I don't have many words today. It's just not a word-filled afternoon, or at least not a blog-word-filled afternoon. (And no, I have no pre-written post to share. Sometimes I do, sometimes I don't. Today, I don't.)
I can, however, rustle up words for chocolate. Always. Both of these dark chocolate varieties have entered my chocolate rating system as reliable, enjoyable, dairy-free blocks that can be eaten alone, with tea, with coffee, as dessert, as a lunch dessert, as a snack, or just because.
In other words, they are good.
In this Madagascar 70% dark chocolate block, Lindt goes some way towards redeeming themselves for their insistence on including milk products in their 47-50% flavoured 'dark' chocolate range.
The chocolate has a simple, straightforward ingredient list: cocoa mass (70%), cocoa butter, sugar, and vanilla. As the name would suggest, the cocoa comes from Madagascar. I have never been to Madagascar, but my mental images of it (exotic, beautiful, African, tropical, lemurs) come through in the chocolate. Well, not the lemurs. That would be odd.
The vanilla is strong, the flavours warm, the cocoa deep, and the chocolate melt-in-your-mouth.
I like it a lot. Not quite as much as Lindt's 90% cocoa block, but a close runner up.
I have consumed several blocks of this 80% cocoa dark chocolate from Koko Black, but this is the first I have managed to photograph before consumption.
My experiences with the 80% cocoa range are mixed. Sometimes, the chocolate is bitter and boring and plain. Sometimes, it is joyous and deep-slightly-sweet with more flavour than seems possible. This block is definitely in the second category. In fact, there are brownies in this chocolate. I don't know how Koko Black does it, but if you close your eyes as you savour a square...definitely brownies.
Do I like this more than the flavoured Koko Black bars I talked about here? It's a tough call. Would I deem it a better everyday chocolate? Yes. Yes, I would.
What chocolate has featured for you lately? What are your chocolate 'basics'?