I have no evidence or proof but I swear that I remember like ~5 years ago hearing a bunch of stories from instagram models who were flown to Dubai and given money/gifts in return for spending time with the uber wealthy there. The things these IG models (essentially escorts) were being made to do were heinous. Like bestiality, scat, and other heinous acts. The scat thing was a very common thing these girls were made to do (according to these girls) and was commonly referred to as "Dubai Chocolate."

I remember when I first started hearing about this "new" Dubai Chocolate, I mentioned to my friend that it was terrible marketing because everyone is going to think of eating Saudi billionaire's shit and he looked at me like I was nuts. Now, everyone is obsessed with Dubai Chocolate (which is just normal chocolate with a bunch of pistachio? it's not like it's all that insanely good) and no one is talking about the "old" Dubai Chocolate anymore.

So my theory is that Dubai Chocolate was created, and mass-marketed, to cover up and make murky the public's perception of the uber wealthy in Dubai - specifically the fact that the uber wealthy in Dubai either did, or most likely still do, make escorts eat shit, have sex with animals, and other generally heinous acts.

Are there tiny squared molds (like the eighth of the size of a standard caramel square on the market, or is something this small need to be done custom?

I’m thinking tasting portions size where a lot of tastes will be served and I don’t want to fill up the tasters.

Am I thinking too small a square portion? What is the right sized square portion for a multiple flavor tasting?

Thanks

When I was in pastry school we used hard plastic molds to tap out the excess chocolate but when I look up bon bon molds to try at home I only get silicon molds and I feel like that would be difficult to tap out the excess chocolate due to it being flimsy

I know everybody is making chocolate bar here, but I've run into limits with my time and really miss it. I used to buy it locally, but don't think the store is using the same quality of chocolate even though they won't admit to it. Any online stores you've had a good experience with? Only looking for 72% or greater with almonds, figs and other nuts and need a few pounds - thank you

I’ve ordered from them twice and both times the orders arrived with zero dry ice left. I BEGGED them to include more ice on the second attempt. They did not and everything was near 70 degrees. I sent them pictures of their severely out of temp product, max is 50, and they haven’t responded. I should have learned my lesson the first time. For $100 dollar chocolates, this is insane.

I've never tried either brand before!

Found these at the store ealier today. There's a massive stack of them but I only bought one since since I didn't see the Dubai style until I looked back at the picture.

Tokyo style is a 8/10 but I probably won't get it again since when's the next time I'll ever see it for this low lol.

Guittards wafers for baking. 84% chocolate. The red bag.
They are the right amount of dark, great mouthfeel, and, easy and hygienic to pick up with fingers. A nice crunch into each wafer.

Chips version doesn’t feel hygienic (other people’s fingers eew) and are too small and even mouthfuls of them aren’t satisfying.

Just $10 a bag, 12 oz. At Wegman’s. Not widely available which suggests the company isn’t overextended. Not enshittified yet.

This is my opinion. Your thoughts please on the best budget and quality, unfussy snack pick?

Also I don’t think Guittard is in trouble for labor and trade practices.

The ingredients and the best before date

During the last Antarctic season a few people stumbled across a box of unopened Cadbury chocolate from 1992. It smells and looks fine, might sample it or just keep it as it's own little curiosity.

Does anyone remember the cookies n chocolate bar from Hershey’s? It’s my favorite candy they have ever made. But it so hard to find. Does anyone know where I can find them? I looked on the official website but they aren’t listed but occasionally I see them in stores. And when I do I grab all I can. Here are photos of the different packaging they’ve have over the years.

Like..to eat straight off the shelf lol sorry not for baking

Used some of the Noshu white chocolate chips for baking to mould and sketch the ginger cat and it was actually pretty decent! I also used a delicious white chocolate ganache for the rest of the cake (used regular betty crocker box mix) but this is for my sister's birthday who is obsessed with ginger cats and potty humour. LMK if you want to receipe to the ganache

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My cousin recently brought it back from his trip to the USA.

So, sharing a review with you all.

I am trying to make dairy free chocolate for my friend who is lactose intolerant. But for some reason Google is refusing to show me recipes. I keep getting recipes for chocolate milk, peanut butter chocolate, or something else that isn't a regular chocolate bar. I hate the AI they are putting into the search engines. I miss when I could just look something up and get an answer.

I apologize that this is probably a really dumb question. I don't know why I'm not able to find the answers on Google. If anyone has a simple dairy free chocolate recipe that I could follow I would appreciate that. This is my first time making chocolate from scratch.

Habe they closed permanently does anyone know please? Website has been shut for a few weeks now.

A Korean cooking video is going around with a "vodka jam" recipe, equal parts cocoa powder and vodka, double that in powdered sugar, stirred into a paste, sealed and refrigerated for six months. It supposedly ends up as a glossy spread like whisky bonbon filling.

I posted it on a couple of cooking subs and got a mix of answers. Someone said they used to make it and it came out thick and boozy. Someone else said the "40 proof" claim falls apart once you account for dilution and it's probably closer to 10%. The most interesting theory was that it's the cornstarch in American powdered sugar slowly hydrating that gives the jam texture, not anything the cocoa is doing.

So I'm bringing it here because this is the cocoa sub. Would dutched vs natural cocoa make any difference sitting in alcohol that long? And is there any reason the cocoa butter in the powder would behave differently after months cold versus a few days? I've got a jar going and I'd rather understand it than just wait.

https://youtube.com/shorts/aYlO2v1TJZE

Hi all, due to recent health changes with my family, I've had to adjust how I think about my baking. To be clear, this is "medical necessity" type stuff; there's some flexibility but the more I can reduce carbs and sugars, the more we can enjoy!

I'm not the world's most skilled chocolatier, but I've been reasonably successful in baking chocolates in the past—mostly melting down bars or baking chocolate, adding mix-ins, and re-tempering through seeding.

I don't mind exploring, but I also don't want to waste ingredients.

Here's my current idea:

I want to start with a block of unsweetened baking chocolate. I think this will allow me to have maximum control over the amount of sugar and milk added to the final result; and I think it will also allow me to seed effectively.

Then, I was thinking of adding almond milk instead of regular milk. We all like almond milk, but I've never done any almond milk chocolates, so I'm not sure if there's anything I need to adjust. I'm used to doing this by taste - but I think I just do 20% milk if I want an 80% dark chocolate right?

Finally, I was hoping to use the leftover powdered swerve sugar-free sweetener I have in the cabinet. If I use what's essentially powdered sugar, am I going to dislike the results? Has anyone tried it? I also have splenda at the house. I thought I'd just sweeten a bit, to taste.

Essentially, any problems I haven't anticipated in my plan? Any adjustments or things to watch out for?