Sometimes when we hang out with Cam he’ll buy us some junk food. Last night I saw this and my curiosity had to be satisfied. The darkest chocolate I’d had before was 60% and that was a truffle with a lighter chocolate inside. Not counting the huge chocolate bar I found in the baking cupboard as a kid, of course.
The packaging is elegant and the texture smooth but the taste? The package describes the taste thusly, “This full-bodied chocolate[...] is for true aficionados.” In other words only crazy people buy this stuff, the kind of people who convince themselves that if something costs more it must be better. If 40% is good, then 80% should be fabulous! You know who you are.
I’m not saying it was completely disgusting. There’s a shy hint of sweetness, and it really is smooth, but I won’t be going above 60% again.
Update: Apparently they also have a 99%.
Actually, I rather enjoy the more bitter flavor of Lindt’s 85% bar. The 99% is in a class by itself. You forget the addictive nature of the caffeine in chocolate. I ate my first 99% bar a square a day for slightly more than a week. When the bar ran out I spent a couple days with headaches. I’m not normally exposed to much caffeine, so may some people wouldn’t be affected as much, but don’t overlook the addictive nature of chocolate.
BTW, if you want to talk disgusting chocolate check out some of the stuff by Vosges. http://blogs.gurulabs.com/stuart/archives/2006/09/eatin_good_in_t.html (Although the Bacon Chocolate bar is actually kinda good in a disturbing way.)
Although some do eat it straight and like it, I think the primary use is in baking and making things like ganache (to make truffles, etc.).
Personally, I’ve found that if you make a ganache out of this stuff it makes an excellent ice cream topping. You have to microwave it to melt it, but then you pour it on your ice cream and it adds a wonderful chocolateyness. You don’t miss the sweetness because your ice cream is plenty sweet already.
I had meant to ask how you enjoyed your 85% cocoa experience, but got caught up in the action of the moment (you know what I mean). In retrospect I’m sad I didn’t get to try any. Given your lukewarm review it may be just as well.
Don’t worry Cam, there’s still some left for you.
70% is much more tolerable.
I love Lindt’s 85% chocholate. Dont get me wrong, I didn’t love it immediatly, and it can definitly be an aquired taste, but I enjoy the bitterness and the texture as well as the bold chocholate flavor.
I have allways loved dark chocholate, and never have been of fan of milk chocholate in any form, so I guess I am wierd like that.
So if any of you out there are huge dark chocholate lovers, I think 85% percent could be something to try for a change of pace. I definitly enjoy whenever I get a chance to have some.
I am a Lindt 85% Chocolate addict. Ok, I barly finish a bar every three days, but it’s a habit I can’t quit.
First, it will taste incredible if you don’t eat sugar in other forms. If you eat Froot Loops for breakfast, forget it.
Second, it’s much better when warmed a bit.
The warming releases the flavor. I put a square in a small piece of plastic and warm it between my hands or, being careful, in my pocket, just until it starts to become bendable. Warmth releases a flavor you want to savor. You’ll take longer to enjoy it, and it will satisfy you more. You won’t be as likely to to pig out on it. Frankly, if you find you really like it, be careful with it until you see how your body handles it.
As for the “crazy people” comment, most things taste better when you kick the sugar habit. Belive it or not, even broccoli tastes better.
Read the label on packaging to see how much sugar is in what you eat. The Lindt 85% has 1 gram of sugar per square. Some sodas have 43 grams per can. Even Ketchup has aboiut 3 1/2 grams of sugar per tablespoon.
No wonder some people think 85% magnificance tastes like dirt.
And, as for costing more, I pay about 2 bucks per bar, so it’s a 66 cent per day habit. Back when I ate the normal American average of sweet stuff, I’m sure I spent well over $5.00 per day on sweet indulgences. I’m much healthier now. Quality over quantity.
I suspect you’re right about the effect of being accustomed to lots of sugar.
Regarding warming the chocolate, however, I prefer just making sure my mouth isn’t cold. Never drink cold water or soda before eating chocolate, for instance. On occasion I’ve even taken a glass of warm water.