Dark chocolate is one of the foods that some people get, while others don't. Dark chocolate connoisseurs may tell you that those who like milk chocolate and don't like darkness are actually like candy and don't like chocolate. Indeed, when your palette is recognized as bitter chocolate, the taste of milk is fairly simple, pathological, and non-toxic. Dark chocolate lovers will look for the highest proportion of cocoa solids they can find; 70% will do it, but 80% or 90% or better.
Just like any taste gained, there is a certain amount of pride in the taste of very dark chocolate. Therefore, when a dark chocolate lover discovers 99% of the cocoa bars, they will be challenged with irresistible challenges and happiness.
The promise of happiness comes from the fact that 70% of cocoa is more enjoyable than 60%, while 90% of cocoa is still more wonderful. On this basis, 99% should be pure, pure chocolate indulgence. However, the challenge is obvious. Most bars in 99% of cocoa have strict wording suggestions. This is something you have to build to tolerate and may kill a dog in an instant.
Then, at the first bit, you will find out why dairy and sugar are a popular additive for cocoa. The taste is not as unfavorable as it did not initially. It feels like you put something in your mouth that shouldn't exist. It begins to melt and it looks like there is a thick tar on your tongue. Then the taste starts to affect you and slowly see your taste buds like gas. There are some identifiable things there, but they are overwhelmed by a weak salty taste and bitterness.
After drinking enough water to dissolve your throat, you have two options. First, you may get weaker and reach the nearest Galaxy Bar. Or you can be strong and stick to it. The latter method is correct.
Like any food at this level, certain techniques and strategies are needed to get the taste.
First, don't eat too much at once and keep some water. Otherwise, you will eventually have stomach cramps.
With this in mind, take one piece at a time: not even the entire square. Then be careful what you do with that little piece; try to let it float in your mouth instead of just sitting on your tongue. Let the taste look slowly, and you will start to notice the cocoa flavors that have almost no shape.
A good companion to this method is espresso. Not a latte or cappuccino, but a black coffee or something similar. The heat from the coffee can smooth the texture to your tongue, and the espresso taste will bring you more benefits than eating chocolate yourself.
Even then, there will be those who have tasted and those who still don't believe. To restore the cocoa flavor to something that is easier to identify, then try to consume it using the above technique and add a small piece of crystalline ginger. Chocolate suppresses the taste of ginger, and the sweetness of crystallized ginger will allow cocoa to flourish to new heights. You should start to feel that happy neurons will burn in your brain.
If, after trying the above, in addition to some persistence, this experience will still remind you of the first time you taste beer and pretend to like it, then these things may not be for you. At least, not eating. But you can still use it to make a magic cake.
Who doesn't like cakes?
Orignal From: 99% Chocolate: How to enjoy the darkest in the dark
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