marcwd wrote: ↑Wed May 13, 2020 1:00 pm
ResearchMed wrote: ↑Wed May 13, 2020 12:51 pm
get_g0ing wrote: ↑Wed May 13, 2020 11:17 am
I noticed something, anything labeled "dark chocolate" does not have any milk. So even if it's 70-90% cocoa, it won't have any milk. The extra ingredient would be sugar. Does anyone know why there isn't even a little milk?
Or why there isn't dark chocolate which is just cocoa + milk (no sugar), rather than cocoa + sugar (no milk)? Just curious.
What is "semi-sweet" chocolate?
Something between sweet and bittersweet.
But what are *those* ^
Does it matter if they have "milk"?
Is there a grid of % cocoa, % sugar, % milk, or is that part of what any chocolatier does? Except that "dark" always means "no milk"?
And chocolate nibs are...?
Looks like I need to set up some sort of tasting experiment
When I was still teaching, that included a seminar on experimental design. The final project was to design some sort of "blind tasting", and I'd set it up. They varied from French vs. USA wine; red wine vs. white wine; local Brand X vs Brand Y ice cream; etc. and of course, the occasional "Coke vs. Pepsi".
But they never arranged types of chocolate, a real "miss".
And now I'm not sure what the best comparison would be. More investigation needed now, just to determine the categories..
"Someone's got to do it"
This signature is a placebo. You are in the control group.