NoTeleBob
Friend of Leo's
It's a little below my preferred saturation point, but I'll gobble a couple bars to make sure.
What is the best dark chocolate, you ask?
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buster poser
Poster Extraordinaire
Everything they do is really great. Sad, if admirable, that "slave free" is a market differentiator for them. Their proper dark is 70% iirc
Oh ... snap!
I've been known more oft than nought to shave and savour a square of bakers cocoa with a sniffer of Hennessy to slosh about my pearly whites, otherwise I'm in for a long wake for the night.
Not much on flavors or nuts, I find them a distraction from the dark side I delight in so much.
My wife's son like 90% dark covering Expresso beans.
Not much on flavors or nuts, I find them a distraction from the dark side I delight in so much.
My wife's son like 90% dark covering Expresso beans.
TomBrokaw
Tele-Holic
Serious question: what's the difference between this and baking chocolate?
I'm with this kid when it comes to anything higher than about 70%:
As far as I know, most cooking chocolate contains added sugar and cocoa butter. The 'milk' varieties have milk added ( duh! ) in one form or another.
Sugar can mask bitterness. Cooking chocolate is 'diluted' by the other ingredients, the high cocoa bars have to be a blend of cocoas, or single, naturally non-bitter harvests and are the total flavour, whereas in a cookie, cake, biscuit or brownie, the chocolate forms part of the flavour.
Cooking chocolate isn't necessarily low quality, but the high cocoa dessert bars cannot be.
The texture within the mouth on melting is different too. Lindt, Green&Black and Montezuma ( for example ), melt to form a smooth, velvet textured mouth-feel. 85% cooking chocolate has a grittier feel along with a less complex flavour.
A parallel can be drawn with gin botanicals, whiskey woods and peats, teas and coffees. There are different grades, different flavours and different ways to appreciate them.
A single square of Lindt 95% or Montezuma 100% is sufficient, maybe too much at once. It should be allowed to melt, to be rolled around the mouth, smooshed twixt tongue and palette. Savoured, enjoyed. What you wash it down with, or had before, makes a difference too. I find coffee goes really well.
Like a good gin, whiskey, cigar or whatever your pleasure, time and focus bring the best out of the best examples. Why rush pleasure?
To me, dark or plain chocolate should not have milk in it, but the Swiss, bless their hearts, love their milk chocolate so much even this has milk ingredients:
45%
Engine Swap
Friend of Leo's
Lucius Paisley
Tele-Afflicted
Oh, isn't it lovely to have water that REALLY tastes of water?
1293
Poster Extraordinaire
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They do snap with authority. The label say the serving size is the whole thing, which is 21 pieces. I'm good with 3. No sugar and zero net carbs. As a diabetic, that's important to me.
Kandinskyesque
Friend of Leo's
I get mine through the post from a wee hippy guy in Fife Scotland who imports his own beans from Peru and makes it himself.
I met him a few years ago when I was playing at a function for hippy and shamanic types. He's also the best dancer I've ever seen but I think that might be the ayahuasca and not the chocolate because I've eaten tonnes of the stuff and still can't dance.
I met him a few years ago when I was playing at a function for hippy and shamanic types. He's also the best dancer I've ever seen but I think that might be the ayahuasca and not the chocolate because I've eaten tonnes of the stuff and still can't dance.
ponycar
Tele-Holic
The "best" dark chocolate has added adulterants? Fruit or peppers? Nope.
Agreed. I'd rather eat milk chocolate than that. And I almost always pass on milk chocolate.
bottlenecker
Poster Extraordinaire
Isn't that just baking chocolate?
A local chocolatier had a truffle she called "99", but I don't think a finished truffle could literally be 99%. It was really good though.
yes. it does.
