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Note that it says chocolate as in cacao, not sugar and milk fats. As a fine chocolate connoisseur (ahem), I recommend sticking to 70% cacao minimum. 90% is usu
by keyle 11y ago
Note that it says chocolate as in cacao, not sugar and milk fats.
As a fine chocolate connoisseur (ahem), I recommend sticking to 70% cacao minimum. 90% is usually disgusting. Always check the ingredients. A decent commercial international one is the Lindt 70% black. And I don't work for Lindt.
- BoysenberryPi 11y agoI love 90%. Lindt 90% with sea salt is the best.
- contingencies 11y agoHimalayan rock salt baby. Pink. Crystals, not powdered.
- GuiA 11y ago> As a fine chocolate connoisseur > 90% is usually disgusting Tsk tsk. Amateur.
- Florin_Andrei 11y agoSemi-related topic - hot chocolate (the drink). Am I the only one who actually prefers the taste of the non-dutch (non-alkali-processed)? If it's processed, it loses all its kick. Also I suspect processing reduces whatever benefits it may provide.
- Gracana 11y agoWhere can I get some of the hot chocolate you describe? I've never had it and it sounds interesting.
- raddad 11y agoraw cacao nibs, 100% cacao https://nuts.com/nuts/cacao/organic-nibs.html https://nuts.com/nuts/cacao/organic-nibs.html
- dragonwriter 11y agoDutch process neutralizes the acidity of the chocolate, which might be what you perceive as losing the kick; in any case, there's plenty of debate as to which makes better hot cocoa -- you certainly aren't alone in preferring natural to dutch process for that use.
- mrob 11y agoI'm not sure if that's available in the UK. But I have tried many different cocoa powders, including some expensive ones, and by far my favorite is Cadbury Bournville. It's lighter colored than most and has a stronger flavor. Maybe it is non-dutched, or at least less so than usual?
- lobster_johnson 11y agoHow does one make "non-Dutch" cocoa?
- BurningFrog 11y agoGotta work up your tolerance. You'll get there.
- userbinator 11y agoI was talked into trying 100% cacao once. If I wasn't told what it was, I would never have thought chocolate could taste like that.
- jeffwass 11y agoWhat form was it in? Was it just a cacao bean?
- raddad 11y agolindt chili chocolate, good stuff. http://cdn2.blisstree.com/wp-content/uploads/2008/06/lindt-excellence-chili.jpg http://cdn2.blisstree.com/wp-content/uploads/2008/06/lindt-e...
- nikolay 11y agoYup! If you like chocolate sweet, then you don't like chocolate. I actually buy choco beans and eat them raw.
- dghughes 11y agoJust make sure the product has a high percentage of cocoa solids even 70%, 85% or 90% doesn't necessarily mean there is it's just the total of cocoa butter plus solids added together. I now stick to milk chocolate not dark since I am allergic to chocolate the dark stuff makes me sneeze but milk chocolate seems to buffer the allergic effect.
- fenesiistvan 11y agoNo, it is not "chocolate as in cacao". The study says this: "Most clinical trials have used dark chocolate as the source of cocoa flavanols. In 2012, the distribution share of chocolate in the United States by favourite chocolate type was 57% milk chocolate, 35% dark chocolate, and 8% white chocolate [1]. We can therefore make the assumption that the majority of chocolate consumed in this sample was dark or milk, both containing cocoa flavanols to varying degrees" But given this, another recent study comes in my mind: http://graphics8.nytimes.com/packages/pdf/oped40/Lustig.pdf http://graphics8.nytimes.com/packages/pdf/oped40/Lustig.pdf (which just tells that sugar kills you with or without cacao)
- dorfsmay 11y agoYes high cocoa content from Lindt is disgusting, but that's not true of smaller good quality brands, or actually if you're in Canada Loblaws' organic no-name "brand". I don't claim to be a specialist but I suspect the big difference co.es from cocoa fat vs solid percentage.