For most people, the path that leads them to eat cooking chocolate is as follows:
Person: Gosh, what is that strange niggling yearning in my heart? I’ve done the dishes, fed the cat/dog, had my feet massaged, listened to this current favourite song of the oh-so-interesting-I-just-want-to-hug-her blogger Wayfaring Chocolate*… what is it? What do I want?
Person, cont.: By golly, I’ve got it! I need chocolate!
*Person rummages through pantry*
Person, cont.: The horror! I have no chocolate in the house except for this single block of cooking chocolate, which I intended to use to make brownies! Whatever shall I do?
Person, cont.: Maybe… just maybe… this chocolate might quell the cravings caused by my time-of-the-month/manopause**. Might as well try, right?
*sounds of chomping*
I, on the other hand, buy cooking chocolate explicitly to eat it straight and blog about it.
Lindt Dessert 70% Cocoa Speciality Cooking Chocolate
I’m thrilled that Lindt has come out with a dark cooking chocolate which is available in major Australia supermarkets. I cannot tell you how much it has irked me that Cadbury’s and Nestlé’s dark cooking chocolates have milk solids in them (even the 70% blocks, which is just ridiculous), and that many of the other cooking chocolates in the baking aisle are compound chocolate. Ugh.
Even though I don’t often bake with chocolate myself, I do make the odd batch of brownies or muffins. As a result, I’m mightily relieved to know there’s some quality dark cooking chocolate out there that I can rely on for such bakerage.
The problem is that I really like this chocolate as snacking chocolate, and so I fear I’ll never get around to cooking with it. It’s a hard life.
Made of cocoa mass, sugar, reduced fat cocoa powder, cocoa butter, emulsifier, and bourbon vanilla beans, this Lindt Dessert 70% Cocoa Speciality Cooking Chocolate is black-brown, extremely glossy, and has a strong, enticing aroma with notes of raspberry, plum, cocoa, cinnamon, and coffee. It doesn’t smell bitter or sour, but has an intense chocolatiness that bodes well for the taste.
As a cooking chocolate, the texture of this Lindt block has a slight grain and a hint of chalkiness, but at the same time it melts consistently and thickly, so that its flavours grow as you either chew or let it dissolve in your mouth.
The flavour of the chocolate is, in a word, rich, with cream, muscovado sugar, caramel, vanilla, and brownie batter notes coming to the fore. It’s not quite earthy but is a little bit dusky. Occasionally, slight tangs of cream cheese and pineapple dart across your tastebuds, as if in an effort to keep things interesting.
This Lindt cooking chocolate also has an intense note of cocoa powder, which I enjoyed as it cut through the sweetness and took the chocolate right back to its cocoa bean essence. In case you can’t tell, I really enjoyed this chocolate. I plan to buy it again soon, and not cook with it all over again.
Question Time: Are there any ingredients which, while meant for cooking, you can’t help snacking on straight? I had a friend who used to crunch away on those silver cachous intended for decorating cakes…
* See what I did there?
** Depending on the person’s gender. And would you believe the spellchecker kept trying to change “manopause” to “menopause”? Clearly, spellchecker doesn’t understand creative license.