I agree. White chocolate is best chocolate.

"BuT iTs NoT cHcOlAtE!"

It's made from cocoa butter. It's got cocoa in the name and therefore chocolate. 😤

It is not chocolate because it doesn't contain any coco butter.

People ITT: gatekeep chocolate.

Thought so until the age of 10. So I'm making an educated bet, that you mightnjust grow out of it. otherwise eternal damnation awaits

Windows is better than linux

My unpopular opinion might be that dark chocolate is gross

Completely wrong

Holy cow, OP - this is an actual unpopular opinion! Nicely done!

Let me try to change your mind...

Take 2 pounds of cream cheese, float the foil packs in warm water for 10-15 min. Drop the cheese into a bowl with 1.5 cups of sugar and hit it with a mixer until it's nice and smooth.

Add 3/4 cup Dutch processed cocoa powder. Dutch processing reduces the acidity and makes it darker and smoother.

5 eggs, 2 tablespoons of vanilla, then the secret ingredients, 1/4 cup of Grand Marnier and 2 teaspoons of orange extract.

Mix all that up until it's smooth again, then add an entire 10 oz. bag of miniature chocolate chips. Important you use mini chips because full size chips won't melt all the way and leave a weird texture.

Now, prep the pan, take a 9" springform pan and spray it with non-stick spray. Pop in 1/4 cup MORE Dutch processed cocoa powder and swirl it all around so it coats all the surfaces. This is going to bake into a dark chocolate crust.

Pour in the batter and bake at 200°F for EIGHT HOURS. I put it in the oven, go to bed and set an alarm. In the morning, your whole house will smell like chocolate and oranges.

Now, the worst part, it has to chill. You can't just eat it, it's pudding right now. So step 1, let it sit on a wire rack until it's room temp. 2 to 4 hours.

Put a plate on top, flip it over, and remove the springform pan. Put the cake in the refrigerator and chill another 2 to 4 hours.

When the cake is chilled, put another plate on top, flip it right side up, decorate, slice, and serve. I like topping it with some little candied oranges.

Might as well just say you like sugar. I've never had white chocolate that isn't caked full of sugar, but dark chocolate is 👌

You're wrong

I like both. Not the super dark bitter stuff, but stuff on the level of Hershey dark is fine. Not saying I'm a Hershey fanboy, but that's a reference common enough to understand.

Both are better in small doses IMO. White is too sweet, and dark isn't sweet enough to eat a whole lot at a time.

Milk chocolate hits a perfect spot.

The cacao percentage in dark chocolate makes all the difference when it comes to sourness: I prefer a semisweet which I wouldn't describe as bitter.

So technically speaking the % dark is the amount of cocoa (solids+butter) / total. There really isn't a standard way that dark chocolate is defined otherwise.

Therefore you can have a 75% dark chocolate that is well balanced (70% cocoa, 5% added cocoa butter, 25% sugar) but have it be less dark than a white chocolate that is 80% cocoa butter and 20% other stuff since it's technically 80% dark.

Not really sure where I'm going with this other than to say generalities in chocolate, like saying all dark chocolate is sour, suck. In any case, white chocolate is usually crap

But you are missing out on all the good stuff in dark chocolate like theobromine, there's much less of that in white chocolate.

Shite chocolate isn't chocolate. Edit I meant white chocolate but theres not much of a difference from my pov

Change my mind.

What you like is sugar and cocoa fat mixed together.