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The best chocolate tastes strongly of ripe fruit and of roasting flavors; it has a pleasing acidity and a firm bitterness. Dark chocolate, usually a minimum of 65% chocolate,tips the balance from sweetness toward aromatic intensity.
Chocolate producers in Modica, Sicily, still produce dark chocolate the ancient Aztec way - only ground cacao, sugar and spices, such as cinnamon, vanilla and cardamom are used. No dairy products or cacao butter are added, and no heat is applied during blending, leaving detectable fine sugar granules in the bar. The texture is less refined, but its flavor more rustic, wild and more full of fruit and none of the beneficent nutritional properties of cacao are lost.