Dark Chocolate

It’s time to talk about the main types of chocolate now and I’m going to start with the purists’ choice – dark chocolate. And why is it the purists’ choice you might well ask? Basically, dark chocolate has the most amount of cocoa solids and therefore the most actual ‘chocolate’ in it. The higher the cocoa solids in a bar of chocolate, the better the quality and, if you like your chocolate authentic, you should be looking at choosing something with at least 70% cocoa content. You also know that if there’s plenty of cocoa in there, there isn’t going to room for much else. Dark chocolate doesn’t have any milk or milk powder in it either so you get more of a true chocolate flavour. However, this isn’t to everyone’s taste, as it can be quite bitter. Also, you need to remember that if the cocoa solids are high then there’s going to be less sugar, which will again make the chocolate taste bitter.

There is a huge taste difference between a good quality dark chocolate and a cheap milk chocolate bar and many people really don’t like the taste of the good stuff. Personally I think this is more to do with conditioning than flavour. We’re so accustomed to the almost sickly sweet taste of everyday chocolate that it’s difficult to get our taste buds round the bittersweet taste and brittle texture of dark chocolate. Once you’ve adjusted your expectations, you’ll soon appreciate what you’ve been missing out on. That’s not to say there isn’t a place for the everyday variety – it’s still chocolate isn’t it?

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