Its the time of the year to fill the cases with an assortment of flavors for holiday purchases and preparing those is a type of alchemy. I personally dislike Milk Chocolate because it has 40% or LESS cacao and is loaded with fat and sugar. I have selected an everyday Belgian dark chocolate at 65% I feel most people will accept and learn to appreciate in lieu of milk chocolate. Its smooth and not at all bitter. I do find some flavors pair better when they are with milk or even white chocolate-banana, coconut, key lime, lychee all taste better with the flavor in white chocolate , but dipped in dark for the finish. Chai, spicy chocolate, and coffee have more flavor when mixed in milk chocolate and then enrobed in dark. The berry families-raspberry, blueberry, acai berry all pair best in dark chocolate. Oranges seem to cross borders pairing with white, milk or dark.
The Dark Chocolate standard is anything over 40%. What does percentage mean? The percentage is the amount of cocoa liquor(paste) plus the cocoa butter. The remaining percentage is sugar or milk solids in the case of milk chocolate. The manufacturer does not break down the cocoa liquor from the cocoa butter, so two chocolates from a similar origin and same percentage can actually taste and have a different mouth feel. Higher percentage cacao does not translate to "better" . Most people like a range between 55-65%. Over that chocolate is a lot more bitter.
What is the BEST chocolate in the world? Its the one YOU love the most.
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