dark chocolate

Okay, I’ll admit it: I’ve never cared for dark chocolate. I know it’s supposed to be better quality than the milk chocolate, and certainly better quality than most American candy bar chocolate. But, it just never tasted right, and if eaten in the same quantities as milk chocolate, would make me sick to my stomach.

Despite that, I decided last week that I should avail myself of the imported fine chocolates available at a local shop and see if I can find a dark chocolate I enjoy. I aimed for Belgian chocolates sold in small sizes (5-10 grams) for a wide sampling of pure and flavored (i.e. orange). This limited me to two sources: Dolfin and Cafe Tasse.Cafe Tasse Chocolate Noir

Dolfin Chocolate NoirAfter doling them out one day at a time, I’ve finally finished sampling all of them, and it’s pretty much a tie between Dolfin‘s 70% dark chocolate and Cafe Tasse‘s 60% dark chocolate, with Cafe Tasse slightly edging out Dolfin only because it tastes more like a delicious hot chocolate as it melts on the tongue.

That’s the other thing that I learned in this process: I can’t eat dark chocolate like I can milk chocolate. I broke the little bars into approximately 1cm squares, and let each square slowly melt in my mouth (no chewing). This made the small quantity last longer, and I found that even that little amount satisfied my cravings.

I thought that perhaps the flavored chocolates would be more palatable, but after trying about six or seven, I realized that I didn’t like the distraction from the chocolate itself. This amuses me because I usually like chocolates with lots of other stuff in them.

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