• jetOPAEnglish
      2·
      5 days ago

      Are you a 100% chocolate fan?

      • Lvxferre@mander.xyzEnglish
        2·
        5 days ago

        Yes! I don’t really care about the alleged health benefits, mind you - I love the taste, you put a tiny bit of chocolate in your mouth and it’s more than enough to fill it with flavour.

        I’m used to bitter things, though. Yerba, sugar-less coffee, this kind of stuff.

  • jetOPAEnglish
    10·
    8 days ago

    100% cacao chocolate bars. They are a hugely acquired taste, but now they taste sweet to me and I can sense a rich backdrop of flavors. Initially they were super bitter. It’s super hard, if not impossible, to binge on 100% chocolate.

  • Modva@lemmy.worldEnglish
    6·
    8 days ago

    I spent some time in Switzerland, and there was a chocolate chateau in Interlaken which sold these individually wrapped chocolate cubes which broke up and melted in your mouth.

    It’s very good I live very far away from that place now.

  • Jeena@piefed.jeena.netEnglish
    4·
    8 days ago

    Definatelly the ones over 90%. 80% is already too sweet. Sadly most of the ones I can find here are the Lindt ones which are not good. I’m not sure what the names are but most were some speciality chocklades which are very expensive so I only buy them once in a while.

  • The Giant Korean@lemmy.worldEnglish
    4·
    8 days ago

    Types of chocolate, or chocolate foods?

    If the former, dark chocolate. 72% is the sweet spot for me.

    If the latter, chocolate cake. The rich dense fudgey kind with ganache frosting. A close second is hot chocolate. I’m a big fan of champurrado in particular.

  • l_b_i@pawb.socialEnglish
    3·
    8 days ago

    I have a local shop who makes their own. I like the 85% dark from Peru. Its so good.

  • CM400@lemmy.worldEnglish
    2·
    8 days ago

    I really like Tony’s dark almond sea salt right now. It’s only 51% but the salt really draws out the bitter flavors you would normally only get out of darker chocolates.