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How much more cocoa can you get? None, none more cocoa

Nick Ross, colleague of Daniel’s, gave us this bar of 100% cocoa chocolate from La Maison du Chocolat in Paris. I tasted a little bit as I was adding some to some food I was cooking and thought it worth posting a brief report. It has a rich, layered array of flavours, the primary of which is its incredible bitterness. It is not too dry or powdery, but maintains a good, mouth-filling richness as you eat it. Reasonably complex too. This is an interesting bar of chocolate.

Most of these 100% cocoa chocolates are too powdery and too bitter, this has enough balance to be really enjoyable. Probably best for cooking, all told, but the odd square when I need perking up will be sucked.

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