NOTE: My Correct Address is in my signature (just remove the spaces).
On Sun, 2 Nov 2003 21:35:19 -0500, "David D."
> wrote:

>Since unsweetened chocolate is quite bitter, I assumed that *extreme* amount
>of sugar contained in chocolate bars, cocoa mixes and other chocolate
>confections was added in order to offset the bitterness.
>
>To the contrary, I just had a chocolate bar that was 85% cacao, and it was
>delicious! To me, it tasted far more chocolaty than your more typical
>half-sugar bars. It apparently takes only a small amount of sweetener to
>bring out the chocolate flavor.
>
>In fact, I heard that there is one German company that has just released a
>95% cacao chocolate bar (which I would like to track down).

Michel Cluizel has a 99% chocolate bar. While it is on the sharp side
(because of the spices, I believe), it is very good.

If you find this German one, please let us know. Who makes it?

>The 85% cacao bar that I described is called "Lindt Excellence Edlelbitter".

I find the Lindt a bit too acidic for my taste. I have used it for
cooking, however, with great results.

>For another favorite, see my 10/6/2003 posting entitled "Dark chocolate with
>pepper and strawberries -- Delicious!".
>
>I do not like the German chocolate bars that I have had in the past, because
>they are very high in cocoa butter, which makes them taste fatty to me.
>But these two recent gifts from Germany are wonderful finds.
>
Again, who makes these?

--
Davida Chazan (The Chocolate Lady)
<davida @ jdc . org . il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~
Links to my published poetry - http://davidachazan.homestead.com/
~*~*~*~*~*~