chocolate snob thread

[Anonymous No.5625298]

10/10 chocolate thread

>10g fiber
>20g sugar
>10g protein
>675 calories
>organic
>100g instead of the usual 85g/90g
>superior ingredients in best possible order: cocoa butter, cocoa, raw cane sugar, vanilla extract
>no shitty emulsifiers, colorings, PEG, TBHQ etcetc
>tastes like the goddess aphrodite just french kissed you
>made in poland

ever been mountain climbing in Switzerland? this piece of delight will keep you happy, satisfied and warm. I just found some of it at my local supermarket for just $1.50 a bar, how awesome is that?

[Anonymous No.5625336]

>>5625298
I've tried that chocolate on several occasions, always found it underwhelming. Not like I even have high standards or anything, generally get the 90% Lindt. Sometimes I get the rainforest chocolate too, cause the cute animals on the wrappers.

[Anonymous No.5625375]

>>5625336
>he died for our sins

[Anonymous No.5625414]

I prefer hershys milk almond, low fat chocolate

[Anonymous No.5625419]

>>5625375
wow ive never seen gluten free chocolate before. how do they get it out

[Anonymous No.5625421]

>>5625375
Poor little guy, eh just wanted to eat indians in peace.

[Anonymous No.5625423]

>>5625414
>low fat
ew wtf

[Anonymous No.5625426]

>>5625419
What do you mean? They just manage to make the chocolate in a facility that doesn't produce soy, milk, wheat etc. hence why they can certify it as gluten free.

[Anonymous No.5625574]

>Calment ascribed her longevity and relatively youthful appearance for her age to a diet rich in olive oil[4] (which she also rubbed onto her skin), as well as a diet of port wine, and ate nearly one kilogram (2.2 lb) of chocolate every week.
>ate nearly one kilogram (2.2 lb) of chocolate every week.
>1kg of chocolate every week

[Anonymous No.5625579]

>that glorious feeling when eatena chocolate bar from mexico labeled as mayan chocolate

Get on my level faggots.

[Anonymous No.5625584]

>>5625298
I prefer their milk chocolate.

[Anonymous No.5625606]

>>5625426
that's the joke :l

[Anonymous No.5625635]

>>5625574

Can we also attribute her longevity to all the cigarettes she smoked?

[Anonymous No.5625712]

>>5625298

>tfw allergic to cocoa
>tfw the higher percentage the worse my reaction
>tfw limited to christmas-tier milk chocolate for the rest of my life

[Anonymous No.5625720]

>>5625712
What kind of "cocoa" chocolates make you show allergic symptoms? I can help you out if you just answer my questions. Tell me specifically what you ate that caused those reactions, brand, product, etc.

Also, do you follow any specific dietary lifestyle? High fat? High carb? Veganism?

[Anonymous No.5625734]

>>5625720

I know that baker's chocolate is no good because my mom only bakes cakes with that kind and they make me react. Also Dagoba choc. And those brookside chocs. And normal chocolate pudding. And any dark chocolate.

No, I don't have a specific diet.

[Anonymous No.5625756]

>>5625734
The reason I'm asking you is that you're probably not allergic to cocoa but to mold or "mycotoxins" in it. Chocolate, like coffee, comes from a bean and the process in creating it is highly complex. I'm not going into detail here, since you can look it up yourself, but the point is that different chocolates are processed differently and in its practice some are more prone to fungi accumulation than others.

This is a good video about them: https://www.youtube.com/watch?v=08GKz3GuobU

So to sum it up for the chocolate you've provided me with:

Baker's: Kraft. Drop it, I know I might seem conspiratorial but just trust me. These big names, like Hershey's and Godiva etc. do not test their chocolate for mycotoxins. It's all about the flavor profile and they will cut overheard just to make it taste better.
Dagoba: Might've been a bad batch, but I'd ask what dagoba bar did you have? Their 87%? It doesn't have a lot of bad additives so I'd really consider a bad batch. This happens sometimes, I know of only Swiss producers that go so far as to test for mycotoxins because Switzerland has such high standards. So sometimes you might get a bad batch here in the US.
Brookside: Same as Baker's. Forget them, they're crap.
Chocolate pudding: I think you get it at this point.

