White chcolate sphere
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Anonymous comments allowed.
106 comments displayed.
#32 to #15
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ferrettamer (01/09/2016) [-] according to reddit, the meal was $210 and it came with the dessert
#2
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stankebottoms (01/08/2016) [-] Oh my God! Oh My God! Oh My God!
I need to put an engagement ring in one of those!!!!
She'll have to say "yes".
Wait..I'm already married...she only says "no" now.
I need to put an engagement ring in one of those!!!!
She'll have to say "yes".
Wait..I'm already married...she only says "no" now.
#114 to #110
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stankebottoms (01/09/2016) [-] I think the reason this is such a popular comment is the fact that most of these guys are just big romantic softees.
#72 to #2
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drpenguinz (01/09/2016) [-] you are a smart man !!1!11!!!
ill remember that **** if it ever comes to this
ill remember that **** if it ever comes to this
#86 to #72
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stankebottoms (01/09/2016) [-] Let this moment go down in history as the first time I have ever been referred to as "a smart man".
#37 to #2
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stankebottoms (01/09/2016) [-] Or...OR..Maybe...
She places a positive pregnancy test in it?!?!
No way better to say, "I peed on this thing and look, your responsibilities are increasing exponentially!! Welp, enjoy your dessert!"
She places a positive pregnancy test in it?!?!
No way better to say, "I peed on this thing and look, your responsibilities are increasing exponentially!! Welp, enjoy your dessert!"
#12
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worldatarms ONLINE (01/09/2016) [-] >Find something that looks like a chocolate sphere
>Serve it up and use hot chocolate the crack it
>OH GOD IT WAS A PTERODACTYL EGG
> ******* RUN!
>Serve it up and use hot chocolate the crack it
>OH GOD IT WAS A PTERODACTYL EGG
> ******* RUN!
#19 to #12
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victorydanceofc (01/09/2016) [-] GOD I HOPE I GET IT
I HOPE I GET IT
HOW MANY PEOPLE DOES HE NEED
GOD I HOPE I GET IT
I HOPE I GET IT
HOW MANY BOYS
HOW MANY GIIIIIIIIIIRLS
I HOPE I GET IT
HOW MANY PEOPLE DOES HE NEED
GOD I HOPE I GET IT
I HOPE I GET IT
HOW MANY BOYS
HOW MANY GIIIIIIIIIIRLS
#82 to #12
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nowthatsedgy (01/09/2016) [-] >implying I wouldn't order a second then breed both of them to begin my army of school-shooting Pterodactyl's
![[final destination theme playing in the distance]](http://2static3.fjcdn.com/comments/Final+destination+theme+playing+in+the+distance+_d8ab6667d0ce8f6ae9af607a920f975e.png)
#5
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anon (01/08/2016) [-]
This is ******** food. Other than the fancy presentation there is almost nothing to contribute to the high price this dish probably has, the portions amounting probably to a whopping 50 g. I'll stick with my nutella.
#59 to #5
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teedoubler (01/09/2016) [-] I mean, if how things look doesn't matter, then I guess high-definition TV's, nice clothes, paint on your walls, fireworks, tattoos, piercings, haircuts, shaving supplies, make-up, and a few hundred other things we all spend money on doesn't matter either.
And yes, presentation is part of what you pay for, but comparing a meal prepared by a practiced pastry chef to a jar of nutshell is laughable, even without considering presentation.
Besides all of that, presentation IS a part of taste, as weird as that sounds. Food that looks appealing is going to 'taste better' even if that's purely a psychosomatic effect.
Do I have the money to blow for something like that? Nope, too frivolous for me. But do I like my food to look good, and understand how somebody with more money than me would be willing to pay for top-notch food, in both appearance and taste? Yep.
And yes, presentation is part of what you pay for, but comparing a meal prepared by a practiced pastry chef to a jar of nutshell is laughable, even without considering presentation.
