From 75% to 89%, sugar steps well back. These bars are denser and more bitter, and the finish lasts. Roasting and fermentation choices show clearly: some bars are deep and roasty, others surprisingly fruity.
Let a square melt slowly rather than chewing it. The flavour develops over thirty seconds or more, and bitterness that seems strong at first often gives way to fruit or spice.
60 chocolates, mildest first · page 2 of 3
