Eating Norwegian chocolate for the first time in six months.
To this day, I still don't understand why foreign European chocolate is largely inferior.
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It's hard to quantify a quality, but:
- Richer in taste compared w/non-boutique chocolate brands elsewhere.
- Ingredient quality. It's a sugary mess as any other chocolate, but it tastes less... artificial?
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I believe American chocolate is made with spoiled milk as opposed to reg milk or cream. Check me on dat doe.
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hmm “American chocolate” is a lot of things... bet you can find the same diversity in quality (artesanal to hersheys crap) that you can find in any other country
for me, the real blasphemy is chocolate itself. taking raw cacao, subtracting magic fats, and adding unnecesary crap
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Yeah, I was following a craving/nostalgia, but fully intend to quit processed sugar almost entirely this year.
Raw cacao is so primal, rich. Sort of like a less tasty, more potent cinnamon. Mm.
I remember hating it as a kid, but I was as sugar-damaged as many European kids...
tastyness of cacao beverage can be fixed easily!
cinnamon, cardamom, honey, maple syrup, ginger, cayenne pepper, nutmeg, turmeric, coconut oil, obviously not all at once but in whatever combo works for you
full support to abandon processed sugars & replace chocolate w/ cacao 🙌🏽
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