aelephant comments on Group rationality diary, 7/23/12 - Less Wrong

4 Post author: cata 24 July 2012 08:49AM

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Comment author: aelephant 25 July 2012 12:54:35AM 0 points [-]

After reading this review about the health effects of Dark chocolate, I've added it to my regular menu.

  • It might lower Blood pressure (might here doesn't matter to me since my BP is fine anyway).
  • It increases Insulin sensitivity (important to me since I'm a weight lifter / health nut).
  • Polysterols might lower LDL cholesterol (not too concerned about cholesterol either).
  • It tastes amazing.
Comment author: Eliezer_Yudkowsky 25 July 2012 05:09:49AM 2 points [-]

I have a theory that nobody considers both "white chocolate" and "dark chocolate" to be "chocolate", and for me, alas, that parameter is set to "white chocolate".

Comment author: MichaelHoward 25 July 2012 07:45:06PM 0 points [-]

2 out of 5 Quibbloniacs accuse you of Taste Projection Fallacy, and 1 out of 10 Squiddoolies find you guilty.

Your cruel and unusual punishment... The Squiddoolies also say White Chocolate is not really 'chocolate' at all because it doesn't contain any cocoa solids.

Comment author: Alicorn 25 July 2012 06:33:00AM 0 points [-]

I consider both to be chocolate. One of them is mostly candy-chocolate and one of them is mostly ingredient-chocolate.

Comment author: Xachariah 25 July 2012 04:13:06AM *  0 points [-]

Indeed. Healthy and delicious is a powerful combination.

If you start cooking with dark chocolate rather than just eating it (though it's delicious either way), there's a lot of non-obvious things to watch out for. I'm not sure of your cooking baseline skill, but I could share some tips for making very nice dark chocolate covered strawberries at a very low effort level if you'd like.

Comment author: Alicorn 25 July 2012 04:47:04AM *  0 points [-]

For semisweet, the steps are a) melt chocolate in a dish b) dip strawberries c) chill them on a plate on wax paper in the fridge. Is it less obvious for ultra-dark chocolate?

Comment author: Xachariah 25 July 2012 05:16:58AM *  0 points [-]

I find it more difficult to temper and finicky with blooming (discoloration). Eg, recipes that use the fridge recommend timings for dark chocolate of 1-2 mins in the fridge vs 4-5 minutes for milk. So instead I use safer techniques like non-fridge tempering vs fridge tempering, and hot water baths instead of a double boiler.

As you note, it's not particularly difficult to get chocolate around a strawberry. The hard part is making it the right color and texture and ensuring that it stays good without going bad early.

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