Unless you are talking about premium chocolate, the appeal of it eludes me. Whereas I'm even into vanilla and strawberry when they are trash (a la neopolitan ice cream)
As for vanilla in general, especially of the French variety, pretty much tops in the dessert flavoring. And it's funny that for the most popular flavor in the world, its always in need of constant defending.
But everyone should be happy I no longer defend white chocolate, or claim it to be the superior chocolate as I did when I was a kid. That is clearly an untenable position. I'm surprised other kids let me survive to adulthood
As for vanilla in general, especially of the French variety, pretty much tops in the dessert flavoring. And it's funny that for the most popular flavor in the world, its always in need of constant defending.
But everyone should be happy I no longer defend white chocolate, or claim it to be the superior chocolate as I did when I was a kid. That is clearly an untenable position. I'm surprised other kids let me survive to adulthood
I remembered my images wrong. I remembered this as only having the slice of strawberry ice cream left.
The issue with white chocolate is similar to the issue with vanilla ice cream (actually, it's more the strawberry ice cream that's the issue) - it's made with less and less actual vanilla.
It's why the phrase "vanilla" went from meaning something really sweet/good to meaning, "really bland."
Good white chocolate is made with cocoa butter and actual bits of vanilla bean. Most white chocolate is pure palm oil, milk, and sugar - which is waxy, flavorless, and gross (okay, not gross, but waxy and flavorless). Good white chocolate is superior to bad chocolate (such as chocolate flavored sugar), but it is not the superior type of chocolate. Much like the ice cream.
The key thing here is, the strawberry ice cream in generic, Neapolitan ice cream is gross.