Friend of Leo's
- Feb 12, 2020
- Southwestern, USA
It's a little below my preferred saturation point, but I'll gobble a couple bars to make sure.
Everything they do is really great. Sad, if admirable, that "slave free" is a market differentiator for them. Their proper dark is 70% iircI love the almond & sea salt variety from that brand - but admittedly at 51% it barely qualifies as "dark" chocolate...
Serious question: what's the difference between this and baking chocolate?This is an acquired taste. One for the dark chocolate lovers.
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A bar or bag of buttons lasts a very long time. One square, or two or three buttons satisfies chocolate cravings. Savoured, not guzzled.
A square with a strong brew from a french press is a wonderful way to top an evening meal off.
Do -not- eat four squares or more in quick succession if you're prone to an erratic heartbeat.
Other than that, Lindt 95% or 98% will suffice. Some of the 85% and higher regional bars are quite delicious too.
I can't be dealing with the sugary nastiness that is milk chocolate. A vile affront designed as infant amphetamines or adult blood sugar destabiliser. It should be struck from existence.
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%:
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Oh ... snap!
Agreed. I'd rather eat milk chocolate than that. And I almost always pass on milk chocolate.The "best" dark chocolate has added adulterants? Fruit or peppers? Nope.
Isn't that just baking chocolate?Lindt 100% is my goto.
yes. it does.The "best" dark chocolate has added adulterants?... peppers? Nope.