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juushikaI eat more chocolate than most people. More, darker, purer than most people. I won't touch anything below 60% cacao content, tend towards the 75-85% range, and have happily consumed the mid nineties. I prefer my chocolate in solid bars, but I have a bit of tolerance for inclusions like cocoa nibs or well-done flavors. I feast on single-origin chocolate.
There is no such thing as chocolate too dark, or too much chocolate. And if you believe that, then the following information may be of interest to you. Granted, this information is likely United States-centric. I'm not particularly educated in the way of chocolate—my opinions are mine own, and based only on personal experience. And if you don't eat dark chocolate, I can't help you—indeed perhaps no one can, you poor soul.
The best chocolate I've ever had is Trader Joe's Chocolate Palatte. It's a selection of eight squares of single origin dark chocolate from around the world. The chocolates range between 60-75% cocoa content, and the palette comes with a description of each selection. To my knowledge, it's only available around the winter holidays, and the selections vary a bit from year to year. If you find it, buy it (and mail it to me!). It's always worth it. These chocolates are dark but palatable (very high cocoa percentages can be hard and bitter, but these are smooth and moderately sweet, perfect for eating in any quantity, any time), smooth but never waxy, and each selection is unique. When they say "Tanzania: Subtle fruitiness with a fine hint of vanilla," they mean it: subtle but flavorful, each region's chocolate has its own unique character. As a result there's plenty of variety, and while Venezuela's grasses disappoint me, I think that the peppery bite of Ghana is the perfect chocolate—there is something here for everyone. (Here's 2008's palatte, with descriptions.)
(I like my chocolate bitter—sugar doesn't sit well with me, and I think that solid chocolate should reflect its bitter bean. However, single origins are perfect for infusing subtle flavor while preserving chocolate's true nature. I adore fruitiness and vanillic sweetness, which compliment bitter chocolate to make a well-rounded, palatable bar. But my favorite is pepper and spice, which capitalize on chocolate's inherent bitterness to give it a lovely bite. Outside of single origins, these rules don't apply: I dislike most fruit-flavored chocolate, and I'm not sold on spiced chocolate with the exception of hot peppers.)
Unfortunately the Trader Joe's palette isn't available all year, so I have to make do with other options. I've recently fallen in love with Green & Black's organic chocolate, and it's my second pick. When choosing a dark chocolate, tend towards organic and fair trade—not just because it's the ethical choice, but because these chocolates tend to be higher quality and are, or share qualities with, single origin chocolate. They taste better and have more character. Green & Black's does a lovely, creamy, organic dark chocolate—palatable, but as a trade-off missing some of chocolate's bite. I've only had a couple of their bars so far, but I'm sufficiently impressed to recommend them. Their flavored bars can be a bit strong (Maya Gold is the cloying culprit here), so chose with caution—but sometimes they do a remarkable job, and their Ginger bar is near perfection: the ginger is candied, which makes for a wonderful texture combination—a bit of crunch in the sugar and chewiness in the ginger, but finely chopped to preserve a smooth chocolate texture throughout.
(Chocolate and ginger is startling and wonderful combination, and if you've not tried it then you should. Along with the Green & Black's Ginger I've also had chocolate-dipped ginger, and don't know the maker or I would share, because they are wonderful: rich bites of chewy, fibrous ginger smoothed by dark buttery chocolate. Ginger isn't as sharp as you might think, especially with chocolate; instead, it has a clean, sweet, spiced flavor and a wonderful dense fiberous texture. It's a surprisingly lovely companion to chocolate.)
Before discovering Green & Black's I enjoyed—and I still recommend—Dagoba chocolate. Dagoba generally makes a darker, denser bar; the texture isn't quite as smooth as Green & Black, so it feels less skillful and indulgent. However, their sugar content tastes lower—making for a less palatable chocolate (in the easy-eating sense) which feels a bit more like "real" cocoa. They do a lovely solid dark bar, but my pick from Dagoba is their Xocolatl bar, which is textured with cocoa nibs and flavored with chili. It's a dry, crunchy, bitter, spicy bar that preserves a bit of sweetness and full-flavored fruitiness. It's beautiful and unique, and if you love spicy chocolate this is the bar for you.
