Frazz by Jef Mallett for February 16, 2021

Depends on the brand cheap dark chocolate tastes chalky to me but Godiva or other premium dark chocolate is rich and just flat out delicious.

I was one of those strange kids that didn’t like skittles, gummy bears or licorice.

(Have you ever tried skittles dipped in dark chocolate?)

Why is there no national holiday for Milton Hershey?

When I was a kid I used to love Starbursts, Jolly Ranchers, Skittles, basically any fruit-flavored candy, especially if it was “blue raspberry”. But my guilty pleasure has always been Reese’s.

Dark chocolate is only a fallback option when you can’t get Cadbury milk chocolate!

T’is said, As one ages, stronger tastes appeal. Started for me way early.

I find milk chocolate, the cheap kind anyway, too sweet and bland compared to dark chocolate.

When I was a kid, I only knew of Milk Chocolate and Baker’s Chocolate (meant to be used as an ingredient in baking). As an adult I discovered Dark Chocolate. I definitely prefer and choose Dark Chocolate over Milk Chocolate.

Two reasons why I prefer Mounds candy to Almond Joy (even when I feel like a nut): Mounds has Dark Chocolate and it doesn’t have Almonds.

I liked dark chocolate when I was a kid.

I like the 80% cacao from Lindt, preferably with chili.

What ever happened to Semi-Sweet Hershey Bars?

I grew up loving Hershey and Nestlé bars. Then I got hooked on semi-sweet morsels. Later I discovered “real” dark chocolate. Today I can’t abide anything less than 70% cacao. (you may have seen me sleeping on the street outside the Ghirardelli factory …)

I’m 40-something. I think I get Skittles cravings more now than when I was 9.

Mr. Goodbars just don’t hit like they used to.

No, I still crave Skittles and Nerds (the crack cocaine of candy), just can’t eat them anymore without getting the candy sweats.

My chocolate preferences vary. I can burn out on one brand or one type. For several years Lindt was my favorite, now I prefer almost anything else (nothing wrong with Lindt, I just burned out). After a long milk chocolate binge I want dark chocolate. And after Halloween, Valentines, Easter I need a week long “cleanse” without chocolate so that I can taste it again.

Your preferences change as you age because the sense of taste weakens as you age. You have “good taste” when you are very young and “bad taste” when you get older.

Those are the only definitions of “good taste” (i.e. good ability to taste), and “bad taste” I accept. No one’s opinion of what is best should apply to anyone else.

Luv Terrys orange dark chocolate!

Time passes and youth is spent. Whether invested or squandered strikes the balance between “bitter” and “sweet”.

Even as a kid I preferred dark chockolate.

There is a local chocolate shop, and it’s been around for almost or maybe a bit over one hundred years. They offer a product called Melt-A-Ways, and for every holiday I buy my wife a box of them in dark chocolate with a dark chocolate center. My wife always says when she gets them, that I am entitled to a free fuck-up, which will be likely consumed before bedtime usually..

One word… “Dove”

Ingram’s chocolate is very good, but I think it’s a local brand.

I’ve liked dark chocolate all my life as did my sisters. My mom didn’t like it, but my dad craved it so much he used to eat baker’s chocolate until he got sick. I wonder if the strong preference for dark chocolate may be genetic (much like the distaste for cilantro is).

Far be it from me to get involved in a holy war.

Skittles died when they replaced the line with yucky apple. Sorry, but whatever candymakers use to simulate apple flavor is vile.

My little teenage sister has only loved dark choclate since forever. But she’s not the only weird one my brother hates pizza and I can’t stand carbonated drinks.

As I have gotten older, chocolate has become much more like scotch than I thought. There is incredibly subtle, but different, characteristics of flavor with people with every level of refinement in preference.

I’m pushing 50 and if you offer me a choice between Skittles and dark chocolate I’ll choose Skittles every time. I’ve sampled Ghirardelli’s “Intense Dark” and it tastes more like fruit to me than chocolate. If I want a choc fix I’ll pick up milk chocolate instead, although peppermint bark is a seasonal favorite.

I like dark chocolate. One of my favorites is Hershey’s Special Dark.

Semi-sweet, that is. The extra-dark is bitter, I don’t blame her for not wanting that.

Hershey’s has Dark Chocolate bars but to me they taste awful. More a fan of Dark Choc. Lindt, Valrhona, Theo’s all good.

However the regular Hershey Milk Chocolate and Krackel I love.Have to say I can’t stand Ghrirardelli (tastes like carob), Cadbury, See’s, Dove all taste off to me. Unfortunately kind people love to gift chocoholic me with brands I dislike, but it is fortunate for my less picky friends who get the re-gifts. Strangely most of my family aren’t interested in chocolate.

It’s called Halloween, Granted, he has to share with other candies.

i love dark chocolate, which has a bold and bitey taste while milk chocolate is too sweet and smooth.

Milk chocolate is an invention of the Devil. Or no, wait, sorry, that’s white “chocolate”. Milk chocolate is just one of God’s bad jokes, like male facial hair.

Bittersweet chocolate is very hard to get here. Guess it’s not a big seller, but it is my favorite.

Major food groups: Meat, poultry, grains, fruits, vegetables, and chocolate.

Theo, Endangered Species 72% dark, Tcho’s, those are great. If you want to get into really out of this world, Dandelion Chocolate in San Francisco and Mutari Chocolate in Santa Cruz for the boutique chocolate manufacturers who source the best directly from the farmers. All of these pay a fair wage for the best cacao beans and adhere to fair trade practices. Dandelion’s Esmeralda bar is my all-time favorite, and if you go to their shop they have a pastry artist showing what that chocolate can do as well as their bars and hot chocolate. Plus they’re such genuinely nice people who have so much fun seeing people being so happy enjoying what they create. Not only that, they wrote a book on creating your own chocolate from scratch, with a source list, and the end result is that we now have a tabletop melanger and from time to time make our own from nibs we roast ourselves. We haven’t mastered the art of tempering, though, so theirs is always better.

No, not at the cost of your youth – whatever that means.