Besides all of that, presentation IS a part of taste, as weird as that sounds. Food that looks appealing is going to 'taste better' even if that's purely a psychosomatic effect.
Do I have the money to blow for something like that? Nope, too frivolous for me. But do I like my food to look good, and understand how somebody with more money than me would be willing to pay for top-notch food, in both appearance and taste? Yep.
#107 to #59
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anon (01/09/2016) [-]
Most of those things stick AROUND you retard. This is FOOD. I'm going to fork it, masticate it, grind it together with my teeth, swallow it, it's going to get digested, and then I'm going to **** it out four-five hours later. If your high-def TV turned into literal **** five hours later would you spend so much money on it?
I think not!
I think not!
#121 to #107
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teedoubler (01/10/2016) [-] Most of those things stick around, not all of them. People still spend money on them.
You want all temporary examples? Kay. Fireworks, spray-in hair dye, glowsticks, temporary tattoos, henna, trips to the movies (especially paying extra for 3D or imax)...
We spend money on temporary aesthetics all the time.
You want all temporary examples? Kay. Fireworks, spray-in hair dye, glowsticks, temporary tattoos, henna, trips to the movies (especially paying extra for 3D or imax)...
We spend money on temporary aesthetics all the time.
#67 to #5
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majestispaceduck (01/09/2016) [-] According to reddit this was a complimentary desert on a $210 meal.
#17 to #5
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anon (01/09/2016) [-]
The idea behind a dining experience like this is that it is about art - not about getting the most bang for your buck. The idea behind small portion sizes is that within 5 bites (or something like that) that you should completely understand a dish and every other bite is a repeat - hence why fancy dinners are lots of small courses to fill you up. Ideally this dish is a lot more complex/tastes a lot better than nutella (but at the same time it's like art - if you're not interested in it - don't pay for it) It's expensive but you (and it seems a lot of people) go into it with the wrong mentality of how much **** can I shove into my face when it is not about that at all.
#22 to #17
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centifolia (01/09/2016) [-] That's exactly what they want you to think.
Food is something to nourish the stomach, not eye.
Food is something to nourish the stomach, not eye.
#55 to #35
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centifolia (01/09/2016) [-] Nope. stores are stores. Restaurants are where you eat.
Tastes may differ and such but still, charging some just for how their plate was arranged is just stupid
Tastes may differ and such but still, charging some just for how their plate was arranged is just stupid
#111 to #55
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zshadowz (01/09/2016) [-] It's not just about how the plate is arranged, it's also about the ingredients and condiments used. I don't think they use some cheap ass chocolate or herbs you can find in your usual store. Making a ****** Volkswagen with emission problems doesn't cost the same than making a Ferrari.
Also, the dessert is probably made by a quality chef.
Also, the dessert is probably made by a quality chef.
#112 to #111
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centifolia (01/09/2016) [-] Meh. Depending on the place, there's a good chance that it is still not justified.
#58 to #55
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teedoubler (01/09/2016) [-] Sounds like you're just spouting the usual 'nobody can like what I don't like!'
If you don't want to pay for your food to look good, don't. If other people do, why do you have a problem with that? Grow up.
If you don't want to pay for your food to look good, don't. If other people do, why do you have a problem with that? Grow up.
#71 to #58
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centifolia (01/09/2016) [-] That's exactly what apple buyers, console peasants, and pretty much any idiot who thinks that expenses are directly proportional to quality.
I have no qualms about how restaurants wanted to price their goods. You are just a fool for supporting it.
I have no qualms about how restaurants wanted to price their goods. You are just a fool for supporting it.
#76 to #71
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hudis ONLINE (01/09/2016) [-] But that's the whole point of why people go to restaurants. That's why they exist. For the atmosphere and presentation and experience of eating out in a fancy environment. People -know- that's their only purpose and that's exactly what they pay for. If you go to a restaurant expecting a filling meal at a decent price, you're an idiot.
