Spicoli43
Well-Known Member
Wow, you're hardcore. Just by observing the Chocolate aisle at various stores, hardly anybody buys 85 plus. My main go to batch that I make for myself is 100% but I add in the Cashews, Dates, Raisins etc... Every bite of Dark Chocolate is exactly that, but it's tempered down with the fruit sugars.Spicoli, what do you do with all that chocolate?? Also I'm curious what you mean by e.g. "maple". You mean maple syrup?
I've found my sweet spot for chocolate when I buy it to eat is between about 85-90% cacao. I've eaten bars of 100% before and enjoyed them but been happy to go back to 85. But 75 just tastes like sugar to me, way too sweet.
Also I like Lindt and the Aldi brand (Moser Roth) but can't stand Ghiradelli, doesn't matter what %.
I give most of it away to people, keep a bag for myself. The Maple is Maple Syrup granules.