I also recommend Scharffen Berger chocolate. It's not an exceptional chocolate and I've not explored much of their range, but their 70% cacao bar is a good, solid, dark chocolate. And I mean that literally: it's also used for baking, and it's thick and dense as a brick. It doesn't have a distinctive taste but it has a nice, deep, rich flavor and it's smooth without being too creamy or waxy. My folks stock this for baking, and I steal if for eating. It's not my first choice but it's a dependable, enjoyable option.
Meanwhile there's plenty of chocolate which I don't recommend—primarily Lindt. Lindt makes a smooth, dark bar and seems like a good idea—but it goes downhill from there. Lindt chocolate is flat and bland, altogether lacking personality, and its smoothness tends towards waxiness. Their darker bars have a lovely low sugar content, but the bland chocolate doesn't have any flavor to round out the bar—so they're bitter and featureless. The flavored bars have a lower cocoa content and more sugar; they start out well (their Chili bar in particular is promising), but end up excessively milky and sickly-sweet. These bars are readily available and they have a famous name and a beautiful image, but skip them—the chocolate itself is disappointing.
I don't recommend Ghiradelli chocolate either, for similar reasons—at least, I think so. It's been so long since I've eaten their chocolate that I barely remember just what factors lead to the apathy that made me search for a new chocolate bar. It's fair to say that their dark chocolate bars are featureless. They do a good balance of darkness vs. palatability, but the texture also leans towards waxy and simply put: a bland, unremarkable chocolate is not a chocolate worth eating.
On that note I also warn away from most commercial supermarket chocolates, even if they have a "dark" flavor. Dove's dark is waxy. Hersey's dark is gritty with sugar. Commercial dark chocolate is best preserved for commercial candy bars (mmmmm, Milky Way Dark). If you want real dark chocolate—dense, smooth, flavorful quality stuff which will do more than satisfy a sugar craving and actually fulfill a need for the darkest cocoa—invest in a specialty bar. The increased cost and decreased accessibility more than pay off, because these bars will last you through more than one sitting and they won't leave you still hungry for real chocolate.
No doubt there are brands that I've not tried—and I'm welcome to suggestions—but discovering Green and Black's has had these thoughts on my mind and so I thought I'd share. I wrote it over the weekend when no one read's LJ, so I shall post in now on a weekday when someone might. On a similar note, a few weekends ago I wrote a post on dealing with chronic lower back pain—information from my experience which may provide advice for yours. If that may be helpful to you, have at!
There is no such thing as chocolate too dark, or too much chocolate. And if you believe that, then the following information may be of interest to you. Granted, this information is likely United States-centric. I'm not particularly educated in the way of chocolate—my opinions are mine own, and based only on personal experience. And if you don't eat dark chocolate, I can't help you—indeed perhaps no one can, you poor soul.
The best chocolate I've ever had is Trader Joe's Chocolate Palatte. It's a selection of eight squares of single origin dark chocolate from around the world. The chocolates range between 60-75% cocoa content, and the palette comes with a description of each selection. To my knowledge, it's only available around the winter holidays, and the selections vary a bit from year to year. If you find it, buy it (and mail it to me!). It's always worth it. These chocolates are dark but palatable (very high cocoa percentages can be hard and bitter, but these are smooth and moderately sweet, perfect for eating in any quantity, any time), smooth but never waxy, and each selection is unique. When they say "Tanzania: Subtle fruitiness with a fine hint of vanilla," they mean it: subtle but flavorful, each region's chocolate has its own unique character. As a result there's plenty of variety, and while Venezuela's grasses disappoint me, I think that the peppery bite of Ghana is the perfect chocolate—there is something here for everyone. (Here's 2008's palatte, with descriptions.)
(I like my chocolate bitter—sugar doesn't sit well with me, and I think that solid chocolate should reflect its bitter bean. However, single origins are perfect for infusing subtle flavor while preserving chocolate's true nature. I adore fruitiness and vanillic sweetness, which compliment bitter chocolate to make a well-rounded, palatable bar. But my favorite is pepper and spice, which capitalize on chocolate's inherent bitterness to give it a lovely bite. Outside of single origins, these rules don't apply: I dislike most fruit-flavored chocolate, and I'm not sold on spiced chocolate with the exception of hot peppers.)
