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Sunday, November 21, 2010
Bitter bitter chocolate....how dark will you go?
I'm not sure how often I could eat this, or if there is any craving at any time of the day that this will satisfy for me, but I have discovered that it is not as bad as I thought. I may now be ready to move onto the Lindt bar.
So how does all that answer my questions to the God of All Chocolate? Well, I have realized today that, as a chocolate connoisseur, I don't have to like extra bitter chocolate over 80 or 90%, but I should be able to taste it and review it criticially. And I should be able to understand its composition and what makes a good extra bitter chocolate bar. And as long as I remain curious, I will keep trying extra bitter chocolate over 80% until I find the ones I do like - like the Rocky Mountain 91% Nocturne bar I tasted today.
And as for my question: How dark should dark chocolate be? Well, I think it can be anything you want it to be. I think anything over with 45% cocoa solids qualifies, but if you want the good stuff, my recommendation is to stick to something between 54 % and 75%. But if you're definition of 'dark chocolate' is something different, then that's fine too.
If any of you have any suggestions for good, high quality bars with over 80% and 90% cocoa solids, please let me know by commenting below! If you suggest it, I will try it.
Here are the stats on the bar I tried today:
Rocky Mountain Chocolate Factory, 91% cocoa solids, 56 grams
Burnaby, BC Canada http://www.rockychoc.com/
Ingredients: Cacao Beans, sugar, cocoa butter, soya lecithin, vanilla beans. May contain traces of peanuts, nuts, eggs, milk and sulfites.