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85% or more cocoa chocolate


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Old 10-03-2016, 18:48
Ancient IDTV
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Anyone else here regularly eat high cocoa content chocolate? I find higher sugar content chocolate sickly now. Tried a few different brands in the last few years.

Favourites:-

Cote D'Or 86
Marks and Spencer 85
Tesco (Swiss) 85
Vanini 86


Alright:-

Divine 85
Heidi 85
Lindt 85
Lindt 90
Morrisons 85
Thornton's 85 (no longer produced)


Not keen on:-

Cavalier (sugar free) 85
Green and Black's 85
Lindt 99
Sainsury's 85
Tesco (Dominican Republic) 85
Tesco (Plain) 85


Probably loads more I've yet to sample. I've seen a few others on sale but considered them to be too expensive.
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Old 10-03-2016, 19:14
Shrike
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I quite often do. It takes a bit of getting used to though! The best thing is you just can't trough your way through a whole bar in one sitting - a square is usually plenty.
I usually have the Lindt ones but I'm no connoisseur.
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Old 10-03-2016, 19:29
Ancient IDTV
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I can easily scoff an entire bar in one go. I usually have 2 or 3 bars a week.

I forgot about Moser Roth 85 (from Aldi), which I also wasn't keen on.

re. Lindt 85. I notice that some of the bars are produced in Germany, and others in France. I think they taste slightly different. No real preference for either one.
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Old 11-03-2016, 01:16
barbeler
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Anyone else here regularly eat high cocoa content chocolate? I find higher sugar content chocolate sickly now. Tried a few different brands in the last few years.
Have you checked to make sure that those high cocoa content bars don't actually have even more sugar in? I've found some of them to be quite sickly.

My tip is to go to Lidl and buy the bars they sell as cooking chocolate. They're better than most in my opinion.
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Old 11-03-2016, 01:43
dellzincht
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85 is where it's at. I've had Lindt 99 but at that percentage cocoa it's pretty pointless, all you can taste is bitterness and it's not very nice.

I appreciate that some people will like it, however.
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Old 11-03-2016, 09:19
Ancient IDTV
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Have you checked to make sure that those high cocoa content bars don't actually have even more sugar in? I've found some of them to be quite sickly.

My tip is to go to Lidl and buy the bars they sell as cooking chocolate. They're better than most in my opinion.
I actually do check nutritional information for most of the food I buy. Do you?

re. Sugar content. I'll use the Lindt Excellence range as an example.

Lindt 85, 14g of sugar per 100g of chocolate
Lindt 90, 7g of sugar per 100g of chocolate
Lindt 99, 2g of sugar per 100g of chocolate


A few popular UK chocolate bars:-

Bournville Classic Dark Chocolate, 57.5g of sugar per 100g of chocolate
Cadbury Dairy Milk, 56g of sugar per 100g of chocolate
Galaxy, 55.4g of sugar per 100g of chocolate
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Old 11-03-2016, 11:16
Miss C. DeVille
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I like Lidl's too and it's a reasonable price.
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Old 11-03-2016, 11:27
anthony david
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I like Lidl's too and it's a reasonable price.
Agreed I also love Divine 85%. All the others either taste bitter or don't satisfy.
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Old 12-03-2016, 13:57
Ave_Smith
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This chocolate is so bitter, but taste simply divine
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Old 13-03-2016, 15:15
Welsh-lad
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Nope - it's bitter and revolting.

Even when I cook I use Cadbury Bournville (around 35%) and rejoice at completely ignoring what TV chefs have been preaching at me for years
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Old 13-03-2016, 20:19
dellzincht
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Nope - it's bitter and revolting.

Even when I cook I use Cadbury Bournville (around 35%) and rejoice at completely ignoring what TV chefs have been preaching at me for years
Oh dear.
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Old 14-03-2016, 12:27
Welsh-lad
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Fantastic
Love the snobbery!

Do you cook with your special 90% cocoa solids chocolate every day?
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Old 14-03-2016, 14:29
dellzincht
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Fantastic
Love the snobbery!

Do you cook with your special 90% cocoa solids chocolate every day?
No, I use baking chocolate, because it's designed especially for that purpose.

All I'll say is your cakes must have a hell of a lot of sugar in them.

And, surprisingly enough, I eat my 85% cocoa chocolate (but not every day) because that's what it's there for.

But you keep fighting "the man", you rebel.
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Old 14-03-2016, 17:38
JulesF
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Nope - it's bitter and revolting.

Even when I cook I use Cadbury Bournville (around 35%) and rejoice at completely ignoring what TV chefs have been preaching at me for years
I can totally understand not wanting to eat bitter dark chocolate (although I love it), but cooking with 35% chocolate?

