Over the years I have gradually moved from thinking that dark chocolate was yuck-blucch-icky to enjoying it more than milk chocolate. Once you get into dark chocolate (it's an acquired taste, like coffee or whiskey), milk chocolate seems insipid by comparison.
Of course, being on a very strict low-carb diet has really put a crimp into my chocolate fanaticism. Until recently, when a friend introduced me to a high-end, 100% cacao dark chocolate.
For those in the know, the percentage rate on a bar of dark chocolate basically tells you how strong (and to some, how bitter) the bar is. Most milk chocolate is between 10-15% cacao. The US doesn't have standards, but in the EU chocolate has to be at least 35% cacao to qualify as dark chocolate.
With the increased awareness of the health benefits of dark chocolate, a lot of people are dipping their toe into the pond, so to speak. Manufacturers like Lindt offer a range of dark chocolate, with most "starter bars" (baby steps) at around 65% cacao, going up from there.
A 100% cacao chocolate bar is a rare thing. Yes, it is basically a very high-end and delicious form of baking chocolate. It has no added sugar or fat, so this is a chocolate bar that is definitely not your usual junk food. Ghirardelli makes one, although it can be hard to track down. I have heard that Whole Foods carries a 100% cacao bar, although I couldn't find more information on that.
Lindt is selling a 90% cacao bar which is found in many stores. It's not as pure as the others, but it's pretty close. And at only 12g carbs for a full serving (four large squares, 40 grams) it's a somewhat safe indulgence for people on a low-carb diet.
Image courtesy Flickr/Chocolate Reviews
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