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.
3Cook skinless, boneless chicken tenderloins for 10 minutes or less. These strips of chicken are very thin, so they usually finish cooking in 10 minutes or less. This amount of time also applies to boneless chicken breast cut into 2-inch (5-cm) pieces. 4Let bone-in chicken thighs boil for 40 minutes.