Do you compensate by reducing the sugar in recipes, or is everything you make tooth-achingly sweet?
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Old 14-03-2016, 18:09
Ancient IDTV
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I don't usually buy chocolate that's less than 85% cocoa, but after reading the recommendations on here, I bought a bar of J D Gross 81 (125g) from Lidl, and I do like it. I will definitely buy that again. Always glad to try new bars.

I also bought a bar of Heidi 75 (from Asda) today. Don't see many 75 bars on sale here. Sugar content is given as 20.9g per 100g of chocolate, which is ............acceptable. Their 85 is okay, anyway.
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Old 14-03-2016, 23:29
Welsh-lad
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No, I use baking chocolate, because it's designed especially for that purpose.

All I'll say is your cakes must have a hell of a lot of sugar in them.
Yes cakes / desserts are sugary and sweet, hence they are a treat.
Examples include:

Devil's food cake (about 7oz of pure sugar)
Créme caramel
Créme brulée
Syrup stemed pudding....

I could go on.

In fact some people call these a 'sweet' when referring to a course in a meal.
Did you not understand this?

"Oh dear"
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Old 14-03-2016, 23:31
Welsh-lad
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I can totally understand not wanting to eat bitter dark chocolate (although I love it), but cooking with 35% chocolate?
Please tell me this is faux '' shock!
Up until about ten or fifteen years ago barely anyone was using this 90% proof chocolate!
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Old 15-03-2016, 02:35
diablo
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I tend to get Lindt 90% and it is okay, but maybe I ought to try a few different brands really - see f they are better.

I used to like Bournville in the past but haven't tasted it for years. I reckon my tastes have changed as my age advances. I loathe milk chocolate these days and even products marked as having 'dark' chocolate seem much to sweet for my palate these days.
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Old 15-03-2016, 09:07
dellzincht
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Please tell me this is faux '' shock!
Up until about ten or fifteen years ago barely anyone was using this 90% proof chocolate!
No, they were using cooking chocolate. Hence why for decades TV chefs and Cookbooks have been instructing us to use cooking chocolate.

You even say that you happily GO AGAINST what TV chefs have been telling you for years.

You're on the wrong side of the coin here, just admit it.
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Old 15-03-2016, 09:22
JulesF
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Please tell me this is faux '' shock!
Up until about ten or fifteen years ago barely anyone was using this 90% proof chocolate!
It was sugar rush shock!

Cooking chocolate has been around for a lot longer than ten or fifteen years.
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Old 15-03-2016, 10:05
Inkblot
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Very pure chocolate seems to give me a hangover. If I eat some, I'm fine but the next morning I have a nagging headache. If I stick to Montezuma's 54% cocoa milk chocolate I'm fine.
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Old 15-03-2016, 10:17
moonlily
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Yes cakes / desserts are sugary and sweet, hence they are a treat.
Examples include:

Devil's food cake (about 7oz of pure sugar)
Créme caramel
Créme brulée
Syrup stemed pudding….


I could go on.

In fact some people call these a 'sweet' when referring to a course in a meal.
Did you not understand this?

"Oh dear"
Will you please pipe down I'm on a diet
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Old 15-03-2016, 10:22
moonlily
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No, they were using cooking chocolate. Hence why for decades TV chefs and Cookbooks have been instructing us to use cooking chocolate.

You even say that you happily GO AGAINST what TV chefs have been telling you for years.

You're on the wrong side of the coin here, just admit it.
We actually called it (I'm a trained chef) couverture- not cooking chocolate which was a rancid fat laden product with barely any cocoa in it at all.
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Old 15-03-2016, 16:57
Welsh-lad
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No, they were using cooking chocolate. Hence why for decades TV chefs and Cookbooks have been instructing us to use cooking chocolate
.

First of all, 'cooking chocolate', as you say has even fewer cocoa solids than the brands I mentioned. Cooking chocolate, as I recall, is chocolate substitute, is crumbly and tastes artificial. As moonlily says:
We actually called it (I'm a trained chef) couverture- not cooking chocolate which was a rancid fat laden product with barely any cocoa in it at all.
You even say that you happily GO AGAINST what TV chefs have been telling you for years.

You're on the wrong side of the coin here, just admit it.
I'm not on the wrong side of anything. Seeing as cookery and dining is entirely a matter of personal taste it is me who decides what is appropriate and palatable for me.

TV chefs may well want 90% cocoa solid belgian chocolate to make some heavy black oozing pudding, but if I'm making chocolate rice krispy cakes with my nephews (which is far more normal for most people) then I shall use Cadbury's or some similar brand. It's what suits.
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Old 16-03-2016, 18:01
turnsmith
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Buy your own cocoa powder and try to make your own style then you have control of what goes inside it.
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