#81 to #76
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centifolia (01/09/2016) [-] Nah. You are the idiot for believing as such
You entire logic is literally no different from saying that the purpose of Apple, Air Jordan, and consoles is to boast that you have the money to afford one. No man, it is there to prove that you do not have a single hint of economic knowledge and has been so spoiled that you do not even realize the value of a dollar.
Also, it means that you are so insecure you think that having anything fancy can earn you respect.
You entire logic is literally no different from saying that the purpose of Apple, Air Jordan, and consoles is to boast that you have the money to afford one. No man, it is there to prove that you do not have a single hint of economic knowledge and has been so spoiled that you do not even realize the value of a dollar.
Also, it means that you are so insecure you think that having anything fancy can earn you respect.
#83 to #81
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hudis ONLINE (01/09/2016) [-] But that's exactly what it is. When you buy clothes or technology from exclusive brands, you don't just buy the things. You buy the status and feeling that comes along with using them. Fancy restaurants work the same way.
Does that mean I approve of buying brand clothes or spending a lot of money each month on fancy restaurants? Of course not, but denying how it works in our society because you personally don't understand it is pointless.
Does that mean I approve of buying brand clothes or spending a lot of money each month on fancy restaurants? Of course not, but denying how it works in our society because you personally don't understand it is pointless.
#87 to #83
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DisgruntledTomato (01/09/2016) [-] Sorry bro but there is no point trying to explain culinary aesthetic to a low functioning turbo autist.
#88 to #83
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centifolia (01/09/2016) [-] Close but nope.
The majority of expensive products are expensive because it makes them more appealing. www.dailymail.co.uk/femail/article-2384963/The-REAL-reason-designer-clothes-expensive-How-luxury-brands-raise-prices-increase-appeal.html Only insecure spoiled brats will believe that it grants you a status. Well, it does, but not in the people who actually matters so that's that
The majority of expensive products are expensive because it makes them more appealing. www.dailymail.co.uk/femail/article-2384963/The-REAL-reason-designer-clothes-expensive-How-luxury-brands-raise-prices-increase-appeal.html Only insecure spoiled brats will believe that it grants you a status. Well, it does, but not in the people who actually matters so that's that
#122 to #71
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teedoubler (01/11/2016) [-] You seem to think the restaurant industry is far more lucrative than it is. If they were seriously overpricing their goods, it would be one thing, but it is actually VERY hard to maintain a top-quality restaurant and make a decent profit.
Actually, most Michelin-star restaurants break even or lose money on their food, and it's purely the alcohol mark-up that keeps them in the black. The culinary world is a notoriously passion-driven business as opposed to a profit-driven one, even very skilled chefs often live 'starving artist' lifestyles, and you have never been a part of it if you think otherwise. High-end ingredients are not cheap, dishes like that are not easy to make, and the overhead of running a restaurant is massive.
You are comparing them to products that charge more for no discernible increase in quality, but there actually IS difference in food quality, service, and presentation, so that's a flawed analogy. And when that fails, you're just throwing insults at everybody who disagrees with you, calling us idiots just because we like different things from you. If a person is economically comfortable and expertly prepared and presented food is what they enjoy spending their extra money on, that is not them lacking 'a single hint of economic knowledge.'
It is sad you have to be so hateful and stubborn just because people enjoy something that you don't. I doubt saying any more will get through to you, so have a good one, I'm going to leave you be.
Actually, most Michelin-star restaurants break even or lose money on their food, and it's purely the alcohol mark-up that keeps them in the black. The culinary world is a notoriously passion-driven business as opposed to a profit-driven one, even very skilled chefs often live 'starving artist' lifestyles, and you have never been a part of it if you think otherwise. High-end ingredients are not cheap, dishes like that are not easy to make, and the overhead of running a restaurant is massive.
You are comparing them to products that charge more for no discernible increase in quality, but there actually IS difference in food quality, service, and presentation, so that's a flawed analogy. And when that fails, you're just throwing insults at everybody who disagrees with you, calling us idiots just because we like different things from you. If a person is economically comfortable and expertly prepared and presented food is what they enjoy spending their extra money on, that is not them lacking 'a single hint of economic knowledge.'
