Comments on: Crazy for Cocoa http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/ a good girl's notebook of her culinary world Thu, 02 Sep 2010 03:16:19 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Monkey Gland http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2437 Monkey Gland Sat, 19 Nov 2005 12:12:54 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2437 I was having that very disucssion at work yesterday, what the hell is white chocolate and is it even chocolate. The split was about 50/50 in terms of those who thought it was the good stuff vs the devils own chocolate. <ul> <li><em>I just got a brief answer via Blackberry from Paul Albright...</em> <blockquote> <strong>Question</strong>: I fear the theobromine may have clouded my brain by the time we got to the white chocolate part of the tasting. I have questions about what the breakdown of your white chocolate is. One of my handouts lists it as 31% Cacao White Chocolate. What exactly does that mean (ratio of sugar, milk, etc). Or more simply, what is white chocolate? <strong>Answer</strong>: The percent cacao means that portion of the product that comes from the bean. In the case of white chocolate that means the percent cocoa butter in the white chocolate. There are no cocao solids in a white chocolate by definition. I hope this helps you. If you wish you can send me a phone number where I can reach you if you have other questions. I'm on the road and responding by Blackberry which is not the best option for chocolate discussion.</blockquote> <em> --McAuliflower</em></li></ul> I was having that very disucssion at work yesterday, what the hell is white chocolate and is it even chocolate. The split was about 50/50 in terms of those who thought it was the good stuff vs the devils own chocolate.

  • I just got a brief answer via Blackberry from Paul Albright…

    Question: I fear the theobromine may have clouded my brain by the time we got to the white chocolate part of the tasting. I have questions about what the breakdown of your white chocolate is. One of my handouts lists it as 31% Cacao White Chocolate. What exactly does that mean (ratio of sugar, milk, etc). Or more simply, what is white chocolate?

    Answer: The percent cacao means that portion of the product that comes from the
    bean. In the case of white chocolate that means the percent cocoa butter in
    the white chocolate. There are no cocao solids in a white chocolate by
    definition.

    I hope this helps you. If you wish you can send me a phone number where I
    can reach you if you have other questions. I’m on the road and responding
    by Blackberry which is not the best option for chocolate discussion.

    –McAuliflower

]]> By: lisaSD http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2434 lisaSD Sat, 19 Nov 2005 02:01:29 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2434 Sounds like a really fun field trip to me! Sounds like a really fun field trip to me!

]]> By: Tana http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2423 Tana Fri, 18 Nov 2005 00:09:37 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2423 Hi, McAuliflower, I am letting all my foodie blogging friends (especially those who feature baking on their blogs) know about a very special entry on my blog. Yesterday, Patricia Rain, aka "The Vanilla Queen," wrote a piece about the importance of real vanilla, which is threatened with extinction due to some pretty crappy business and governmental practices. Please come check it out, and help spread the word about real vanilla, if you feel as strongly about it as I do. It's here: <a href="http://smallfarms.typepad.com/small_farms/2005/11/the_vanilla_que.html" rel="nofollow">The Vanilla Queen Speaks</a>. Many thanks, and please forgive the cookie-cutter alert. I subscribe to nearly 200 blogs! (Insert bug-eyed emoticon here.) Tana <ul> <li><em>thanks for the Heads up Tana. Heading over now... --McAuliflower</em></li></ul> Hi, McAuliflower, I am letting all my foodie blogging friends (especially those who feature baking on their blogs) know about a very special entry on my blog. Yesterday, Patricia Rain, aka “The Vanilla Queen,” wrote a piece about the importance of real vanilla, which is threatened with extinction due to some pretty crappy business and governmental practices. Please come check it out, and help spread the word about real vanilla, if you feel as strongly about it as I do.

It’s here: The Vanilla Queen Speaks.

Many thanks, and please forgive the cookie-cutter alert. I subscribe to nearly 200 blogs! (Insert bug-eyed emoticon here.)
Tana

  • thanks for the Heads up Tana. Heading over now…

    –McAuliflower

]]> By: Michelle http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2414 Michelle Wed, 16 Nov 2005 23:11:52 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2414 Nice job! You have such a great way of saying things! You were so smart to take some of that salami home with you, it was sooooo good! I don't have any idea what white chocolate is either...and I don't care what they say, I'm convinced it's not really chocolate! I hope we'll be doing stuff like this together again! Nice job! You have such a great way of saying things! You were so smart to take some of that salami home with you, it was sooooo good! I don’t have any idea what white chocolate is either…and I don’t care what they say, I’m convinced it’s not really chocolate! I hope we’ll be doing stuff like this together again!

]]> By: Judah http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2402 Judah Wed, 16 Nov 2005 18:27:03 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2402 I can vouch for tastiness of the Mole Salami. McAuliflower brought a piece by at dinner that night and mmmm. I consider myself something of a meat tourist (so many kinds of salami in Germany..drool..) and the sweet spicy of the mole perfectly accented the slighty acrid, dry smokiness of a well cured salami. I highly recommend it. <ul> <li><em>Mmm perfectly put! --McAuliflower</em></li></ul> I can vouch for tastiness of the Mole Salami. McAuliflower brought a piece by at dinner that night and mmmm. I consider myself something of a meat tourist (so many kinds of salami in Germany..drool..) and the sweet spicy of the mole perfectly accented the slighty acrid, dry smokiness of a well cured salami. I highly recommend it.

  • Mmm perfectly put!

    –McAuliflower

]]> By: Lynne http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2398 Lynne Wed, 16 Nov 2005 15:43:48 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2398 Sounds and looks like heaven. Sounds and looks like heaven.

]]> By: Tina http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/comment-page-1/#comment-2397 Tina Wed, 16 Nov 2005 15:42:18 +0000 http://www.browniepointsblog.com/2005/11/15/crazy-for-cocoa/#comment-2397 Wow! I just can't believe those pictures....and the idea of handouts and chocolate, chocolate and MORE chocolate. Looks/sounds amazing. Wow! I just can’t believe those pictures….and the idea of handouts and chocolate, chocolate and MORE chocolate. Looks/sounds amazing.

]]>