ChocoLove organic 73% dark chocolate bar

Ah, organic. It’s such an over-used word, showing up on labels everywhere. People try to buy it because they understand it to be better (whatever “better” means) but there’s a lot of confusion about what it actually means.

Labelling aside, let’s talk about taste. Even as recently as a couple of years ago, organic chocolate was pretty awful. A lot of it tasted like dirt, was chalky, or was just plain disgusting. Thankfully, there are a number of good options on the market now, and they won’t cost you an arm and a leg.

Chocolove’s 73% organic dark chocolate bar is a glowing example. In February 2008, it was named as one of Bon Appetit’s top organic chocolate bars. But never mind the hype – it’s just a really good chocolate bar. It’s nice and rich, with hints of coffee and just enough bitterness to make me want to have this with a lovely glass of port.

ChocoLove is available here (mostly in the US, but some online sources probably ship to Canada) or you can buy directly from them online.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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