[BugsJustFindMe]

> chocolate isn't worth it unless you have chocolate conche machine

This, like many other ideas about roasted bean products, is a silly universalization of some individual's arbitrary preference. It's like saying that all mushrooms _must_ be minced because someone didn't like the texture of whole mushrooms at one point. Or that coffee beans must be Arabica for...reasons...when billions of people preferentially drink Robusta.

I love unconched chocolate and strongly prefer it over conched. Taza in Somerville, MA is regionally famous for their delicious, distinct, gritty unconched chocolate.

[hn_throwaway_99]

I mean, yes, obviously a post to a public comment board is going to reflect my own personal preference. While I haven't had the particular brand you mention, I have tried many other versions of stone-ground chocolates, and they always taste like chocolate with sand to me. To each their own, though.

[BugsJustFindMe]

> I mean, yes, obviously a post to a public comment board is going to reflect my own personal preference.

Ok. There's a difference in public discourse between "I personally didn't like the feel of the unconched chocolates I tried" and a universalized claim about what is or isn't "in general worth it" for someone else ("you"/"you're") to do.

Saying that someone else shouldn't do something because you don't like it imagines yourself as the universal subject.