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Adventurer
Joined: 28 Jan 2006
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 Posted: Fri Apr 13, 2007 5:37 pm Post subject: |
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| Zoobot wrote: |
My friend is starting a chocolate business, and he's leaning towards the higher purity of cacao side of things. It's not only anti-oxidants that chocolate has; it has some effect on the neurotransmitters in your brain. I can't remember exactly what exactly that effect is, but supposedly it's good brain-food.
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| Among the Kuna people of Panama, who can drink up to 40 cups of cocoa per week, rates of stroke, heart disease, cancer and diabetes are less than 10%. |
That, however, is an entirely spurious connection. |
Yes, in that article the methods of the researcher were questioned. I did read somewhere that cacao does have some of the happy type chemicals associated with it. I, however, do not want all that sugar in my system.
I will check out this Lindt brand. Is it found all over the place? I couldn't take that Meiji stuff... |
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the eye
Joined: 29 Jan 2004
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| Posted: Fri Apr 13, 2007 5:45 pm Post subject: |
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| I thought there was very little, or no sugar in cacao. Isn't that why it tastes bitter, rather than sweet? |
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Leopard-Skin Pill-Box Hat
Joined: 01 Apr 2007
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| Posted: Fri Apr 13, 2007 6:24 pm Post subject: |
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| Adventurer wrote: |
| I will check out this Lindt brand. Is it found all over the place? I couldn't take that Meiji stuff... |
Lindt (from Switzerland) is one of the most famous chocolate companies from Europe. They make many sweetened chocolates too, and it's all pretty good (you might have tried their Lindor truffles - quite famous around the world).
Anyway, if you really couldn't stand the Meiji 99% cacao, you might not like the Lindt either at first - because frankly it is an acquired taste (though you can go with the 70% or 85% if you prefer a little sweetness). I like to have a few squares after dinner with a coffee, just letting it dissolve on slowly in my mouth (not chewing a mouthful of it vulgarly like it's a Snickers or something).
There's also one with little crunchy bits of cacao in it, which I like too. |
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eamo
Joined: 08 Mar 2003
Location: Shepherd's Bush, 1964.
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| Posted: Fri Apr 13, 2007 6:40 pm Post subject: |
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Well, chocolate has been around for quite a long time. The percentage of cacao has been varied by many chocolate makers in the past. The fad in Korea for high cacao is just a fad. And we know how Koreans love their fads!
Cadburys settled on a cacao content of around 20% a long time ago because that's what most people in the U.K. preferred. And I agree. I want my chocolate smooth and milky. Not bitter and strong. |
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Novernae
Joined: 02 Mar 2005
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| Posted: Fri Apr 13, 2007 9:48 pm Post subject: |
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Anything you ever wanted to know about chocolate but were afraid to ask.
Chocolate Alchemy |
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Leopard-Skin Pill-Box Hat
Joined: 01 Apr 2007
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| Posted: Sun Apr 15, 2007 12:00 pm Post subject: |
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| eamo wrote: |
Well, chocolate has been around for quite a long time. The percentage of cacao has been varied by many chocolate makers in the past. The fad in Korea for high cacao is just a fad. And we know how Koreans love their fads!
Cadburys settled on a cacao content of around 20% a long time ago because that's what most people in the U.K. preferred. And I agree. I want my chocolate smooth and milky. Not bitter and strong. |
Man, Cadbury makes a few decent candy bars, but the chocolate itself is tasteless swill... it shouldn't even be called real chocolate, as it's basically just chocolate-flavored vegetable fat (even the milk chocolate like Dairy Milk isn't very good quality compared to that made in the rest of Europe)... if you like it that's fine, but high cacao shouldn't be a 'fad' because higher cacao % has always made for higher quality chocolate.
It seems even Cadbury's waking up to this fact: http://news.bbc.co.uk/2/hi/business/6549481.stm
"Everybody in this country is awakening to what dark chocolate can offer in terms of taste experience, in terms of benefit for you, and is learning to appreciate it the way we've learned to appreciate wine and coffee alongside what we've been consuming for the past decades," Magali Barreyat-Baron says.
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butlerian
Joined: 04 Sep 2006
Location: Korea
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| Posted: Sun Apr 15, 2007 4:36 pm Post subject: |
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| Leopard-Skin Pill-Box Hat wrote: |
| eamo wrote: |
Well, chocolate has been around for quite a long time. The percentage of cacao has been varied by many chocolate makers in the past. The fad in Korea for high cacao is just a fad. And we know how Koreans love their fads!
