I'm not really a chocolate snob. Or at least I wasn't.
I used to love white chocolate and milk chocolate, but now that I eat a very clean diet I can't even imagine eating that amount of sugar. So I eat a chunk or two of very dark chocolate every day.
Cacao is actually very good for you, so dark chocolate is a pretty decent snack. I think that each chunk of this stuff has less than a gram of sugar in it. The rest is cacao.
Anyway, I've tried a bunch of these and the Dolfin is my favorite. It is super smooth and has very little bitter aftertaste. To eat the chocolate you break off a small chunk (which gets bigger as you get used to it...) and let it melt in your mouth.
The flavor is amazing. It's far more interesting than the simple flavor of milk chocolate which is essentially sugar with some cacao mixed in. Try a bar and you'll probably be hooked.
Other good ones:
The Lindt was surprisingly good. I also tried a 100% baker's chocolate and it was totally disgusting. It wouldn't melt in my mouth and when I bit it it was overpoweringly bitter.
There is a chocolate factory that might rival your favorite here in Springfield, MO.
Would love to hear what you think. :) It is my absolute favorite.
There was an article saying how higher than 75% is much too bitter and distracts from the chocolate. I have tried the 99% lindt and it tastes like eating batteries. But I do love the 75% Lindt. Its just right bitterness for me.
I didn't have much faith that we were going to have a good place here. We found it very difficult to find a place to stay that was central, had two beds, and wasn't $4000 per month. At the last minute Todd booked us a room in a great area that was relatively inexpensive. I figured quality would suffer.
I'm thrilled to say that I was wrong.
We met Blair, our landlord who is 42 but looks (possibly significantly) under 30, and he walked us to the apartment. As promised, it's really just a few minutes from the train station.
Notice to all the greedy, you love the pastries chocolate and you dream to achieve beautiful and large muffins? So here's an unmissable recipe that delight your eyes and your taste buds!
A few weeks ago I made delicious financiers to nutella in a muffin pan, this time I put hand to the dough to honor the real use of this mold: muffins!
Flickr: Ameilia Bueno Timon - CC
Ingredients (for 12 muffins):