Chocolate fix?

I like chocolate, but I don't have compelling urges to eat it. But on my low-carb diet, I've found I can get my chocolate fix by eating high-cocao chocolates. I like Lindt 90% and 95% chocolates (I've always liked dark chocolate), which allows me to have a square of chocolate with less than 1 gm of net carbs. Even if you like the dark variety, it takes a little time to build up to the high cocao percentages. I started with 72%, then 85%.

What brands and percentages of chocolate do you favor?

Wow, 90 and 95% is pretty high. I remember when that craze first started coming around in the early 00s and it was interesting, but after awhile it was just not very pleasurable! The logic that always made sense to me was that chocolate is not the same thing as cacao and chocolate requires a blend of ingredients. But, obviously everyone has his/her own preferences.

My sweet spot is 70-75%, but much depends on the producer. Cannot say there are big brands that excite us, at least what is available here these days. Like most people I get excited by the chocolatiers and try to bring home enough bars to last for a while. My favorite in Paris is Patrick Roger, Brussels is Pierre Marcolini and Berlin is Rausch, but mainly for sentimental reasons not necessarily because they are the *best* in their respective cities.

These days so much is local and there are some good NC makers. French Broad, Videri, Escazu, but we balance them out with cheaper stuff as well.

Regardless of specific preferences, chocolate is great and we always have some at home!

I find Lindt's high-percentage chocolate is pretty darn good and smooth. It has the requisite cocoa butter and a bit of sugar (the 90% has approx. 10% sugar; the 95% about 5% sugar) They even have a 99%, but I've never seen it on any shelves here.

Trader Joe's has a nice mega-bar of 72% Belgian chocolate that's good. I also recently discovered an 8-oz bag of TruVibe organic cacao nibs. Interesting, crunchy little things without any sugar at all.

I agree that some of the best chocolate in the world comes from rad makers in places like Berlin and Paris. I like the single-origin bars made by Pralus, but they are expensive and hard to find, even in NYC.

Most often, we buy Choco-Love brand, between 55% and 70%, and very often the one with orange peel. We like reading the love poems on the inside of the wrapper.

I agree that some of the best chocolate in the world comes from rad makers in places like Berlin and Paris.

Hey, Nyc ain't too shabby either!

At the moment we have some bars in the house from Jacques Torres, certainly worth eating.

[Robin Garr]

I agree that some of the best chocolate in the world comes from rad makers in places like Berlin and Paris.

Çhristian Constant! Mmmm ...

[Jenise]

Can't help! If chocolate left the planet I'd be the last person to notice.

I agree that some of the best chocolate in the world comes from rad makers in places like Berlin and Paris.

Hey, Nyc ain't too shabby either!

At the moment we have some bars in the house from Jacques Torres, certainly worth eating.

Agreed. We live not too far from Dumbo where his first factory was located. We have his stuff often. I even took a 'Your First Chocolate Cooking Class' with him!