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.
Dark meat (legs & thighs) has far more moisture than white meat (wings & breasts) so you will have to cook it about 3-4 minutes longer than white meat. Since temper-ature pla â¦ ys a role, I can't give an exact answer on how long-but at 400' it would take about 13 min for white meat and about 16 min for dark meat. rule of thumb for cooking chicken thighs on top of the stove is 18 mins. Many recipes for fried chicken, which call for chicken to be cooked on top of the stove use the 18-2 â¦ 0 min. timeframe.