Author |
Message |
Cndeariso
Member
06-28-2004
| Monday, February 13, 2006 - 6:49 am
Crap. i've gotten drunk off eating too much chocolate but it was a caffeine high not liquor. and, i have enjoyed some nice godiva chocolate liquor from time to time mixed with bailey's irish creame. oh, darn, now i'm jonesing for chocolate. now, see what you have done!!!!!
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Bandit
Member
07-29-2001
| Monday, February 13, 2006 - 7:50 am
Crap
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Lumbele
Member
07-12-2002
| Monday, February 13, 2006 - 8:07 am
crap
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Prisonerno6
Member
08-31-2002
| Monday, February 13, 2006 - 8:09 am
1. Fact -- if those Urine-B-Gone commercials are right. 2. Crap -- check out the new nickels.
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Seamonkey
Moderator
09-07-2000
| Monday, February 13, 2006 - 8:10 am
Fact. But I'd rather have some Kahlua and Cream, please.
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Prisonerno6
Member
08-31-2002
| Monday, February 13, 2006 - 8:15 am
Ooops -- took too long to post on the two-parter. Factolate on the other.
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Mamapors
Member
07-29-2004
| Monday, February 13, 2006 - 8:16 am
I am a little suspicious of the fact that chocolate liquer is in quotes. But I am still going to say crap.
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Ophiliasgrandma
Member
09-04-2001
| Monday, February 13, 2006 - 8:17 am
Crap, only because the liquor is found in both the brown and the white chocolate.
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Costacat
Member
07-15-2000
| Monday, February 13, 2006 - 8:49 am
Fact. The cocoa nibs are ground until the liquor forms. (This is not the same kind of liquor that contains alcohol and that you drink!) FWIW, I think "white chocolate" contains cocoa butter, but no actual chocolate liquor.
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Landi
Member
07-29-2002
| Monday, February 13, 2006 - 9:18 am
fact, costa is right. chocolate liquor is pure unsweetened chocolate, created after the grounding of the cocoa nibs. i love watching the food network and learning things!
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Lancecrossfire
Animoderator
07-13-2000
| Monday, February 13, 2006 - 9:56 am
fact
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Pamy
Member
01-02-2002
| Monday, February 13, 2006 - 11:06 am
Crap..its where the expression Cool Beans comes from
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Costacat
Member
07-15-2000
| Monday, February 13, 2006 - 12:52 pm
LOL @ Landi! I think that's one of the places where I learned about chocolate. Maybe from "Follow that Food"?
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Konamouse
Member
07-16-2001
| Monday, February 13, 2006 - 1:23 pm
As a dietitian who presents "Chocolate Chocolate Chocolate" aka "For the love of chocolate" and a big fan of Good Eats on Food Network, I should definately know this one. So I'll go with FACT. Chocolate liquor has nothing to do with alcohol. See landi's post above. Baking chocolate (very bitter) is pretty much 100% cocoa, while semi-sweet is 40-60% and milk chocolate is 10-20% (the cheaper the chocolate, the lower the amount of chocolate liquor). And "white chocolate" should not be called chocolate - one should have the chocolate liquor to be called chocolate, and that pretentous white stuff is just cocoa butter and sugar. Did you know that the saturated fat in cocoa butter does NOT raise serum cholesterol? That is because steric acid is a short chain saturated fat (it's the long chain fats that the human body converts to cholesterol). Did you know that you cannot TASTE chocolate? Nope, you can taste the sugar, or the bitter, but not the "chocolate". Chocolate derives it's unique FLAVOR from the SMELL of chocolate. Try this experiment: Pinch your nose, place a chocolate nib (like a semi-sweet chip) on the center of your tongue (don't let go, don't let it melt) - you taste nothing. Touch it to the tip of your tongue and you should taste "sweet". Now SMELL it and the wondeful chocolate aroma will overtake you. ENJOY!

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Twiggyish
Member
08-14-2000
| Monday, February 13, 2006 - 1:23 pm
Fact - only because Landi's post makes sense. The word liquer may not necessarily refer to alcohol.
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Weinermr
Member
08-18-2001
| Monday, February 13, 2006 - 1:26 pm
Fack I'll leave it to Pamy to post the liquor / lick her puns.
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Twiggyish
Member
08-14-2000
| Monday, February 13, 2006 - 1:37 pm
Weiner, does it still count if you spell it like that? 
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Weinermr
Member
08-18-2001
| Monday, February 13, 2006 - 1:52 pm
Twiggy, I'm not sure. Though that didn't stop me from spelling it that way. 
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Chaplin
Member
01-08-2006
| Monday, February 13, 2006 - 2:24 pm
Fact
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Laralyn
Member
08-04-2005
| Monday, February 13, 2006 - 2:42 pm
Crap!! The chocolate security rating is red because the craving is high. Make mine semi-sweet.
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Hukdonreality
Member
09-29-2003
| Monday, February 13, 2006 - 2:58 pm
Costa and Landi said the word, "nibs" and that's a funny word, enough to make a believer outta me - FACT
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Konamouse
Member
07-16-2001
| Monday, February 13, 2006 - 3:25 pm
So my mention of "nibs" doesn't count?
'squeek'
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Hukdonreality
Member
09-29-2003
| Monday, February 13, 2006 - 4:06 pm
I hadn't seen where you had said "nibs," Kona, but since you have a whole wheelbarrow full, I give you super kudos. Kona is clearly the nib-master around here! Nibamundo! Nibberific! NIBS for everyone!
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Seamonkey
Moderator
09-07-2000
| Monday, February 13, 2006 - 4:15 pm
Hey Kona, some nibs over here, please!
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Hukdonreality
Member
09-29-2003
| Monday, February 13, 2006 - 4:22 pm
NIBS FOR EVERYONE! JUST SAY NIBS ABOUT 10 TIMES, AND YOU TOO, WILL BE A NIBAHOLIC!
 
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