355
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 29 Jul 2023
355 points (75.0% liked)
Unpopular Opinion
6040 readers
17 users here now
Welcome to the Unpopular Opinion community!
How voting works:
Vote the opposite of the norm.
If you agree that the opinion is unpopular give it an arrow up. If it's something that's widely accepted, give it an arrow down.
Guidelines:
Tag your post, if possible (not required)
- If your post is a "General" unpopular opinion, start the subject with [GENERAL].
- If it is a Lemmy-specific unpopular opinion, start it with [LEMMY].
Rules:
1. NO POLITICS
Politics is everywhere. Let's make this about [general] and [lemmy] - specific topics, and keep politics out of it.
2. Be civil.
Disagreements happen, but that doesn’t provide the right to personally attack others. No racism/sexism/bigotry.
3. No bots, spam or self-promotion.
Only approved bots, which follow the guidelines for bots set by the instance, are allowed.
4. Shitposts and memes are allowed but...
Only until they prove to be a problem. They can and will be removed at moderator discretion.
5. No trolling.
This shouldn't need an explanation. If your post or comment is made just to get a rise with no real value, it will be removed. You do this too often, you will get a vacation to touch grass, away from this community for 1 or more days. Repeat offenses will result in a perma-ban.
Instance-wide rules always apply. https://legal.lemmy.world/tos/
founded 1 year ago
MODERATORS
Wait, dark chocolate is sour? Very high concentration (80%+) dark chocolate is close to powdery and has some fruity notes, but it's usually slightly bitter rather than sour to me. It's not my favourite but I can't think of it as being sour.
Right? The bitterness is the point. It makes my life so much sweeter in comparison.
lots of people mix up the words bitter and sour
There are some chocolates that are definitely sour, sometimes that's a desired flavor when making chocolate. For example, the last batch of single origin Peru chocolate was noticable more sour than the Bolivian and Ecuadorian ones I made. I'd actually intentionally selected my beans knowing this.