How much cocoa in a chocolate bar is too much? I remember vividly as a child the first time I learned that real powdered cocoa, while it smelled divine, was no fun to lick off your finger. But times have changed and my palate has matured. I've recently become a fan of high cocoa content chocolates, generally those hovering around the 70% range. Rich and just a tad sharp they are definitely to be eaten slowly and savored. Recently, I took the next step up, to the 85% cocoa Lindt bar. Like the first time I had a martini, my initial reaction was to think I didn't like it. It's a bit too bitter to just chomp away on. Like a martini, it needs gentle handling and time to become accustomed to the taste, in this case, small bites and a long time to melt in the mouth to reveal its sweetness. The good thing about it is that unlike milk chocolate, that lends itself to easy snacking, you won't find yourself mindlessly noshing away on the 85% which makes it good for satisfying a chocolate craving while on a diet (no wonder it's listed on all the low carb and sugarbuster forums). I'm not sure I'm ready to go for the full 100% yet. The Seventy Percent forum has great resources on what to choose if you're ready to step up to the 99% or the pure unsweetened. Lindt 85% Chocolate
How much cocoa in a chocolate bar is too much? I remember vividly as a child the first time I learned that real powdered cocoa, while it smelled divine, was no fun to lick off your finger. But times have changed and my palate has matured. I've recently become a fan of high cocoa content chocolates, generally those hovering around the 70% range. Rich and just a tad sharp they are definitely to be eaten slowly and savored. Recently, I took the next step up, to the 85% cocoa Lindt bar. Like the first time I had a martini, my initial reaction was to think I didn't like it. It's a bit too bitter to just chomp away on. Like a martini, it needs gentle handling and time to become accustomed to the taste, in this case, small bites and a long time to melt in the mouth to reveal its sweetness. The good thing about it is that unlike milk chocolate, that lends itself to easy snacking, you won't find yourself mindlessly noshing away on the 85% which makes it good for satisfying a chocolate craving while on a diet (no wonder it's listed on all the low carb and sugarbuster forums). I'm not sure I'm ready to go for the full 100% yet. The Seventy Percent forum has great resources on what to choose if you're ready to step up to the 99% or the pure unsweetened. Comments [2]
Reader Comments (Page 1 of 1)
1I agree completely that high cocoa content chocolates are an acquired taste. The flavors are complex and require a bit more savoring to enjoy. Because they're packing more cocoa solids in there, there's less room for that all important cocoa butter, which is one of those things that make chocolate so amazing - that smooth, melty texture that allows the flavors to shine so well.
You might want to take a look at the New Tree line of chocolates which boast high cocoa-solid contents and other essences for added flavor. (And of course tout their health benefits.)
I find that I don't snack on dark chocolate as it is too flavorfully dense - but I certainly enjoy it as an accent, especially with nuts. I've had the 80%+ stuff before but prefer the 70% neighborhood to get a good balance of smoothness.
2I do agree as well. High cocoa chocolates are so much for an acquired taste as coffee and beer. When travelling around Europe I've tried all from 70% to 99%. 85% is my favorite, but 99% is also very good after a fancy dinner.
From Lindt, the best one in my humble opinion is Ghana 75% [not sure about the percentage]. The cocoa is mixed with spices. Wonderful. By the way, here in Brazil there is a kind of rose pepper, from the tree aroeira, which tastes great with chocolate.
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