Gibburt

I’ve always been a sucker for chocolate. No idea whether that has to do with any of its purported aphrodisiac, anti-depressant or stimulant qualities. I just know that I’ve always immensely enjoyed it and have often eaten quite a lot more than is really sensible or healthy.

However, within the realm of brown, gooey goodness, my tastes have undergone a significant change over the last few years. Whereas I used to deem everything darker than normal milk chocolate disgustingly bitter, I now find everything below a cocoa content of at least 65% sickeningly sweet. Again, I don’t know what to attribute this to. A sign of maturity of perhaps (yeah, right)?

In any case, it should be obvious that this trend must at some point reach its ultimate conclusion. Yes, exactly, 100% cocoa content. This may seem absurd and outlandish to many, but ever since I’ve tried Lindt’s 99% variety, I’ve been firmly convinced that this is the only proper composition. No infantile dairy or sugar to get in the way of pure cocoa taste.

Of course, these extreme chocolates can’t be gobbled down in big chunks like your average Milka or Cadbury’s dross. You have to take a small piece only and allow it to slowly melt on your tongue. Then it will blossom into a world of flavours richer and more complex than you might have suspected a piece of chocolate could possibly contain.

To my exasperation, however, I haven’t yet found any shop in London that sells Lindt 99% bars. Having already resigned myself to the dreadful prospect of having to wait until my next visit to Germany, though, I fortunately chanced upon the Hotel Chocolat shop on High Street Kensington on Friday. They sell a 100% bar (no sugar at all, yay!) made from beans grown organically on a single estate in Ecuador. The slightly pricier bar tastes noticeably different than the Lindt; more round and mellow. A welcome variation.

Anyone know any other pure chocolate brands I might try?

Filed under: Leisure by Ralf Damaschke | Social tagging: chocolate