99% cacao!

[yendi]

Lindt has released a 99% cacao bar!

Not available in the US, as far as I can tell, and I'm not sure if it would even be good (I mean, 99% might be a wee bit extreme, flavor-wise). But I'd gladly try this at least once.

Comments

[bibliogirl.livejournal.com]

I've had 99% cacao stuff once, in France. It draws all of the moisture out of your entire body, via your mouth (or at least that's what it feels like). I adore chocolate of pretty much any kind, and even I thought it was a bit much...

[yendi]

I'm sure it's not something I'd want to do often, but I think I'd have to try it once, just to see.

[texmorgan.livejournal.com]

*chocogasm*

[harold3.livejournal.com]

It'd be tart as hell, almost like chewing on a bean. which isn't bad at all, I pick at them when I'm making a batch of chocolate. I'd offer you a couple beans next time I do a batch of chocolate so you can see what that lindt bar would taste like.

[boutell.livejournal.com]

Love the icon. Sorta almost don't want to know where it's from, it's best as pure madness.

[harold3.livejournal.com]

Do not question the Titmouse of doom, his origins are a secret best left in the violent history of the planes of leng where the curious must narfle the garthak to approach the alter of the titmouse genesis.

[yendi]

I'd love to try 'em.

[harold3.livejournal.com]

I got another wedding to do in march, so sometime around then I'll do an order. I'll get your P.O. box from you then.

[yendi]

Rock! Thanks!

[silme.livejournal.com]

Oh, it's been available for a while; we bought a couple bars a couple of years ago. We might still have some lurking about the cupboards. I think we first saw them in Belgium, but I believe they're in England now also.

It's, um, really good for baking. Not so good for eating. And this comes from two people who love dark, dark chocolate. The 85% is still excellent, but the 99% is a bit too much.

[yendi]

I suspected as much. But if I don't try it, I'll always wonder.