There is a literal sweet spot for me, totally dependent on my taste and mood of the day where dark chocolate is just dark enough that fruity noted of the chocolate shine through the bitterness. Which is not to say that I don’t also love milk chocolate, sour milk chocolate aka Hershey’s, and white chocolate.
Some of that stuff is only good to use in baking or otherwise as an ingredient.
There are some dark chocolates that are meant for dégustation as well but usually a bit lower on the cacao % and with complex flavour profiles kind of like wine.
Proper dark chocolate isn’t even good. Milk chocolate however is far better than white chocolate. White is just too… cloying?
Proper dark chocolate doesn’t have to be 100% cocoa solids. I agree that is too bitter, and I like a very dark chocolate.
There is a literal sweet spot for me, totally dependent on my taste and mood of the day where dark chocolate is just dark enough that fruity noted of the chocolate shine through the bitterness. Which is not to say that I don’t also love milk chocolate, sour milk chocolate aka Hershey’s, and white chocolate.
A good dark chocolate is one of my favourite things in the world. I’ve become a bit of a chocolate and coffee snob in my middle age.
Some of that stuff is only good to use in baking or otherwise as an ingredient.
There are some dark chocolates that are meant for dégustation as well but usually a bit lower on the cacao % and with complex flavour profiles kind of like wine.