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90% cocoa solids dark chocolate
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<blockquote data-quote="HSSS" data-source="post: 2352114" data-attributes="member: 480869"><p>I’ve been a fan of the Godiva 90% (cannot do any other brand 90%) but have recently discovered the reason it tastes batter is because it uses a “Dutching” process that makes it taste smoother but removes some of the beneficial flavonols. Now that may not matter much but on some level to me it justified my eating it.</p><p></p><p>I’ve returned to the 85% ones and have also found my favourite changes quite frequently. Also note carbs are not equal between equal % cocoa bars.</p></blockquote><p></p>
[QUOTE="HSSS, post: 2352114, member: 480869"] I’ve been a fan of the Godiva 90% (cannot do any other brand 90%) but have recently discovered the reason it tastes batter is because it uses a “Dutching” process that makes it taste smoother but removes some of the beneficial flavonols. Now that may not matter much but on some level to me it justified my eating it. I’ve returned to the 85% ones and have also found my favourite changes quite frequently. Also note carbs are not equal between equal % cocoa bars. [/QUOTE]
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