What Ever: Dark Chocolate: (My) Personal Toleration Tests (For Bitterness) and Comments

This is just a random blog.
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Out of randomness for this blog, but it been on my mind for a while and is what my limits for bitterness for certain foods. For now, I try testing "Dark Chocolate (USA, FDA Definition)" and see what percentage until I can't stand (the bitter) it and write some comment if it bitter or not bases on the percentage and my personal toleration for it. On a personal note; dark chocolate easily can make me dry and thirsty and will make me drink more water. Any dark chocolate that are tested (ate) or will be tested (going to eat) just happen to be the one I could found at that particular store when I went there shopping, meaning they are random and not bases on brand name or anything. The only thing I look for are the Cacao percentage, because this personal test is about the bitterness and how I well I handle it and not anything else.

Here a few links about Brand or what not:
Dark Chocolate: The Best and Worst Brands
The 12 Best "Clean" Dark Chocolate Bars
The best healthy chocolate bars that you can (and should) eat every day
The 5 Best Dark Chocolate Bars in the World
Best Dark Chocolate Brands
Healthiest Chocolates – The 9 Best Brands for the Healthy Chocoholic
19 of the Best Organic and Fair Trade Chocolates

[All pictures are the one the I tested (ate); they are scan, edited, and uploaded for reference and my source]
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30% Cacao:

Comments: These percentage have nothing to do with my bitterness tasting or dark chocolate, they are simply here to fill in the percentage gap. Just think of the them as a information source for not being a true dark chocolate.
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33% Cacao:

Comments: These percentage have nothing to do with my bitterness tasting or dark chocolate, they are simply here to fill in the percentage gap. Just think of the them as a information source for not being a true dark chocolate.

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34% Cacao:

Comments: These percentage have nothing to do with my bitterness tasting or dark chocolate, they are simply here to fill in the percentage gap. Just think of the them as a information source for not being a true dark chocolate.

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37% Cacao:

Comments: These percentage have nothing to do with my bitterness tasting or dark chocolate, they are simply here to fill in the percentage gap. Just think of the them as a information source for not being a true dark chocolate.

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39% Cacao:

Comments: These percentage have nothing to do with my bitterness tasting or dark chocolate, they are simply here to fill in the percentage gap. Just think of the them as a information source for not being a true dark chocolate.

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41% Cacao:

45% Cacao:

Comments: Bought this 45% and 50% a week after I tasted the 60%. Why? because I want to and I can. I know it not bitter at this percentage and as I expect, it not.
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50% Cacao:

Comments: Bought this 45% and 50% a week after I tasted the 60%. Why? I know it not bitter at this percentage and as I expect, it not. Another thing is that this is the only 50 something percent at the time I was shopping; so I have no choice of it having a flavor on it. Than again at this percentage, it doesn't really matter. ----------------------------------------------------------------------------------------------------------------------------

51% Cacao:

53% Cacao:

Comments: Bought this 53%, 54%, 55%, and 68% a few week after I bought the 45% and 50%; so I know these percentage are not bitter. I just want see what other percentage they sell dark chocolate as.

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54% Cacao:

55% Cacao:

Made me dry in the mouth easily

60% Cacao:

Comments: It has no bitterness that I can taste. It taste no different from other dark chocolate that doesn't even have a label on the cacao percentage; which mean those dark chocolate probably has low cacao percentage in the first place.
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This is a "block", not a "bar"

62% Cacao:

less dry in the mouth; has some hint of other flavor

64% Cacao:

Comments: It has no bitterness That I can taste for this percentage as well.
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65% Cacao:

68% Cacao:

don't feel dry in the mouth at all for this one

70% Cacao:

Comments: Still nada, no bitterness here that I can taste.
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both on the bitter factor is about the same

72% Cacao:

Comments: I can now starts to taste some bitterness but it very small. Beyond this percentage I believe the bitterness begin so anyone who reading this should know that.
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75% Cacao:

85% Cacao:

Comments: Regardless of the brand name the bitterness factor is about the same for all of them, however depending on the "brand" when the bitterness hit you are different. This level of bitterness I can take it, but I'm not sure about other but who care since this about my level for bitterness.
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86% Cacao:

Comments: This has the same level of bitterness as the 85%.

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88% Cacao:

Comments: I feel that the level of bitterness for this percentage are less then 85% & 86%. This almost feel like 70's something percentage bitterness level. I got the feeling that it probably has to do with the the maker (endanger species) of this feeling.
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90% Cacao:

Comments: It either I'm getting immune to the bitterness or I'm right in feeling strange that the bitterness is lower then the 86%.

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91% Cacao:

Comments: Same comments as above; whatever spice they (guittard) added on this dark chocolate give an aftertaste of both spice and bitterness.

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Lindt: Bar/ Scharffen Berger: block

99% Cacao:

Comments: OK, I'm either right in thinking that this percentage doesn't has a strong bitterness (hopefully not) or I can't taste it because I been eating several previous percentage dark chocolate in a row. Either way, this percentage can easily made you thirsty real fast. Looking back if I'm not wrong in my taste bud, then the most bitter percentage would be 85% and 86%.
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For Baking

100% Cacao (For Baking Only):

Comments: Finding this was more of surprise for me when I saw the percentage but when I read the small detail and label; than I go "oh, it for baking". I wrote "For Baking Only" on top because who in the world will be able to eat this as it is without experiencing (tasting) something that hard to even describe. Well I'm going to eat this after mixing with other stuff in with such and such, don't know what yet. Let states this again: this item is for baking with other stuff, not for eat it as chocolate candy.

Side/ Extra Note: I search around online for this percentage for more information and what I found were that majority of 100% cacao dark chocolate that are sold are for baking; very few if you want call it rare are for eating as it is. On a personal side note, my older sibling who in to baking told me that they try this (taste it) before using it for baking and their comment were "it was disgusting"

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Sunday, March 20, 2016

Dark Chocolate: (My) Personal Toleration Tests (For Bitterness) and Comments

30% Cacao:

33% Cacao:

34% Cacao:

37% Cacao:

39% Cacao:

41% Cacao:

45% Cacao:

50% Cacao:

51% Cacao:

53% Cacao:

54% Cacao:

55% Cacao:

60% Cacao:

62% Cacao:

64% Cacao:

65% Cacao:

68% Cacao:

70% Cacao:

72% Cacao:

75% Cacao:

85% Cacao:

86% Cacao:

88% Cacao:

90% Cacao:

91% Cacao:

99% Cacao:

100% Cacao (For Baking Only):

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