Friday TeaDay 9/20/13 Chocolate choice?

[Chip]

I usually eat 99% dark italian chocolate.

Really, isn't 99% virtually cocoa powder?

No, here in Italy is quite easy to find dark chocolate bars more or less pure, eg from 60% - 70% (I personally do not like it, too sweet), up to 99% (as I like it!).

OK, I will have to look for it. I never really investigated chocolate to understand it fully. I had thought 100% was simply cocoa powder.

[MIKE_B]

I usually eat 99% dark italian chocolate.

Really, isn't 99% virtually cocoa powder?

No, here in Italy is quite easy to find dark chocolate bars more or less pure, eg from 60% - 70% (I personally do not like it, too sweet), up to 99% (as I like it!).

OK, I will have to look for it. I never really investigated chocolate to understand it fully. I had thought 100% was simply cocoa powder.

Lindt makes a 99% cocoa bar. I like a little nibble of extra dark chocolate every now and then. 99% might be a little beyond what I am looking for though.
http://www.lindtusa.com/product-exec/pr ... _Cocoa_Bar

[William]

I usually eat 99% dark italian chocolate.

Really, isn't 99% virtually cocoa powder?

No, here in Italy is quite easy to find dark chocolate bars more or less pure, eg from 60% - 70% (I personally do not like it, too sweet), up to 99% (as I like it!).

OK, I will have to look for it. I never really investigated chocolate to understand it fully. I had thought 100% was simply cocoa powder.

If you are looking for a chocolate that is quite (but not completely) bitter, accompanied by a sweet aftertaste, 99% will be perfect!

[JBaymore]

Dark chocolate.

best,

............john

[Chip]

Just generally speaking, dark chocolate ... not too dark however ... I am not quite that hard core.

EDIT: so I generally do not seek dark higher than 70% which is where many of you seem to start.

I particularly like a good dark chocolate with whole almonds in it, not the tiny pieces that is more common, but whole. They don't have to be large ... just whole.

[Risdt]

Born in the country of chocolate (Belgium) so it's a paradise here for chocolate lovers. A very famous chocolatier is Dominique persoone, he has many weird pralins like with pieces of bacon, havanacigar extract, olive and basil, coca cola etc... An all time Belgian classic is a white chocolate praline with a mocca butter fulling and a hazelnut on top.

Most of the time I just eat dark chocolate(70-90%) from local chocolatiers or sometimes more common brands like côte d'Or, which offers really good chocolate for a fair price (and also the secret to my mothers chocolate mousse )

[gingkoseto]

Chose the one that nobody had chosen yet. Green Kiss is actually very good! Available with darjeeling.cz as far as I know.

But generally everything from dark down would be ok for me. Tried 85% once. Couldn't take it

[entropyembrace]

OK, I will have to look for it. I never really investigated chocolate to understand it fully. I had thought 100% was simply cocoa powder.

It's more like 100% cacao liquor so it includes cacao butter and doesn't need to be dry at all

I like extra dark. Côte d'Or 86% is my go to since it's not very expensive or hard to find

cacao powder has the fat (cacao butter) removed and usually the acidity destroyed by alkination.

[AdamMY]

I am a big fan of chocolate, all types really, but due to my diet and what not it is off limits. But I can still have tea


99 Kunming Factory Red in Red (1) by Adam Yusko, on Flickr

[FlyedPiper]

Hot Chocolate FTW!

[sriracha]

I'd rather not have tea and chocolate together because I find it kills the tea flavour for me.

I love licorice-flavoured chocolate, during my vacation I experimented a bit with mixing raw powdered licorice in chocolate cake(kladdkaka) made with muscovado sugar which has a licorice-ish taste in itself. Added a pinch of salt, too.

I prefer my choccy not too dark, a cacao content of 45-55% is ideal. =)