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Chocolate

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Re: Chocolate

Postby longri » Tue Oct 11, 2016 1:52 pm

That's interesting about the taste buds. I can certainly believe that there is physiological change that could play a part. But I don't believe that's the whole story. Tastes can change for other reasons. And I think the chocolate I've eaten in the past was different.

I used to love darkly roasted coffee but now I can't tolerate it. It's just too bitter. It lacks many of the subtle flavors of coffee. If I had lost taste sensitivity wouldn't you expect the opposite transition?

maverick wrote:Milk chocolate is pretty bland, things start to get a little more intense once you hit the 70% range, and even more so in the 80% and 90% range, just be careful, some manufacturers will try to balance the natural bitter flavor of the cocoa in these ranges with large amounts of sugar.

I'm not sure I understand. What else would they put in there besides sugar? Looking at the ingredients for those 70% and 85% Dandelion bars and there are only two: Cocoa beans and sugar.



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Re: Chocolate

Postby maverick » Tue Oct 11, 2016 3:56 pm

I'm not sure I understand. What else would they put in there besides sugar? Looking at the ingredients for those 70% and 85% Dandelion bars and there are only two: Cocoa beans and sugar.


Vanilla and soy lecithin.

But I don't believe that's the whole story. Tastes can change for other reasons. And I think the chocolate I've eaten in the past was different.


Probably isn't, never is.
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