When you say any dark chocolate, help me out here, what brand? Hershey's? Godiva? M&Ms? Dark chocolate the way it's marketed in Wal-Mart doesn't really imply true dark chocolate. Those producers will call it dark as long as the cocoa mass in there is above 50% ...

[Anonymous No.5625758]

>>5625734
>>5625756
Again, most allergic reactions to 85%+ cocoa or to coffee can be attributed to mycotoxins. How do I know this? I've done extensive testing on myself because I was experiencing severe chronic health problems and I was able to identify it over the years to shitty Gevalia coffee.

The best way to test if you're really allergic to cocoa, which I highly doubt, is to get some raw organic cocoa butter and cocoa and mix them into your own chocolate.

[Anonymous No.5625784]

>>5625758
>>5625756

Holy shit this is a new world of information for me. But I don't really know how to respond to your post because it's been a long time since I've consumed any chocolate, really, so I don't remember what exactly I've had. Most probably all the commercial stuff since I live in Freedomland and that's what we got.

As for the Dagoba bar it was a long time ago, so I don't remember. But I will have to try out that last test you mentioned just to make sure.

Thanks based Anon. I hope this will help me. I kind of get the same feeling from coffee SOMETIMES, but why wouldn't more people notice stuff like this? I mean the mycotoxins thing.

[Anonymous No.5625794]

>>5625784
>I mean the mycotoxins thing.

Allergies are rare.

[Anonymous No.5625798]

>>5625784
A lot of people do, they just shrug it off as something else. Most doctors are inept on this subject as there isn't a lot of research medically, even though there are several studies showing a lot of food sources are contaminated with these fungi. Most commonly they're also found in leftovers in the fridge, it's a common place for accumulation of it.

And they're really common in cheap coffee as I've experienced it myself. You know how people blame caffeine? Yeah let me tell you, caffeine doesn't do shit - it's a highly stimulant chemical that actually helps you in many ways. It even combats mycotoxins by its design. But as with chocolate, coffee beans are heavily prone to mold during production. This is off topic so I'm not going into coffee, but I consider Lindt 85%/90% and OP's chocolate bar to be one of the few I don't experience symptoms on. I've had some bad batches with the endangered species one but they're mostly fine, I'd say.

[Anonymous No.5625806]

>>5625798
>>5625784
Sorry to double post but I forgot to add that in Europe there are several laws regarding mycotoxins. They actually consider this to be detrimental to human health. The US? Haha, yeah you bet'cha. We don't have any kind of regulations, just as we don't have any regulations on EMF, chemicals in makeup, sugar limits (DQ shakes are 150g+ of sugar) etc.

muh freeeedom

[Anonymous No.5625808]

>>5625758
>>5625784
I am Not a doctor. Ask your doctor before doing anything. I am not advertising and I don't work for them:

best cheapest place to get organic cacao butter and 100% cacao content chocolate.

you can even buy the cacao beans AS IS.

znaturalfoods.com

also because I want to help my /ck/ friends

mountainroseherbs.com has the cheapest bulk organic herbs and spices I have ever seen, the pepper, the oregano, organic and cheaper than the stuff that isn't even organic found in the store! I'm freaking out a bit but I wanted you guys to know because I love you. (in a bro kinda way)

[Anonymous No.5625813]

>>5625798
what If I mix chocolate... with coffee....? would that be okay?

[Anonymous No.5625821]

>>5625808
>znaturalfoods.com
>http://www.znaturalfoods.com/Silk-Brown-Rice-Protein-Organic?cPath=5&PageSpeed=noscript
>Origin: China - Certified Organic

lol

fucking dropped

[Anonymous No.5625828]

>>5625798

Alright, then I'll try those chocolates from now on. Thanks so much for your help, Anon...it would be a great blessing to experience chocolate trauma-free.

