Completely wrong
this post was submitted on 29 Jul 2023
357 points (76.0% liked)
Unpopular Opinion
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You shut your dirty blasphemous mouth. Heathen.
Holy cow, OP - this is an actual unpopular opinion! Nicely done!
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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(1 replies)
I don't hate white chocolate but I prefer the regular kind.
People ITT: gatekeep chocolate.
You're wrong
Yep, its unpupular alright. Agree with you myself though it really shouldnt be called chocolate, more like a vainilla bar.
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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.
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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.
Don't do this if you dislike the orange/chocolate combination. I really dislike that, I don't know why. I don't like dark chocolate, prefer milk chocolate, but I like oranges. Putting them together will make me throw it away.
But it looks like a good recipe for those who do like the combo!
The brilliant bit is once you have the base mix, you can flavor it however you want by swapping out the Grand Marnier and Extract with whatever you want. I made a hazelnut version with Frangelico and hazelnut extract, but you could do banana, cocoanut, raspberry...
Is there something unpopular about liking white chocolate?
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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I like both. Not the super dark bitter stuff, but stuff on the level of Hershey dark is fine. Not saying I'm a Hershey fanboy, but that's a reference common enough to understand.
Both are better in small doses IMO. White is too sweet, and dark isn't sweet enough to eat a whole lot at a time.
Milk chocolate hits a perfect spot.
I actually agree with you. Chocolate is great, but you never know heaven till you had white chocolate.