Dear Diary, it is Day 31 of my month "unsweetened". After today, I no longer have to follow any rules about how sweet my chocolate is. Yay! But for now, I have one last extra bitter tasting...
my month of going "dark and bitter" is literally almost over, these two chocolate bars made it in just in the nick of time, because I do not think I will be tasting 90%+ dark chocolate for several months at least. Come tomorrow, I need a sugar fix!
I believe this is my first-ever tasting of Theo Chocolate. According to their packaging and their website, this bean-to-bar American chocolate maker believes in doing good things for the environment and for the Costa Rican cacao farmers that they purchase their beans from. In addition, they believe in preserving ecosystems, particularly in protecting the survival of birds and other wildlife. So I had decided that I liked their chocolate even before I had tasted it.
To compare Lindt's 90% chocolate bar to Theo's 91% bar, I would have preferred the overall flavour of Theo's to the Lindt bar, if it had not been for the mold flavour.
What is interesting after tasting only 99% and 100% dark chocolate for the last week, I can now taste the sugar in the 90% bars. That little difference in the bitterness level seems like a big difference to me now. I could not really taste the sweetness in dark chocolate (70% and over) before as I can now. So I find this an interesting change for me.
Well, this is the last day of my month 'unsweetened' and I am a little bit sad that it is over. It does not mean that I will stop tasting very dark chocolate, but it does mean that I have freedom of choice as of tomorrow. And since I love 70% dark chocolate, I think I will break open a bar tomorrow, maybe even a Theo Chocolate bar.
I still have some recipes and a tasting of unsweetened baking chocolate that I did a few days ago to write about this week. After that, it will be back to all sorts of chocolate, including milk, dark, white and whatever kinds I can get my hands on!
Here are the package details from the two chocolate bars that I tasted today:
Lindt Excellence 90%, 100g 3.5oz)
Lindt & Sprungli SAS (France), imported by Lindt & Sprungli (Canada) Inc.
Ingredients: cocoa mass, cocoa butter, fat-reduced cocoa, sugar, natural bourbon vanilla bean. May contain traces of peanuts, hazelnuts, almonds, milk and soya lecithin.
Theo Costa Rica 91% Cacao Pure Dark Chocolate, 3 oz (84g)
Theo Chocolate (Seattle, WA, USA)
Ingredients: cocoa beans (Costa Rica)*+, sugar*+, cocoa*+, ground vanilla bean*.
*Organic +Fair Trade Certified "Suitable for vegans. Manufactured on shared equipment with products containing milk, eggs, wheat, peanuts & other nuts.