Dark chocolate is all the rage. So much so that supermarkets are putting out their own house labels, Trader Joe\u2019s packages a brand, and companies like Hershey\u2019s are in on the act. We decided to taste. Twelve students in a gastronomy class at Boston University had the enviable (and somewhat messy) task of tasting 11 brands of plain dark choco- late.
\nAll the chocolates on offer had a cacao (cocoa) content of between 60-72 percent (Her- shey\u2019s and Ghirardelli, respectively), which means the bulk of each is predominantly co- coa and naturally occurring cocoa butter. Seventy percent cacao is on the cusp of bitter- sweet (75 percent cacao), and some manufacturers like Scharffen Berger and Valrhona use that term.
\nTo create a bar, each manufacturer adds its own proportion of additional cocoa butter, sugar, vanilla, and lecithin, an emulsifier. The cocoa butter and lecithin provide a smooth mouth feel. Somerville-based Taza\u2019s Stone Ground Chocolate was the only en- try with no lecithin; the result was that it felt \u201cgritty\u2019\u2019 and \u201cbitter\u2019\u2019 to some and was vot- ed least favorite.
\nThe quality of the bar depends on the quality of the cacao beans and how they are processed. Beans come from around the world, even from unfamiliar places such as S\u00e4o Thom\u00e9 and Pr\u00edncipe, an island country off West Africa, to be used in Lake Champlain chocolates. Lake Champlain was the favorite.
\nThe language used to describe chocolate is similar to that for wine and coffee. \u201cComplex and fruity with hints of raspberry,\u2019\u2019 wrote one student. \u201cSmoky, robust and bitter,\u2019\u2019 said another. The tasters also noted texture when biting into the chocolate. Some had a \u201cgood snap,\u2019\u2019 while others were \u201cwaxy and molded to the tongue.\u2019\u2019 All agreed that a daily dose of dark chocolate would be a welcome addition to a healthy diet. But proba- bly not 11 doses at once.<\/p>\n
Ghirardelli Intense Dark Chocolate Twilight Delight 72 percent cacao<\/strong> Green & Black\u2019s Organic Dark Chocolate 70 percent cocoa<\/strong> Hershey\u2019s Extra Dark Chocolate 60 percent cacao\u2028<\/strong> Lake Champlain Chocolates\u2028All Natural Dark Chocolate Sao Thome 70 percent cocoa<\/strong>WINNER<\/strong> Lindt Excellence Smooth Dark 70 percent cocoa<\/strong> Scharffen Berger \u2028Bittersweet Fine Artisan Dark Chocolate 70 percent cacao<\/strong> Taza Stone Ground Organic Chocolate 70 percent dark chocolate<\/strong> Trader Joe\u2019s Swiss Dark Chocolate 72 percent cacao<\/strong> Valrhona Le Noir Amer 71 percent cacao<\/strong> Dark chocolate is all the rage. So much so that supermarkets are putting out their own house labels, Trader Joe\u2019s packages a brand, and companies like Hershey\u2019s are in on the act. We decided to taste. Twelve students in a gastronomy class at Boston University had the enviable (and somewhat messy) task of tasting 11 […]<\/p>\n","protected":false},"author":1,"featured_media":2533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[],"class_list":["post-2530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taste-kitchen-articles"],"_links":{"self":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/2530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/comments?post=2530"}],"version-history":[{"count":2,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/2530\/revisions"}],"predecessor-version":[{"id":2535,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/2530\/revisions\/2535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/media\/2533"}],"wp:attachment":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/media?parent=2530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/categories?post=2530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/tags?post=2530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n$2 for 3.5 ounces
