Still warm!

posted on 21 Jul 2018 in Candy/Gum

rear-chocolate

Photo courtesy of Liam Gobbert.
Found in Japan. 

12 captions

  1. Algernon | 5:23 am |  Vote: Add rating 3  Subtract rating 0  

    I thought brown was more appropriate.

  2. Algernon | 5:24 am |  Vote: Add rating 2  Subtract rating 0  

    Not a chocolate I wish to try.

  3. Frank Burns | 5:38 am |  Vote: Add rating 2  Subtract rating 0  

    “Milk, milk, lemonade, around the corner…..”

  4. Droll not Troll | 6:07 am |  Vote: Add rating 6  Subtract rating 0  

    Sounds like a bum deal to me.

  5. Droll not Troll | 6:11 am |  Vote: Add rating 4  Subtract rating 0  

    90% kaka solids.

  6. Marum | 7:57 am |  Vote: Add rating 3  Subtract rating 0  

    The Chocolate Starfish strikes again.

  7. Marum | 7:58 am |  Vote: Add rating 1  Subtract rating 0  

    Well. Most people reckon Carob tastes like s—.

  8. Filboid | 4:27 pm |  Vote: Add rating 3  Subtract rating 0  

    Oh fudge!

  9. Droll not Troll | 10:08 pm |  Vote: Add rating 2  Subtract rating 0  

    Factory situated on the Hershey Highway.

  10. Droll not Troll | 10:15 pm |  Vote: Add rating 0  Subtract rating 0  

    @Marum | 7:58 am: Not if it’s done right. Problem is, most carob “chocolate” uses palm oil instead of cocoa butter.
    The bits of carob pods sold in packets are pretty good IMO; chewy, though, not chocolate consistency.

  11. Pete | 6:58 am |  Vote: Add rating 3  Subtract rating 0  

    At first I was confused whether they meant “rare” or “real”.
    Then I read the Japanese at the bottom left.
    Which reads “100% Raw Chocolate”.

  12. Peter Chan | 7:22 am |  Vote: Add rating 0  Subtract rating 0  

    When diarrhoea breeds diarrhoea . . .

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