There was a time when I thought the phrase "too much chocolate" was an oxymoron. Those days are over.
A small group of people in my office have formed a loosely organized ritual of a very tiny dosage of high-end chocolate 3 or 4 times a week at tea time...Cadbury Dairy Milk consumers not allowed (think milk chocolate Hershey bar).
We affectionately refer to ourselves as "chocolate snob club".
We all bring in new and different types of chocolates or chocolate bars in varying degrees of darkness. This club is about quality and palette formation, not about massive consumption of sugary sweets. Example: we recently spent 2 weeks working through a box of Lindt dark chocolate orange ultra-thins (and they DO mean ultra-thin). Those were wonderful afternoons.
So far, Lindt and Green & Black seem to be our favorite brands.
A few weeks ago, I spotted some Lindt bars at Harrods. They were selling 70%, 85% and 99% cocoa bars. Well, being the true chocolate snob that I am, I skipped right over the 70% bars and went for the kill on the 85% and 99% bars.
We spent the last week working our way through the 85% bar, which was rough, I have to admit...the chocolate was so dark and bitter that I could only manage to work my way through 1/2 of a 1" x 1" square at tea time. To my surprise, by the end of the week I found I was starting to enjoy it. So, naturally, I was a bit nervous about the next step...but assumed my palette would continue to develop.
Today, we opened the 99% cocoa bar. It was awful. It tastes like cooked mud. It's not even bitter...it's just...cake-y, sugarless blackness.
We have now decided that the 99% Lindt bar will be the club initiation. If you can choke down a square of that stuff...you're in.