October 6, 2005

Ghirardelli – Dark Chocolate 60% – review – Hans-Peter Rot

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Written by: Hans-Peter Rot

My chosen format takes the form of individually packaged squares whose wrapper adorns the picture above. After unwrapping a few pieces, the color is much darker than one might expect for this class, but overall, the appearance is definitely brown with a rather rusty and orange tinge, perhaps approaching dark sierra as an apt likeness. Gathering an aroma from the several pieces that lay before me is an easy task: tobacco dominates with smoky and creamy components underneath. It’s wonderfully chocolaty, but incidentally it’s a recognizable fragrance I’ve detected in Ghirardelli’s chocolate chips. Is a similar flavor in store?

Yes, but with considerable exception. This is much creamier, obviously, as chips possess less cocoa butter, but perhaps more revealing is the milk fat added to this chocolate’s recipe. The flavor itself marches with tobacco and leather melting creamily and smoothly on the tongue, and at the same time with a surprisingly long duration. Chocolaty as well, this is a blend that will quell a craving in no time but will leave the flavor-seekers hungry.

Ghirardelli has done an excellent job at extracting all the potential from the beans, given the 60% cocoa content and the addition of milk fat to the final blend. Indeed, the chocolatiness is strong here, and the actual flavor components shine through clearly. A similarity does exist, however, to other Ghirardelli products, such as their chocolate chips, which suggests that the master blenders have no time for new experimentation but rather for perfection of an already successful formulation. Good job here, but how does the 72% chocolate fare?

About the Author

Hans-Peter Rot



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