Ask A Genius 1147: Vanilla or Dark Chocolate?
Author(s): Rick Rosner and Scott Douglas Jacobsen
Publication (Outlet/Website): Ask A Genius
Publication Date (yyyy/mm/dd): 2024/11/09
Scott Douglas Jacobsen: Dark chocolate or vanilla chocolate?
Rick Rosner: Dark. Vanilla chocolate isn’t even fucking chocolate.
Jacobsen: Yes. Yes. Try telling that to a horse girl. Sweet stuff.
Rosner: The darker, the better, up to some ridiculous point, like 85%.
Jacobsen: Yes. I’m good to comfortably, regularly, 70%.
Rosner: Yes. 70 is there. 70 is Tollhouse morsels that go into one of the best cookies ever invented.
Jacobsen: I didn’t know that. They have a big Belgian bar at Walmart. It’s cheap. It’s delicious. It’s well made. You put it in the freezer. You make sure it’s frozen solid. So it takes a little bit of time. I haven’t calculated it. I don’t care.
So, here’s my recipe for delicious chocolate. 70% thick chocolate bar, maybe half a centimetre, three-quarter centimetre thick, and it could be up to six, or eight inches long, but maybe four. You take that bar, and you put it in the freezer, until it’s frozen solid.
ou take it out. Make sure it’s ridged in evenly made segments, four by 6, 4 by 4. I don’t care. Whatever. You take it, you find a hard counter, you get it on the seam down, and crack it once. So, let’s say there are 4, and I have a row of 4 pieces. You crack it for a double and get a nice, crunchy, crumbly dark chocolate. That’s the best for me.
Rosner: I’m with you until the freezing part because I’m afraid of chewing chocolate, and then you don’t get the full taste. So you swallow it without getting every melty taste of it.
There was a delicious, not dark, medium chocolate called Ice Cubes, a candy from my teen years, that was so creamy that it was always on the verge of melting. That shit, you put it on your tongue, and it was great. I assumed it was called Ice Cubes because if you didn’t keep it cold, it would be a problem.
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