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The best milk chocolate that is made today has 50% cocoa, and sugar is like the fourth ingredient after cocoa butter, milk, and cocoa liquour. It is quite ballenced, not being sweet nor bitter, just chocolatey and milky. I would like to see this taken to the next step, forget about not being bitter,
just load it up with cocoa liquour content, and let it be extreme. Don't use any sugar at all, just have the milk and the vanilla to mitigate the natural bitterness of the cocoa. There is precident for extremely bitter dark chocolates, at least three makers offer an 85% cocoa content dark, and two offer a 99%, which are practically unsweetened, but intended to be eaten straight.
Extreme chocolate
http://www.scharffenberger.com/
62%, 70% and 99%. I think this is the best chocolate there is, however none of it is "milk" chocolate. I'll bet not too many folks want to eat the 99%--it's for baking, mostly. [bristolz, Feb 24 2002, last modified Oct 05 2004]
bitter milk chocolate
http://www.christian.fr/1us.html
under "our other fine specialties" [mihali, Feb 25 2002, last modified Oct 05 2004]
bitter milk chocolate (ii)
http://www.lolly.sk/english/cokolady.htm
aka light milk chocolate. made with vegetable blubber! [mihali, Feb 25 2002, last modified Oct 05 2004]
"without added sugar"
http://www.leonidas....my/chocrange5.html
not responsible for monitor/ink/paper aftertaste after halfbakers lick screen or printout [thumbwax, Jun 12 2002, last modified Oct 05 2004]
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What I have in mind is extra bitter solid milk chocolat bars, not extra bitter liquid chocolate milk. |
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Isn't this Baker's Chocolate ? |
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This is baked. There are plenty 99% cocoa chocolates available. If you want a really bitter chocolate, you can try the somewhat unusual tobacco and ginger chocolate. Its about as bitter as it comes, and the nicotine does bizarre things to your throat when eaten. |
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Many of the annotations are off-topic. As bristolz notes, the poster is looking for bitter _milk_ chocolate, not bitter chocolate. He knows bitter non-milk choclate exists. |
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Fair enough jutta: But isn't milk used in chocolate making to take the bitter edge off dark chocolate? In which case is he perhaps asking for the impossible? |
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mscotland, while the addition of milk will make a chocolate bar less bitter, it is really the sugar that does the bulk of the sweetening, omit that ingredient and you should get something that is quite bitter, though not as bitter as, say, Michael Cluizel Noir Infini, which is a 99% cocoa chocolate bar that is intended to be eaten straight. It is worth a try by the way. I'm pretty sure Lindt also makes a bar in that category.
Skyloo, Baker's, the brand Baker's, is crap. Furthermore, it does not contain milk, is not intended to be eaten straight, but rather to be used in reciepies with lots of sugar to mask its crappyness. |
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Milk solids are used in milk chocolate for texture, and as cheap padding along with the sugar; milk chocolate is softer, smoother and creamier than dark chocolate. Cheap chocolate uses milk (or vegetable) fats instead of part of the cocoa butter. It is also loaded up with sugar for the comfort food/addictive/cheap sugar high factor. As I understand it, Jake simply wants milk chocolate made without sugar so it's not sickly sweet, but preserving that milk chocolate "mouth feel" (as I think food scientists call it). |
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I guess the antipathy to this idea is partly due to the snobbery of chocolate purists, and partly to do with milk chocolate bars being a largely British product little seen elsewhere in the world. |
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Have you ever heard of 'Hershey's'? A US company. Milk chocolate is kind of their stock in trade. Most run of the mill chocolate in the US is milk chocolate. |
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Hershey's doesn't really bear much of a comparison to chocolate. Its rotten (Sorry, The Yanks). |
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Heh heh...Those may be fighting words. |
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... and putting Scotland out of the World Cup. Swine! Still they may be on to something as far as chocolates go.
<aside>We had a Belgium guy at work - he used to come back from Belgium with chocolates for the office, which tended to create a bit of a stampede among his colleagues. They were absolutely fantastic.</aside> |
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mcscotland, Tobacco Chocolate? Who makes this? |
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<shrug> I don't care, I don't particularly like chocolate. But Hershey's makes chocolate, and most of what they make is milk chocolate. Then there's M&M Mars... |
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Mackinac Island Fudge. Mmmmmmmmmmmmm.......... |
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dare99 - can't find a link (probably because there are too many sites where tobacco is the main theme) but I'm still looking. This is something I had once, and it was remarkable. Closest approximation would be chocolate with chilli, but that's not quite it - chilli chocolate would too harsh. I will carry on looking, unless someone else out there has had this? |
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Chipotle chilli added to hot chocolate is wonderful. |
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StarChaser, you don't like chocolate? Well, slap me sideways and call me Gordon! |
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Visit Cadbury World in Bourneville, Birmingham (UK).
They do a little tour through a recreation of an Aztec jungle-thing, and you learn about the history of chocolate, where it originated and how it was developed to become what we call 'chocolate' today. The best bit of the tour is where they give you a sample of the chocolate drink the Aztecs used to make, it's quite a bitter taste in comparison with 21st century milk chocolate, but it's really nice. I think taking the 'original' chocolate without all the additives and milk and sugar would be the best way to develop this new chocolate drink. |
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