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85% or more cocoa chocolate |
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#1 |
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Join Date: Sep 2009
Posts: 3,120
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85% or more cocoa chocolate
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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#2 |
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Join Date: Jun 2005
Location: Nottingham
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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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#3 |
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Join Date: Sep 2009
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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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#4 |
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Join Date: Mar 2007
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Quote:
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.
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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#5 |
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Inactive Member
Join Date: Dec 2014
Posts: 1,636
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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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#6 |
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Join Date: Sep 2009
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Quote:
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. 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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#7 |
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Join Date: Nov 2007
Location: Folkestone
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I like Lidl's too and it's a reasonable price.
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#8 |
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Join Date: Dec 2012
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Quote:
I like Lidl's too and it's a reasonable price.
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#9 |
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Join Date: Feb 2016
Posts: 5
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This chocolate is so bitter, but taste simply divine
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#10 |
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Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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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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#11 |
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Inactive Member
Join Date: Dec 2014
Posts: 1,636
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Quote:
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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#12 |
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Quote:
Oh dear.
![]() Love the snobbery! Do you cook with your special 90% cocoa solids chocolate every day? |
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#13 |
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Join Date: Dec 2014
Posts: 1,636
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Quote:
Fantastic
![]() Love the snobbery! Do you cook with your special 90% cocoa solids chocolate every day? 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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#14 |
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Join Date: Aug 2009
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Quote:
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 ![]() ![]() Do you compensate by reducing the sugar in recipes, or is everything you make tooth-achingly sweet? |
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#15 |
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Join Date: Sep 2009
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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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#16 |
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Join Date: Jun 2006
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Quote:
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. 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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#17 |
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Quote:
I can totally understand not wanting to eat bitter dark chocolate (although I love it), but cooking with 35% chocolate?
![]() ' shock!Up until about ten or fifteen years ago barely anyone was using this 90% proof chocolate! |
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#18 |
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Join Date: Jul 2003
Location: Fylde Coast
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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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#19 |
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Join Date: Dec 2014
Posts: 1,636
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Quote:
Please tell me this is faux '
' shock!Up until about ten or fifteen years ago barely anyone was using this 90% proof 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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#20 |
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Join Date: Aug 2009
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Quote:
Please tell me this is faux '
' shock!Up until about ten or fifteen years ago barely anyone was using this 90% proof chocolate! ![]() ![]() Cooking chocolate has been around for a lot longer than ten or fifteen years. |
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#21 |
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Join Date: Dec 2001
Location: West London
Posts: 24,303
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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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#22 |
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Join Date: Jul 2008
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Quote:
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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#23 |
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Join Date: Jul 2008
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Quote:
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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#24 |
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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: Quote:
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.
Quote:
You even say that you happily GO AGAINST what TV chefs have been telling you for years. 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.You're on the wrong side of the coin here, just admit it. 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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#25 |
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Join Date: Mar 2016
Posts: 42
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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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