I just found out companies can’t list chocolate on their ingredients if it doesn’t have a certain percentage of cocoa butter. So they use the word chocolaty. It’s the same with ice cream these days, not enough cream, then it’s frozen dessert. Is anything real we eat these days? Maybe that’s why I don’t care for chocolate flavored sweets these days, it’s all fake!
I guess Chocolaty is a word now
- Thread starter Finklejag
- Start date
Because I am on a low purine diet, I am finding an amazing amount of high fructose and regular corn syrups in nearly all ice creams. So far Tillamook is the only ice cream I buy. They still use quality basic ingredients.
Even my old favorite Blue Bell has added these corn syrups.
Even my old favorite Blue Bell has added these corn syrups.
I've seen this recently too.
I generally stick with home-made desserts. At least that way I can be more certain of it's ingredients.
As with most things, I'm old enough to know that eventually, things will get better.
....at least that's what I'm telling myself.
I generally stick with home-made desserts. At least that way I can be more certain of it's ingredients.
As with most things, I'm old enough to know that eventually, things will get better.
....at least that's what I'm telling myself.
Chocolatey hints of burnt husks and kettle scrapings
Reminds me of the fact that Taco Bell has to call things “beefy” as the word doesn’t really mean anything besides it may sort of taste like it has beef in it.
What I found (from my kids) is that the brand and quality totally matters.
I would consider Hershey's not a real chocolate today despite that is what typical American taste bud is calibrated to. To me Ghirardelli 60%-72% dark would be considered standard chocolate baseline. I would not blame it on the ice cream if you are just buying cheap stuff, and actually chocolate flavored ice cream is the easiest to get right compare to the real chocolate.
I would consider Hershey's not a real chocolate today despite that is what typical American taste bud is calibrated to. To me Ghirardelli 60%-72% dark would be considered standard chocolate baseline. I would not blame it on the ice cream if you are just buying cheap stuff, and actually chocolate flavored ice cream is the easiest to get right compare to the real chocolate.
I remember they won a lawsuit that claims 27% beef is still legally considered beef.
There are so many good Chocolate makers in the USA why eat that Ghirardelli garbage? Yuck
Easy to get and price. It is just an example for more recognition.
I am sure my kids can find exotic stuff in the mall for 4x the price. I typically like Guittard better but that's a local brand most of you guys don't know of.
Check out even Grocery outlet