Cadburys settled on a cacao content of around 20% a long time ago because that's what most people in the U.K. preferred. And I agree. I want my chocolate smooth and milky. Not bitter and strong. |
Man, Cadbury makes a few decent candy bars, but the chocolate itself is tasteless swill... it shouldn't even be called real chocolate, as it's basically just chocolate-flavored vegetable fat (even the milk chocolate like Dairy Milk isn't very good quality compared to that made in the rest of Europe)... if you like it that's fine, but high cacao shouldn't be a 'fad' because higher cacao % has always made for higher quality chocolate.
It seems even Cadbury's waking up to this fact: http://news.bbc.co.uk/2/hi/business/6549481.stm
"Everybody in this country is awakening to what dark chocolate can offer in terms of taste experience, in terms of benefit for you, and is learning to appreciate it the way we've learned to appreciate wine and coffee alongside what we've been consuming for the past decades," Magali Barreyat-Baron says.
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There was actually a court case not long ago in which Spain and some other European Union countries attempted to prevent Cadburys from using the word "chocolate", as the cocoa content is so low. However, they failed with the case. It is curious that so many English people are very fond of Cadburys and will generally prefer it to many European brands with a higher cocoa content. I'm from England and I'm not sure why that is.
Maybe it can be compared to the preference of many for light-tasting and very fizzy beers, instead of more tasty beers made with - probably - better quality ingredients. |
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Adventurer
Joined: 28 Jan 2006
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| Posted: Sun Apr 15, 2007 6:35 pm Post subject: |
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| butlerian wrote: |
| Leopard-Skin Pill-Box Hat wrote: |
| eamo wrote: |
Well, chocolate has been around for quite a long time. The percentage of cacao has been varied by many chocolate makers in the past. The fad in Korea for high cacao is just a fad. And we know how Koreans love their fads!
Cadburys settled on a cacao content of around 20% a long time ago because that's what most people in the U.K. preferred. And I agree. I want my chocolate smooth and milky. Not bitter and strong. |
Man, Cadbury makes a few decent candy bars, but the chocolate itself is tasteless swill... it shouldn't even be called real chocolate, as it's basically just chocolate-flavored vegetable fat (even the milk chocolate like Dairy Milk isn't very good quality compared to that made in the rest of Europe)... if you like it that's fine, but high cacao shouldn't be a 'fad' because higher cacao % has always made for higher quality chocolate.
It seems even Cadbury's waking up to this fact: http://news.bbc.co.uk/2/hi/business/6549481.stm
"Everybody in this country is awakening to what dark chocolate can offer in terms of taste experience, in terms of benefit for you, and is learning to appreciate it the way we've learned to appreciate wine and coffee alongside what we've been consuming for the past decades," Magali Barreyat-Baron says.
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There was actually a court case not long ago in which Spain and some other European Union countries attempted to prevent Cadburys from using the word "chocolate", as the cocoa content is so low. However, they failed with the case. It is curious that so many English people are very fond of Cadburys and will generally prefer it to many European brands with a higher cocoa content. I'm from England and I'm not sure why that is.
Maybe it can be compared to the preference of many for light-tasting and very fizzy beers, instead of more tasty beers made with - probably - better quality ingredients. |
Compared to U.S. chocolate, chocolate from England and Canada have less sugar in them. From what you are saying, the Spaniards prefer even less sugar than the people from the U.K. I don't know. I can't remember eating Spanish chocolate. I did eat Swiss chocolate. How does Swiss Toblerone compare when it comes to Cacao content and sugar content? I like Toblerone. I had Lindt yesterday. It was better than the Meiji. I had the 70% bar. I think it is too bitter for me. Perhaps, something at 40% with a little sweetness would be okay for me. I prefer dark beer, so I am not sure about this idea of those preferring dark beer will want to have that 99% cacao chocolate. I don't really consider good dark beers to be bitter. |
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Leopard-Skin Pill-Box Hat
Joined: 01 Apr 2007
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| Posted: Sun Apr 15, 2007 6:49 pm Post subject: |
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| Adventurer wrote: |
| Compared to U.S. chocolate, chocolate from England and Canada have less sugar in them. From what you are saying, the Spaniards prefer even less sugar than the people from the U.K. I don't know. I can't remember eating Spanish chocolate. I did eat Swiss chocolate. How does Swiss Toblerone compare when it comes to Cacao content and sugar content? I like Toblerone. I had Lindt yesterday. It was better than the Meiji. I had the 70% bar. I think it is too bitter for me. Perhaps, something at 40% with a little sweetness would be okay for me. I prefer dark beer, so I am not sure about this idea of those preferring dark beer will want to have that 99% cacao chocolate. I don't really consider good dark beers to be bitter. |
Actually, dark chocolate is pretty addictive once you get into it, though as I mentioned, it is an acquired taste. Remember the first time you tried a Guiness? Well it probably took a bit of time, but now you can't get enough, right?  . (by the way bitter beer is not always dark, nor is dark beer always bitter)...
