Unlike other food bloggers who eat out twice a day, but only review once a day, and therefore have a massive backlog that would make our civil service look darn efficient, I hardly ever eat out, and when I do, it's usually at the same old same old places, so my life is very boring one.
Apart from this uphill battle of the bulge, which means no frivolous lunches, I usually eat at home on weeknights, or at least try my best to do so. Anyway, I was at a friend's house on Sunday night, when the topic about chocolate came up. One of the expats there mentioned that Lindt has a new range of dark chocolate, with cocoa from all over..... 65% from Madagascar, 70% from ??? and 75% from Cuba. Ever since I read that dark chocolate is GOOD for you, I have no guilt at all occasionally indulging in some. So, as I made my way to pre book my new Harry Potter book at neighbourhood bookstore, after doing so I headed to Bangsar Village to pick up my fruit for lunch AND a bar of Lindt. I chose the 65% Madagascar, coz I don't really like it TOO bitter. 70% is about my limit. The 85% one is a bit too dark for me. Much like a dementor from Azkaban.
Which brings me to my next point. In Delia Smith's How To Cook series, when she was teaching about chocolate, she said, one of the tests of a good chocolate is the snapping sound when you break it off. I think I beg to differ, as that particular test depends on the temperature of the chocolate. I think if the chocolate is from the fridge, of course the snap sound will be louder. So I tried with the 65% madagascar. Sure enough, there was no snap sound at all, coz it was room temperature, and in Malaysia, you know what THAT is.
Has anyone out there found a cost viable, dark chocolate with reasonable cocoa content that can be used for baking? Actually I hear our local cocoa is of very high standard, and companies like KLK are making chocolate for export.