Forgot your password?
Close
typodupeerror
User Journal

Journal SolemnDragon's Journal: Review: Starbucks Chantico 60

Journal by SolemnDragon

Surprise, surprise. It has lactose. But other than that, the starbucks chantico is gluten-free, according to their experts, who say please watch out for cross-contamination.

It's also made with approximately six zillion calories, each of whom will be happy to meet you and promises to stick around for the rest of your life.

Those six zillion calories are provided with plenty of sugar and not much else, so don't imagine any actual nutritional benefit. No, this is a drink for the truly decadent at heart. The kind who doesn't ask for cruelty-free cocoa. This is not for the faint of heart, and in fact might provoke heart attacks in the unwary. Really, it just climbs into your bloodstream and stays there. But you'll die smiling.

It's made with steamed cocoa butter, which (for those not familiar with the concept) is richer than real butter. They couldn't have made a richer drink if they'd kept it in a corral and fed it until its tasty ganache liver exploded. If you have a lover, convince them to drink this with you... it's that kind of drink. And now you will be unable to drink it without a smirk and a secret grin, which is what i was aiming for with that. This chocolate is like a warm hug and a delicate kiss as fingers trace your spine.

It only comes in one size, because let's face it, how much more can one person handle? I had to take home half and put it in the fridge for morning. i advise you to do the same (i assign you to try one of these as part of your self-taught 'chocolate education.')

I repeat: NOT a cruelty free drink. Your waistline will hate you. Your pleasure centers will overload. It might make you dance like an ocelot, which i'm told includes a lot of rave-like-a-mongoose behaviour, only with more frothing at the mouth. Your heart will stop, gasping, and then crawl off and leave you for someone who treats it better. Your brain will try to decide how to handle the sudden chocolate overload, and might shut down entirely. Don't drink this if you've been having urges to rob banks or do other criminal stunts; it will egg you on, double-daring you, and finally refuse to back you up when you give in. It feeds the corporate conglomerate and it steals your soul. Starbucks kills a small child for every one that you order. It will leave you with a hole in your wallet and three extra pounds of fat to feed.

Your taste buds, however, will stay up all night and thank you twice in the morning- and they won't even steal the tshirt that you let them sleep in.

Don't try to drink it once it cools off. Take it home and reheat it carefully. Cold cocoa butter is nasty to drink. It's like trying to drink coconut oil. No, don't ask. Just trust me. Like coconut oil, cocoa butter melts at body temperature, and that's what makes it melt on the tongue like that. You'll like this drink better hot. That rich, flavour-spreading mouthfeel is what they tried to capture in a cup and sell on this one, and they partway succeeded. (Fortunately for them, half of 'ohmygod' is still, 'oh, my.')

Really i'd like them to sell a half version, in a little shot glass. Or in a tiny demitasse cup, that would be nice. I'd pay extra for the cup.

I'm hungry. I'm tired. I want candy.

Today's question... tell me about your favourite chocolate? What makes it good?

This is part of my effort to reconnect, i'm getting in touch with OTHER things i feel earthy and sensual about. Like food. Or i'm trying. It's not easy, so bear with me. *sigh* Have some chocolate.

This discussion was created by SolemnDragon (593956) for no Foes, but now has been archived. No new comments can be posted.

Review: Starbucks Chantico More

Review: Starbucks Chantico

Comments Filter:
  • but did you like it?
  • Do you have a link to Starbucks listing of drink ingredients? Being lactose intolerant (and a tightwad) I generally just avoid the creamy concoctions they serve there but I wonder if any are lactose free without having to order soy versions which seem to miss the point - and which are therefor not worth the money to me.

  • /me looks online for the closest Starbucks near where he works.
  • I've been DYING to try that with fdb; however, we haven't had a chance to stop by together. I walk by about 8 Starbucks everyday (who doesn't?) and I've been tempted to get some, but I want to experience with fdb!

    I CAN'T WAIT to try it. I think I'll get up at 6am, workout till noon and then have some. No guilt there.... :)

    Yay for you!
  • I must say, that was quite the review, you should get paid for it.

    Chocolate huh?

    I definetly prefer milk to dark chocolate. I think I'm a bitter supertaster so tend to prefer the sweet things, though I do manage to drink a good deal of coffee and not with that much milk/sugar.

    My favorite chocolate is probably those Ferro Rocher (sp?) balls. There's just something yummy about being able to disect the creation they've made layer by layer.

    1. pop off paper bottom attempting to pull the foil as little as po

  • Today's question... tell me about your favourite chocolate? What makes it good?

    Hot chocolate. 'cuz it's hot!

    It's c-o-l-d up here today ...

    Also tastes good sprinkling the powder* on vanilla ice cream, strirring it in a bit, and eating it - adds flavour and a crunchy texture.

    * yeah, yeah - "You use powdered hot chocolate mix - you philistine!" - But it's quick, easy, chocolaty, and hot :-) Oh, btw, did I mention it's hot?

  • I've heard about their new drink, but you are the *only* one who has made me actually want to try it!