| butlerian wrote: |
| It is curious that so many English people are very fond of Cadburys and will generally prefer it to many European brands with a higher cocoa content. I'm from England and I'm not sure why that is. |
Yeah I don't really get it either. I have friends in the States who love Cheez Whiz, and swath it all over their toast... but give them a nice authentic Roquefort to try, and they won't touch it. |
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Woland
Joined: 10 May 2006
Location: Seoul
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| Posted: Sun Apr 15, 2007 7:42 pm Post subject: |
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I like dark, bitter chocolate. Currently going for the Orion 76% sugarless.
But would be really great is some blocks of Mexican chocolate, spiced up with cinammon, for making real hot chocolate. That would be a treat. |
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JongnoGuru
Joined: 25 May 2004
Location: peeing on your doorstep
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| Posted: Sun Apr 15, 2007 8:00 pm Post subject: |
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| Leopard-Skin Pill-Box Hat wrote: |
I like to have a few squares after dinner with a coffee, just letting it dissolve on slowly in my mouth (not chewing a mouthful of it vulgarly like it's a Snickers or something).
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Of course not chewing a mouthful of it vulgarly! What do you take us for, a bunch of rubes?!
*currently wolfing down handfuls of Lotte 72% Dream Cacao cubes like a fvcking savage* |
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Novernae
Joined: 02 Mar 2005
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| Posted: Sun Apr 15, 2007 8:05 pm Post subject: |
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| Woland wrote: |
I like dark, bitter chocolate. Currently going for the Orion 76% sugarless.
But would be really great is some blocks of Mexican chocolate, spiced up with cinammon, for making real hot chocolate. That would be a treat. |
Have you ever tried the Dagoba Xocolatl hot chocolate (with chilies and cinnamon)? It's well worth the price for the treat that it is. We froth it up with our espresso machine and stop life to enjoy it when we do.
They also have a good spiced bar.
Last edited by Novernae on Sun Apr 15, 2007 8:05 pm; edited 1 time in total |
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butlerian
Joined: 04 Sep 2006
Location: Korea
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| Posted: Sun Apr 15, 2007 8:05 pm Post subject: |
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| Toblerone and most European chocolate brands usually have between 27-30% cocoa solids. Beware of the American chocolates being sold in Korea, especially Hershey's - it's usually made in China and, even when it's not, it usually has a very low cocoa content. |
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Woland
Joined: 10 May 2006
Location: Seoul
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| Posted: Sun Apr 15, 2007 8:46 pm Post subject: |
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| Novernae wrote: |
| Woland wrote: |
I like dark, bitter chocolate. Currently going for the Orion 76% sugarless.
But would be really great is some blocks of Mexican chocolate, spiced up with cinammon, for making real hot chocolate. That would be a treat. |
Have you ever tried the Dagoba Xocolatl hot chocolate (with chilies and cinnamon)? It's well worth the price for the treat that it is. We froth it up with our espresso machine and stop life to enjoy it when we do.
They also have a good spiced bar. |
Is this available here? Where at? How much?
I used to get my Mexican chocolate at the Old World Market in Chicago or from friends who made annual trips down to Oaxaca. Can't remember the brands. |
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Hollywoodaction
Joined: 02 Jul 2004
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| Posted: Sun Apr 15, 2007 8:56 pm Post subject: |
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Wouldn't you just need to eat twice as much chocolate to have the same amount of antioxidants if you eat regular milk chocolate instead of dark chocolate?
Besides, eating more antioxidants has little affect on one's health as most of it isn't even absorbed by our bodies. Yup, it's been proven that all those expensive supplements often only serve to make expensive poop. |
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