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Old 07-02-2010, 11:26 PM   #1
AprilHare
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85% dark chocolate

Given how cold things have been here recently (sub-zero temperatures in the Sydney basin are odd but not unheard of) I have been indulging in my passion for dark chocolate - specifically dark chocolate with 85% cocoa.
Anyone enjoy a higher percentage dark chocolate, or am I out of step with the general populace of MobileRead with respect to enjoying such a high theobromine level?
Who is with me too that 'dark' chocolate made with milk is an abomination?
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Old 07-03-2010, 12:35 AM   #2
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what do you make it with? water? brandy?
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Old 07-03-2010, 01:03 AM   #3
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85% cocoa is the lowest percentage I will accept in dark chocolate.

I'm surprized there isn't a Chocoholics Support group in MobileRead.
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Old 07-03-2010, 01:29 AM   #4
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what do you make it with? water? brandy?
12 year old scotch...at the MINIMUM.
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Old 07-03-2010, 02:31 AM   #5
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Originally Posted by recluse View Post
85% cocoa is the lowest percentage I will accept in dark chocolate.

I'm surprized there isn't a Chocoholics Support group in MobileRead.
That's assuming there is a problem with being addicted to chocolate.. dark chocolate is healthy for you!
I'd like a chocolate with a higher fraction of cocoa, of course, and no sugar at all: an additive like this http://www.thaumatinnaturally.com/ might do the job - not just super sweet, it cancels bitter flavours too! 95%+ cocoa here we come..
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what do you make it with? water? brandy?
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Originally Posted by happy_terd View Post
12 year old scotch...at the MINIMUM.
Alcohol does not belong in my chocolate!
I don't make chocolate; I buy it down the local shop..
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Old 07-03-2010, 02:49 AM   #6
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95%+ cocoa here we come...
Has anyone attempted Michel Cluizel Noir Infini 99%? - a little goes a long way apparently.
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Old 07-03-2010, 03:22 AM   #7
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Has anyone attempted Michel Cluizel Noir Infini 99%? - a little goes a long way apparently.
Quote:
MICHEL CLUIZEL NOIR INFINI 99% DARK CHOCOLATE BAR INGREDIENTS
• Cocoas (min 99%)
• Cane sugar
• Bourbon vanilla pod
• Orange blossom
• Spices
May contain traces of nut, milk and gluten.
Gluten is bad for me (and don't want milk either).
But... does sound interesting
I want the anti-bitterness sweet additive though! It would make for the ultimate high-cocoa dark chocolate..
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Old 07-03-2010, 10:38 AM   #8
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Has anyone attempted Michel Cluizel Noir Infini 99%? - a little goes a long way apparently.


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Old 07-03-2010, 12:06 PM   #9
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Please, don't give me those links at these hours... By the way, have you tasted Lindt chocolates at 90%?
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Old 07-03-2010, 12:09 PM   #10
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I left baker's chocolate out once and found a little bite mark in it from my son. He was too young to know that baker's chocolate is unsweetened.

He learned a valuable lesson that day.
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Old 07-03-2010, 01:11 PM   #11
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I am a chocolate snob up with the best - usually single estate with nothing less than 70% will pass my lips. But you know, there are some times when the only thing that will do is a bar of Cadbury's Dairy Milk - like when you've missed lunch and stopped at a petrol station with the intention of buying an apple and a bottle of water to keep you going, but at the last minute you put the apple and water back and go for the 200g of CDM and bottle of Tizer.
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Old 07-03-2010, 01:16 PM   #12
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Quote:
Originally Posted by AprilHare View Post
Anyone enjoy a higher percentage dark chocolate, or am I out of step with the general populace of MobileRead with respect to enjoying such a high theobromine level?
Definitely - the higher the better

Quote:
Originally Posted by recluse View Post
85% cocoa is the lowest percentage I will accept in dark chocolate.
I will eat lower, but regardless of what the wrapper says, I will call it milk chocolate

And lower than about 50% I call it "chocolate flavoured confectionary". Same goes for things like Bournville Dark - which is vile, tastes nothing like chocolate.

Quote:
Originally Posted by Sparrow View Post
Has anyone attempted Michel Cluizel Noir Infini 99%? - a little goes a long way apparently.
Not yet!

Quote:
Originally Posted by Terisa de morgan View Post
Please, don't give me those links at these hours... By the way, have you tasted Lindt chocolates at 90%?
I usually keep a bar of Lindt 85% in my drawer at work, but I may have to start going for their 90% or even 99% as it's still a little too sweet for me. But the 85% is easier to find than the 90%
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