The Search for the 1% of 100% Chocolate

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It was about 15 years ago when I was first introduced to dark chocolate. Like most of the world I thought a Hershey’s bars was chocolate, and once tried their “Dark” version to see how it tasted — not so good. I started calling myself a chocoholic and everyone knew I loved and ate some every day, expounding that because of the flavonoids, it was health food.

Time went on and I tried darker and darker, higher cocoa content bars up to 80% and began to recognize that there were flavor differences. I started to hear the term “single origin” beans and understand there were many varieties of cocoa trees, pods and that the taste depended on where the beans were sourced from around the world. An 80% chocolate bar means that 20% of the make up is sugar and possibly other fillers, 70% has 30% sugar — you can figure the rest.

Then 3 years ago I began to struggle with eating white sugar and cut all manufactured sweets out of my system, along with my beloved chocolate. I never thought I could live without it. To compensate, I started making shakes incorporating 100% cocoa and fruit juice for breakfast each morning, keeping chocolate and its health benefits in my life.

Oh joy, I recently started eating chocolate again, but mostly 85% cocoa content and above. So thus began my quest to find 100% chocolate bars that were truly edible and enjoyable, joining the ranks of the 1% who like it.

I’ve only been at this a short while — guided by experts like Mark Christian of the C-Spot and Lisa Ainbinder of 2 Beans and my current picks of 80% + I’ll share with you …

Oialla 100% by Bojesen, Akesson’s 100%, Pralus 100%, Taza Wicked Dark 95%, Guittard Nocturne 91%, Cacao Sampaka 91%, Du Rhone 85%, Madecasse 80%

I’m also including a sugarless frozen dessert made with an optional drizzle of mixed 85-100% chocolates on top — a treat for the senses.

Sugarless Macadamia Nut Frozen Bars

  • 1 cup of unsweetened coconut flakes
  • 1 1/2 cups raw, unsalted, macadamia nuts
  • 3/4 cup melted coconut oil
  • 1 tablespoon chia seeds
  • Pinch of sea salt

Preheat oven to 3500 F

Toast the coconut flakes till lightly browned for 4 minutes.

Line 8×8″ pan with parchment paper. (If you use a plastic container you do not need the parchment paper.)

Process the macadamia nuts and coconut oil in a food processor or blender until very smooth. Add coconut and chia seeds and pulse a few times.

Pour the batter into pan and sprinkle with the salt.

Place pan in freezer for at least 30 minutes. (I make initial cut marks after 15 minutes while it’s still pliable.)

Cut into bars.

Store in freezer.

Chocoholic version

Melt a few pieces of a mix of 75, 85 and 90-100% chocolate and drizzle over squares. Yum!!!

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