Jessica, sunscreen often has cocoa butter in it but it doesn't make it chocolate. *evil grin*
Pix, that is a consonant extravaganza!
Jars, I am so with you on salt licorice. I first tried it when I was in Denmark. I hated the first one. But then I tried it again and fell in love. It's very difficult to find US licorice that's worth a damn. Partly because they seem to rely almost entirely on anise with very little licorice root in evidence. Panda is the best US brand I know of. But real hardcore deep dark licorice is the province of Northern Europe.
I so do not get you mixers of chocolate with sea salt.
Just sayin'.
Jessica, sunscreen often has cocoa butter in it but it doesn't make it chocolate. *evil grin*
If this is going to turn into an argument about American food labeling laws, then that's a whole nother thing.
Sweet and salt (often) go well together! I like bacon and I like chocolate. I never thought I'd like a Vosges bacon chocolate bar but I was wrong.
Nah. I think it's a difference in the definition of chocolate. For me, it is the cocoa mass, not the cocoa butter that makes something chocolate. That's why cookies made with cocoa but not cocoa butter are chocolate cookies. Cookies made with cocoa butter and not cocoa mass would be just cookies made with another kind of fat than shortening/butter/oil.
I so do not get you mixers of chocolate with sea salt.
I've yet to meet a food that's not made either better or at least interesting by the addition of some salt.
I may have to go get some licorice, in fact.
A fellow Friendfeed.com just wrote a theme song in a half hour for someone based on their recent life occurrences. And it's good. I am green wiv ze envy.
WRT food: Y'all perverts.
*starts writing manifesto detailing the Pervert Agenda*