\nEstablished in 1852, the California company is named for its Italian founder, Domingo Ghirardelli. Tasters found the flavor ordinary. \u201cIf you close your eyes, it has no flavor. Smells like chocolate on a Mars bar.\u2019\u2019 \u201cShaped like Nestle squares; dull appearance.\u2019\u2019 On the texture: \u201cYields easily to the teeth. It has a pleasant snap, like burnt caramel.\u2019\u2019 \u201cSmells like tobacco, with a musky, sweet taste.\u2019\u2019 \u201cToo sweet, uneven mouthfeel.\u2019\u2019
\nGodiva Chocolatier Dark Chocolate 72 percent cacao\u2028$3.99 for 3.5 ounces
\nGodiva garnered the most varied comments for its aroma (or lack of one): \u201cFaint sour smell.\u2019\u2019 \u201cSmells earthy.\u2019\u2019 \u201cBland, slightly fruity, almost perfumed.\u2019\u2019 On flavor: \u201cIntense nuttiness.\u2019\u2019 \u201cCoffee flavor, almost smoky.\u2019\u2019 \u201cToo sweet with cherry undertones.\u2019\u2019 Tex- ture: \u201cWeirdly fleshy.\u2019\u2019<\/p>\n
\n\u2028$2.50 for 3.5 ounces
\nThe label states that this chocolate is made with the Trinitario cocoa bean (likely from the Dominican Republic) for an intense taste. One described the taste as being \u201ca little acidic, with a smooth texture.\u2019\u2019 Another: \u201cVery soft; reminds me of a sour cheese.\u2019\u2019 \u201cFruity tones linger on the tongue, but the texture is chalky with a sour aftertaste.\u2019\u2019 One found the texture \u201cnice with a smooth finish.\u2019\u2019 \u201cVelvety texture, lingers in the mouth.\u2019\u2019 \u201cNice snap, bitter with hint of smokiness.\u2019\u2019 \u201cCherry flavors with a smooth creamy tex- ture.\u2019\u2019<\/p>\n
\n$1.89 for 3.5 ounces
\nToo sweet and doesn\u2019t taste enough like chocolate. \u201cNo flavor and dull sheen.\u2019\u2019 \u201cArtifi- cial tasting. Soft texture.\u2019\u2019 \u201cCloying sweetness, Would be good for s\u2019mores.\u2019\u2019 \u201cDoesn\u2019t taste much like chocolate.\u2019\u2019 More on the texture: \u201cGrainy dry, grassy, and unpleasant.\u2019\u2019 \u201c It\u2019s melting all over me.\u2019\u2019 \u201cSmells of gingerbread and Christmas, but is cloyingly sweet.\u2019\u2019 \u201cReminds me of Easter bunny chocolate. Too sweet.\u2019\u2019<\/p>\n
\n$3.99 for 3 ounces
\nCocoa beans from the island off West Africa go into this bar, which is made in Vermont. By a small majority, this chocolate was voted favorite. Most liked the bitter flavor. \u201cRich and decadent. True melt-in-your-mouth experience.\u2019\u2019 \u201cThe taste stops mid-tongue be- cause it is so bitter, but in the most interesting way. It has a dark and shiny appearance with a coffee aroma.\u2019\u2019 \u201cSlightly smoky with bitter taste.\u2019\u2019 \u201cTastes a bit dusty (best) but after-bite turns fruity.\u2019\u2019 \u201cBurnt coffee.\u2019\u2019 \u201cVery complex. Reminds me of unsweetened Baker\u2019s squares.\u2019\u2019 \u201cSlightly buttery in a good way.\u2019\u2019 One person said: \u201cMelts like plas- tic.\u2019\u2019<\/p>\n
\n\u2028$3.50 for 3.5 ounces
