On Dec 18, 9:06*pm, "Janet" > wrote:
> sf wrote:
> > On Sat, 18 Dec 2010 12:28:53 -0800 (PST), John Kuthe
> > > wrote:
>
> >> I've made some cherry/almond/marshmallow/dark chocolate candies and
> >> may substitute English walnuts for the almonds, but I just bought
> >> some dried sweetened pineapple and macadamia nuts and want to make a
> >> pineapple/macadamia/marshmallow...
>
> >> And the question is: Milk or dark chocolate? I love dark, but I
> >> already have one candy mix made with the dark chocolate, and I think
> >> milk may actually be good with the pineapple/macadamias.
>
> >> What does RFC think?
>
> > I say go with dark. *Milk chocolate should be banned unless you can
> > drink it.
>
> I like milk chocolate. That is, *good* milk chocolate. There can be quite a
> difference. Good milk chocolate can have delicious caramel notes as well as
> a significantly higher percentage of cacao. It gives a truffle creaminess
> like nothing else.
>
> Unfortunately, many people think of Hershey bars when they think milk. It is
> currently fashionable to affect a dislike of milk chocolate. Most people who
> do so have never actually had a really good milk chocolate.

True, but most milk chocolate isn't that good. I like it too, but
dark chocolate seems more idiot proof, and I never eat chocolate
without milk on the side. The sweeter, lower cocoa ones are nice with
whole milk that has been left to rise to close to room temperature.
After low carbing, I think that if/WHEN I decide to restrict carbs
again, the two things I'd choose for carbs would be milk and carrots
cooked to buttery tenderness, and also the sugar in chocolate. Then
there's the residual sugars in high quality beer.

--Bryan