The reach and depth of Adam's knowledge never ceases to amaze me...... Now tell me all there is to know about....oh...i dunno......transcendentalism.
On 4/17/07, Adam Churvis <[EMAIL PROTECTED]> wrote: > > In the trade, Hershey is called "barnyard chocolate" because of its > slightly vomitous afternote, which is a result of the unique technique > Hershey uses to cook its milk base. The vacuum and heat together cause a > chemical reaction that sours the milk in such a way that it gives the > chocolate a taste not found in European chocolates (a taste which most find > as a very bad thing). > > Milton Hershey did all this by way of a bunch of trial-and-error > experiments when trying to come up with a viable milk chocolate product -- > no scientific process followed. It was only after he achieved something > sellable that researchers figured out what he had done chemically. > > Many of use grew up on Hershey's, so it's familiar stuff we've grown > accustomed to, but it's definitely crap. What's interesting though is that > Wine Spectator Magazine in the current issue is pairing chocolates with > wines, and they seem to give Hershey's new "Reserve" line a thumbs-up. I > recently tried the Reserve 30% cacao milk chocolate, and it had the same > sour taste in the afternote. Yuck. Chocolate is hard enough to pair with > wine; you'd think they'd stay far from sour-tasting chocolates. > > If you want something to make your chocolate day, try Lindt Extra Creamy > Milk Chocolate. Mmmmmmm... Oooooooo... Aaaaahhhh... (okay-- I'll stop > now). > > It's really interesting how each country traditionally had its own method > for combining and cooking the ingredients in milk chocolate, and how each > technique creates a unique-tasting milk chocolate. For example, English > chocolate typically combines sugar with the milk before cooking, so English > chocolate has a typically caramel-like taste you won't find in other > countries' milk chocolates. > > Now everybody go out there and eat some chocolate! :) > > Respectfully, > > Adam Phillip Churvis > Certified Advanced ColdFusion MX 7 Developer > BlueDragon Alliance Founding Committee > > > > Get advanced intensive Master-level training in > C# & ASP.NET 2.0 for ColdFusion Developers at > ProductivityEnhancement.com > > ----- Original Message ----- > From: Rick Root > To: CF-Community > Sent: Tuesday, April 17, 2007 10:13 AM > Subject: Re: Hershey's next advertisement campaigne. > > > On a side note... Hershey chocolate is among my least favorite of > chocolates. > > Dove and Nestle are both far better (though plain Nestle chocolate > bars are hard to find). > > Even the chocolate that they make those little foil wrapped chocolate > eggs out of tends to be better than hershey chocolate (comparing the > eggs to Hershey Kisses). > > Hershey chocolate just isn't that good. > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Create Web Applications With ColdFusion MX7 & Flex 2. Build powerful, scalable RIAs. Free Trial http://www.adobe.com/products/coldfusion/flex2/?sdid=RVJS Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:232736 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