It is sad you have to be so hateful and stubborn just because people enjoy something that you don't. I doubt saying any more will get through to you, so have a good one, I'm going to leave you be.
#123 to #122
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centifolia (01/11/2016) [-] No, really.
Yes, some foods make use of expensive ingredients but in reality, it is just a small portion when compared to how much they make you pay for the designs, quality of the place, and name of the restaurant...just like apple and air jordans.
They even charge you higher depending on what time you arrive. Or even do it simply to be more "appealing"
Ponder that for a while
thisboysmind.wordpress.com/2012/07/21/10-reasons-why-expensive-restaurants-serve-tiny-portions/
No need to be so aggressive about the ugly truth of the fancy world
Yes, some foods make use of expensive ingredients but in reality, it is just a small portion when compared to how much they make you pay for the designs, quality of the place, and name of the restaurant...just like apple and air jordans.
They even charge you higher depending on what time you arrive. Or even do it simply to be more "appealing"
Ponder that for a while
thisboysmind.wordpress.com/2012/07/21/10-reasons-why-expensive-restaurants-serve-tiny-portions/
No need to be so aggressive about the ugly truth of the fancy world
#124 to #123
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penileburglar (01/11/2016) [-] I think there's SOME merit to both your points... But whether you're right or not, did you really just link some random nobody's blog as if that's evidence? That could be your blog for all we know. And that blog is just addressing portion size, not the overhead and profitability of a restaurant. And it even acknowledges that cost, while not the sole explanatory factor of portion size, IS a factor, which is in line with what he said... So I don't really see what the link is about.
Besides, you're acting like every single high-end restaurant is the same. I've been to some that are exactly what you've described, charging more simply because they can. I've been to others where the difference in quality--of both food AND service--is immediately noticeable compared to what you would get anywhere else. 'Restauraunts' are not 'Apple.' Apple is one corporation. Restaurants are individually owned. So there might be some doing exactly what you're describing--there also may be some owned by passionate chefs who simply want to serve good food. That's exactly why restauraunts are criticized, audited, and rated more than any other businesses in the world.
Besides, you're acting like every single high-end restaurant is the same. I've been to some that are exactly what you've described, charging more simply because they can. I've been to others where the difference in quality--of both food AND service--is immediately noticeable compared to what you would get anywhere else. 'Restauraunts' are not 'Apple.' Apple is one corporation. Restaurants are individually owned. So there might be some doing exactly what you're describing--there also may be some owned by passionate chefs who simply want to serve good food. That's exactly why restauraunts are criticized, audited, and rated more than any other businesses in the world.
#34 to #5
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hudis ONLINE (01/09/2016) [-] When you go to a fancy restaurant, you don't just pay for the food. You pay for the experience, the atmosphere, and yes, you pay for the presentation. You don't get that anywhere else. Sure, you can try to replicate it, but it either doesn't come close or it ends up costing more than a fancy meal and a table reservation would.
#40 to #34
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wraithguard (01/09/2016) [-] I hate that. Where I live the places that serve food are either all about the presentation and atmosphere, or they're just greasy holes in the wall. There are so few places that just cook good food for you, and then leave you alone. I just want a place that can provide me with betterthananythingIcouldevermakeathome tasting food, and nothing else.
#52 to #46
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garymuthafuknoak (01/09/2016) [-] it doesnt look decorative, it looks like grass and dirt
#96 to #56
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Silver Quantum (01/09/2016) [-] wheat grass is not lawn grass. and that "dirt" is wheat
#26 to #24
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WutsAtroll (01/09/2016) [-] how do you know it's hot? You weren't there and also there's no steam
#31 to #26
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thepink (01/09/2016) [-] White chocolate has a lower melting and working temperature than dark chocolate, since it's pretty much composed entirely of cocoa butter. For example, depending on the brand, liquid white chocolate has a final temper of 82 ish degrees, while the ideal working temperature for dark chocolate is around 88 degrees. What we can deduce from the difference in working temp is that the temperature at which these chocolates begin to melt is also different, with white chocolate being the weakest.
