A Weblog of Centrist Voices in American Politics
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A Weblog of Centrist Voices in American Politics | |
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November 26, 2006Chocolate - Best Eaten Room Temperature Or Cold?The Profesora likes her chocolate room temperature, so it dissolves quickly in her mouth for the greatest immediate enjoyment. I like my chocolate cold, because I prefer the drawn-out, delayed enjoyment of having it warm in my mouth before it dissolves. Also, we each prefer the flavor in that different way. "It just doesn't taste as good cold," she protests. We heard a chocolate lover on the Food Channel agree with the Profesora. How about you guys? Posted by Jon Kay at November 26, 2006 11:42 PMComments
Depends on my mood. I remember when I was younger, and my grandparents owned an old-fashioned drug store, I use to put a Hershey bar in the ice cream cooler for a few minutes before eating it. That was good... But sometimes I'm in the mood for an ooey, gooey mess of chocolate that almost flows all over your mouth and sticks to your palate. Call me one of those ambivalent, can't make up their mind centrists, I guess! Posted by: PatHMV at November 27, 2006 08:39 AMI like chocolate sauce warmed by body heat on a stripper's belly. (If only I were really that cool.) Posted by: WHQ at November 27, 2006 09:41 AMRomm temperature. And cold. And hot. Best eaten! Posted by: Tully at November 27, 2006 11:41 AMDepends. Chris, how can any male not be a chocolate fan after WHQ's vivid description of the best way to eat chocolate? Posted by: PatHMV at November 27, 2006 03:05 PMThere's no bad way to eat chocolate, it's a false dilemma, like "blonde or brunette" or "leg man or breat man" or "white meat or dark meat." It's all good. Fairly little known chocolate fact. Many of the high-end chocolate retailers process their chocolate to remove the cocoa butter and replace it with vegetable shortening, which gives the chocolate a purer and more consistent taste. For my money, good chocolate WITH cocoa butter has more soul, more savor, more umami. So I'd rather have chocolate from a good local independent chocolate shop that uses the old stuff than to get, say, Godiva. Not that Godiva is bad. Just that they are charging more for arguably less. Don't think for a second that the extracted cocoa butter is going to waste unless it saddens you to think it ought to be going in your mouth instead of onto someone else's skin. Posted by: bk at November 28, 2006 10:11 AMI use Godiva SPF 15 when I'm at the beach. Posted by: WHQ at November 28, 2006 12:20 PMAfter WHQ's comment, I could make a really tasteless joke about eating chocolate, but I won't.* *I did, however, make a very bad pun. Sue me. Posted by: Blue Jean at November 30, 2006 10:43 PMonline banking [url=http://onlinebank.9999mb.com]online banking[/url] |
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