Video: How to make chocolate out of nothing


#1

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#2

The chocolate bar appears to have the left column molded slightly differently from the others, so that the horizontal rows align better after he's swapped sides. Curious.

Also, if you want to see where the chocolate has gone, stick a Post-it note on your monitor whose bottom edge is aligned with the top of the bar, then see how the bar gets shorter after the swap. It should be exactly 1/4 square shorter.


#3

You hipsters just hate to admit that magic is real. The true mystery is why anybody would want to make white "chocolate" appear.


#4

Preach it brother. Is there anything more disgusting than white chocolate? Rhetorical question BECAUSE NO.

I don't like dark chocolate, but I support the forces of milk and dark chocolate banding together against our true enemy:

That shit is nasty.


#5

Did you know it's actually chocolate with the chocolate removed? It's true!


#6

What do you expect? It's made out of nothing.


#7

Well... Somebody has to jump in in White chocolate's defense!
White chocolate is delicious! It is one of the most delicious substances on earth, unfortunately "Big Chocolate" has introduced a slander campaign to besmirch white chocolate's good reputation, All you WC haters are just pawns in the big international Chocolate conspiracy perpetraded by Big Chocolate!
open your eyes!


#8

He's a witch!


#9

The only good "white chocolate" is the Hershey's Cookies and Cream bar.

Why? Because they put CHOCOLATE bits in it!


#10

Disappointingly the link does not have an explanation, just more examples of the same puzzle.


#11

I used to love this one as a child:

White chocolate with puffed rice. The only white chocolate I´ve ever liked.
Don´t know about international availability though.


#12

#13

real white chocolate is very enjoyable.

the reason people don't like american white chocolate is that it isn't white chocolate; it's just crisco with sugar and maybe some milk solids.

in short, white chocolate lays bare the lies and shortcuts behind crap chocolate.


#14

My daughter, tellingly, chose to be Milton Hershey of Hershey chocolate fame when she was in second grade for the 100 famous people project they were doing. We ended up doing a lot of research on him and here's the scoop on American chocolate: they never did break the Swiss recipe. Hershey (who was already a successful caramel maker) had just promised that he could do it by a certain date and when he got to that date he released a chocolate bar with his best recipe, which still was not as good as the Swiss. It's why American chocolate has a bit of sour milk taste to it. I really avoid crap chocolate these days (aka, all American chocolate); my favorite is Lindt. I never did cotton to Godiva, which is a good thing as our little village has a Godiva store way too conveniently located if that were my sin.


#15

Our family was friends with the founder of a major chocolate/candy company in the US (who has since died). He told us that Hershey's was ridiculed in the industry because they only bought the cheapest available chocolate to work with. That's the foundation of their problem, right there.

Vosges is worth trying if you haven't yet. Made in Chicago, but unfortunately not a true local product since they use imported chocolate such as Valrhona. Chicago has one of the few actual chocolate MAKERS in the country (from raw beans....chocolatiers merely take the chocolate and make it into products), so it's a shame Vosges doesn't have at least a "locavore" line.


#16

Thanks for the tip; I'll look for it. I do like Rapunzel brand and the people that do the Gorilla fundraiser bars.


#17

Surely, to make chocolate from scratch, you must first invent the universe?


#18

Don't forget Patric, Ritual, Guittard (America's oldest chocolate company and still owned by the same family), Dandelion, just to name a few


#19

yeah, he couldn't find a way to stabilize milk chocolate without souring the milk.

tbh, i don't have a problem with that; it's become part of the style. i wouldn't turn my nose up at a hershey's bar. my only problem is with so-called `mockolate' (vegetable oil replacing cocoa butter).

of course, hershey's actually lobbied to have chocolate redefined to include that chimeric monstrosity… ugh.


#20

Good for s'mores.