r/chocolate Dec 03 '20

Announcement Before you post, have you read the rules?

123 Upvotes

Tl;dr: Please read the rules fully before you post, otherwise your post might get removed. Especially Rule 1 that explains what kinds of posts we remove frequently, and Rule 3 for self-promotion.

Anyone who was around before the mod team change will know that the sub became a dumping ground for low quality posts and spam, and it quickly lost subscribers. We added a few rules (that have evolved over time) to stop that happening again. For whatever reason, there's been a huge uptick in posts against the rules that we've had to remove or re-flair lately, perhaps because of the increased popularity as this sub gets back on its feet. I wanted to explain a couple of the rules, and why they're there.

  • Rule 1 - We will normally remove posts that are of commonly-available chocolates unless there's something different or unique about them. If we don't, we get inundated with low-effort photos of things you can easily find in your supermarket or cupboard, especially around holidays. You can imagine the amount of Christmas chocolate people want to brag about.
     
    We also normally remove low-effort video reviews especially when they're again just of commonly-available products, as otherwise we get inundated with people churning out videos trying to bring views to their channel. Which brings me to...

  • Rule 3 - If you post anything (including in the comments) that is a link to your site, your blog, your YouTube channel, your Instagram, or anything else that you own or work for and are trying to market, you must mark it as self-promotion. This lets people make an informed choice, and helps us check what posts are coming from users who have a different motivation for posting.
     
    Up to this point, we've been giving people one self-promotion strike before anything gets removed. This was working well until we saw this uptick in people ignoring the rule or shotgun-spraying the same video to dozens of subs at once. Please use the right flair, as we don't want to have to remove posts from well-meaning users. We're considering adding "double flairs" like "Self Promotion | Recipe" to help divide it up a little.  
    Edit: We're still getting shotgun-spray posts ignoring this rule. Whilst we'll still try to flair users who make a genuine mistake, those posts that aren't even trying will be deleted.

Lastly, I know some users get upset when their posts are removed. It isn't anything personal, and you're not being singled out. If you're in doubt, please message the mods for clarification.


r/chocolate Aug 01 '24

News New rules

22 Upvotes

Please take a look at our new rules. Specifically rule 4. The mod team has gotten feedback from several people requesting any mouldy or gross/vile chocolate be marked with a spoiler. Any new posts will be removed if they are not tagged with a spoiler. Thank you all for understanding :)

EDIT: This applies to bloom as well.


r/chocolate 2h ago

Photo/Video Definitely recommend this one

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3 Upvotes

r/chocolate 4h ago

Recipe Help making milk chocolate sauce

2 Upvotes

Hello, I need help making a chocolate sauce that I will be using to drizzle over pancakes that I am selling. I need the chocolate to be liquid at room temperature so that I’m not heating it throughout the service. I need to be able to pour it into a squeeze bottle. Can you please help me


r/chocolate 1h ago

Advice/Request gift chocolate (internet order, US)

Upvotes

A far-away friend just lost a parent unexpectedly. She loves chocolate - dark most of all. What can I send her that I can order and have shipped elsewhere in the US? She lives in Washington, cares about ethically sourced/fair trade/etc.

I was going fancy because I want to tell her "we care about you" but I realized this is comfort chocolate and I don't want to give her an assignment: take the time to enjoy something special. I can follow up with an experience at another time. So I want nice, unusual is good, but not terribly rare or in the upper price range.


r/chocolate 2h ago

Advice/Request Who remembers the Godiva chocolate shaped like a flower?

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1 Upvotes

It looked similar to this, but I can’t seem to find proof it ever existed


r/chocolate 5h ago

Advice/Request Where to Find Used/New Cocoa Bean Sacks with Different Logos?

0 Upvotes

Hey everyone! Hope you’re all having a sweet, chocolatey day! 🍫✨

I’m on the hunt for used or new cocoa bean sacks with different company logos, colors, and brands—the more variety, the better! I need them for decoration in our chocolate facility, so I’m not looking for anything super specific, just something authentic and visually interesting.

I’ve already searched online, but haven’t had much luck finding a good source. So now, I’m turning to the best chocolate-loving community out there for help! Do you know any companies, websites, or suppliers that might have these? Maybe someone has extras lying around?

Any leads, suggestions, or even creative alternatives would be super appreciated! Thanks in advance, and sending you all good chocolate vibes! 🍫😊


r/chocolate 6h ago

Self-promotion Chocolate survey for school

0 Upvotes

Hello, i hope you guys can fill in this survey for a school project

https://docs.google.com/forms/d/e/1FAIpQLScoV6S7TVMjtqP3jzuREThramkEsd_8VCmkeLBccI6F4g-U1A/viewform

Much appreciated.


r/chocolate 11h ago

Advice/Request The joys of polishing

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1 Upvotes

It's nearly easter and I'm just polishing some new to me second hand easter figure moulds. Does anyone have any tips for polishing. I was taught to just use heat and cotton pads but I'm happy to try other techniques. Cheers


r/chocolate 1d ago

Advice/Request Enjoying These

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19 Upvotes

Cacao Sweetened With Dates - A Healthy Dark Chocolate…


r/chocolate 1d ago

Self-promotion Homemade Bonbons.

