Lindt Intense Orange 70% Dark Chocolate

[biggestmuff]

Originally posted by: Googer

Originally posted by: biggestmuff
Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

What part of considered did you miss? Any chocolate can be eaten but higher content cocoa will have a very bitter taste that is usualy reserved for baking. No one said you couldn't use it for other purposes.

Analogy: Just like ECC RAM is considered an server memory, but you could use it for other things like gaming.

Hey, Wolfgang Puck, did you forget your entire post?

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

That's flat out BS. I hope you didn't attend a culinary school. :laugh:

 

[darthsidious]

To clarify further, very often people intending to use chocolate in desserts like truffles etc, will buy the chocolate in a form called Coverture. Covertures are usually blended somewhat differntlyfrom the asme chocolate when it is sold for eating purposes, usually by adding some extra cocoa butter ot make the coverture smoother. So very often, there is a differnce between chocolate you buy in a store, and commercial coverture of the same choclate.

Originally posted by: Googer

Originally posted by: biggestmuff
Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

What part of considered did you miss? Any chocolate can be eaten but higher content cocoa will have a very bitter taste that is usualy reserved for baking. No one said you couldn't use it for other purposes.

Analogy: Just like ECC RAM is considered an server memory, but you could use it for other things like gaming. Or the whole white wine with white meat thing. You could enjoy a red wine with chicken if you really wanted, but it's not considered to be the best option.

 

[Googer]

Originally posted by: biggestmuff

Originally posted by: Googer

Originally posted by: biggestmuff
Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

What part of considered did you miss? Any chocolate can be eaten but higher content cocoa will have a very bitter taste that is usualy reserved for baking. No one said you couldn't use it for other purposes.

Analogy: Just like ECC RAM is considered an server memory, but you could use it for other things like gaming.

Hey, Wolfgang Puck, did you forget your entire post?

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

That's flat out BS. I hope you didn't attend a culinary school. :laugh:

C'mon those are verbage technicalities, I think you get my drift. So go ahead eat 100% cocoa it won't kill you, but it may not taste very good unless it was mixed with other ingredients.

 

[biggestmuff]

Originally posted by: Googer

Originally posted by: biggestmuff

Originally posted by: Googer

Originally posted by: biggestmuff
Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

What part of considered did you miss? Any chocolate can be eaten but higher content cocoa will have a very bitter taste that is usualy reserved for baking. No one said you couldn't use it for other purposes.

Analogy: Just like ECC RAM is considered an server memory, but you could use it for other things like gaming.

Hey, Wolfgang Puck, did you forget your entire post?

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

That's flat out BS. I hope you didn't attend a culinary school. :laugh:

C'mon those are verbage technicalities, I think you get my drift. So go ahead eat 100% cocoa it won't kill you, but it may not taste very good unless it was mixed with other ingredients.

Bwahaha! Hey, Jacques Torres, what's that sound? Oh. That's you back-peddling! :beer:

 

[biostud]

if it's 99% isn't just like eating compressed cocoa? I like 85% myself as it at least have some sort of sugar in it.

 

[Googer]

Originally posted by: biggestmuff

Originally posted by: Googer

Originally posted by: biggestmuff

Originally posted by: Googer

Originally posted by: biggestmuff
Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

What part of considered did you miss? Any chocolate can be eaten but higher content cocoa will have a very bitter taste that is usualy reserved for baking. No one said you couldn't use it for other purposes.

Analogy: Just like ECC RAM is considered an server memory, but you could use it for other things like gaming.

Hey, Wolfgang Puck, did you forget your entire post?

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

That's flat out BS. I hope you didn't attend a culinary school. :laugh:

C'mon those are verbage technicalities, I think you get my drift. So go ahead eat 100% cocoa it won't kill you, but it may not taste very good unless it was mixed with other ingredients.

Bwahaha! Hey, Jacques Torres, what's that sound? Oh. That's you back-peddling! :beer:

No back-pedding happening here, your just taking my comments out of context.

ECC RAM is not intended for Gaming but you can use it.

 

[Mardeth]

Gonna grab some flour to eat.

 

[Googer]

Originally posted by: Mardeth
Gonna grab some flour to eat.

You'll want to mix that with some egg and cream.

 

[madworm]

--> http://www.dewarscandy.com/ <--

 

[darthsidious]

It's not just cocoa powder; the 99% includes cocoa butter, which holds the bar togeather.

And personally, I think most varietals shine in the 60-70% range, which is why you very often see companies make their uber rare varaietal specials in this range. Michel Cluizel's 1er cru series comes to mind. I think of these high percentages chocolates as a way for chocolatiers to show off their blending and roasing skills, and a way for me to satify myself during times when I have intense chocolate cravings

Originally posted by: biostud
if it's 99% isn't just like eating compressed cocoa? I like 85% myself as it at least have some sort of sugar in it.

 

[chambersc]

As much as I love dark chocolate, I despise orange chocolate more.