Hmmph, my dad is allergic to chocolate! More for me I suppose 
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My mother is allergic to chocolate too. Although she did eventually get the white chocolate thing figured out and can eat that again.
Personally, my cravings have subsided. I still like chocolate, but I can’t take as much anymore. Unless I’m PMSing of coruse, then I need tons.
Get thee behind me, satan!
I live for chocolate. The only thing better than 70% cocoa chocolate is 85% percent. And the only thing better than that is white chocolate from Jeff de Bruges. (So, really, there are two things better than 70%.)
I’ve heard that dogs will eat chocolate until they die. Humans will eventually stop, nauseated, but dogs will continue on until some ingredient in chocolate kills them.
Well, I’m a dog.
Once or twice a year, I enjoy a piece of semi-sweet chocolate with a glass of red wine. Otherwise, the stuff holds no attraction for me. Candy in general isn’t something I crave. OTOH, carb bombs like pizza, french fries, gnocci, and pierogies are a reall temptation.
More for me, then!!! 
I hate chocolate as well. I actually dislike all sweet foods. My face gets hot from the inside out when i consume sweet foods. For me, I’d rather appetizer over dessert anyday.
I must say though, I have never understood why people have such a strong reaction to someone who doesn’t like chocolate. I don’t make a huge deal out of people who don’t use or like salt - but people get truely emotional about me not liking chocolate.
More for you. Don’t sweat it.
And all the ads are for chocolate down below!
I don’t understand white choc at all–it tastes like greasy wax to me.
but I do like choc. As I get older, I am liking darker chocolate more (sweets are losing their appeal to me).
You type very well for someone with so obvious a brain injury.
I don’t get why people would react like that to someone saying they don’t like chocolate. On the other hand, if they are suggesting that they have “superior tastebuds” because they don’t like chocolate, then I’ve got to give them the “get over yourself” eyeroll. :rolleyes:
And chef or not, you don’t like chocolate? That’s a matter of personal taste, not sophistication. I wasn’t aware that eating chocolate was the equivalent of drinking wine from a box.
I love chocolate, but I prefer some types of chocolate to others. I won’t waste the calories on Hershey, but I’ll eat Cadbury, Lindt, Godiva. That’s just a matter of what I prefer.
You just made my day with that, and it’s not even 10am. 
I like him already! Seriously though…very interesting. There don’t seem to be many folks out there that are as passionate as I am, so I find it fascinating that a chef would feel this way.
I hope it was clear that I am joking about that. Again, it’s just so unusual that I’ve had to get creative in terms of coming up with an explanation, particularly since so many people don’t believe me or think I have an allergy. I’ve got to have fun with it, right?
Do any of the chocolate disslikers also not like Cheese or not like coffee?
Chocolate is similar to coffee in it’s variety of flavour and quality. Eating Hershys is like drinking only instant coffee, and may be considered unsofisticated.
As a chef you should know how to make good use of chocolate even if you don’t llike it yourself. One of the best appertizers I ever had included a Chocolate and Foie Gras Tart.
I meant to comment…there’s a Mexican restaurant that I really love, although we rarely make it there. But whenever I get the quesadilla there, they always serve it with a side of mole. Every time, I’d forget my last experience and try it again. It would be good for half a second before I would be repulsed, and I couldn’t figure out what the deal was until my wife informed me of what goes into it. :smack:
Cheese? That’s a new one on me. I love cheese, although not any of the “stinky” cheeses. As for coffee, I can’t stand the stuff for drinking. But I do appreciate the smell of it on occasion. It’s borderline.
Chocolate isn’t very special to me either…although I don’t hate it, I don’t usually eat it either.
Ah, I see. I’m still a little bleary-eyed from a mandatory and completely unnecessary CPE class at work.
There’s a chemical similarity, too, besides their both being bean products. But the antichocolate thing might be due to just not having a sweet tooth, which wouldn’t affect any liking for coffee.
Can we amend that to “eating only Hershey’s”? Or is the Big H so reviled by chocophiles that the habit of nabbing an occasional Kiss off a hostess’ coffee table is enough to class one with the Taster’s Choice guzzling philistines?
Bippy, I sense a strong streak of the purist in you, which is noble, but I also sense a tendency to linear thinking, which is the sort of “accounting” people mean when they say “there’s no accounting for taste.”
I’m also wondering what cheese has to do with chocolate, other than that each goes well with coffee and they all begin with a c and end with an e.
Cheese has a similar high fat content to Chocolate, and can have the same sort of mouth feel. So texture and fat contnent of Cheese is similar to Chocolate even though it is a very different product. Once your chocolate is >70% it pretty much stops being sweet. No I don’t think eating H is a cardinal sin, but I might susspect someone’s sophistication in taste if they preffered Hershey’s over more carefully prepared chocolate in all situations. Instant coffee or Hershey’s is fine when you are not bothered or in a rush. But if you prefer Hersheys to all variants of Valhrona or Schafen Berger chocolate then I would susspect you are interested in familiarity and comfort in the food rather than really tasting the flavour.
Try closing your eyes and concentrating on the flavour of your food and then decide if you really enjoy the taste.
I hear ya on the Hershey’s vs other types, Bippy --what I cannot stand is chocolate with liquers in it. If I wanted raspberries, I would eat raspberries, for example. All Godiva chocolate, for example–give me Milk Tray instead!
Yep-so I’m no gourmet when it comes to choc. I do like quality chocolate in my baking, but to me, bottom line–chocolate is comfort food.
Well, there isn’t a lot of chocolate in a mole; it’s mostly a chile sauce with spices and seeds; the chocolate adds a bit of bitterness, but I think it mostly serves as kind of an emulsifier and to offset the sweetness of the peppers other fruits (raisins, currents, et cetera). If you can actually taste the chocolate in it then you’ve a more sensitive pallet than I do.
There are “moles” that do not use chocolate, but I don’t know that they are properly considered moles. I suppose you could use carob in place of the chocolate, but I’ve never tried it or seen it done.
Stranger
I’ve never liked coffee. I hate the smell, and now I have to use an inhaler if someone is brewing it. I can breath ok around someone drinking it, but not where it’s brewing. The coffee bean shops in the mall trigger an asthema attack too. Try to explan that to your new employer.