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/ck/ - Food & Cooking


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19602552 No.19602552 [Reply] [Original]

As a baker and white supermiest iam at a delimia I
Need more recipients that use only white chocolate
White chocolate power brothers

>> No.19602564

>>19602552
You will never be a real chocolate. You have no cocoa liquor, you have no caffeine, you have no cacao. You are a milk sugar bar twisted by drugs and surgery into a crude mockery of nature’s perfection.

>> No.19602585

>>19602552
Next time you make smores, use hwite chocolate. You'll thank me later. I don't know what it is that makes it so good, but it's just really good.

>> No.19602590

That's not a dilemma, you inbred hick. Imagine going through life assuming what words mean without ever looking them up.

>> No.19602809

>>19602590
He said delimia

>> No.19602814

>>19602564
fpbp

>> No.19602997
File: 1.65 MB, 200x150, 1678774111409616.gif [View same] [iqdb] [saucenao] [google]
19602997

>>19602564

>> No.19603021

>>19602564
retarded take, each chocolate has it's purpose
are you a nigger lover?

>> No.19603051

>>19602564
real

>> No.19603181
File: 32 KB, 700x467, 79FD1801-B2B5-44D6-A333-128774AA1C83.jpg [View same] [iqdb] [saucenao] [google]
19603181

>>19602564
I identify as white chocolate with almonds and my white chocolate body is a pirate ship and the almonds are my crew

>> No.19604465
File: 113 KB, 1080x1080, 2272676840129070830_2272676836916154363.jpg [View same] [iqdb] [saucenao] [google]
19604465

>>19602552
Chocolate is not only used for flavor, but also to thicken creams or mousses, gives a much creamer result than gelatin in mousses, the high fat helps with flavor, and its higher melting point makes it more stable than butter. So you have a lot of recipes where white chocolate is used because you need the physical characteristics of chocolate without the stronger parts of its flavor. Ganaches, whipped ganaches, namelaka and sour-fruit-heavy preparations come to mind.

For example, lemon and lime par better with white chocolate than dark, there are times where dark chocolate is used, but whilst both have a nice acidity that go well together, the strong cacao liqueur completely kills the citrus flavor unless you are eating a lot of skin with a bit if chocolate (Oragettes), so you usually use white chocolate instead, it can act like butter when making curd-like preparations, but being a stronger thickener means you do not need to use eggs, it makes it easer to make.

The case is usually that you need to make a fruit or nut the central flavor, when you need a fruit dessert and not a fruit and chocolate dessert.Picrel uses white chocolate in both ganaches to keep the pistachio flavor front and center.

>> No.19604489

>>19602564
>t. a fiero

>> No.19604507

>>19604465
>that praline pistache
this definitely looks like something a white chocolate consoomer would enjoy

>> No.19604524

>>19603021
It's a meme, you dip.

>> No.19604573
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19604573

>>19604507
>Your mum after a night of tacos and anal sex

>> No.19604764

So would a michal Jackson chocolate figure be white or dark chocolate

>> No.19604797

>>19604524
Your a meme

>> No.19604828

>>19604764
both. white choco on dark choco figure.

>> No.19604829

ah yes racial absurdist humor. in before ">humor", in before "gb2r"

>> No.19605149

>>19604797
My a meme what?

>> No.19606298

White chocolate is fucking gross.
Seethe as the pure fat and laboratory binder deposits itself in your thromboid

>> No.19606629
File: 263 KB, 500x500, white chocolate.png [View same] [iqdb] [saucenao] [google]
19606629

>>19602564