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andrewducker ([personal profile] andrewducker) wrote2014-02-21 11:00 am
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matgb: Artwork of 19th century upper class anarchist, text: MatGB (Default)

[personal profile] matgb 2014-02-21 12:21 pm (UTC)(link)
That bad chocolate story makes a lot of sense and rang a bell.

Guinnes basically stole his original recipe from London and Bristol brewers, but changed it a bit. During WW1, restrictions in the UK meant it was difficult to make decent porters, but Guinness wasn't restricted, so they cornered the market on dark beers.

http://www.camra.org.uk/page.php?id=231

Of course, the best porter in the world is brewed about 5 miles from here, but they're such a small brewery it's hard to get hold of outside Yorkshire, although Sainsbury sometimes have the bottles in...
darkoshi: (Default)

chocolate texture

[personal profile] darkoshi 2014-02-22 05:16 pm (UTC)(link)
I was expecting the item on chocolate to be about a difference in how chocolate is made/processed in Europe vs America, rather than the ingredients.

I haven't had Hershey's or other milk chocolate in so long that I barely remember what it tastes like compared to dark chocolates. As an American kid growing up in Germany, I ate all kinds. The few milk chocolates that I miss (Toblerone, aerated chocolate, etc.) don't include Hershey's, but I was still surprised that some people feel it has a sour/vomit flavor. I don't remember that at all.

The difference that I have noticed (in regards to dark chocolate) is that German/European chocolate tends to be much more smooth and silky than American chocolate. Not in every case, certainly (there are so many different brands, and in some cases the texture deteriorates due to bad storage), but that is my overall impression.
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