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tayker

Chocolate

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Chocolatiers consider white chocolate to be chocolate as much as milk chocolate is considered chocolate. Both have added milk solids and (often) milk fat. The current US regulations say that no other fats can be used in chocolates that are marketed as chocolate. Some (read Hersheys, Mars etc.) industry heavyweights want to be allowed to use other vegetable fats in their confections and still call them chocolate.

 

As for my favorites. I like El Rey's white chocolate because they don't remove the cacao scent so it still smells like chocolate and has more flavor than most others. I use it in my Key Lime truffles.

 

I also like El Rey's Gran Saman and Guittard's 72% and much of Valrhona's offerings.

 

As for confections, of course my own but also Recchiuti's and Pierre Marcolini. See's is also a surprisingly good, affordable American confection.

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Chocolatiers consider white chocolate to be chocolate as much as milk chocolate is considered chocolate.

All the chocolatiers I know (about a dozen) would beg to differ. Chocolate isn't chocolate without chocolate liquor and cocoa solids. They treat it equally as a confection, but there is a definite distinction.

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I made a chocolate-glazed chocolate tart tonight. :dribble:

Damn tasty and goes good with a verte.

 

Thanks for the link, Bluescat.

 

I'll have to give Selmac's link a try next time.

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Both recipes look delidious.

 

I dearly love dark chocolate and absinthe. Kinda makes me twitch. :twitchsmile:

 

Delidious?

 

I disagree, I think they look yummy, but that's just me. :tongue:

 

And, yes, absinthe and dark chocolate make a smashing pair!

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