A couple days ago I found myself grabbing a chocolate to eat not realizing it was going to upset a status quo I’ve had for many years.
This chocolate came to me by way of a wedding anniversary present, and it was new to me. The chocolate, at 88% cacao, is a rare find because it’s such a high percentage. For some people, you might as well call it baking chocolate! No doubt my friend, Kathy, would make a scrunchy face if she had even a lick of this bar.
As for me, it blew me away. And here’s how it shook my world -- the Lindt 90% bar has always been at the top of my list of favorite extremely dark chocolates. But now… drum roll please… first place winner is Equal Exchange 88% Extreme Dark organic and fairly traded dark chocolate.
Congratulations Equal Exchange!
This chocolate is for serious dark chocolate lovers only! The cocoa notes are high powered, intense, and bitter. The fruity notes are in-your-face red berries with a little vanilla, spice, and nuttiness underneath.
The snap is hard, and the melt is smooth and slow. This bar is uncomplicated because each flavor is so obvious and recognizable. Well, at least I thought so until I read the tasting notes online at www.equalexchange.coop.
Here’s what Equal Exchange says about their 88%, “Our Extreme Dark bar starts with high flavor impact, a sparkling citrus acidity, melting into rich fudge taste with notes of roasted nibs and a bright grapefruit aftertaste”.
Hmm. Sparkling citrus. Grapefruit? Are they talking about the chocolate or the wine you pair with it?
Try as I might, I could not detect the citrus or grapefruit but I did find a flavor at the end that I can’t describe. I would have guessed it was more along the lines of a spice than a citrus. Maybe among the delicious berry flavors there’s a sparkling citrus I overlooked.
It would be fun to learn what YOU have to say. Pick up this bar (if you enjoy super dark chocolate) or order it online, and send me your tasting notes to me at bryn (at) chocolateuniversityonline.com, or post a comment below. I would love to hear from you!
Of course, it doesn’t really matter what we like about it, only that we like it or not.
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
