In my experience, US chocolate varies extremely in quality by brand. I find Hershey's dark effectively inedible, and I am not one who typically rejects chocolate.
Dagoba for one, it's awful. They put so much sugar into it that it crunches. Askinosie, ugh. Askinosie makes white chocolate that's brown and has no vanilla in it. Just cocoa butter and goat's milk so far as I can tell. I told the guy at the expensive foodie grocery store who suggested it to me that it's white chocolate for people who love dark chocolate, not people who love white chocolate :) I also find the dark chocolate from Ghiradelli to be nasty, but tbh I'm not a big fan of Ghiradelli. I can't eat anything but white chocolate from Lindt, because they put barley malt in their chocolate and that contains gluten. I can't eat anything from Godiva (when I was a kid, I would eat their dark chocolate) because they are assholes and just say "we don't know if there's wheat in it or not, some of our stuff has it and some doesn't" which basically translates to "we can't be arsed to separate things". I like milk chocolate that's a bit less sweet myself, but you don't have to go 75% cacao to make your chocolate less sweet, you just have to put less sugar into it. When I eat white chocolate I expect to taste vanilla and cocoa butter. When I eat milk chocolate I want to taste the chocolate more than the sugar, but I don't want it to be really bitter. Anything with 65% or more cacao in it tastes like a mouthful of acid to me, no matter how much sugar there is in it, and that's one of the reasons I'm a fan of Swiss-processed chocolate which uses something alkaline in the production. For what it's worth, I also hate yogurt except for the kind that is made from soy. Dairy and coconut yogurt make my mouth curl up. I like citrusy things and vinegary things, but there are some acids I just don't want in my food. The chocolates I most enjoy are milk chocolates, swiss process, with a substantial amount of chocolate in them but not enough to make it really bitter, and really luscious white chocolates made with real cocoa butter and a good strong vanilla. (Vanilla is one of my favourite flavours and it hacks me off that people associate it with being boring or conventional or unadventurous.) I love the TCHO milk chocolate (and even the dark one) that Kiva uses in their weed candy bars, but it's very smooth and the dark one is flavoured with mint. Also, my favourite candies on earth are white chocolate almond bark (my great-grandma used to make it) and white chocolate with crushed peppermint in it, like Christmas bark but without the dark bottom layer. (I also loathe avocado and salted caramel. Sorry!!!)
I've come around on avocado myself, but salted caramel is the bane of my sweets-loving existence. There's often salt in caramel already! It doesn't need chunks added to it!
Avocado is a texture nope. I don't mind guac and I had a terrific vegan chocolate mousse made with avocado, but avocado is ... ugh. Thick and not really smooth because some bits are more solid than others and it just tastes green and ew, and having a big piece of it in my mouth is like ... nope.
I buy banana-strawberry-flavoured kefir and drink it for breakfast or a snack sometimes, it's pretty good! The strawberry and blueberry flavours are too sour for me and I haven't even tried the plain, though.
creme eggs are a delightful seasonal macguffin but immediately after eating one I experience Slight Regret once that's faded I promptly go back to jonesing for one
my chocolate cravings have been a cruel trap to lure me into a migraine lately. it's gotten to where if my feeling toward chocolate is "sure that sounds ok" then having a little is probably safe, but if I really want some, That's When It Gets You.
There are caramel ones instead of creme????? Must try owo Also malt ruins chocolate and milkshakes just because it tastes bad. Why would I want weird chalky taste in my chocolate, take that away and give me a normal milkshake damnit
This may have been already asked, but: pie or cake? You can say both or neither but I'm curious to hear why :3c I personally love pie better because crust is heaven but there are some good cakes out there. Cakes with fruit involved make it a hard choice for me
Cake because I have very specific pie criteria but I’ll pretty much try any cake once. It doesn’t help that fruit pie is the bane of my goddamn existence. (On the flipside, pecan pie almost tips it over for me.)
pie i love the crust, i prefer the texture, they're less sweet and i like the fruity flavor more than chocolate or vanilla flavors plus the texture of cake and fruit is a huge nope for me, i can't do strawberry shortcake or anything like it
Not to detail my own question, but I suddenly remembered meringue existed. How do yall feel about it, especially on pie? My great grandma used to make banana pudding with a tall meringue on top and it was the Best.
