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.
Answer   Put the chicken in the pot of water, turn on the stove and cook it. If it's not pink or bleeding, it's done.   Answer   Pull the skin off the chicken bre â¦ asts, put in pot with water (don't add salt right away as it will toughen the meat) but herbs can be added if you like and cook for approx.f the chicken pieces have bones in them it will take about 2 hours for the chicken to get tender. If the pieces are boneless it will boil in about 45 minutes. If this chicken â¦ is whole it may take 2 - 3 hours.