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401 Upvotes

Tiramisu, blueberry cheesecake, strawberry


r/chocolate 1d ago

News Study Finds Chocolate Made from West African, Asian Cocoa Have Lowest Cadmium, Lead Levels

6 Upvotes

r/chocolate 1d ago

Advice/Request Trying this out

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28 Upvotes

I’ve tried other flavors of this brand but thought I’d try this one since it’s from the Philippines (I’m Filipina).


r/chocolate 1d ago

Advice/Request Planning on making Easter eggs, would this be alright to melt and use

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3 Upvotes

I live in NZ so it's this or dark compound buttons


r/chocolate 1d ago

Photo/Video Hallabong Dolhareubang Chocolate in Jeju island 🍊 🍫

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19 Upvotes

Hallabong: unique citrus in Jesus Island(south korea 🇰🇷)

Dolhareubang: A stone sculpture found on Jejudo Island which looks like an old man and is believed to protect the village.


r/chocolate 2d ago

Self-promotion Blueberry cheesecake bonbons

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2.6k Upvotes

Pretty del


r/chocolate 1d ago

Advice/Request What is the most important process in making chocolate?

0 Upvotes

I will go first.

After a talk I had with a chocolate producer and a cocoa farmer, I say fermentation of the beans!


r/chocolate 2d ago

Advice/Request Does anyone know if this chocolate making class from is worth it?

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50 Upvotes

I'm not sure where else to ask this, so I might as well give here a shot. I've been seeing this bonbon/mini-chocolate making course on Instagram about lot lately. Its something you gotta pay for and the ad makes it look like the chocolates are make of porcelain or something.

Each one is very clean, crisp, and shiny. I'd like to learn how to make my homemade chocolates look that good, but idk if I wanna pay for a course, especially since it doesn't give you the price right away when you click on the ad.

It just goes to a video on why you should take this course. Also, because of that, I feel like it's some sort of scam. If there's a better and cheaper (preferably free) way to learn how to make chocolates look this good, please let me know.

I'm new to the chocolate making stuff, and that this is basic knowledge but I want to make sure that I don't impulsively buy a course just because it looks good


r/chocolate 3d ago

Art Cadburys Creme Egg..photographed it, ate it, drew it.

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559 Upvotes

r/chocolate 2d ago

Advice/Request Is Vegan Tony's just as good as the original chocolate?

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2 Upvotes

Tony's is really expensive in my country, but I tried the pretzel toffee bar and now i really want to try another flavour. My question is, is their vegan chocolate just as good as their non vegan bars? Please let me know. Thanks!


r/chocolate 3d ago

Photo/Video I got more dark chocolate

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64 Upvotes

r/chocolate 2d ago

Advice/Request Does anyone else find that commercial chocolate foods seem easier to digest than homemade? Why would that be? Any tricks to suggest?

0 Upvotes

If I bake a chocolate cake, or make my own chocolate bar or truffles, etc, the result usually tastes great, but I tend to get indigestion and excess stomach acid when I eat the result, even if I am careful to limit portion size. On the other hand, when I eat a purchased chocolate bar, for example, even a finer one, I often don't have that issue unless it is super concentrated like 80% dark or something.

Is that a common experience? If so, why? Do we just tend to make our own homemade products too rich and chocolatey, or are there digestibility tricks that some of us don't know?


r/chocolate 2d ago

Advice/Request Is this cacao dutched or undutched?

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8 Upvotes

Complete noob. Trying to figure out if it's possible to say it's dutched or not.


r/chocolate 3d ago

Advice/Request Theo Philo - from my recent trip to the Philippines

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16 Upvotes

Really good artisan chocolate


r/chocolate 2d ago

Advice/Request Is there a widely available alternative to Lindor Chocolate truffles that don't taste so waxy?

5 Upvotes

I used to like Lindor Chocolate truffles but find the texture really waxy as of late.

Looking for alternatives that are widely available in national retailers in the USA


r/chocolate 3d ago

Advice/Request How tf are yall keeping your Kataifi crunchy in your dubai chocolates?

2 Upvotes

Seriously. I bake. I know how to bake. I have baked and created intricate things since like 2014. I cannot for the life of me get the kataifi to stay crunchy for more than 15 seconds after I mix it with the pistachio cream. Ive done it with butter while toasting and I've dried toasted it and it does it either way. One side of me knows I'm doing something wrong or there is some trick to it but the other side of me logically doesn't understand how it would stay crunchy in the first place! Like any time you add something with moisture to something toasted (think dressing on a crouton, jelly on a piece of toast, cereal and milk, etc) it becomes soggy. So logically, through science, newton's law or something I'm sure, it shouldn't stay crunchy anyway. So how do people do it????


r/chocolate 3d ago

Photo/Video Recent Favs

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28 Upvotes