Talk:Types of chocolate

message: I think Dark chocolate requires a separate entry or an expansion of this section.
131.215.7.105 (talk) 01:40, 18 February 2008 (UTC)
replies: text: Never mind. Sentence already removed. Paul.w.bennett 19:31, 26 December 2006 (UTC)
replies: text:  If you look at the article on Antioxidants, you can see there is insufficient evidence of their health benefits. No claims of something being good for you can be made on antioxidant content alone. Raisedonadiet (talk) 16:42, 16 November 2011 (UTC)
thread_title: Discussion

message: The below taken from the ingrdiant list of "Dark Chocolate" M&Ms seems to be in conflict with the classification of chocolate? The ingrediant list for SEMISWEET CHOCOLATE is given as follows. The important point being that it has milk in it. 
Chocolate, Sugar, Cocoa Butter, Skim Milk, milkfat, Lactose, ....
:In the US, semisweet chocolate is allowed to have up to 12% milk solids. See the table in Chocolate#Blending. --Ishi Gustaedr 17:03, 5 May 2007 (UTC)
thread_title:  Clasification of ... 

message: Known fondly by millions of women around the world as the irreplacable dietary staple, chocolate has been manufactured in many shapes, forms, mixtures, and combinations.
  
Factories everywhere have tried in vain to alter the expectations of pristiged women, replacing dark chocolate with such substitutes as the 90% wax milk chocolates, white chocolates (that, though bearing the name have absolutely no cocoa percentage), the gummy, chewy tootsie rolls and lastly, the most dreaded, the most detested, the most disgustingly deplorable carob.
However, though temptations press in at every side, the true women have stayed true to the true chocolate.  They smile when the white chocolate caremel coffee stirrers are opened under the tree on Christmas morning, but choose to stand apart - if need be, to stand alone - while the rest of the family devoure them.  They sneak off to their room, and, finding the hidden stash, settle confortable to enjoy the dark mounds of delight.  
When Valentine's Day comes around, they watch as the foil wrapped kisses are handed to them from friends and acquaintances.  They say their thanks again and again.  To one person after another they hand out their own candies.  A boy their age thanks them and moves on.  Soon they see a girl.  They hand one to her.  Her face alights, her hands tremble, and her eyes shine as she slips the delicacy into her mouth.  The reward is always the same: melting, smooth, rich, delicious.  
Perhaps one day the truth will be accepted.  —Preceding unsigned comment added by 208.53.110.167 (talk) 18:42, 26 February 2008 (UTC)
replies: text: Alicia, as to white chocolate you are totally incorrect. White chocolate has to contain cocoa butter, but no cocoa solids, CFR 163 contains the regs on what can be called each type of chocolate, and it's against the law to call something "white chocolate" unless it contains cocoa butter. An interesting note: there is no such thing as "white chocolate flavored", while there is a "milk chocolate flavored" and "dark chocolate flavored" those "flavored versions have no cocoa butter. Real white chocolate tastes much different from the fake stuff, just like real milk or dark chocolate tastes different than the chocolate flavored versions.  — Preceding unsigned comment added by Skip-CCB (talk • contribs) 04:17, 8 June 2013 (UTC)
thread_title:  Dark Chocolate (by alicia) 

message: I recieved something called euro chocolate this easter. its a mixture of dark/milk chocolate apparently. maybe someone should add it in if they know anything about it. Evaunit♥666♥ 02:45, 22 March 2008 (UTC)
replies: text: Based on the name it could simply be European-style milk chocolate, which (according to this article) doesn't have added butyric acid. If so, it is already mentioned in the article, just not by that name. Zacronos (talk) 03:11, 24 December 2008 (UTC)
replies: text: Sorry , but "Europe" doesn't exist. There's Belgian Chocolate , Swiss Chocolate , French Chocolate , Dutch Chocolate etc .. There is more than that , but I wouldn't recommend you look much further. Oh , and for Americans I've seen looking for "German Chocolate" to make "German Chocolate Cake" (something apparently popular in america for some reason) .. The cake is most probably for "German _______ chocolate cake" not "German chocolate _______ cake" . 83.101.79.138 (talk) 18:59, 7 July 2012 (UTC)
replies: text: Actually, it's German's chocolate cake.  The recipe was used to promote a kind of chocolate developed by Mr. Sam German.  WhatamIdoing (talk) 22:03, 11 July 2012 (UTC)
thread_title: Euro?

message: Something should probably be added on the fact that most Europeans, on tasting "Hershey process" chocolate tend to think it tastes like sour milk....--UltraMagnus (talk) 23:06, 14 September 2008 (UTC)
thread_title:  Hershey process/"american style" chocolate to europeans. 

message: This page referenced in the article claims that Henri Nestlé invented Condensed milk, but both the condensed milk article and Gail Borden's article state Borden did.  Which is it?Scottanon (talk) 22:17, 6 November 2008 (UTC)
replies: text: It looks to me like the condensed milk article is well cited, where the International Herald Tribune article you reference is not a primary source and has no citations.  I think we should stick with Gail Borden as the inventor unless more conclusive evidence is found which points to Nestlé (in which case further investigation is warranted). Zacronos (talk) 02:59, 24 December 2008 (UTC)
thread_title:  Condensed milk 

message: Reference link 10,  is "broken". --Kektklik 10:52, 18 August 2010 (UTC)
thread_title:  The system cannot find the path specified. 

