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 Place cut chicken in a large stock pot, cover with about 6 inches of water. 2  Place on Medium-High heat and let come to a boil. 3  Boil chicken about 45-55 minutes or until done. 4  Remove chicken from water, place pieces in a pan to cool. Cut the chicken into pieces. 2  Place cut chicken in a large stock pot, cover with about 6 inches of water. 3  Place on Medium-High heat and let come to a boil. 4  Boil chicken about 45-55 minutes or until done.