-15 min. Drop the cheese into a bowl with 1.5 cups of sugar and hit it with a mixer until it's nice and smooth.
Add 3/4 cup Dutch processed cocoa powder. Dutch processing reduces the acidity and makes it darker and smoother.
5 eggs, 2 tablespoons of vanilla, then the secret ingredients, 1/4 cup of Grand Marnier and 2 teaspoons of orange extract.
Mix all that up until it's smooth again, then add an entire 10 oz. bag of miniature chocolate chips. Important you use mini chips because full size chips won't melt all the way and leave a weird texture.
Now, prep the pan, take a 9" springform pan and spray it with non-stick spray. Pop in 1/4 cup MORE Dutch processed cocoa powder and swirl it all around so it coats all the surfaces. This is going to bake into a dark chocolate crust.
Pour in the batter and bake at 200°F for EIGHT HOURS. I put it in the oven, go to bed and set an alarm. In the morning, your whole house will smell like chocolate and oranges.
Now, the worst part, it has to chill. You can't just eat it, it's pudding right now. So step 1, let it sit on a wire rack until it's room temp. 2 to 4 hours.
Put a plate on top, flip it over, and remove the springform pan. Put the cake in the refrigerator and chill another 2 to 4 hours.
When the cake is chilled, put another plate on top, flip it right side up, decorate, slice, and serve. I like topping it with some little candied oranges.
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Thought so until the age of 10. So I'm making an educated bet, that you mightnjust grow out of it. otherwise eternal damnation awaits
Dark chocolate is awful and I'm in my 40s so I'm not "growing out of it".
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People ITT: gatekeep chocolate.
So technically speaking the % dark is the amount of cocoa (solids+butter) / total. There really isn't a standard way that dark chocolate is defined otherwise.
Therefore you can have a 75% dark chocolate that is well balanced (70% cocoa, 5% added cocoa butter, 25% sugar) but have it be less dark than a white chocolate that is 80% cocoa butter and 20% other stuff since it's technically 80% dark.
Not really sure where I'm going with this other than to say generalities in chocolate, like saying all dark chocolate is sour, suck. In any case, white chocolate is usually crap
White Chocolate we are talking about here right? the ivory looking cocoa butter bar with 0 browness.
They're saying that the % in dark chocolate is percentage of cocoa in general, which would include both cocoa butter (the only "chocolate" part of white chocolate) and cocoa solids (the fermented product of the cocoa bean, what I would consider to be chocolate). I'm not sure how accurate this is because I always thought it was a measure of percentage of cocoa solids, not just "cocoa" in general which would include the butter. I could be mistaken.
I see. I always assumed darker % meant more of the fermented chocolate, since at some point it is almoay dry tasting without the buttery component.
I always assumed that too which is why it was a weird comment. I explained it but I don't agree with it
Milk Chocolate > White Chocolate > Dark Chocolate.
Milk chocolate is the best of chocolates when there are no extra additives on it's own.
Dark Chocolate as much as I hate it, IS better than white chocolate on it's own.
White chocolate without any sort of flavor enhancers is just so damn bland. However, it's just like eating salt on it's own. Gross by itself, but delicious with something else to go with it. White chocolate is a catalyst. Milk Chocolate is a treat. Dark Chocolate goes in the trash. I'll begrudgingly eat it if I have no other better chocolate around lol.
The only people I've ever seen like dark chocolate are people who hate themselves, take scalding hot showers with the heat of a thousand suns, and enjoy starting their day with black coffee. AKA, people who had no self esteem as a teenager until they forced adult habits on themselves before they were ready rather than admitting they like 'childish' stuff. Cultural masculinity is so weird.
I absolutely do love all the things you named. I feel like in both chocolate and coffee that the milk rounds out flavors to be nice and smooth, but you lose some of detail. Sometimes they both go too far and end up in a sour or bitter mess, but I really enjoy the tastes on the edge of being too far.
Hot showers are just luxury. Put some lotion on after and your skin will be fine.
I always thought it was cold showers that went along with black coffee. I personally enjoy the taste of coffee but it took a while to get my setup dialed in to not make the coffee taste bad black. I think a lot of people just drink bad coffee. I get what you're saying, but I'm genderqueer and I still enjoy the taste of coffee.
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Is there something unpopular about liking white chocolate?
I don't hate white chocolate but I prefer the regular kind.
You're wrong
The cacao percentage in dark chocolate makes all the difference when it comes to sourness: I prefer a semisweet which I wouldn't describe as bitter.
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