40 g of dark chocolate is a HUGE amount, given how strong it is. I don’t think I can eat that much every day. 10 or 20g, perhaps.
I used to unload sacks of peat at a garden supply store. They would toss them to us and sometimes we’d get some all over us. I’ll leave the rest to your kinky imagination.
[quote=“Jack Burton”]my optometrist believes that dark chocolate is good for the eyes too.
In the cornerstores, it’s now very easy to find 89% dark chocolate. Look for those Japanese branded ones.[/quote]
Well, you can try those, but don’t be surprised if they’re inedible. I had one that was Meiji, somewhere between 79 and 99%. Ugh. It was awful. Here are some I recommend instead (and some I’d avoid):
Michel Cluizel NOIR de Cacao 72%: Bittersweet but not unpleasantly bitter. The flavor is reminiscent of raisins, nuts. More than anything, strongly COCOA, dark, rich, intoxicating. A nice, dark woody coffee finish that invites you back for more, without too much bitterness, and without any of the unpleasant burnt, peat or tobacco flavors of some other over-60% offerings. This is what chocolate should be.
Michel Cluizel’s Grand Noir 85%: Powerfully dark, bitter yet palatable, mitigated greatly by rich creaminess and slightly by the raisiny fruitiness, which is restrained compared to Ghirardelli’s ultra-darks. That restraint allows the powerful darkness of Grand Noir to dominate. The flavor isn’t particularly complex – it’s straightforward dark, dark, dark. Not a bad thing. The finish is a smoky, espresso-like bitterness, with only the merest hint of tobacco, not unpleasant like some of the other ‘gourmet’ superdarks. This 85 is definitely darker than my current preference, but I’m surprised by how good this one still is. Amazingly palatable for this strength level.
Michel Cluizel NOIR de Cacao 60%: A bit sweet but pleasantly so, and balanced by adequate acidity, with Bourbon vanilla. Not complex, but earthy, with hints of nuts and raisins. Harmonious.
Ghirardelli Dark 60%: A bit sweet but pleasantly so, and balanced by plentiful acidity, with signature raspberry and hints of cherry and raisins. Adequately complex, with a nice lingering mixture of flavors. If you’re afraid of dark chocolate this is a good one to start with.
Edel BIO Organic Extra Dark 71%: (Belgium) Sweet nose, and a very bright, acidic start with raisins, a strong peaty & tobacco tone, a creamy mouthfeel, balance of acidity and rich dark chocolate center tones. Not as complex or interesting as the Cluizel 72, and the peatiness and tobacco detract slightly.
Also ranswith some unpleasant flavors, e.g., ashtray-like aftertaste, excessive notes of tobacco, etc.
Chocolat Stella NOIR extra dark chocolate 75% Costa Rica (Swiss): aroma is a clean, fruity dark chocolate smell. Flavor: dark chocolate with balancing acidity, raisins, a very dark coffee roast but a bit burnt. The burnt aspect lingers in the peaty finish, unfortunately.
[b]Droste /b Superior Extra Dark 75% Cocoa: Sweet (compared to the cocoa %), with hints of tobacco, hints of fruitiness, a good, competent but not orgasmic dark chocolate middle, lacking in complexity and depth, with a slightly poor finish – woody, peaty, slightly cardboard? with hints of tobacco. Unfortunately, that finish lingers endlessly and becomes more unpleasant; 15 minutes later you feel like you need to eat something else to try to get rid of it. Yuck. The middle is really quite good, but the use of artificial vanilla tells you Droste cut some corners, which is a shame, and clearly, they haven’t put in the necessary quality of ingredients and processing necessary for greatness.
Ghirardelli Chocolate Premium Baking Bar 70% Cacao Extra Bittersweet Chocolate: Aroma and main flavor are signature Ghirardelli (not a bad thing at all!), with the soft cherry/raisin notes and a hint of tobacco; unfortunately, there is a strong, lingering tobacco finish. Rich and dark, with no excessive sweetness, this is a very good bar except for that tobacco finish; if that doesn’t put you off, this is an excellent bar.
Ghirardelli Intense Dark Twilight Delight 72%: Again typical Ghirardelli, with soft cherry and raisin, maybe raspberry, nice acidity balancing the rich deep dark chocolate flavor, a hint of tobacco and burnt coffee (ashiness?) which grows stronger in the woody, earthy finish. This finish lingers unpleasantly as if one has licked an ashtray. Not every chocolatier succeeds when they exceed 65% – it’s apparently difficult to do without creating significant flaws like excessive bitterness, burnt flavors, and so on. This would have been nice without that aftertaste.
Ghana Premium black chocolate (Too sweet, cloying, lacks complexity)
Always Dark (Tastes very dark, but rather burnt, with a burnt aftertaste. Lacks complexity. Unsatisfying.)
Villars Chocolat Noir 72% (Tastes very dark, a bit ash-like, powdery, woody. A bit boring.)
Kaiser (甘百世) 72% (A bit sweet but pleasantly so; hard, waxy, a bit boring. Lacks depth. Unremarkable finish.)
Hershey’s Special Dark: Not dark chocolate anyway.