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[QUOTE=Nelle;1011536]bleh, I can't do higher than 75%. My go-to chocolate is Theo Chocolate which, lucky me, the factory is right down the street! [/QUOTE]
Wow, omg, I am so jealous! They have such a beautiful display of samples! I totally just ate my lunch when I was there haha!
[QUOTE=tarek;1009241]Raw cacao is the worst. I LOVE the taste, but if I eat beyond a small amount, I feel nauseous and dizzy. The darker it is, the worse this effect is. This doesn't seem to happen if I stick to modest amounts of non-raw dark chocolate, however.
Some of the best chocolates I've had:
Amano ([url]https://www.amanochocolate.com/dark-chocolate[/url])
Taza ([url=http://www.tazachocolate.com/store/chocolate]Stone Ground Bars | taza chocolate store[/url])
Madécasse ([url=http://store.madecasse.com/]Madécasse Chocolate | Madagascar Chocolate[/url])
Vosges ([url=http://www.vosgeschocolate.com/category/all_candy_bars]Vosges Gourmet Chocolate Exotic Candy Bars, Mix 'n' Match, Mo's Dark and Milk Bacon, Barcelona, Naga, Amalfi, Red Fire[/url])
Out of all of these, the Taza 87% dark Bolivian chocolate is probably my favorite. Because it's stone ground, there's a grit to it, and it's got a very unique, fruity flavor. It's pretty expensive ($10 a bar at Whole Foods), but it's worth it.[/QUOTE]
I tried some Taza recently and also thought it was delicious. I wondered if the texture was from sugar as that was the second ingredient listed on the ones I tried. Those little round ones... Yummy!
[QUOTE=excursivey;1013456]I tried some Taza recently and also thought it was delicious. I wondered if the texture was from sugar as that was the second ingredient listed on the ones I tried. Those little round ones... Yummy![/QUOTE]
I think it's because the cacao is ground and not tempered, so it retains a grainy texture.
[QUOTE=Nelle;1011536]bleh, I can't do higher than 75%. My go-to chocolate is Theo Chocolate which, lucky me, the factory is right down the street! [/QUOTE]
Theo is the best dark chocolate I've ever tried in my life. I usually have a very poor palate and can't differentiate between different quality levels in many things, but the moment I tried this I instantly noticed a difference. The ingredients are high quality (no soy lecithin) and it's fair trade and organic and whatnot.
On another chocolate note, why is Green&Blacks so often touted here? Every time I check the labels of their dark chocolate, there are always weird ass ingredients like milk and soy and other things I can't remember off the top of my head. Why do so many folks recommend this brand?