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The Chocolate Thread

  1. Feb 23, 2008 #1


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    Staff: Mentor


    Well, we have a food thread, but chocolate is a special case.

    I was watching a news program during a flight yesterday, and one of the pieces was about the Valrhona company, which makes gourmet chocolate.

    So I thought it would be appropriate to start a chocolate thread -


    The even have a school devoted to chocolate. :tongue2:

    Ecole du Grand Chocolat

    Chefs are invited to the school to learn how to incorporate chocolate into their recipes.

    Valrhona has three cocoa plantations in Madagascar, Trinidad and in Venezuela.

    And they have professional chocolate tasters. :tongue2:
  2. jcsd
  3. Feb 23, 2008 #2
    The best chocolate I've ever had is bittersweet German Scho·Ka·Kola which comes in little triangles in a tin that looks like this:


    It contains coffee and Kola nut, the African nut that's the base of the flavor of Coca-Cola.

    Also, here's a tip for anyone in the Boston area: if you're ever passing along the little stretch of US Route 95 New Hampshire (if you're driving from Massachusetts to Maine, for example) a very short detour will take you to the Lindt and Sprüngli factory and factory outlet in Stratham. Just search for zip code 03885 here. The address of the factory is “One Fine Chocolate Place”. :!!)

    There's also a chocolate festival in Portland, Maine every year, unfortunately just past, usually at the beginning of February.
  4. Feb 23, 2008 #3


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    I'm afraid feelng this good is wrong. You can not exceed your credited dopamine levels. If you would like to purchase more dopamine credits, please contact your local DMV.

    If you'll please hand over all chocolate and chocolate paraphernalia so that I can store it safely in the evidence locker and then we can both get about our business tonight and I won't even write you up.
  5. Feb 23, 2008 #4
    I bet they spit it out.
  6. Feb 23, 2008 #5


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    And rinse with beer?
  7. Feb 23, 2008 #6
    And spit that out too.
  8. Feb 23, 2008 #7


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    Whoa! Talk about hell on Earth.
  9. Feb 23, 2008 #8
    It's worse than that, it's not beer, it's water. At least you get to spit it out.
    Valrhona doesn't have a local outlet. That's probably for the best as I would probably waste my money there. Lots of money.
    Last edited: Feb 23, 2008
  10. Feb 23, 2008 #9
    Note that chocolate and wine combines even worse.
  11. Feb 23, 2008 #10


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    Don't worry, the sisterhood has excellent security, and a special vault in the evidence room to store contraband with such a high street value. We just take a small amount out of each batch for testing to ensure the contents are correctly identified. :approve:
  12. Feb 23, 2008 #11
    I don't know what my favorite is or anything, but I'll tell you that chocolate, and sweets in general, are my Achilles' heel. I'm worse than a woman when it comes to chocolate. It isn't helping my dieting plan AT ALL.
  13. Feb 23, 2008 #12


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    It's got to be DARK chocolate. None of that milky diluted junk.

    I think I need to make a pan of my super dark fudge tonight.
  14. Feb 23, 2008 #13
    I suspect a conspiracy ....

    I never considered myself a chocolate fan until this past year - I had zero interest in milk chocolate (still do) and would indulge willingly in dark chocolate only when the opportunity presented itself but never went out of my way to acquire it. That has all changed in the last six months - just as the gourmet chocolates with cocoa percentages boldly proclaimed on their labels began to appear. Now I doubt I've gone more than a week without getting my grubby paws on some good dark chocolate for months!
    What is going on????

    And BTW, since I am now hopelessly in the grips of this insidious marketing scheme ... I can tell you my Personal Cocoa Percentage Preference (PCPP): 60% - 65% - no more, no less. What's yours??
    Last edited: Feb 23, 2008
  15. Feb 23, 2008 #14
    I love it so much, but the shape is so annoying it always hurts my mouth :cry:

  16. Feb 23, 2008 #15
    belliott4488, I'm tellin' ya, you've got to try that Scho·Ka·Kola stuff if you can get your hands on some.

    I never thought about that, Mayday, I know what you mean about the shape of Toblerone. What is with that? Maybe it's supposed to be encouragement to hold it in your mouth until it melts?
  17. Feb 23, 2008 #16
    I think the shape itself is somehow supposed to look like the Swiss Alps as it is a swiss product. The shape if well known to be the one of toblerone it kind of differentiates it from other swiss chocolates I would have though. Absolute mission to eat one though! When you eat them they can poke your gums which ache!
  18. Feb 23, 2008 #17
    I'm cursed!!! When I eat chocolate I sneeze! The darker the chocolate is the more severe and immediate the reaction. It only happens once or twice after I first start eating, but I have to be careful to not spray a brown mess. Otherwise I love chocolate.
  19. Feb 23, 2008 #18
    I actually prefer darker chocolate, as white and milk are both a bit too sweet. I once tried some of this Japanese 90% cocoa stuff and it tasted like tar.
  20. Feb 23, 2008 #19
    Amen to that! I can't even eat the 80% stuff. I read an article by some chocolate connoisseur (how do you get that job??) who said that it's a silly fad to eat the really high percentage chocolates. His point was that what distinguishes the finest chocolatiers is their blend of ingredients. Once you're over 70% or so cocoa, there's too little of anything else to matter - it is like eating tar (or pure cocoa, which is apparently a similar experience).:eek:
  21. Feb 23, 2008 #20
    My deepest sympathies!!! I've known people with severe allergies to chocolate, but their reaction was head-splitting migraine headaches. I knew a guy who would still endure such headaches once in a while, just to be able to enjoy a little taste.
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