[Anonymous No.5625840]

>>5625808
>>5625784

Me again. ZNF is cool, as is MRH, haven't had bad issues with them but I want to point out, as I've continously stated about mycotoxins, they are found in many foods. I feel as if I'm derailing OP's thread, but I'm sorry about that. Anyway, if you buy herbs and spices, do not ever get the dry kind it's a hotspot for toxins. Here's a good paper on this:

http://www.ncbi.nlm.nih.gov/pubmed/20848208


I know this is expensive but if you want to really make sure it's not cocoa this is the best product I've sourced that you'll get out there and it tastes great. Just put some vanilla in there and you're set. That's dark, really dark.

tinyurl com qd43hhq
tinyurl com o7s5jh6

>>5625813
What do you mean? I'm not understanding how that'd have any kind of positive effect on anything? The only thing I'd advise not putting in your coffee is cream/milk. The casein totally works against the coffee and makes the drink instead of beneficial to your health, quite damaging.

[Anonymous No.5626406]

>>5625821
that doesn't spell chocolate, and that is just one thing that comes from china.

[Anonymous No.5626409]

>>5625840
huh. interesting. I love my dry and fresh herbs though so I will keep getting plenty of both. been eating it all my life.

[Anonymous No.5626901]

>>5625298
I tried this a few times
>>5625375
this one also

they are really good. can't get them at that good of a price where I live though.

[Anonymous No.5626909]

>>5625712
chocolate seems to make most of my family sneeze but no worse a reaction than that

[Anonymous No.5626950]

>>5625298
This gift of gods. Ingredients: Cocoa beans, dried sugarcane juice, Trinidad scorpion moruga.

[Anonymous No.5626956]

any nice chocolates that are thicker? everytime i buy a "nicer" chocolate, they're always thin as fuck and it makes everything feel underwhelming. i want that thickness that i can sink my teeth in.

[Anonymous No.5626966]

delicious and relatively cheap.

[Anonymous No.5626971]

>>5626956
agreed.

[Anonymous No.5627005]

>>5626966
Its cheap, but tastes of cocoa powder, and compared to G&B its shit tier.

[Anonymous No.5627056]

>>5625298
where can a nigga get some of this? I live in straya

woolworths? maybe aldi? they carry europe shit

[Anonymous No.5627122]

>>5625298
>85 cocoa

[Anonymous No.5627177]

No mention of Amedei?
I never new chocolate could taste like this

[Anonymous No.5627229]

>>5625298
What the...
I saw your thread and kinda felt you were telling the truth about this chocolate being so good.
Googled the price of it and it costs 100 of my country's currency. Fucking hate when this happens.

[Anonymous No.5627313]

>>5625758
>shitty Gevalia coffee
B..But that's what I drink..! Is it really full of shitty mycotoxins? I don't have any reactions to it, but nonetheless...

[Anonymous No.5627318]

>>5627229
Well OP did get it cheaper than usual, it's usually $3 or $4 around here, as is most of the “premium” (as in not Hershey's™ and thus might actually contain some cacao) chocolate.

[Anonymous No.5627341]

RIP in peace

[Anonymous No.5627352]

Cadburys used to be amazing mass produced chocolate then Kraft bought it and now it takes much worse.

[Anonymous No.5627364]

>>5627352
Probably because they started using vegetable oil as the fat source, instead of soy lecithin, or anything like that.

[Anonymous No.5627471]

>>5627352
all the mainstream garbage is garbage.

tbhq, soy lecithin that isn't even organic, NOT EVEN USING REAL CACAO BUTTER??!?! pgpr... things found in dynamite, corn syrup.

its garbage.

[Anonymous No.5627663]

cacao butter > soy lecithin > > > > > > palm oil > > > rapeseed oil

Apparently, Kraft switched Cadbury from cacao butter to palm oil

[Anonymous No.5627937]

>>5627663
thats frustrating and exactly why I don't like mainstream brands of so so many different things.

