WineLovers Discussion Group

I'm definitely in the "no thanks" camp. For some reason I just don't like the "sweet cream-like" flavor of white chocolate. I miss those cocoa solids and all the coffee-like nuances that dark chocolate possesses. I adore dark chocolate.

Maybe I just haven't had "the good stuff" when it comes to white chocolate?

Jeff

So long as it has cocoa in it we like it; if it's just the vanilla white choclolate forget it. We like the 364 White Cocolate Chunks we get from Whole Foods. The second ingrenient after sugar is cocoa butter.

I defer to my bride in matters chocolate, and she firmly states that white chocolate is a misnomer, as it is not really chocolate at all.

Robin Garr wrote:I defer to my bride in matters chocolate, and she firmly states that white chocolate is a misnomer, as it is not really chocolate at all.

That works for me.

Jeff

What Robin said.

Robin Garr wrote:I defer to my bride in matters chocolate, and she firmly states that white chocolate is a misnomer, as it is not really chocolate at all.

Yup. Mary speaks for all of us. It's just oily, greasy cream, and not chocolate at all.

More agreement. White chocolate is nasty, IMHO.

In all my travels I have exactly two white chocolates that were delicious. The rest were mediocre at best.

I have also had an occasional white chocolate item that I liked. That's rare, though, and I'd still agree with Mary that it is not chocolate.

White chocolate is an affront to all good things chocolate.

Amen to that, Robert. Even Sandra Boynton, in her book on chocolate, depicts white chocolate enthusiasts as turkeys.

-Paul W.

Robin Garr wrote:I defer to my bride in matters chocolate, and she firmly states that white chocolate is a misnomer, as it is not really chocolate at all.

This logic puts me on the horns of a dilemma. I love dark chocolate and I think white is beneath consideration.

Louise likes it, or professes to like it, and often opts for white when there is a choice...

Fortunately she's not pushy about it, and she also really likes the same dark chocolate that I do.

Frank Deis wrote:

Robin Garr wrote:I defer to my bride in matters chocolate, and she firmly states that white chocolate is a misnomer, as it is not really chocolate at all.

This logic puts me on the horns of a dilemma. I love dark chocolate and I think white is beneath consideration.

Louise likes it, or professes to like it, and often opts for white when there is a choice...

Fortunately she's not pushy about it, and she also really likes the same dark chocolate that I do.

Not too much of a dilemma. White 'chocolate' is not so much anti-chocolate as it is a product completely unrelated to chocolate. So one's preference for white chocolate could easily have no relation to one's preference for real chocolate.

Sounds to me like a lot of folks have never had good white chocolate made with cocoa butter!

I like it, but I have accepted the fact that it is NOT chocolate. It's faint competition to a good dark chocolate IMHO.

Carl Eppig wrote:Sounds to me like a lot of folks have never had good white chocolate made with cocoa butter!

Examples?

Carl Eppig wrote:Sounds to me like a lot of folks have never had good white chocolate made with cocoa butter!

With all due respect, Carl, I HAVE had white chocolate made with cocoa butter, and IMO calling that concoction "chocolate" is blasphemy.

Call it what it is--white cocoa butter. But don't call it chocolate, which it isn't.

-Paul W.

Paul Winalski wrote:With all due respect, Carl, I HAVE had white chocolate made with cocoa butter, and IMO calling that concoction "chocolate" is blasphemy.

Call it what it is--white cocoa butter. But don't call it chocolate, which it isn't.

-Paul W.

Does that mean we shouldn't call Vino Blanc wine just because it's made out of grapes?

I am not at all a fan of white chocolate, however, you may have noticed I have mentioned several times here that the Todd English restaurant Figs has an amazing white chocolate bread pudding made with challah. I have the recipe and use Hawaiiain bread. It's served with a tart raspberry sauce. We absolutely love it.

This is one of our favorite cookie recipies right now; and can't see it with dark chocolate:

BEV’S OATMEAL COOKIES:

1 C Shortening
¾ C Brown sugar
¾ C White sugar
2 Eggs
2 tsp Vanilla
1 T Hot water
1 ½ C Flour
1 tsp Baking soda
1 tsp Salt
2 C Rolled oats
2 C White chocolate pieces (12 oz package)
1 C Chopped pecans
1 C Chopped dry cranberries

Cream shortening and sugars. Stir in eggs and vanilla. Add hot water. Stir in flour, soda, and salt; and mix well. Add rolled oats and mix well. Stir in white chocolate and craisins. Drop with a one inch scoop about 1 ½ inches apart onto parchment paper. Bake at 350 degrees for 10 minutes or until cookies are light brown. Cookies will be soft when taken off pan. Yield: 4 dozen cookies.

Carl Eppig wrote:This is one of our favorite cookie recipies right now; and can't see it with dark chocolate:

BEV’S OATMEAL COOKIES:

1 C Shortening
¾ C Brown sugar
¾ C White sugar
2 Eggs
2 tsp Vanilla
1 T Hot water
1 ½ C Flour
1 tsp Baking soda
1 tsp Salt
2 C Rolled oats
2 C White chocolate pieces (12 oz package)
1 C Chopped pecans
1 C Chopped dry cranberries

Cream shortening and sugars. Stir in eggs and vanilla. Add hot water. Stir in flour, soda, and salt; and mix well. Add rolled oats and mix well. Stir in white chocolate and craisins. Drop with a one inch scoop about 1 ½ inches apart onto parchment paper. Bake at 350 degrees for 10 minutes or until cookies are light brown. Cookies will be soft when taken off pan. Yield: 4 dozen cookies.

I'll bet it's the contrast of the creamy white chocolate with the tart dried cranberries that truly makes the cookie. I'd eat those!

When I think of chocolate, I am partial to the semi-sweet -- even in fudge. I find white chocolate a bit too sweet for my taste. The only way I like it is when a triple chocolate cookie is dipped in white chocolate. Like these...

Jenise wrote:

Carl Eppig wrote:This is one of our favorite cookie recipies right now; and can't see it with dark chocolate:

BEV’S OATMEAL COOKIES:

1 C Shortening
¾ C Brown sugar
¾ C White sugar
2 Eggs
2 tsp Vanilla
1 T Hot water
1 ½ C Flour
1 tsp Baking soda
1 tsp Salt
2 C Rolled oats
2 C White chocolate pieces (12 oz package)
1 C Chopped pecans
1 C Chopped dry cranberries

Cream shortening and sugars. Stir in eggs and vanilla. Add hot water. Stir in flour, soda, and salt; and mix well. Add rolled oats and mix well. Stir in white chocolate and craisins. Drop with a one inch scoop about 1 ½ inches apart onto parchment paper. Bake at 350 degrees for 10 minutes or until cookies are light brown. Cookies will be soft when taken off pan. Yield: 4 dozen cookies.

I'll bet it's the contrast of the creamy white chocolate with the tart dried cranberries that truly makes the cookie. I'd eat those!

Oh, totally agree. Louise MAKES these cookies and everyone loves them including me!!