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From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Mmm...dark, dark, DARK, preferably with a bit of chile powder to deliver the final blow.

From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

When I was little, it was milk chocolate all the way. Today, though, the darker the better!

From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Most certainly dark ... milk carries the memory of too many crummy commercial candies.

From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

I've always preferred milk chocolate but lately have tried more and more dark . If the dark is bitter ....it's not for me . But I must admit , some are smooth and delicious . And I've always liked white chocolate ....I don't know why .

From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Dark, no question. 70-72% cacao seems best to me, and that's what I try to use in truffles and other places where the kind/brand is important. At that darkness you can usually make out all the cool tastes unique to that brand, but it's not so dark that you feel like you're eating peat.

What do cocoa nibs count as? 100%? They're pretty nice for a snack...

From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Dark. Whole Foods house brand, in fact, is my absolute favorite.

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