If you're a regular reader of this blog, you will well know my professed love for pure, unsweetened chocolate (see: Bakers, Hershey's, and the ultimate chocolate showdown). The astringent bite, the smokey flavors, and the lack of, how do you say, crappy ingredients (sugar, chocolate "flavor", etc.) all combine to form what is, for me at least, a near perfect treat.
Some, however, find the pure chocolate to be just a tad intense. On my recommendation, a friend of mine once purchased a pure chocolate bar and, after a bite, spit it out and threw the rest in the trash. With this in mind, I wanted to explore some "lighter" options that may appease gentler palates.
To my delight, I stumbled upon the Lindt Excellence 99% Cacoa Dark Chocolate bar. This spectacular confection is specifically designed for tasting, unlike the industrial blocks of unsweetened chocolate that I typically sink my teeth into, and as such is much more approachable.
The bar itself is very thin, and scored to make separating out an individual square easy and painless. Placing this square on your tongue, and allowing the heat to slowly melt the chocolate is a sublime experience.
Containing just a touch of sugar, the bitterness of pure chocolate is slightly subdued and the sharp edge is softened to a silky sheen. The chocolatiers at Lindt truly know their way around a cacao bean, and this is one treat that should not be missed.
Great post! I am sold and will try this soon :)
ReplyDeleteWhoa! 99% Chocolate.. Jeez.. can you even eat it!? I'm sure I can only use it in my cooking..
ReplyDeleteDon't be afraid of the chocolate! It's like anything else in life, a little discomfort might be experienced at first, but after a while, you might find that it's worth the investment!
ReplyDeleteMuhahhahaaaa ... here's 100%: https://picasaweb.google.com/107179421315824659117/Cuisine#5666318879919697250
ReplyDeleteI know some can get a bit sniffy about 100% claiming it to be pretty much just the same as cocoa, but chocolate connoisseurs know the difference. That is like saying a good single malt is just like petrol!
I love the stuff! I have found that a slug of tequila afterwards heightens the experience no end - the bitterness of the chocolate is levelled out by the sweetness of the drink and the real flavour of the chocolate lingers. Likewise, the chocolate enhances the flavour of good tequila. Try it out!
I use 99% cocoa chocolate too, but from Cost Plus World Market, which is just $2: http://www.worldmarket.com/product/index.jsp?productId=11975344
ReplyDeleteI've managed to get up to 90% so far, and my wife actually has a neat trick. If you dip a square into some hot tea (coffee probably works, too) and then wipe it across the back of your tongue, it is truly an experience. And, by bypassing the tip of the tongue, really brings down the bitterness factor. And she didn't even like dark chocolate at all...until now! =]
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