Chocolate experts out there?

I am a huge chocolate fan myself, I used to scarf down Peanut or peanut butter M&M's like a champ. I didn't really care for dark chocolate but I've slowly been converted. For percent cocoa I've read that 50% is ok, but 60-70% cocoa is best. My favorite brands are Vosges (They do some amazing combinations!) and Sirius Chocolate (It's Icelandic and they know their chocolate). Vosges is available online and in some fancy shops, and Sirius you can get at Whole Foods or Amazon. I'm digging my bar of Sirius I'll eat about 3 squares and call it night. Upside they are very tasty. Downside they are costly. But it worth it to get my fix. Good Luck!

My favorite is Godiva 85% cocoa demitasse (2 pieces = 120 cal), but it's so intense, I usually only eat one. Green & Black's also makes a lovely dark chocolate. I just bought a 70% from Whole Foods called Chocolove. I think it's creamier than the G&B's. Since some people don't like the bitterness of very dark chocolate, you should probably work your way up from a 60% to find a level you like.

I agree with the posters above regarding very dark chocolate. It can be an acquired taste but when you get used to it you will never want to go back. I have had 99% bars in the past and they will knock your socks off.

Not sure if you can get them but Rococo and a number of other high quality chocolates offer dark with interesting ingredients (sea salt, lavender, chili or other herbs) and they are very tasty indeed.

Damn, I just ate breakfast and now I want chocolate...... lol

Skip the ones the poster with the link above put up if you want a REAL chocolate experience

Dark Chocolate takes time to get used to so if you're not used to eating dark chocolate I'd move up the gamut slowly. But the percentage you'll want to aim for is 80% and up.

As far as brand goes...Each person has a different brand they like - so try out a few brands and see what you like best!

As far as "How to eat" and that sorta thing for cravings - stick in the freezer and when a craving for sweets come on, eat 1-2 squares and voila!

^^^ this

I think 80% upwards is best but like others have said, it is an aquired taste. I put it in the freezer too. Stops me overeating it. Not even 10am and now I'm craving choocolate!

Green & Black Maya Gold is lovely - dark choc with a hint of orange and spice. I also like the Lindt excellence dark chocolate with seas salt.

Yes. And yes.

Dark chocolate won't "melt as soon as it hits your mouth" though, it has a dry and chalky texture because it doesn't have the milk solids which give milk chocolate its texture.

Not if it's good quality chocolate at a medium (ie.60-75%) degree of cocoa solids. Above that, especially in the very high percentage bars, you are likely to have that problem, but not usually until you hit at least 85%. Lindt has an excellent range of dark chocolate, plain and with different flavours (my favourite is 70% with Wasabi). Personally, I'm not keen on Green & Blacks (which I think does tend to have the slight chalkiness you describe). Hotel Chocolat does beautiful, if expensive, chocolate, as does Rocococo, but Lindt is available in most supermarkets and is relatively inexpensive as well as being fairly smooth. Prestat is starting to appear in Tesco in London as well.

80-90% Lindt chocolate blocks are amazing!

Dark chocolate is the BOMB, there are too many haters. I love milk chocolate too, but prefer dark chocolate - because it's real chocolate, plus much better for you

Kinder eggs are not chocolate - they are sugar with a bit of plastic in the middle!:sick:

You would be better with a 2-finger kitkat at 109 calories. Or a packet of chocolate buttons.

Try this link.
https://www.bakerscandies.com/index.php?route=common/home

These are the best "melt as soon as it hits your mouth" chocolates I've ever tasted. I've personally driven to the factory where they make them, and not only do they have the best (in my opinion) chocolates in the world, but they have nice people working there and making sure you purchase what will truly make you happy. They also let you try a sample before you buy.

Going to the chocolate factory is one of the joys of my life!

Kinder eggs are not chocolate - they are sugar with a bit of plastic in the middle!:sick:

You would be better with a 2-finger kitkat at 109 calories. Or a packet of chocolate buttons.

agree, kinder eggs are just sugary to me as well!

organic cocoa from essential ingredient is good makes delicious chocolate creme brulee, use sugar substitute, eggs and cream if you are low carb and coconut milk if you are cutting calories. Takes about an hour in the oven and 6 hours in fridge and if you can't resist a crunchy top make an almond or hazelnut praline less cals than the regular sugar topping. hmm might make one tomorrow.

I agree with the comments about starting out around 60% and working your way up from there. I personally love the Scharffen Berger 72% Dark chocolate tasting squares. I buy them in a box and they are just 24 cals a piece.

Madagascar's best kept secret.......Madecasse Dark chocolate with.....cinnamon and sakay pepper...or....sea salt and nibs.....or...arabica coffee.....or ....pink pepper and citrus.
Worth leaving home for!!!!!
http://store.madecasse.com/

Vogses, Milka(the kind you get from europe) or Ghrahdelli.

All make fantastic chocolate bars. Not sure if Milka does a dark or not, but their milk chocolate bar is to die for.

Milka is worth going to switzerland for!!
You can buy it in teeny tiny little bars too, so I'm quite sure they have no calories!