    The most decadent chodolate that I have ever had was a chocolate mousse at a restaurant that Talinom and I went to a couple of years back. Each spoonful was heaven. Light, fluffy, chocolatty heaven!

    The whole dinner was amusing, a story that Talinom is better at relating. Something about a gay waiter wearing a Mr. Spock tie . .

    ^_^

    • ROFLMAO!

      Ok, so this was from when redhead-kitten and I were seeing each other years ago:

      Hanging out with some friends of ours at a bar (The Ram) one time this cute little waitress with one of those freakishly perky attitudes came up and asked us for our order. Being a social chameleon has it's advantages. I instantly mirrored the gal and proceeded to make my order. I recall that we got good service that night. Apparently I did it so well that everyone was almost dying trying to hold in their laughter
  • My favorite is really a tossup between two types of chocolate. One of my two favorites is dark chocolate. Really good, 75%+ dark german chocolate. The way it cuts into you with that tinge of half bitterness while being chocolaty at the same time is grand. If I had to choose a favorite favorite, a good dark chocolate would be it.

    My other favorite though, is a chocolate I haven't had for years, and it makes me sad. When I took a trip to Germany I learned all about the joys of German chocolate, and how a 100 g

  • Coincidence?

    Your review is spot on. The one that I had was a sample, probably between a third and a half of normal. That was enough for me - I did not want any more. Very, very good.

    Favorite chocolate? Dark. I enjoy several different varieties. Hershey's Special Dark is surprisingly goo, and not too expensive. Dark Dove's nuggets have a different texture - creamier, I guess, and slightly sweeter. Dark Ghirardelli is also good; it's more along the lines of Special Dark, but more flavorful and
    • Have you tried Lindt's dark chocolate? Pretty good stuff and upwards of 85% if you like the really dark stuff. It's better, of course, in Germany than the US, but it's still good here.
      • No, I have not gotten my hands on Lindt's dark. The times that I see it, they only have dark with other stuff in it. I tend to like my chocolate as just chocolate, except for almonds sometimes. I will keep my eyes open for it, however.
  • I am heading out this afternoon with sister dear and we will be by a Starbucks... a small in the lobby version that may or may not have that concoction. If so, sis and I will share one as we wait for the appointed time of the test she is scheduled to have.

    And happy Tuesday to you.

  • Just last night, I was in the Starbucks at 87th and Lexington, I was leaving and I saw the advertisement on the wall for the Chantico stuff and I kid you not, I said to myself "I wish someone would try that stuff and tell me how it tastes."

    At 390 kcals and 21g of fat [starbucks.com], I need to plan for that one for a few days, but it's on the list now. Though the sweet kisses while tracing my spine would be better, it is a sign that civilization still has some way to go that you can't get that with a Starbucks card....
    • When those are available on a starbucks card, the world will need a WHOLE LOT less chocolate...

      Ya, those suckers pack a whallop, in scientific nutritional terms. Split it in half over two days, is my recommendation. WHen they call it a drinkable dessert, they aren't kidding. The one i had still had the decadent, bitter undertaste of dark chocolate...

      *sigh*

      haven't touched them since, for exactly that reason.

      I'm due. Might stop on the way home from the doc's today. Then again, i might decide rest is more
  • If it's chocolate it always seems to be good to me. Slap in some peanut butter and I could probably be set for a while.

    I guess I have never been properly trained on the finer choices of chocolates, but I still have a big big soft spot for my mom's holiday chocolate cheese cake.

    Hmmmm....how to start the chocolate education?
  • I used to love milk chocolate. Why the past tense? Well, get this. It's like in a Hollywood movie: Good Boy goes out with Good Girl, until one day, he bumps into Bad Girl. Boom, love at first sight, etc. In this context, the bad girl would be very dark chocolate (75%+). Ever since i tried that kind of dark chocolate for the very first time, milk chocolate has become someting boring and annoyingly sweet. I've also tried different sorts of "lesser" dark chocolates, but they're not the same, either (it's only

  • Best chocolate going is See's Candies [sees.com] truffles. [sees.com]

    They are TO DIE for. And yes, they are worth the price.
  • I also thought this would be good in a demitasse (or one of those tiny espresso cups). Don't tell me this is a Grande Melted Chocolate or something.
    • I also thought this would be good in a demitasse (or one of those tiny espresso cups). Don't tell me this is a Grande Melted Chocolate or something.

      Thinking *tiny* cup thingies would be the right hunch. In fact, they created a special cup just for it.

      I got one because I have a Starbucks Visa card and they sent a coupon for a free chantico with my rather large bill. I'm a chocolate fiend, so I was expecting chocolate, but I could not imagine what I got. It was like sucking a melted hersey's bar. I wa

  • tell me about your favourite chocolate?

    years ago, tracy and i met my parents in nyc. it was a 4-day weekend sort of trip. tracy and i stayed in chinatown while my parents stayed on central park south.

    anyway, each night we all went to a different restaurant. we went to the river cafe, sandominico's (sp), manhattan ocean club. anyway... at the MOC, i had the "chocolate bag" for desert. it was basically dark chocolate fashioned into a small paper-bag lookin thing, filled with a very very light whipped crea
    • You WILL come over to the dark side... *passes you the dark chocolate*

      just plan for it. Rdewald is. Besides, it's not like you eat real food, the kind with calories... You won't be devouring this after a steak dinner or a rack of ribs. /runs away

  • mmmm (Score:2)

    by elmegil ( 12001 )
    Sounds like 1) I need to go find a Starbucks and 2) Sol has a promising career in marketing!
  • Today's question... tell me about your favourite chocolate? What makes it good?