Now I would assume that this is a dark chocolate sauce being utilized in the presentation (the color would suggest so but the viscosity is a tad too thin to be just a pot of melted chocolate). However, if this is a class-A kind of joint we're dealing with, it would be safe to assume that the sauce is still using real chocolate, so for the sauce to remain stable it would have to be no hotter than 88 degrees and no colder than around... let's call it 86 F. While the sauce isn't necessarily "hot" (the absence of steam is proper since the liquid in question would have to be well under the boiling point of water), it's plenty warm enough to melt the thin layer of white chocolate on contact.
Now I would assume that this is a dark chocolate sauce being utilized in the presentation (the color would suggest so but the viscosity is a tad too thin to be just a pot of melted chocolate). However, if this is a class-A kind of joint we're dealing with, it would be safe to assume that the sauce is still using real chocolate, so for the sauce to remain stable it would have to be no hotter than 88 degrees and no colder than around... let's call it 86 F. While the sauce isn't necessarily "hot" (the absence of steam is proper since the liquid in question would have to be well under the boiling point of water), it's plenty warm enough to melt the thin layer of white chocolate on contact.
#27 to #26
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hahdumbbirch (01/09/2016) [-] the ball is thin chocolate, the brown chocolate just has to be enough to melt it.
#28 to #27
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WutsAtroll (01/09/2016) [-] chocolate is one of the hardest substances known to man. It's called the diamond of foods for a reason
#7
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battletechmech (01/08/2016) [-] People complaining about price etc, you can easily make this ******* ***** yourself.
1. Get the chocolate for your shell, bakers chocolate preferred
2. Melt that **** , look it up if you don't know how.
3. Coat a balloon with your melted chocolate
4. Deflate balloon inside after the chocolate has solidified
5. make some sort of dessert dish to put inside if you want
6. Make a hot fudge sauce, look it up if you don't know how
7. pour hot fudge in shown fashion, enjoy being fancy.
to be honest i'd take the ******* gravy boat and drink the straight hot fudge.
1. Get the chocolate for your shell, bakers chocolate preferred
2. Melt that **** , look it up if you don't know how.
3. Coat a balloon with your melted chocolate
4. Deflate balloon inside after the chocolate has solidified
5. make some sort of dessert dish to put inside if you want
6. Make a hot fudge sauce, look it up if you don't know how
7. pour hot fudge in shown fashion, enjoy being fancy.
to be honest i'd take the ******* gravy boat and drink the straight hot fudge.
#21 to #7
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richardhandler (01/09/2016) [-] Instead of using chocolate shell just get regular chocolate and melt it in a double boiler. To get fancier you can use a piping bag to make stripes of different chocolates before dipping.
If you like cooking pastries, get the advanced professional pastry chef by Bo Friberg
If you like cooking pastries, get the advanced professional pastry chef by Bo Friberg
#106 to #21
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battletechmech (01/09/2016) [-] i don't mean use chocolate shell, i meant use the chocolate to make the "shell", but ya
#49
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nanako (01/09/2016) [-] aww it's hollow.
I want a white chocolate egg that's completely solid.
why are massive solid chocolate eggs so hard to find. i've never seen one
I want a white chocolate egg that's completely solid.
why are massive solid chocolate eggs so hard to find. i've never seen one
#66 to #49
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lotengo (01/09/2016) [-] I've seen a few in my life
filled with a soft creamy substance, like caramel
tho they were the size of grapes
You cant find competely solid chocolate egs larger than that because the round form and chocolate density dont allow you to eat it like an apple. Its to hard.
filled with a soft creamy substance, like caramel
tho they were the size of grapes
You cant find competely solid chocolate egs larger than that because the round form and chocolate density dont allow you to eat it like an apple. Its to hard.
