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/kitchen/ - tasty morsels & delights

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File: 1560029497853.jpeg (1.79 MB, 4000x3000, Bittersweet.jpeg)

 No.543

How do you like your Coco? Milky? White? Dark? 100% pure and bitter?

 No.544

File: 1560030888379.png (127.82 KB, 552x370, IMG_20181030_170455_edit.png)

Friendly reminder that sweet white mass, known by commoners as "white chocolate", is not chocolate at all, as it doesn't contain any cocoa solids which give a real chocolate it's chocolatey taste and good chemical stuff.

 No.545

>>544
Thanks for that.
I legit didn't know that until I started eating darker chocolate. At this point I'm chomping down on Baker's bars with a side of cranberries or raisens.

 No.546

My mom only buys chocolate that is at least 70% and insists on me tasting each new one because "this one is different". Due to this i appreciate darker chocolate more but milky is still the best.
My limit is 75%; i have only tasted 100% once, never again.

Also, cold chocolate is way better than hot chocolate.

 No.547

Dark for sure, percentage varies depending on what I'm having it with (coffee, tea or nothing). Milk chocolate can be good too but then I prefer the variants with fillings and stuff, the mint and the orange brittle ones are my favourites. Dark chocolate with those are great too.

Also hot chocolate is great spiked with a bit of rum, comfiest way of consuming alcohol I know of, and you can't really drink more than one.

 No.548

File: 1560198478646.png (689.41 KB, 1280x720, 1394376468-ggHyouka03-o.png)

>>543
Milky for sure. But I like all of them except when it's extremely bitter. Think of a bad type of Ovaltine. I don't like malty chocolate or too rich chocolate either such as certain cakes and fudge.

 No.549

>>547
We have a dark chocolate candy with rum filling in the coffee shop. And hot chocolate with amaretto and spices.
Legit comfy.

 No.550

I generally stay around 65-75% cacao, but I can go higher with fusions such as chili peppers/powder.

 No.551

File: 1560275419385.jpg (45.6 KB, 474x708, choco_nuts.jpg)

Chocolate tasting is as complicated as wine tasting. I prefer sweet chocolate with butter on white bread and bittersweet chocolate alongside nuts or dried fruits.

 No.552

>>551
>Chocolate tasting
Never have i come across that and never have i wished more to come across something than this right now.

 No.553

Well I dont know that much about chocolate but I prefer it dark. Not 100% though. Milk chocolate is too sweet for me.

 No.554

I like my chocolate 100% pure.

 No.555


 No.556

>>549
>hot chocolate with amaretto and spices
That sounds interesting. I wouldn't mind trying some of that.

 No.557

Recently bought a lindt 99% cocoa chocolate, but still haven't opened it
I feel like I should eat it on some special occasion since it costed a lot for a chocolate

 No.559

>>557
Don't wait it out, enjoy your good chocolate.

 No.560

>>558
Second zis.
Your special occasion is now.
Make yourself a cup of tea, grab a blanket, and enjoy.

 No.580

Between 70% and 80%. I bought some at a chocolate shop and the bar is divided into very small rectangles, which is neat for not wanting to chomp the whole thing down. Praline is a no go, because it's sweet heavy and I can't not gobble that shit up in less than one hour

 No.581

File: 1568661687261.jpeg (834.25 KB, 1602x1824, (JPEG Image, 1602 × 1824 ….jpeg)

I want some now. aaaaaaah

 No.582

I just like to refrigerate some 99% chocolate and munch it down, its crunchy at the start and once it gets in contact with your tongue it starts to melt.

 No.583

File: 1568713789553.jpg (213.8 KB, 900x449, choc.jpg)

I like bars that are a bit more thicc than usual, you don't think it'll matter that much but it's like with pasta, changes it up quite a bit even though it's the same thing. Pic related but the dark choco variant is one of my faves.

 No.584

Sweet things make me ill. I like bitter chocolate, like coffee.

 No.585

File: 1569036101698.png (944.49 KB, 640x842, __sadone_battle_girl_high_….png)

i love all chocolate, no matter what classification

 No.586

File: 1569073131647-0.jpg (60.06 KB, 550x550, baumstamm.jpg)

File: 1569073131647-1.jpg (244.05 KB, 1200x630, totally_not_shit.jpg)

A nougat core coatet in marzipan and chocolate is called Baumstamm in Germany. These candy bars are usually sold during Christmas time. That means you can obtain them from September until March or all year around at some places.

Drops of chocolate mixed with crisp bread crumps are also really addictive.

>>544
But it's made of cocoa butter, although the content is low compared to darker chocolate.



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