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Thank you, but fruitier does not mean better. More buttery, likewise. (I don't buy Valrhona or Sharffen Berger, for reasons.) I want my chocolate to taste like
by ncmncm 5y ago
Thank you, but fruitier does not mean better. More buttery, likewise. (I don't buy Valrhona or Sharffen Berger, for reasons.)
I want my chocolate to taste like chocolate. If you think it needs fruit, add fruit bits; I might then avoid that stuff, or seek it out.
BTW, chocolate with dried grapefruit in is too hard to find.
- ars 5y ago> I want my chocolate to taste like chocolate. There is no such thing. Unfermented chocolate tastes "green". What you think of as "chocolate" is from fermentation, of which this is an alternative method.
- nly 5y agoCase in point: Brands like Hershey's that use butyric acid in the manufacturing process, which literally taste like vomit to many Europeans.
- jfengel 5y agoButyric acid does smell like vomit, to everybody, not just Europeans. It also smells like butter, which is where the name comes from. Concentration makes a huge difference in smells. Vomit has a higher concentration of butyric acid than butter does. Hershey has a very different flavor profile than most European chocolates, but the butyric acid isn't the issue. It's the whole concoction, a complicated set of processing, flavor chemicals, milk solids, and other things.
- kadoban 5y agoWhat you think of as chocolate taste is already processed. Many people over years already spent a long time figuring out that process, there were many choices to make along the way. The starting point, the only thing that could be called "like chocolate" doesn't taste anything at all like the chocolate you're thinking of.