Preferred chocolate?!


Question: Preferred chocolate!?
white
Milk
DarkWww@FoodAQ@Com


Answers:
Dark!.!.!.!.!.it's also good for your heart as well!!Www@FoodAQ@Com

I prefer dark chocolate!. If you want to name names, New Tree and Schafenberger for chocolate bars, and if you want the REALLY good stuff for cooking etc, there is a Spanish (or maybe it's Mexican) brand whose name escapes me ( I think it has something to do with the sun) that's also good!.
P!.S!. white chocolate technically isn't really chocolate at all!. For it to be classified as true chocolate, it would have to use the actual cocoa bean in its production, all the white chocolate I've ever come across only uses cocoa butter (different firm the stuff you can use as lotion)and not the actual cocoa bean!. Maybe there is some white chocolate that uses the bean, but then it wouldn't have that pretty white color we usually associate with WHITE chocolate!. =)Www@FoodAQ@Com

They all taste pretty good to me!.

I'd stay with dark though, as much as i'd lik to eat milk it's not so good for you - yet saying that, too much dark chocolate won't do you any good neither although its good for you and your heart!. White chocolate is just milk chocolate with vanilla, and its quite sickly, so that would be last on my list!. I could eat dark all day, so i'd definately go with dark!.Www@FoodAQ@Com

Depends what I'm using it for, but I use dark the most, milk sometimes for a creamier flavour in my desserts, and white also (except that technically white isn't really chocolate)!. For personal taste/eating, definitely dark because it's not so sweet!.Www@FoodAQ@Com

dark choc!.!.!.!.the true taste of choc!.!.!.!.

*drooling*Www@FoodAQ@Com

Milk =)Www@FoodAQ@Com

Milk!!!!!!!!!!Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources