milk chocolate. no distinctive qualities besides being cloyingly sweet, white chocolate fills in the gap of milk chocolate pretty nicely and dark chocolate has its own unique flavor.
of course smores will take a hit but its a willing sacrifice id make
of course smores will take a hit but its a willing sacrifice id make
https://twitter.com/makiqx/status/1404212613605638144
that, plus smores are already chock full of sugar with the cracker and the marshmallow, so people should get used to eating smores with dark chocolate instead so they dont die of diabetes by 30
also when you make truffles, most of the time you use dark chocolate because the bitterness of the chocolate contrasts quite nicely with the sweet filling.
the only downside to this is that dark chocolate shells are much more hard to bite down on than milk chocolate shells,
the only downside to this is that dark chocolate shells are much more hard to bite down on than milk chocolate shells,
which are nice and soft. most of the times youd want the coating to be dark chocolate but there are some edge cases where the softness of milk chocolate is preferable. i mean, to begin with, the only differences between the three types of chocolates are the ratios in cocoa powder
, sugar, and cocoa butter; it'd be really easy to just... melt some dark chocolate and mix some random ingredients in to get milk chocolate again.
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