December 19, 2006
Dark Chocolate Avec Cotes Du Roussillon
I walked into Paris’ Monop’ Bonjour near Place Dupleix last week, kind of like a Walgreens of the Americas on steroids or a British Marks & Sparks but with delicacies. Oodles of dark chocolate, wine and scrumptious basics lined each row.
I expected to spend less despite a less than stellar exchange rate, yet, I walked out for around 60 Euros ($80 something) with two bottles of amazing French wine (La Passion d’une Vie – Cotes Du Roussilon: Bernard Magrez) and a couple of delicious boxes of dark chocolate.
When I asked another shopper in French (who I liked immensely btw), whether the boxes I held in my hand were pure dark chocolate, she replied in English “oh yes, this is definitely pure dark chocolate, at least, 70-80%,” at which I smiled and said, “oh but I want 100%.” She responded without a pause, “oh it will be intense, trust me.”
I’m glad I did. Hours later, I finished both boxes with my red wine, quite a treat after the dozen fresh oysters I had at Bouquet de Grenelle earlier in the evening.
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100% pure chocolate would be... cocoa.
You need *some* sugar and *some* cocoa butter to make chocolate edible, otherwise it is just a dry, bitter cocoa paste. I saw up to 99% chocolate in supermarkets. It's called "Lindt Excellence Noirissime 99%". Too much extreme for me. 75 to 85% is a good balance for my palate.
Posted by: Steph | Dec 21, 2006 8:02:31 AM
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