Comments on: How to buy dark chocolate without becoming bitter

By: dessa

dessa — Wed, 30 Jun 2010 12:20:51 +0000

Dont you know that chocolates can improve the quality of your skin? and Improve breathing problems..What you take into your body determines how your body will function.

By: Carolyn

Carolyn — Mon, 01 Feb 2010 06:03:37 +0000

Hi, I just wanted to add more to Helen’s comment on ethical chocolate and recommend that everyone read “Bitter Chocolate” by Carol Off. This book will change your life, especially if you are a chocoholic like me. It’s one thing to save money and buy less expensive chocolate, but when you look at the big picture of what cocoa production is costing the planet in human rights, pesticides, exploitation, corruption, abuse, etc., fair trade chocolate is the only way to go. Please support fair trade!

By: Tom

Tom — Fri, 08 Jan 2010 18:59:50 +0000

Hi, I recently tried some Lindt 90% cacao chocolate and found it ever so slightly unpleasant. I really love the 85% but think that may be the sensible boundary for chocolate makers to stay at. It seems odd to have to work at it or build up to a stronger chocolate. For instance the Lindt 99% suggests trying the 70 and 85% bars first, to become accustomed to biterness; but that got me thinking; should it be something you can enjoy whenever you feel like, or something you have to work at to appreciate, like meditation or some other spiritual exercise? For me, this idea makes appreciating chocolate seem like a chore, so I will stick with my 85% and enjoy that without any required preparation. At least that way it will always remain a joy to eat, not some obsessive striving for some elitist enlightened connoisseur status.

For an example of what I mean, look at this site and the strange comments, some of which even argumental and snobbish: http://www.keacher.com/?p=388

But maybe I’m just overthinking the subject!

By: Lisa

Lisa — Fri, 28 Aug 2009 23:11:46 +0000

I’ve just been researching cough suppressants other than codeine for my persistent cough. Turns out dark chocolate has been found more effective than codeine for this purpose. I’m on my way to get some now.

By: Niche Topics

Niche Topics — Wed, 29 Jul 2009 01:09:00 +0000

Thanks for sharing, great tips! I’ve been using dark chocolate for years to curb hunger; cocoa is a natural appetite suppressant

By: Beth

Beth — Mon, 28 Apr 2008 20:44:18 +0000

Close to my heart are Bernard Callebaut and Theo’s chocolates. Both worth checking out. Theo’s delivers to Canada and Callebaut is Canadian. Watch with Theo’s as there is a brokerage fee for many of the couriers that deliver it to Canada. Their “bread and chocolate” chocolate bar is to die for. It is a beautiful combination of dark chocolate and a salty crispness of crushed bread crumbs. Divine. Callebaut is pricey but worth every penny.
If any Vancouverites, or those visiting Vancouver, have the fortune of dining at Lumiere while in town, they should save room for the petit fours and chocolates that come as the final course of your meal. Pastry chef Wendy Boys makes hands down the best chocolates I have ever tasted and are sadly only available as the final course of a meal at Lumiere.

By: fox

fox — Sat, 26 Apr 2008 14:42:15 +0000

Jules: You like the 99% stuff? Dang. Cause seriously, the really really bitter stuff breaks my face. I can see how savoring just a little sliver with coffee could be an experience. But wow, that’s bitter!

By: Jules

Jules — Sat, 26 Apr 2008 14:01:58 +0000

Love dark chocolate. I actually like the 99% stuff–it does take some getting used to, but the key (I think) is to take a sliver of it with coffee.

I only buy chocolate to use when baking, though (the leftovers are plenty to give me my chocolate fix). Even though dark chocolate is comparatively inexpensive and common in Europe, I do try not to support unfair businesses.

By: fox

fox — Thu, 24 Apr 2008 14:08:22 +0000

Jokerine: My “better half” is German. He agrees with your chocolate selections. I only mention Lindt due to favorable price and it’s easy to find locally. My pantry is filled with fine dark chocolate from around the world. I love it.

Helen: Thank you so much for adding a mention to ethical chocolate. I can’t believe I missed mentioning it myself.

By: Helen

Helen — Thu, 24 Apr 2008 13:12:12 +0000

Hi, I love dark chocolate too! We minimize dairy for health reasons at our house, so dark chocolate was a pleasant surprise as we made that transition.

You almost touched on this with bean origin, but I think it’s important to also consider the ethical considerations with chocolate. http://en.wikipedia.org/wiki/Labor_exploitation_in_the_chocolate_industry
It seems things are improving, but it’s worth a look.
Endangered Species is one company that takes this really seriously (and they are quite tasty!)

Thanks for the article, now I want chocolate!