“Hey, it’s got a warning!” My husband points me to the golden foil surrounding the chocolate block. Sure enough, Lindt warns us in three languages that we should be working our way up to 99% cocoa chocolate by eating 70% and 85% strengths.
Sounds like a good way to get people to buy more chocolate.
The warning also suggests coffee as a way to help. Husband cheers and goes to turn on his espresso machine.
I am going to be reckless and ignore the instructions for the first time in my life.
Inside the gold foil the chocolate is scored into squares, smaller than the usual Lindt size. Husband breaks off a couple of pieces and splits that in two.
Sniffing. It barely smells but the scent of chocolate is there. It is very dark in colour, almost black. I hold it between my fingers for awhile; it doesn’t even begin to melt.
Time for a mouse-nibble. The texture is chalky. At first it doesn’t taste like much of anything. Then the bitterness begins as the tiny crumbs dissolve into my saliva.
The taste is more like earth with a cocoa note rather than the other way around.
I wouldn’t say it’s nice. But it is interesting.
I put a piece on my tongue and suck. It instantly releases much more flavour than the first try. The bitterness is much more pronounced, even acrid.
And yet I go to taste more.
When it first begins to melt it is as if dust is coating my teeth. It is too strong to keep on the tip of my tongue: shifted back it is easier to take.
That was just one square. I don’t think I want more at the moment.
They say that dark chocolate is good for you… at 99% it does taste like health food!
Rating:
Specifics: Lindt Excellence 99%, bought at the Lindt Cafe, Cockle Bay
99% Chocolate
“Hey, it’s got a warning!” My husband points me to the golden foil surrounding the chocolate block. Sure enough, Lindt warns us in three languages that we should be working our way up to 99% cocoa chocolate by eating 70% and 85% strengths.
Sounds like a good way to get people to buy more chocolate.
The warning also suggests coffee as a way to help. Husband cheers and goes to turn on his espresso machine.
I am going to be reckless and ignore the instructions for the first time in my life.
Inside the gold foil the chocolate is scored into squares, smaller than the usual Lindt size. Husband breaks off a couple of pieces and splits that in two.
Sniffing. It barely smells but the scent of chocolate is there. It is very dark in colour, almost black. I hold it between my fingers for awhile; it doesn’t even begin to melt.
Time for a mouse-nibble. The texture is chalky. At first it doesn’t taste like much of anything. Then the bitterness begins as the tiny crumbs dissolve into my saliva.
The taste is more like earth with a cocoa note rather than the other way around.
I wouldn’t say it’s nice. But it is interesting.
I put a piece on my tongue and suck. It instantly releases much more flavour than the first try. The bitterness is much more pronounced, even acrid.
And yet I go to taste more.
When it first begins to melt it is as if dust is coating my teeth. It is too strong to keep on the tip of my tongue: shifted back it is easier to take.
That was just one square. I don’t think I want more at the moment.
They say that dark chocolate is good for you… at 99% it does taste like health food!
Rating:
Specifics: Lindt Excellence 99%, bought at the Lindt Cafe, Cockle Bay