[Anonymous No.5628263]

>>5627122
citation needed. most cocoa/cacao usually mean the same thing in the industry. just e-mail some of the high end producers, they'll give you a good explanation, the image you linked is just people misinterpreting it

[Anonymous No.5628325]

>>5627122
OP here. I kinda doubt this, but in any case when you turn around the G&B bar it says "Suitable for vegetarians. Organioc 85% cacao bar"
>cacao

In any case, it's the best chocolate I've had at this price range. The 70% was $3.50, lol. I guess nobody likes to buy 85% cause they think it's "too dark". Fucking plebs. Anyhow, this is also a decent chocolate if you live in Texas, you might find it in HEB If you're lucky. It comes very close to the taste of G&B, but it's not a 100g bar. It's the best one for the price though, you won't find a better quality one if you're in a pitch for $2.50.

>Detected possible malicious code in image file.
wat

[Anonymous No.5628332]

>>5628263
znaturalfoods.com has the BEST FUDGING CACAO powder I have ever tasted.

its organic etc. good price for bulk too.

[Anonymous No.5628343]

>>5628325
where does it say vegetarian?

[Anonymous No.5628347]

>>5628325
>>5628332
znfoods actually sells organic 100% cacao pieces.

>100%

and they sell the whole cacao beans too.

[Anonymous No.5628354]

>>5627313
Get off of it and see how it goes. Look, I'm a coffee snob, not by choice but by my own sensitivity to this shit. Here's a great post about it:
http://coffeegeek.com/forums/coffee/general/630128

Always buy your coffee as roasted beans and grind it before use. I like to brew it in a french press, but an aeropress or hario will work just fine. Look for these things when shopping for coffee and preferably source through a local coffee house, as any bulk coffee at your grocery store is crap as well:

Arabica beans, high elevation (1500m+), organic or passive organic, single estate/origin, wet process, try to avoid sun drying and go for mechanical drying but if it comes down to it dried on african beds are the next best choice, processed quickly after harvest and of course "roasted to order". Coffee that's been sitting out and roasted a long time ago is crap.

[Anonymous No.5628361]

>>5625298
>not eating valrhona

[Anonymous No.5628372]

>>5625298
>>5625375
I always thought I didn't like dark chocolate but it turns out I was just eating less than satisfactory brands. Today I bought both of these and for the first time in probably 4 years sat down and ate dark chocolate instead of milk chocolate. While milk chocolate is still certainly 'easier' to consume, dark chocolate is freaking awesome. Out of the two I tried I prefer the G&B.

[Anonymous No.5628403]

>>5628343

[Anonymous No.5628413]

>>5628361
I do, but it's too pricey for 75g. My staple chocolate is the Centralmarket one, Endangered Species and G&B. This one's also pretty decent >>5627341

[Anonymous No.5628416]

>>5628361
This
>dat Orizaba 35%

[Anonymous No.5628451]

>>5628413
Its not like you should be going through tons of this, better to get less of something better

[Anonymous No.5628463]

>>5628451
I'm a mountain climber. I eat a shit ton of chocolate. I just try to source the best deals and believe it or not, but you can go on for days on just chocolate.

>b-but my doctor says don't eat chocolate! too much sugar!

[Anonymous No.5628464]

>>5628403
oh ok. thanks.

[Anonymous No.5628471]

>>5628463
I tried this and got heart burn. everyone is different though.

[Anonymous No.5628494]

>>5628463
>all this projecting
I don't care about your fantasy climbing mt everest

[Anonymous No.5628502]

>>5628494
Whatever floats your boat, bro. I don't pretend to know you, I guess it must feel good thinking everyone else is inferior to your couch sitting skills.

[Anonymous No.5628508]

>>5628502
>not knowing the most basic rule of 4chan
Pics or it didn't happen faggot

[Anonymous No.5628515]

This shit is my favorite chocolate, bar none.

