I really like chocolate but I don’t find myself eating much chocolate here in the U.S., even the artisanal and good stuff.
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I really like chocolate but I don’t find myself eating much chocolate here in the U.S., even the artisanal and good stuff. I was curious about why that is. The famous ‘vomit taste’ of low end American chocolate isn’t present in artisanal stuff. But the artisanal stuff still tastes so fundamentally different for my palate.
My new theory is that artisanal American chocolate tends to be more acidic. They are also vegan by default, at least where I am.
I’m much more used to a fattier, richer taste of chocolate and that’s just what I prefer. I don’t want my chocolate to taste like a light roast coffee.
I feel glad to have finally cracked the mystery and will now just seek out chocolate with those qualities instead. They will likely not be American.
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I really like chocolate but I don’t find myself eating much chocolate here in the U.S., even the artisanal and good stuff. I was curious about why that is. The famous ‘vomit taste’ of low end American chocolate isn’t present in artisanal stuff. But the artisanal stuff still tastes so fundamentally different for my palate.
My new theory is that artisanal American chocolate tends to be more acidic. They are also vegan by default, at least where I am.
I’m much more used to a fattier, richer taste of chocolate and that’s just what I prefer. I don’t want my chocolate to taste like a light roast coffee.
I feel glad to have finally cracked the mystery and will now just seek out chocolate with those qualities instead. They will likely not be American.
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@jbaggs @skinnylatte
people with their breast-milk fetish must have dairy in everything apparently.
