Unpopular Opinion

Shut it. Debating taste is pointless.

I follow your flavor claim, but lose me on the texture bit. They feel veeery similar tbh.

But i cannot STAND white chocolate. Its way too sweet for me, and it overall tastes too much like milk. So much so i usually get 70% cacao content, which would probably be too bitter for your tastes.

I like and eat both. I don't even care if people don't consider white chocolate "not true chocolate", it's still great. Milk chocolate, too.

Still, if I had to choose, I'd probably go with the darkest, least sweet chocolate.

Eww

Might as well just say you like sugar. I've never had white chocolate that isn't caked full of sugar, but dark chocolate is 👌

That's racist.

It's like people have different tastes. If you like it, that's all that matters.

I'm sympathetic. Not sure I agree, but I'm sympathetic.

You shut your dirty blasphemous mouth. Heathen.

I like dark chocolate because (excuse my English) had a sour-sweet tastes. especially the ones who had 50% or more in cacao

I didn't think this was going to be an unpopular opinion, but this apparently strikes a nerve with chocolate lovers.

Anyway, I don't agree with the claim but taste is always a personal preference and it's pointless stating one is better than the other.

Let me try to change your mind...

Take 2 pounds of cream cheese, float the foil packs in warm water for 10-15 min. Drop the cheese into a bowl with 1.5 cups of sugar and hit it with a mixer until it's nice and smooth.

Add 3/4 cup Dutch processed cocoa powder. Dutch processing reduces the acidity and makes it darker and smoother.

5 eggs, 2 tablespoons of vanilla, then the secret ingredients, 1/4 cup of Grand Marnier and 2 teaspoons of orange extract.

Mix all that up until it's smooth again, then add an entire 10 oz. bag of miniature chocolate chips. Important you use mini chips because full size chips won't melt all the way and leave a weird texture.

Now, prep the pan, take a 9" springform pan and spray it with non-stick spray. Pop in 1/4 cup MORE Dutch processed cocoa powder and swirl it all around so it coats all the surfaces. This is going to bake into a dark chocolate crust.

Pour in the batter and bake at 200°F for EIGHT HOURS. I put it in the oven, go to bed and set an alarm. In the morning, your whole house will smell like chocolate and oranges.

Now, the worst part, it has to chill. You can't just eat it, it's pudding right now. So step 1, let it sit on a wire rack until it's room temp. 2 to 4 hours.

Put a plate on top, flip it over, and remove the springform pan. Put the cake in the refrigerator and chill another 2 to 4 hours.

When the cake is chilled, put another plate on top, flip it right side up, decorate, slice, and serve. I like topping it with some little candied oranges.