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Discussion Starter · #1 ·
Tootsie rolls and chocolate Jelly Belly Jelly Beans are NOT CHOCOLATE. The chocolate experience cannot be duplicated in a non-chocolate medium. <b>Stop it</b>, candy companies!<br><br>
What do you think?
 

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The FDA has specific guidelines about what is and what is <i>not</i> chocolate.<br><br>
According to them, there is no such thing as "white chocolate"
 

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Discussion Starter · #3 ·
I mean, what if they tried to make beer-flavored candy? The beer experience cannot be duplicated in candy form.
 

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White "chocolate" is an abomination.<br><br>
We do not offer white chocolate anything in our coffee shop. Some people were up in arms over it.. "what??? WHY??" Because it's not chocolate. yadda yadda yadda. Please try our REAL dark chocolate mocha... we chop it up and melt it with the milk.<br><br>
Once they try it, they can taste the difference real chocolate makes.
 

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I agree bux.<br><br>
And I also do not like white chocolate. Ew.
 

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White chocolate is simply wrong.<br><br>
Just because I said so!
 

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Dude to all of this, except Tootsie Rolls have been around for ever, and have cocoa in them...I think the Tootsie Roll gets a pass.<br><br><a href="http://www.tootsie.com/roll.html" target="_blank">http://www.tootsie.com/roll.html</a>
 

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Discussion Starter · #10 ·
You're on thin ice, Gingerbread!<br><br><img alt="razz.gif" src="http://files.kickrunners.com/smilies/razz.gif">
 

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I don't like real dark chocolate. It's bitter! (I don't despise it as much as coffee but it's still way too bitter)<br>
My going theory is that I don't really like chocolate, I just like sugar and it's the best medium. Because "good" chocolates, I tend to like less.<br><br>
I don't like white chocolate, though, too sweet. I like milk chocolate with other stuff in it like coconut or hazelnut or honey... Like Toblerones (most!) or Ferrero rocher
 

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You would HATE these, then:<br><br><b>Mexican Chocolate Cookies</b><br><br>
1 cup all purpose flour<br>
1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder<br>
1/4 teaspoon baking soda<br>
1/4 teaspoon salt<br>
1/2 cup plus 1 tablespoon brown sugar<br>
1/2 cup plus 1 tablespoons granulated sugar<br>
3 tablespoons sweet butter, slightly softened<br>
3 tablespoons stick margarine<br>
1/2 teaspoon ground cinnamon<br>
Generous pinch of ground black pepper<br>
Generous pinch of cayenne pepper<br>
1 teaspoon vanilla<br>
1 egg white<br><br><br>
Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).<br><br>
In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.<br><br>
Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.<br><br>
Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.<br><br>
NUTRITIONAL INFORMATION PER COOKIE: 47 Calories; 1.8 G fat; 33 percent calories from fat; .64 G Protein; 7.6 G Carbohydrates; 2.1 Mg Cholesterol
 

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I think that the sins committed by Jelly Belly could be its own thread. There are many, many flavors that should NEVER be made into a jelly bean. I love popcorn. But when I want to have popcorn, I eat popcorn. Not a buttered popcorn flavored jelly bean--it's just not right and it tastes nasty. Most of the fruity flavors are pretty good, as they should be, but I usually don't risk it if it's something else. I don't remember seeing a chocolate Jelly Belly but I wouldn't try it anyway. The exception might be I think I've had Dr. Pepper flavor--not too bad but not a favorite either.<br><br>
Oh yeah--chocolate Twizzlers are really kind of strange. More of a cocoa flavor than a milk chocolate. Usually I'll try one and remember that I don't really like them.
 

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Discussion Starter · #16 ·
<img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">, to all of you!<br><br>
(<b>lkschiller</b>, a jelly belly thread would be awesome, in case anybody, <i>hint,</i> <i>hint</i>, wanted to start one, <i>hint</i>, <i>hint</i>!)
 

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I like white "chocolate" but I agree it's candy, not chocolate. I have it once every two months, so what. As for the coffee shop, I don't see the point in denying your customers what they want. Seems to me like that is a poor business strategy.<br>
By the same token, tea shops should not sell herbal teas... No tea leaves in those.
 

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Hee! That's what I was thinking, although I much prefer super-duper dark chocolate, 77% cocoa!! <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Oh my.. that cookie recipe, randmart.<br><br><i>I think I need to be alone.</i><br><br><br>
BTW, we make a mocha with cinnamon and cayenne pepper. Oh. my. indeed.
 

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anyone else LOVE vanilla tootsie rolls? OMG!
 
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