The darker, the better. I'm not picky though.
this post was submitted on 27 Dec 2024
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Are you a 100% chocolate fan?
Yes! I don't really care about the alleged health benefits, mind you - I love the taste, you put a tiny bit of chocolate in your mouth and it's more than enough to fill it with flavour.
I'm used to bitter things, though. Yerba, sugar-less coffee, this kind of stuff.
100% cacao chocolate bars. They are a hugely acquired taste, but now they taste sweet to me and I can sense a rich backdrop of flavors. Initially they were super bitter. It's super hard, if not impossible, to binge on 100% chocolate.
100% is a bit much for me, but I do like it best hovering around at about 80%.
100%? I'm imagining cocoa powder that you press into a brick.
Not Cadbury
Neither Nestlé
Especially avoid nestle
I spent some time in Switzerland, and there was a chocolate chateau in Interlaken which sold these individually wrapped chocolate cubes which broke up and melted in your mouth.
It's very good I live very far away from that place now.
Types of chocolate, or chocolate foods?
If the former, dark chocolate. 72% is the sweet spot for me.
If the latter, chocolate cake. The rich dense fudgey kind with ganache frosting. A close second is hot chocolate. I'm a big fan of champurrado in particular.
I have a local shop who makes their own. I like the 85% dark from Peru. Its so good.
Definatelly the ones over 90%. 80% is already too sweet. Sadly most of the ones I can find here are the Lindt ones which are not good. I'm not sure what the names are but most were some speciality chocklades which are very expensive so I only buy them once in a while.
In a product like thing? I really like chocolate peppermint crinkle cookies.
Dark and white! White chocolate biscuits are my weakness
White chocolate!
I really like Tony’s dark almond sea salt right now. It’s only 51% but the salt really draws out the bitter flavors you would normally only get out of darker chocolates.
Felchlin Maracaibo 65%
Just needs to be experienced.
Any well tempered chocolate will do. Barring that, most other chocolate will do too