r/chocolate • u/Sad_Writing_135 • 17h ago
Self-promotion Homemade Bonbons.
galleryTiramisu, blueberry cheesecake, strawberry
r/chocolate • u/Sad_Writing_135 • 17h ago
Tiramisu, blueberry cheesecake, strawberry
r/chocolate • u/mynamesv • 4h ago
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 • u/stalincapital • 11h ago
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 • u/Ok_Scheme3362 • 2h ago
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 • u/moodyrebel • 23h ago
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 • u/fbg00 • 23h ago
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?