What is 100% Dark Chocolate? Is it Still Chocolate?

Dark chocolate has a given percentage, white, milk chocolate, you know! But here and there, you hear about  the existence of 100% dark chocolate. 

And you wonder, what is it? Do you want to know how we get it? But above all, do you wonder if it’s still chocolate? Do you wonder if it can be consumed? Do you wonder if people do consume it? Do you wonder what it can be used for apart from direct consumption?

If this is the case, you will find all of the answers below!

What is 100% Dark Chocolate?

100% dark chocolate is a food that is 100% made out of cocoa and cocoa butter. There is no added sugar. In other words, it’s pure cocoa paste. On the other hand, it definitely has more fat than other chocolates; and its cocoa butter content is up to 20% higher and can make up 50% of the cocoa mass; and by eating it, you may even be able to detect the butter taste under your tongue.

100% dark chocolate is known for its specific virtues. For example, it is often used as an appetite suppressant because it is effective in blocking food impulses; so that one can recommend it during a diet.

And, if you want to get an idea of how it is obtained, all you have to do is not add sugar during conching. Why? Because during this stage, during the slow brewing of the ingredients (sugar and others), the cocoa paste’s astringency, bitterness, and acidity disappear or diminish.

But, is 100% dark chocolate still chocolate?

Is 100% Dark Chocolate Still Chocolate?

For some people, 100% dark chocolate can no longer be called chocolate because it is made out of 100% cocoa and cocoa butter. For others, this is precisely the definition of chocolate, because nothing else was added! No sugar or other ingredients!

But know that it usually has a very powerful taste, it is very tart and lingers in your mouth for a very long time. Its bitterness, astringency, and acidity are such that many people describe it as inedible. In fact, some people say that they feel like they’re chewing on coffee beans every time they eat it; and others even complain about the absence of the sense of taste when they consume it.

It is therefore for fans of a cheap thrill, a rather large group of people if we remember that Bonnat is in the top 10 sales and Michel Cluizel sells his small 30 gram bar very well.

Want to know the reasons for such success?

Here they are: customers use 100% dark chocolate in the kitchen for certain recipes for pastries, or just to … make hot chocolate, real hot.

For example, Patrick Roger uses it to make his sweets. This allows him to better control the sugar level.

You can see that 100% dark chocolate is not only consumable, but is used extensively in various preparations.

So, why not try the experience out to get an idea of it?! All you have to do is visit chocolatiers who make it (Bonnat, François Pralus, Patrick Roger, etc.) and buy some.

And if you want a tip to use during your test, munch it in small doses while you sip on a strong coffee. This will help bring out the aromas.

You will discover that its flavors vary from manufacturer to manufacturer. For example, that of Pralus is fruity with notes of dried fruits. Bonnat’s is rather powerful and tart, etc., etc.