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dorchadas
Sometimes, I feel like I'm running out of new things to say about chocolate. The problem with always looking for extremely-dark chocolate is that it starts to blend together, and how many times can I talk about the taste of food that, by design, tastes pretty similar? The nice thing about Fifty Weeks, Fifty Curries was that the ingredients and flavors changed each week, so there was always something new to talk about. That's not the case here, and while sometimes the delay between weeks is because I'm busy and don't want to take the time to sit down and write about chocolate--I didn't write a post last weekend because I had to take the JLPT--sometimes it's because I can't think of what to say.
So I think the next week will be the last Darker than Black. Sixty is a good number to go out on. But don't worry, dear reader--if you enjoy my posts about food, I have two other food blogging projects on the backburner. But for now, let's talk about chocolate.
I'd happily eat just those chunks of chocolate on the cover.
Since this was also 90% cacao, it's impossible for me not to compare it to Lindt 90% cacao chocolate, especially since this week I've gone back to that from Nói Síríus Traditional Icelandic Chocolate sinceschoolpsychnerd happened to be going to the store that sells Lindt. And comparing them, Alter Ego is more brittle and more sour. It broke apart into fragments almost immediately after I bit into it, but soon after that it started to melt and coated the inside of my mouth with a delicious slightly-sour dark chocolate taste. And that taste built up--since I was eating half of a bar, every additional bite was more chocolately than the last, until the brittleness was completely unnoticeable due to the melted chocolate that started melting the new bites the instant they entered my mouth.
I'm starting to think that Lindt 90% cacao is atypical among darker chocolates, and it makes me wonder what is different about it. Every other darker chocolate I have tends to fall into the Alter Ego mode, where it's brittle and sour, but the Lindt does not. Is there some extra ingredient? Is it because most of the other dark chocolates I eat are single-source bean-to-bar chocolates, and Lindt definitely isn't? I think it's given me an unrealistic idea of what dark chocolate is "supposed" to taste like, but I'm coming more and more around on this sour-and-brittle combination. Especially since I eat chocolate in large amounts at a time, so I'm always going to get the mouth-coating feeling.
Maybe I'll start buying more of this chocolate. It saves the rainforests, after all.
With smiling Peruvian farmer.
schoolpsychnerd's Opinion
So I think the next week will be the last Darker than Black. Sixty is a good number to go out on. But don't worry, dear reader--if you enjoy my posts about food, I have two other food blogging projects on the backburner. But for now, let's talk about chocolate.
I'd happily eat just those chunks of chocolate on the cover.
Since this was also 90% cacao, it's impossible for me not to compare it to Lindt 90% cacao chocolate, especially since this week I've gone back to that from Nói Síríus Traditional Icelandic Chocolate since
schoolpsychnerd happened to be going to the store that sells Lindt. And comparing them, Alter Ego is more brittle and more sour. It broke apart into fragments almost immediately after I bit into it, but soon after that it started to melt and coated the inside of my mouth with a delicious slightly-sour dark chocolate taste. And that taste built up--since I was eating half of a bar, every additional bite was more chocolately than the last, until the brittleness was completely unnoticeable due to the melted chocolate that started melting the new bites the instant they entered my mouth.I'm starting to think that Lindt 90% cacao is atypical among darker chocolates, and it makes me wonder what is different about it. Every other darker chocolate I have tends to fall into the Alter Ego mode, where it's brittle and sour, but the Lindt does not. Is there some extra ingredient? Is it because most of the other dark chocolates I eat are single-source bean-to-bar chocolates, and Lindt definitely isn't? I think it's given me an unrealistic idea of what dark chocolate is "supposed" to taste like, but I'm coming more and more around on this sour-and-brittle combination. Especially since I eat chocolate in large amounts at a time, so I'm always going to get the mouth-coating feeling.
Maybe I'll start buying more of this chocolate. It saves the rainforests, after all.
With smiling Peruvian farmer.
schoolpsychnerd's OpinionI've been cutting back on the amount of added sugar in my diet and it's always a bit hard for me to look at making dietary adjustments without going a little overboard. This chocolate was what I ate as a "safe" chocolate and while since I've been able to go back to not panicking about sugar, I still love this chocolate and the nutritional space it gave me. It's a solid dark chocolate that has weight and depth of flavor. It leaves me feeling satisfied and has a lovely smooth texture with just the right kick of bitterness.That is one thing that I really love about dark chocolate, though from my perspective it's because it's not too sweet and I can eat a bunch of it without getting overloaded the way that a sweeter dessert will. And eating a lot of chocolate all at once is one of life's great pleasures.
