I am a chocolate snob. I will not consider chocolate named for planet “Mars” and I do not dine on bars big enough to call “Mr”. I stopped spending my chocolate cash and torturing my taste-buds when I discovered the smooth silky stuff known as fine dark chocolate.
Fine dark chocolate is gaining popularity these days. Chocolate connoisseurs and aficionados alike are now according the cacao bean the same respect usually reserved for fine wines and cheeses. Around the world you can find tasting groups and sommeliers dedicated to dishing on single-origin chocolate made from cacao plants grown in Ecuador, Madagascar, Peru, and others.
Websites are cropping up to discuss the dark velvety stuff too. There are forums dedicated to reviewing the best bars, the finest companies, and the richest flavors from around the globe. All this chocolate chatter is enough to drive a girl crazy.
To avoid becoming bitter, here are 5 things to consider when navigating the dark world of fine dark chocolate:
A bar of fine dark chocolate can start at $2 bucks a bar and head upwards to what the market will bear. Price really depends on a number of factors, including: bean origin, cocoa percentage, production methods, connoisseur conviction, and branding. Fine dark chocolate tends to cost more than a crappy candy bar. You get what you pay for.
2. Bean Origin:
Buying fine dark chocolate is much like choosing a bottle of wine. You can shop by location and by brand. When considering fine chocolate, you can choose beans grown from around the globe. Each location presents unique flavors and notes only possible given the particular climate, soil, and bean variety. Some of the most popular chocolate origins are (in alphabetical order): Caribbean, Ecuador Indonesia, Madagascar, Papua New Guinea, Sao Tome, South America, Trinidad, and Venezuela.
3. Cocoa Percentage:
The cocoa percentage proudly presented on fine bars refers to the total amount of cocoa in the product. This percentage can consist of a mixture of cocoa solids, chocolate liquor, and cocoa butter. The higher the percentage, the more cocoa the bar contains. Common percentages are 65%, 70%, 75%, 80%, and 85%. I once tried a 99% bar only to bust my face on the bitterness. If you’re new to dark delicious chocolate, start at around 65% and then go higher.
The different types of cocoa:
- Cocoa: The dried and partially fermented fatty seed of the cacao tree from which chocolate is made.
- Cocoa Powder (Cocoa Solids): Dry powder produced by grinding the seeds and extracting the Cocoa Butter.
- Cocoa Butter: The pale yellow, pure edible vegetable fat of the cacao bean.
- Chocolate Liquor: A mix of cocoa solids and cocoa butter. This is the stage in processing the cacao beans before the solids and butter are separated.
A word of cocoa caution: Just because a bar contains more cocoa doesn’t mean it’s better or tastier. A high cocoa content is no guarantee for flavor. It’s the quality of the beans and processing methods that have the biggest impact on the final taste.
Depending on the day of week and time of year, the media either tout or decry the health benefits of eating dark chocolate with high-cocoa content. Those that cite the goodness of cocoa believe that epicatechin, an active member of a group of compounds called plant flavonoids, is heart healthy. Apparently, flavonoids can keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.
Those that decry the healthfulness of chocolate say most people confuse the good cocoa rich bars with the bad candy bar crap, and eat the latter in great gusto. The anti-cocoa group also call the research bunk.
5. Chocolate Brands:
There are numerous brands available to dark chocolate fans. Some of the most expensive, and popular include (in alphabetical order): Amedei, Bonnat, Domori, Michel Cluizel, Pralus, Valrhona, and Weiss. I am not against loving Lindt, as the price is right, the origins are varied, and the cocoa percentages are diverse. Plus, fine dark Lindt chocolate can be found at most grocery, drugstores, and Amazon.
Ban Candy Bars:
Candy bars are crap. They are loaded full of sugar, filled with mystery ingredients, and may halt your heart with hydrogenated fats. Stop eating this mass-marketed faux chocolate candied crap and start eating real cocoa chocolate to please your palette and boost your health. It’s easy to spot candy bars, just flip the wrapper flap and scan the ingredients. If cocoa mass, cocoa powder, or cocoa butter are NOT listed at the top and you see stuff like sugar, syrup, and hydrogenated vegetable oil, then take a pass.
Many dark chocolate connoisseurs will agree there are a few things to consider when melting for dark, bitter, or bitter sweet chocolate cocoa goodness. Some criteria for the choosey are:
- High cocoa content: Fine dark chocolate should be at least 60% and up.
- All natural ingredients: No additives, and no artificial flavorings.
- No fat substitutes: Cocoa butter is the key to good chocolate since it melts very close to body temperature.
Do you like the dark stuff? Is fine dark chocolate worth a few more bucks? Are you a chocolate snob?