Lindt Intense Orange 70% Dark Chocolate

[Wag]

http://www.lindtusa.com/shop_barkits-zoompop.cfm?PID=970

 

[imported_Rat]

Ew, way too bitter and grainy.

 

[Wag]

I loved it. I just tried the pear and loved it even more.

 

[Coquito]

If anyone can find bars of the white chocolate with coconut & orange pm me. I think they stopped making them. I bought a few in their store in a mall in upstate NY.

 

[cKGunslinger]

Yes, those are pure, pure heaven. rool;

 

[Eli]

Sounds good..

I love dark chocolate.

 

[eplebnista]

: drool;

 

[giantpinkbunnyhead]

Lindt makes excellent chocolates.... I like the 85% dark myself. There's a store here that sells exotic chocolates from all over the world too... Lindt I can buy in the grocery store but this other place... WOW. Scharffen Berger, Vahlrona, and the other confectioners are all on hand, waiting to be tasted.

 

[BigFatCow]

never tried it... Never even heard of that brand either.

 

[aircooled]

I love Dark Chocolate. But why do they want to fvck it up by adding fruit and nuts?

 

[Jawo]

The 70% and 85% are really good....still trying to find the 99% after having been to several lindt stores

 

[darthsidious]

Don't bother... it isn't that great.... A huge letdown after the amazing 85%

Now, if you want a great high octane chocolate, try this: Michel Cluizel Noir Infini (You need to scroll down a bit)

Originally posted by: Jawo
The 70% and 85% are really good....still trying to find the 99% after having been to several lindt stores

 

[George P Burdell]

Originally posted by: BigFatCow
never tried it... Never even heard of that brand either.

:shocked::shocked::shocked::shocked::shocked:

 

[biggestmuff]

Originally posted by: Rat
Ew, way too bitter and grainy.

It's chocolate. Oh, sorry. You may not be used to real chocolate. Go back to your salty, waxy Hershey's bars.

 

[Pepsei]

had a sliver of the 99% from there... it's terrible... it's like eating cardboard paper filled with energy.

 

[Googer]

Originally posted by: Jawo
The 70% and 85% are really good....still trying to find the 99% after having been to several lindt stores

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

 

[Googer]

http://www.sarriscandies.com/index.asp

 

[biggestmuff]

Originally posted by: Googer

Originally posted by: Jawo
The 70% and 85% are really good....still trying to find the 99% after having been to several lindt stores

Anything over 68-70% is considered baking chocolate and is not intended for raw consumtion.

link?

 

[Googer]

Originally posted by: biggestmuff

Originally posted by: Googer

Originally posted by: Jawo
The 70% and 85% are really good....still trying to find the 99% after having been to several lindt stores

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

link?

Go to school learn to be a chef, they will teach you that. Or try watching the Food Network from time to time. I will try to find one for you, but I will make no promises.

 

[Googer]

This might help
http://www.ghirardelli.com/about/faq_chocolate.aspx

http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

 

[Googer]

http://www.scharffenberger.com/chocfaqs.asp

 

[Googer]

http://www.lindtusa.com/shop_barkits.cfm?KitSize=6

 

[biggestmuff]

Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

 

[Googer]

Originally posted by: biggestmuff
Uh, Googer. I think you just proved yourself incorrect. I don't see anything that proves your point; "Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion."

Originally posted by: Googer
http://www.verybestbaking.com/products/chocolatier/explore/faq.aspx

How are eating and baking chocolates different?

* While it may be true that technically there?s no difference between eating and baking chocolate, it does not mean they are all the same. Some chocolates, such as NESTLÉ CHOCOLATIER?, are prepared to excel as baking chocolates and are designed to hold up well in heat and in recipes. Baking chocolates offer a better balance of chocolate to sugar to allow for more sweetness variety and taste preference in a recipe. Therefore, even though a sweet bar of chocolate may taste great out of hand, this does not necessarily mean that it is great to cook with.

Originally posted by: Googer
http://www.scharffenberger.com/chocfaqs.asp

Q: How are "eating" and "baking" chocolates different?

A: There is no difference. If a chocolate is good it is delicious to eat out of hand, and starting with a fine chocolate allows you to make an equally excellent dessert. Sometimes baking chocolate means unsweetened chocolate.

What part of considered did you miss? Any chocolate can be eaten but higher content cocoa will have a very bitter taste that is usualy reserved for baking. No one said you couldn't use it for other purposes.

Analogy: Just like ECC RAM is considered an server memory, but you could use it for other things like gaming. Or the whole white wine with white meat thing. You could enjoy a red wine with chicken if you really wanted, but it's not considered to be the best option.

 

[darthsidious]

Although this may be true of most mass-market chocolate, I can certainly assure you that there are a significant number of high cocoa percentage chocolates meant for direct consumption. This is a fairly recent development (i.e mostly in the last decade, as tastes have evolved to higher octane chocolates), which is why most culinary schools may catogorize all high cocoa % chocolates as 'for baking only'

Of the top of my head, here are some eating chocolates over 80%
1. Michel Cluizel Noir Infini - 99% - they release this in a 30g package costing $3.... a package size no chef would use.
2. Lindt excellence 85%
3. Valrahona Le Noir Extra Amer 85%
4. Michel Cluizel Noir de cacao 85% .... you get the idea.

Infact, Amedi (an Italian chocolatier) makes an entire line of 100% chocolates intended for straight consumption.

And just to stir up the world a bit more, I'll bust a popular myth and say that the Belgians DO NOT make the best dark chocolate in the world(though they make some awesome beer).... that distinction belongs to the French and Italians

Hope this clarifies some things

Originally posted by: Googer

Originally posted by: biggestmuff

Originally posted by: Googer

Originally posted by: Jawo
The 70% and 85% are really good....still trying to find the 99% after having been to several lindt stores

Anything over 78-80% is considered baking chocolate and is not intended for raw consumtion.

link?

Go to school learn to be a chef, they will teach you that. Or try watching the Food Network from time to time. I will try to find one for you, but I will make no promises.