Since dark chocolate does not contain milk solids it has a more pronounced chocolate taste. However, the lack of milk additives means that the chocolate is more prone to a dry, chalky texture with a bitter aftertaste. Flavors like vanilla are often added to dark chocolate.White chocolate has more fat, milk and sugar it as a creamy, buttery milky taste with no real taste of chocolate at all. Both dark and white chocolate are sold in bars either plain or with added flavors such as vanilla, orange, mint and nuts.lavors like vanilla are often added to dark chocolate. White chocolate has more fat, milk and sugar it as a creamy, buttery milky taste with no real taste of chocolate at all. Both dark and white chocolate are sold in bars either plain or with added flavors such as vanilla, orange, mint and nuts.
1 Over medium-high heat, bring liquid to boiling. 2  Reduce heat and cover, simmering until the chicken is no longer pink or when the temperature reaches 170 degrees F. 3  Whole chicken breasts will take about 15 to 20 minutes. Over medium-high heat, bring liquid to boiling. 2  Reduce heat and cover, simmering until the chicken is no longer pink or when the temperature reaches 170 degrees F. 3  Whole chicken breasts will take about 15 to 20 minutes.
1 1/4 cup brown sugar. 2  Place the chicken, onion, garlic and salt in a large pot, cover in water and boil until the chicken is cooked, about 30 minutes. 3  Remove the chicken, set it aside to cool and strain the water that it was cooked in. 4  Heat the oil in a pan over medium high heat. Heat the oil in a pan over medium high heat. 2  Fry the chilies until they start to change colour, about 20-30 seconds and let drain on paper towels. 3  Bring the chilies and 2 cups of the reserved chicken water to a boil in a large sauce pan, reduce the heat and simmer until very soft, about 30-40 minutes.