message: Here is an example:
:"In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes.[9] Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[10] To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey."
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.155 allows the use of the generic word chocolate for a vegetable oil based confection, there are also common sense exceptions for things like chocolate cake and a chocolate donuts, and they both have "prohibited" ingredients. http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074446.htm expands on the use of the word chocolate as guidance for the industry. 
This article needs some work, just don't have the time right now to correct it.
Skip-CCB (talk) 04:52, 8 June 2013 (UTC)
replies: text: I'm not sure about this.  I'm pretty sure that if you made "chocolate doughnuts" and tried to sell them as being "chocolate", that you would be violating the US rules.  There's presumably a reason that the official name is "Hershey's Milk Chocolate Bar" rather than "Hershey's Milk Chocolate".  WhatamIdoing (talk) 18:53, 12 June 2013 (UTC)

text: Customers don't expect a chocolate doughnut to be made out of 100% chocolate, they know there are other ingredients involved, the industry guidance link covered that, it's called a "common sense" exception ( http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074446.htm) . As for the second point, if you check the CFRs on chocolate you'll see no references to shape, the "bar" is just a shape, just as their drop ("Kiss") product is a shape. What matters is the ingredients list on the bar or bag. The FDA guidance makes it clear that cakes and doughnuts, ice creams and the like can use the term as long as they meet a few basic rules for the source of the chocolate taste. The maker of the bar is expected to follow the basic rules of CFR 163 for the type of chocolate referenced. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=163 . Basically CFR163 contains the rules and the guidance tells them how to interpret it. (you just can't expect a baker to understand the CFRs, they are written in technical jargon.)  Skip-CCB (talk) 08:09, 20 June 2013 (UTC)
thread_title:  Some US references are actually incorrect 

message: I've just finished a plate of 100% chocolate. It's bitter, not sweet, probably intended for baking and the like - but tastes great as it is in small quantities, and is refreshing like a cup af coffee. Why share this? Well, the article has:
:Dark chocolate can be eaten as is, or used in cooking, for which thicker, more expensive baking bars with higher cocoa percentages ranging from 70% to 99% are sold.
It seems at least the percentage (99%) should be fixed. By the way, according to the package, the ingredients are cocoa solid and cocoa butter; nothing else.--Nø (talk) 16:12, 2 January 2014 (UTC)
thread_title:  100% chocolate Comment 

message: Baking chocolate redirects to this article. There is just no mention of baking chocolate at all. Qwertyxp2000 (talk) 20:41, 20 May 2015 (UTC)
thread_title:  Baking chocolate redirects 

message: I found this sentence rather troubling for several minor but still important reasons, together they called out to me for a revision:
    the variety that accounts for,  at minimum , approximately  87.5% of the solid chocolate actually eaten in the United States alone
1) If it is a minimum, a lower bound, why approximate it?
2) 87.5% seems strangley precise for an approximation, is it 7/8?  I changed it to over 85% though over 7/8 would be fine with me. Perhaps "by far the most popular" would be good enough. 
3) Where does this figure come from? I added a citation needed tag.
4) Why "actually"? Are there other kinds of chocolate that are sold/gifted but not eaten?
5) Why "alone"? If it was over X tons in the United States alone it might make sense, consider other countries and the total goes up. But percentage? Is the claim that it is a higher percentage elsewhere. And the definition (and taste) of "milk chocolate" varies from country to country anyway.  Gentlemath (talk) 06:44, 19 December 2015 (UTC)
thread_title:  Milk Chocolate 

message: Since there is no separate article on milk chocolate (the link redirects to this article), perhaps this would be the place to mention vegan alternatives to milk chocolate. Presumably any plant milk can be used in place of milk, but the ones I've encountered most are rice milk and soy milk. —Aɴɢʀ (talk) 16:09, 18 May 2017 (UTC)
thread_title:  Vegan milk chocolate 

message: I shared this news about an alleged new chocolate type on the chocolate talk page. May be worth adding to this article as well. Kerdooskis (talk) 22:25, 8 September 2017 (UTC)
thread_title:  Ruby Chocolate 

message: Why is there no separate page for milk chocolate where dark chocolate and white chocolate have them? Links to "Milk chocolate" redirect here instead (such as on the main page for chocolate). Ron Stoppable (talk) 23:41, 11 April 2019 (UTC)
replies: text: I don't know why that is. Looking at the edit histories, the white and dark chocolate articles were spun off later, while milk chocolate just never has, which is surprising considering its dominant popularity. That said, there's not all that much to the white or dark chocolate articles that isn't already here, so we could instead merge them back in here if we so wish. But I think separate articles is better. So we just need to make a dedicated milk chocolate article by copying over the material here. oknazevad (talk) 01:06, 12 April 2019 (UTC)
thread_title:  Missing Article for Milk Chocolate? 

message: It appears that Orange chocolate redirects to this page, but this page doesn't actually mention orange chocolate at all. Was a section related to orange chocolate deleted at some point? If not, is it worth adding one? --TheSophera (talk) 19:13, 6 May 2022 (UTC)
thread_title:  Orange chocolate redirect 

message: I added the blond chocolate as a sub-type of the white chocolate, but I'm not sure it shouldn't be a type of its own... 94.230.92.124 (talk) 23:17, 2 October 2023 (UTC)
replies: text: I've promoted it to a type of its own. Also removed the reference to "caramelization", as both sources point out that no actual caramelization takes place. Barry Wom (talk) 10:54, 3 October 2023 (UTC)
thread_title:  Blonde Chocolate