Unfortunately the Trader Joe's palette isn't available all year, so I have to make do with other options. I've recently fallen in love with Green & Black's organic chocolate, and it's my second pick. When choosing a dark chocolate, tend towards organic and fair trade—not just because it's the ethical choice, but because these chocolates tend to be higher quality and are, or share qualities with, single origin chocolate. They taste better and have more character. Green & Black's does a lovely, creamy, organic dark chocolate—palatable, but as a trade-off missing some of chocolate's bite. I've only had a couple of their bars so far, but I'm sufficiently impressed to recommend them. Their flavored bars can be a bit strong (Maya Gold is the cloying culprit here), so chose with caution—but sometimes they do a remarkable job, and their Ginger bar is near perfection: the ginger is candied, which makes for a wonderful texture combination—a bit of crunch in the sugar and chewiness in the ginger, but finely chopped to preserve a smooth chocolate texture throughout.
(Chocolate and ginger is startling and wonderful combination, and if you've not tried it then you should. Along with the Green & Black's Ginger I've also had chocolate-dipped ginger, and don't know the maker or I would share, because they are wonderful: rich bites of chewy, fibrous ginger smoothed by dark buttery chocolate. Ginger isn't as sharp as you might think, especially with chocolate; instead, it has a clean, sweet, spiced flavor and a wonderful dense fiberous texture. It's a surprisingly lovely companion to chocolate.)
Before discovering Green & Black's I enjoyed—and I still recommend—Dagoba chocolate. Dagoba generally makes a darker, denser bar; the texture isn't quite as smooth as Green & Black, so it feels less skillful and indulgent. However, their sugar content tastes lower—making for a less palatable chocolate (in the easy-eating sense) which feels a bit more like "real" cocoa. They do a lovely solid dark bar, but my pick from Dagoba is their Xocolatl bar, which is textured with cocoa nibs and flavored with chili. It's a dry, crunchy, bitter, spicy bar that preserves a bit of sweetness and full-flavored fruitiness. It's beautiful and unique, and if you love spicy chocolate this is the bar for you.
I also recommend Scharffen Berger chocolate. It's not an exceptional chocolate and I've not explored much of their range, but their 70% cacao bar is a good, solid, dark chocolate. And I mean that literally: it's also used for baking, and it's thick and dense as a brick. It doesn't have a distinctive taste but it has a nice, deep, rich flavor and it's smooth without being too creamy or waxy. My folks stock this for baking, and I steal if for eating. It's not my first choice but it's a dependable, enjoyable option.
Meanwhile there's plenty of chocolate which I don't recommend—primarily Lindt. Lindt makes a smooth, dark bar and seems like a good idea—but it goes downhill from there. Lindt chocolate is flat and bland, altogether lacking personality, and its smoothness tends towards waxiness. Their darker bars have a lovely low sugar content, but the bland chocolate doesn't have any flavor to round out the bar—so they're bitter and featureless. The flavored bars have a lower cocoa content and more sugar; they start out well (their Chili bar in particular is promising), but end up excessively milky and sickly-sweet. These bars are readily available and they have a famous name and a beautiful image, but skip them—the chocolate itself is disappointing.
I don't recommend Ghiradelli chocolate either, for similar reasons—at least, I think so. It's been so long since I've eaten their chocolate that I barely remember just what factors lead to the apathy that made me search for a new chocolate bar. It's fair to say that their dark chocolate bars are featureless. They do a good balance of darkness vs. palatability, but the texture also leans towards waxy and simply put: a bland, unremarkable chocolate is not a chocolate worth eating.
On that note I also warn away from most commercial supermarket chocolates, even if they have a "dark" flavor. Dove's dark is waxy. Hersey's dark is gritty with sugar. Commercial dark chocolate is best preserved for commercial candy bars (mmmmm, Milky Way Dark). If you want real dark chocolate—dense, smooth, flavorful quality stuff which will do more than satisfy a sugar craving and actually fulfill a need for the darkest cocoa—invest in a specialty bar. The increased cost and decreased accessibility more than pay off, because these bars will last you through more than one sitting and they won't leave you still hungry for real chocolate.
No doubt there are brands that I've not tried—and I'm welcome to suggestions—but discovering Green and Black's has had these thoughts on my mind and so I thought I'd share. I wrote it over the weekend when no one read's LJ, so I shall post in now on a weekday when someone might. On a similar note, a few weekends ago I wrote a post on dealing with chronic lower back pain—information from my experience which may provide advice for yours. If that may be helpful to you, have at!