    My homemade dark chocolate and Cointreau truffles. Why? Because I make them... and they have yummy dark chocolate... with that kick of orange...

  • It's a toss-up between truffles, real fudge (the kind made with a candy thermometer as opposed to those cake-like things some people think are fudge), and dark chocolate broken into chunks and allowed to melt slowly on the tongue. Really, the only chocolate I don't like is the kinds with nuts or fruits used to fill them. Gimme the pure chocolate and nobody gets hurt.

    I'll definitely have to try one of the Chantico. My trick is to share with my daughter - that way we each get half. :)
  • a chocolate covered chocolate bar.
    best served cooled, and they disintegrate readily if left out. many stores will not stock them in summer because they'd have to move them to a spot in a refrigerater, away from other chocolate bars, and they think people will get confused. people who want zero bars are not confused. they will investigate the cold sections themselves if they don't see it, or ask.
    cold, but not frozen. best kept in the top of the door, not at the bottom in the back. the hard covering, w
  • Hands down, it's Thornton's Viennese truffles [thorntons.co.uk]. I was soooo p*ssed off when they closed their North American division, ironicly, while I was in London consulting. Got back home, headed to Woodfield Mall for a treat, and they were gone!

    At least you can order them online.

  • Chocolate (Score:2)

    by Tet ( 2721 )
    Today's question... tell me about your favourite chocolate? What makes it good?

    Dark chocolate bad... milk chocolate good. Fortunately, this means my favourite chocolates are all relatively cheap mass market items, rather than the expensive, high cocoa content, bitter dark chocolates. My two top picks would be Cadbury's Dairy Milk [cadbury.co.uk] and Terry's Chocolate Orange [kraft.com.au]. What makes them good? Errr... I like the taste :-)

  • tell me about your favourite chocolate?

    Maybe Frank will make this for you.

    Ingredients

    *Melted unsalted butter for the pan
    *Three ounces semisweet chocolate, chopped
    *Three and one-half ounce unsweetened chocolate, chopped
    *One-third cup water
    *Six tablespoons and three tablespoons sugar
    *One stick plus one tablespoon unsalted butter, melted
    *Three large eggs

    Steps
    1. Position a rack in middle of oven. Preheat oven to 325 F degrees. Brush melted butter over bottom and sides of an eight-inch round cake pan th
    • Wow, what a nifty recipe!

      Aaactually, there's a recipe I've been working on that's along the same lines-- a variant of molten chocolate cake, individual-sized. The idea is getting an extra-large muffin tin (or a bunch of mini-ramekins) and using a rich flourless batter consisting mostly of air, eggs, sugar, and almond flour (in that order), into which a cold "naked" truffle is dropped. The cold from the truffle will both keep the centers moist and protect the precious inner chocolate from evil baking temp
      • mmm..I think I would take some peanut butter, butter, sweet cream, and a bit of chocolate and make peanut butter truffles. Mmm..mmm.. molten chocolate cake with a warm peanut butter truffle center..
      • can i try the results of the latest experiments????

        *reaches for food on cutting board*

        • Well, it's more in the "concept" stage than in the "demolition" stage (isn't that what "demo" is short for?). I saw a guy on Food Network competing for a chocolate bake-off with the original idea, only he was using baking powder (and wheat flour), and it would be better using eggs (tad salty-bitter otherwise), and yeah, since I've already been using this flourless batter recipe (you've had it before), I know it'll work...

          Anyway, yes, I have to make a batch of this stuff sometime and you can tell me what y
  • This is a light (about 30 % cocoa) variant. There are darker ones available around here, but this one is the one I like the best. The taste is sweet from sugar (yes, no HFCS (high fructose corn syrup) or other dodgy replacement) and vanilla.

    The name simply means "Freia Milk Chocolate". Used to be its own company, now it is a subsidiary of Kraft Foods.

    It is nearly addictive...

  • Today's question... tell me about your favourite chocolate? What makes it good?

    Dagoba. [worldwidechocolate.com]

    It's organic, it's got some amazing and unique flavors, and it's made locally to me. (Well, as locally as a product dependent on tropical produce can be to a person living on the 45th parallel, anyway.)

    My sweetie and I can't decide if we like the Lavender, Lime, or New Moon second best. Eclipse, at 87% cocoa, is very nearly too dark... something I thought was not possible.

    But Xocolatl... now that is amazing. It's ho
  • ...just plain chocolate. No fat, sugar, or E-numbers, just cocoa and lots of it! :)

    Just a small square every now and again, perhaps paired with a brazil nut. Delish!

    -MT.

Slashdot Top Deals

Please go away.

Close