at Mon, 31 Jul 2006 20:44:58 GMT in Myers) wrote :
Only true if the brand you're buying is a low-quality brand. Low-quality 100% tastes that bitter not because it's basic to chocolate but because the chocolate itself is simply bad. If a 100% isn't tolerable eaten straight it's a good indication that you're getting bad chocolate.
Dark chocolate 22Baking chocolate is 100% chocolate. The question is, what proportion of "100% chocolate" is flavor and what proportion is fat? That website makes a significant mistake. It doesn't differentiate...
For instance, Michel Cluizel, Domori, Bonnat, Slitti, and Lindt all make very good 100% (or near-100%) chocolate Ghirardelli isn't far behind.
That said, the 100% chocolate isn't necessarily the percentage most people would *prefer*, if you could choose to eat any percentage. Serious chocoholics seem to gravitate to 70% or thereabouts. More casual consumers often seem to like 60%. But both are usually OK with a 100% - if it's a decent chocolate to begin with.
As for "standard" baking chocolate - there is no such thing. Virtually any chocolate of any percentage can be labelled as baking chocolate. I've seen percentages anywhere from 43% up to 100%. Usually they're labelled by a descriptive such as "semi-sweet", "bittersweet" "unsweetened", although these terms are pretty vague. Unsweetened should be 100%. -- Alex Rast (remove d., .7, not, and .NOSPAM to reply)