[Anonymous No.5628538]

>>5628515
>love poem inside

[Anonymous No.5628549]

>>5625784
I'm going to bet a million dollars this becomes the new gluten-free

[Anonymous No.5628683]

>>5625298
>ever been mountain climbing in Switzerland?
Any chocolates I should look for in Switzerland in particular?

[Anonymous No.5629569]

>>5628683
OP here. I grew up there but in my early days I never got into chocolate too much. I used to love the Frey giandor haselnuss, which I miss to this day when I'm not in the Alps. You can usually find it in every migros or coop. Of course I also loved every Milka variety, that's when I was used into milk chocolate. A favorite of mine is also Ovomaltine chocolate. If you want to spend some money on quality chocolate try to find a Sprüngli. It's a great chocolate store.

[Anonymous No.5629594]

>>5628515
My nigga
That shit is local, I love it

[Anonymous No.5629606]

>>5627122
>Looses

[Anonymous No.5629613]

>>5629594
So fucking good. Opened me up to a whole new world of chocolate and spicy things.

[Anonymous No.5629614]

>>5629606
>unfortunately there is no science on whether or not heating raw cacao destroys its antioxidant level making it more akin to its heated and processed cousin cocoa. BUT we figure if you start off with the product in its raw form, it has to be more beneficial than starting with an already heated and processed equivalent

I love when raw proponents have to admit there is no evidence supporting their claims, haha

[Anonymous No.5629619]

http://www.nature.com/nature/journal/v424/n6952/abs/4241013a.html

i knew milk chocolate was horrible for you.

[Anonymous No.5629715]

Where would one go online to buy some decent chocolate? What would one suggest to someone who's only ever eaten Hershey's? I would like to expand my horizons so to speak.

[Anonymous No.5629729]

Since I guess this is chocolate gen:

What's the best way to add chocolate to coffee? I've heard people do it, especially in South America, but I've no clue.

[Anonymous No.5630272]

>>5629729
Well you could do it like this guy's doing it or.. just add the fucking chocolate piece into the coffee, jesus christ. Not everything's rocket science.

[Anonymous No.5630291]

Whittaker's is seriously GOAT and better than anything ITT

[Anonymous No.5630327]

>>5629729
Put plain cocoa powder in it.

[Anonymous No.5630375]

>>5627056
try the organic food stores in your area

[Anonymous No.5630377]

>>5627122
my cocoa powder is way darker looking than that

[Anonymous No.5630379]

I dont understand why, but of all milk chocolates I cannot deny a piece of Dove chocolate. its got a weird nutty taste to it

[Anonymous No.5630425]

>>5630272
that....seriously looks like the most satisfying thing ever....holy shit, I don't even smoke and I would slowly sip while taking a long drag off of that hand rolled masterpiece.

[Anonymous No.5630438]

>>5629715
>Where would one go online to buy some decent chocolate?
http://www.tripadvisor.com/Flights-g188045-Switzerland-Cheap_Discount_Airfares.html

[Anonymous No.5630595]

>>5625298

>pic relared, one on the left
i usually pair dark chocolate with my port wines
i like it around +70%


there was this one brand i tried that had fruit pieces & a love note. amazing but unless i go to the grocery store before this thread dies no more info can be provided

[Anonymous No.5630601]

>>5628515


haha im using a phone, was just gloating about this in a previous post

i love these

[Anonymous No.5630916]

>>5630327
In the grounds before brewing, or in the coffee itself? It's what I've always been confused over.

[Anonymous No.5630941]

>>5628515
I had one of those with sea salt and toasted coconut. Was not disappoint.

[Anonymous No.5631239]

>>5630916
just try both god damn it, maybe you'll end up loving the way that someone tells you not to do it

[Anonymous No.5631241]

1. dark chocolate
2. coconut yogurt
3. little bit of butter

melt the chocolate and the butter on the stovetop by steam. after it's liquidy dump in coconut yogurt.

best dessert ever