ARGH!!!! Don't give me brown icing, brown pudding, brown cake, brown Toll House chips, and

[no_hypocrisy]

tell me it's chocolate when it isn't!

It doesn't taste anything remotely like chocolate. It's not even brown-colored sugar shit. It's just . . . . dark brown.

[Warpy]

1. I feel exactly the same way

Nestle chips have become incredibly awful, fit only for cookies one is baking for an enemy's children or when you've gotten euchred into a bake sale and want to keep it cheap.

I do like Ghirardelli chocolate chips, they're good enough to eat out of hand.

And the good icing isn't brown, it's deep, dark, almost black brown. I cram as much cocoa as it will hold into it. Same thing with cake batters.

[yellerpup]

2. Nestle's chips are garbage now.

They just barely work in recipes, barely reminiscent of true chocolate flavor and gummy. What is it anyway? They beat all the competition out of the market then kamakazi-ed the product. I can't support them any more.

[GoCubsGo]

3. I've found better store brands.

Especially the Private Selection from Kroger and its subsidiaries. Made in Belgium, where they know their chocolate.

[yellerpup]

4. We don't have Kroger in this region.

We have access to good chocolate in this area but it's expensive. I bake for the homeless on occasion and the big bags of Nestle's Toll House made a LOT of cookies or frosted dozens of cupcakes. I make truffle frosting on a Cassata Siciliana last Easter with it though, and it was an embarrassment. The only thing that saved it is that I used a couple of Lindt bars with candied orange peel in it.

[fizzgig]

5. i'm eating those by the handful right now

i am in day three of an unrelenting and ferocious chocolate rampage and it's the only chocolate we have in the house. they are tasty