At 90% and above there is very little sugar, and at 100% none at all. This is chocolate at its most uncompromising: dry, intense and closer to the original Mesoamerican drink than to a sweet.
It is also the most useful in the kitchen, adding depth to chilli, stews and sauces the way cacao has been used for thousands of years. For eating, small pieces with coffee or red wine are the usual way in.
31 chocolates, mildest first · page 2 of 2