\n \u201cProbably not Hershey\u2019s, but nothing spectacular.\u2019\u2019 Many comments on the texture. \u201cDull in flavor and scent. Dense feeling on tongue.\u2019\u2019 \u201cSlippery mouthful.\u2019\u2019 \u201cPerfect con- trast of bitter and milky creaminess that seems luxurious.\u2019\u2019 \u201cCreamy texture, like the chocolate coating on vanilla ice cream at the beach.\u2019\u2019 \u201cKind of gummy.\u2019\u2019 The flavor didn\u2019t quite captivate. \u201cSmells rich and decadent. Falls flat on flavor. It\u2019s one dimension- al.\u2019\u2019 \u201cEaster bunny chocolate!\u2019\u2019 \u201cCreamy but otherwise unremarkable.\u2019\u2019
\nThe least expensive of the bars. To many, overly sweet. \u201cHas five-and-dime quality taste.\u2019\u2019 \u201cThere are lots of air bubbles; creamy and sweet.\u2019\u2019 \u201cHoney-like. Rich sweetness.\u2019\u2019 \u201cToo sweet.\u2019\u2019 On texture: \u201cSmooth thick bite. Velvety mouthfeel.\u2019\u2019 \u201cCreamy, delicate, feminine.\u2019\u2019 \u201cFudgy, easy to eat.\u2019\u2019 \u201cAlmost sickeningly sweet. Coats my throat.\u2019\u2019 Two dis- liked the smell, calling it \u201cmothballs\u2019\u2019 with \u201cstrong odor and taste of coconut.\u2019\u2019<\/p>\n
\n\u2028$3.99 for 3 ounces
\n\u201cWaxy smell. Not much flavor.\u2019\u2019 \u201cTangy and waxy texture.\u2019\u2019 \u201cFruity and acidic.\u2019\u2019 \u201cWell balanced astringency.\u2019\u2019 Aroma: \u201cSmells a little nutty, tastes a bit rancid.\u2019\u2019 Appearance and taste: \u201cAlmost reddish tinge. Tastes like raspberry liqueur.\u2019\u2019 \u201cDelicate flowery scent, doesn\u2019t match chemical flavor.\u2019\u2019 \u201cWould make a nice sauce.\u2019\u2019 \u201cNot much finesse. Meh.\u2019\u2019 A favorite for one. \u201cAromatic with a gorgeous mouthfeel. A beautiful balance.\u2019\u2019<\/p>\n
\n$6.99 for 3 ounces
\nThe darling of locavores and the most expensive of the lot was the least liked. Over- whelmingly, comments focused on the texture. \u201cLittle crunch. Almost fruity taste. High percentage of cocoa but fake tasting.\u2019\u2019 \u201cEdges feel like sandpaper.\u2019\u2019 \u201cQuite rough with an almost medicinal boozy quality; tastes like a Flintstone\u2019s vitamin.\u2019\u2019 \u201cTastes like a vita- min chocolate.\u2019\u2019 One guessed correctly: \u201cDefinitely Taza with the signature stone ground texture. I prefer creamy.\u2019\u2019 \u201cCrumbly, gritty texture, earthy quality. Almost min- eral.\u2019\u2019 And one lone voice: \u201cThis is my favorite, it has a granular texture and nice snap. It\u2019s deep and mysterious.\u2019\u2019<\/p>\n
\n\u2028$1.99 for 3.5 ounces
\n\u201cUniquely sweet with herby aftertaste.\u2019\u2019 \u201cTastes like graham crackers.\u2019\u2019 \u201cFunky smell.\u2019\u2019 \u201cChalky feel between teeth. Smells slightly burnt.\u2019\u2019 \u201cSmells like my vacuum filter.\u2019\u2019 Two tasters weren\u2019t interested: \u201cBoring. One note. Artificial taste.\u2019\u2019 \u201cDull, lacks complexity.\u2019\u2019 One wrote, \u201cThe flavor is very nutty, then bright and citrusy.\u2019\u2019<\/p>\n
\n\u2028$2.99 for 3.5 ounces
\n\u201cBitter aftertaste.\u2019\u2019 \u201cTastes faintly like dirt.\u2019\u2019 \u201cGross aftertaste.\u2019\u2019 \u201cThe aftertaste is almost unbearable. It sucks the moisture out of your mouth.\u2019\u2019 \u201cThis has a hint of a green plant. I taste cough medicine.\u2019\u2019 \u201cComplex fruity flavor.\u2019\u2019 \u201cPleasant taste, but very commercial. Smells cheap.\u2019\u2019<\/p>\n\n","protected":false},"excerpt":{"rendered":"