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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Davida Chazan - The Chocolate Lady wrote: > (Please NOTE: My correct e-mail address is in my Signature) On Thu, 11 > Nov 2004 13:30:13 GMT, during the rec.food.chocolate Community News > Flash "Peter T. Daniels" > reported: > > >neurocratic malfunction wrote: > >> > >> over the weekend, i decided to be a little fancy and bought some > >> imported european chocolate cuz i heard it's so much better than > >> american stuff. > >> > >> bullshit. american stuff is much better. hershey almond is the best. > > > >Europeans reportedly don't like Hershey's because it's made with > >buttermilk, and they perceive it to be sour-tasting. > > Not true. Hershey's uses FRESH milk, but because milk is water based > and cocoa is oil based, the extremely high temperature that is needed > to get the oil and water to mix makes the fresh milk *almost* go sour. > This is ONLY done by Hershey - not by other manufacturers. All other > manufacturers use powdered milk to make their milk chocolate (starting > with Mr. Cadbury who met Mr. Nestle who invented powdered milk). > > Hope that helps. > > (I've removed rec.arts.movies.current-films and rec.music.classical > from the follow up list.) > > -- > Davida Chazan (The Chocolate Lady) > <davidac AT jdc DOT org DOT il> > ~*~*~*~*~*~ > "What you see before you, my friend, is the result of a lifetime of > chocolate." > --Katharine Hepburn (May 12, 1907 - June 29, 2003) > ~*~*~*~*~*~ > Links to my published poetry - http://davidachazan.homestead.com/ > ~*~*~*~*~*~ |
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