3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
99% and unsweetened
April 27, 2008
10:31 pm
Chocolati
Member
Forum Posts: 9
Member Since:
April 20, 2008
Offline

For starters, I’m new to fine chocolates and being in Canada I can’t find much except for Lindt (would like to try others like Valrhona and Amedei but can’t find them). Lots of Hershey and others like that but I’m quite skeptical of those ones.

So today I bought Lindt’s 85% and 99% bars. I really enjoy the 70% and 85% and thought to give the 99% another go, having tried it before around the time I first started with the 70% but really disliked it.

I tried it right now and was able to keep it down but have some questions:

1) The taste: I have to read the review here again (I think there’s a review for it), but how does everyone here feel about Lindt’s 99% bar? Is it something to keep trying or something to avoid and get a better 99-100% / unsweetened bar?

2) Texture: Comparing it to the 70-85%, it was very sticky in my mouth. It felt like I had to really struggle to move the chocolate around. Is this normal for this percentage level or is this something bad and something to watch out for?

3) As a side-question, how does one detect ‘blooming’ in bars, especially if one is trying out a high percentage bar and doesn’t know better?

Thanks again for your time!

April 27, 2008
11:34 pm
Alex Rast
Manchester, United Kingdom
Member
Forum Posts: 283
Member Since:
October 13, 2009
Offline

quote:


Originally posted by Chocolati

For starters, I’m new to fine chocolates and being in Canada I can’t find much except for Lindt (would like to try others like Valrhona and Amedei but can’t find them). Lots of Hershey and others like that but I’m quite skeptical of those ones.

So today I bought Lindt’s 85% and 99% bars.

1) The taste: I have to read the review here again (I think there’s a review for it), but how does everyone here feel about Lindt’s 99% bar? Is it something to keep trying or something to avoid and get a better 99-100% / unsweetened bar?


Well, it’s not too bad, but you do have to keep in mind that it’s been Dutched. Heavily. Therefore in a sense it’s not a very representative 100%. Yes, it’s palatable, and in that sense not too bad, but I think the consensus is that using the brute-force tactic of crushing it with potassium carbonate is heavy-handed, to say the least. So I think it’s good as an intro, in the sense that it won’t intimidate the neophyte and thus deter him from future experimentation with 100%’s, but there are better options to be had. You probably know the Usual Suspects: Cluizel, Domori, Pralus. Bonnat isn’t bad either, and this also might be the time to put in an order right here at SeventyPercent for the Venezuelan Black which is quite interesting as well.

quote:


2) Texture: Comparing it to the 70-85%, it was very sticky in my mouth. It felt like I had to really struggle to move the chocolate around. Is this normal for this percentage level or is this something bad and something to watch out for?


Yes, stickiness is normal, or to be exact the slick mouthfeel that goes with very high cocoa butter content, an inevitability in 100% chocolates which average around 50-55% cocoa butter.

quote:


3) As a side-question, how does one detect ‘blooming’ in bars, especially if one is trying out a high percentage bar and doesn’t know better?


Bloom is instantly identifiable by the “foggy” appearance – a coating that gives the bar a dull look, almost as if it is covered with a layer of dust. Shun any bars that look like this, and even a matte apppearance is risky. Look for shiny, smooth surface with good, vivid colour.

Thanks again for your time!
[/quote]

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
April 28, 2008
12:12 am
liss
Colfax, Washington, USA
New Member
Forum Posts: 2
Member Since:
February 17, 2008
Offline

While I’m nothing more than a novice, my love for chocolate is deep. I’ve recently ventured from the 85-91% chocolates up to 99% and pure bars. I’d expected to find it a difficult transition, but instead I’ve found joy.

The experience of chocolate seems so subjective, but I did enjoy the Lindt 99% far more than I expected I would. The taste for me was merely good. (Rereading my notes, I find I described the flavor as an agressive espresso with smokiness and some flowery notes that lingered even in the aftertaste. I also tasted something like baking soda in the mix. Overall, I definitely prefer the taste of Lindt’s 85% to its 99%.) The texture was decidedly thick/pasty/sticky and contained some large chunks of grit that made it difficult to appreciate the chocolate.

Michel Cluizel’s Noir Infini 99% was, for me, a vastly superior chocolate. Without reservation I adore and recommend it to any chocolate lover.

I did not enjoy Giraudi’s Acarigua 100% and found Vintage Plantations’ 100% bar about as enjoyable as the Lindt 99%–good but not great. My personal favorite thus far has been Bonnat’s 100% which I found splendid in texture. It took incredible willpower for me to put that bar down unfinished. Others have apparently found the flavors in this chocolate objectionable. I simply loved it, but it’s quite possible my palate was in a silly mood the day I indulged. I plan to taste-test it again later this week.

When I’ve encountered bloom in my bars it looks either like a smattering of chalk dust or an oily collection of tiny pale dots on the chocolate. (I hope that makes sense.)

Chocosphere ships to Canada if you place a large enough order. They carry a nice selection of pure bars. Again, I really must encourage you to try Cluizel’s Noir Infini. It is true treasure.

Cheers,
~L

May 20, 2008
8:29 pm
taste choc
Thornhill, Canada
Member
Forum Posts: 5
Member Since:
May 18, 2008
Offline

I find the higher percentage Lindt bars to be quite dry and bitter tasting, lacking interesting flavour. Also, I would not categorize Lindt (or most other big chocolate makers) as making “fine” chocolate. Fine chocolate to me, should be made from specially selected cacao beans mainly of the fine/flavour varieties – where quality is the focus rather than quantity. I just posted this recent short article on my website http://www.atasteforchocolate……p?extra=32
that you might find interesting.

I have a fine chocolate online store that only delivers within Canada, and carry many of the fine chocolate brands (Amedei, Bonnat, Michel Cluizel, Valrhona, Pralus) http://www.atasteforchocolate.com.

I’m not sure where in Canada you are, but Soma in Toronto’s distillery district makes a very nice 100% blended chocolate bar (right from bean to bar).

Best choco-wishes!

Tracey

Tracey