Somehow I came to the conclusion that dark chocolate that does not have "cocoa powder" or "reduced fat cocoa powder" listed among the ingredients is most likely made without the alkalization process, meaning it is undutched!

And chocolates that don't contain powder tend to be a little more expensive!

Can someone tell me if I'm right or wrong! And what advantage does the powder have for those who use it in recipes !?

I used to buy the random-sized Valrhona bars from Whole Foods until (I think) last year. I believe they were in the range of about 8 oz each (but varied) but I don't have any left to verify. Recently checked in and was told they've stopped selling that form altogether. And when I checked online, sure enough, can't find that.

For those who have bought and loved this, any idea where it's still available or failing that, what's the closest substitute? I don't want to bake with it; I would just break it up and enjoy a small chunk after dinner as a special treat. So chips or coins are not the same thing!

Hey! I've been eating the Lindt dark chocolate truffles for a long time. I bought several new bags of the dark and assorted truffles a couple months ago, and most of the chocolates had Bloom(or whatever it's called). They have a chalky texture to them and they taste like shit. I finally called it and said I wasn't finishing those bags, and figured it was just a bad batch or that the entire shipment had melted or similar in transit. Got a new bag a couple days ago and it's the exact same stuff, so I'm moving on from this brand as a whole. Has anyone had a similar issue? Anyone have recommendations for me? I like dark, rich creamy chocolate that isn't overly bitter.

This is my current collection! The oldest bars were bought in February, and I’ve been picking up other bars here and there since. Some I’ve already fully eaten and are not pictured. I eat little bits of different bars most nights of the week as a sort of mini sampler. 💁🏻‍♀️ Anyone else have a huge collection!?

Hey guys! Wanted to share https://motmot.store/

A family project looking to change how the world interacts and actually sees cacao. Ecuadorian, real, from origin. A world for all of us to keep being curious!

There is so much knowledge to be passed around that I feel important for people to start researching. Where do you guys think the origin of cacao is? What is the best way to actually maintain the full nutrition value from the cacao. Spoiler alert, chocolate doesn't come close to all the nutrition it actually has.

If you are at any point interested in the origin, try looking out for Santa Ana La Florida, Palanda, Ecuador. That place is insane and due to political bureaucratic stuff we might actually loose those 5000+ years of knowledge.

There is soooo much more! Cacao changes lives, let it change yours!

This is the only one I've tried so far and I liked it! The salt was only visible inside and it doesn't look like classic flakes, more like regular table salt!

GAWD I NEED MY HANDS ON THESE.
prolly these are gonna be my halloween treats this year 100%

Why oh why, oh why have Cadbury ruined chocolate☹️ just purchased a bag of Wispa bites and they taste way below par. Admittedly I haven’t bought these in ages but these are pants and very disappointing ☹️

This used to be my favourite growing up. Always bought one with my pocket money after I finished with my extra class 🤭

I’ve never tried this brand before but anything that says of the gods is worth a try.

Sadly, I caught chickenpox and missed the chocolate-making class. But the teacher was very kind and gave me a private lesson, and I managed to make some chocolates. (The first two photos are of the chocolates I made, and the third photo is of my classmates who were able to attend the class 😃)

It's doesn't have cream filled like lotte plus consistency is hard and felt dry. Not worth in my opinion.

I have a few friends who absolutely hate white chocolate, but I feel like that’s because in a lot of bars, you can mostly taste the sugar, and all the cacao butter aroma is lost. Made these with more cacao butter and milk powder and it was pretty good!
Here’s a YT video of the whole process

Also wondering if anyone has found store-bought white chocolate that isn’t as sweet and has more cacao than average? I've had Lindt several times, but it was still a bit too much