Lindt Dark 70% 83/100

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This bar is made from a blend of cocoa beans from origins such as Ghana, Latin America (mainly Ecuador), Madagascar and the Caribbean Islands using a high amount of criollo and trinitario varieties. You can read more about Lindt & Sprungli’s productions and sustainability processes at http://www.lindt.co.uk/world-of-lindt/sustainability/our-commitment/

 

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I’ve tried this bar many times before, although not that often as a bar for eating, most of my experience using various percentages of Lindt’s dark chocolate have been with baking or making ganache due to its ready availability on the high street and its preferable flavour profile to the likes of other common types of dark chocolate. My experience of Lindt’s dark range has always been of archetypal chocolate flavours that are presented in a smooth and fairly vanillary format, designed for emboldening with other flavours or as a generally mild eating bar. Opening the bar I’m presented with that most familiar of mouldings the Lindt 5 x 2 thin squares, breaking off a piece reveals fairly simple and archetypal aromas of cocoa, caramel and vanilla, with just a hint of metallic florals on the end. Placing a piece in my mouth presents a highly processed mouthfeel, that’s fudgey and reminiscent of a chocolate brownie, smooth through roast and refinement. To taste this bar is as expected, it’s mainly a display of stereotypical chocolate flavours, with a large stamp of vanilla to smooth out any bitterness with caramel sweetness and just a hint of sweet orange citrus. This is a bar designed to taste like chocolate and in general be as inoffensive as possible, but in so doing provides something that is chocolate yes, but that lacks any real excitement. This chocolate to me is very neutral, its PH7, it’s more of an ingredient that it is an individual entity and seems best designed to be paired with other ingredients where its lack of individual flavour doesn’t distract from the ingredients its paired with. In the end its neutrality is this bars best quality, pair it with like minded flavours like orange and caramel to make flavoured ganache or chocolate brownies, it goes pretty well with salt too.  

Ingredients: Cocoa mass, sugar, cocoa butter, vanilla

Appearance 9/10

Colour: Medium to light brown
Texture: Light dustiness, very smooth
Mould: Lindt 5 x 2 thin squares
Snap: Very crisp
Temp/Shine: Glossy matte, consistent

Aroma 8/10

Intensity(0-10): 7.5
Notes: Cocoa, caramel, vanilla, pastel florals
Quality: Simple, lightly metallic

Melt/Mouthfeel 9/10

Length: Long
Evenness: Very even
Texture: Fudgey chocolate brownie, smooth, glossy
Quality: Highly processed, refined, smooth

Acidity 8/10

Intensity(0-10): 3
Notes: Sweet orange,
Quality: Uplifting, simple

Sweetness 7.5/10

Intensity(0-10): 8
Notes: Caramel, vanilla syrup, sweet orange
Quality: Balancing, artificial

Flavour 7.5/10

Intensity(0-10): 8
Type: Sweet, bitter
Notes: Cocoa, caramel, vanilla, sweet orange, fudge brownie
Quality: Simple

Length 9/10

Flavours have simple, but long length and a decent enough round to them

Finish 8.5/10

Notes: sweet orange, fudge brownie
Quality: High and sweet notes of orange approach the finish before you’re left with a pleasant lingering chocolate fudge brownie flavour

Balance 8.5/10

Bar is not overtly balanced, but smooth nature and highly equalised levels help to produce a feeling of refined balance, medium structure provides a lot of support and backbone

Overall 8/10

Bar has a small amount of depth, but lacks any dimension to the flavour, what little complexity there is, is smoothed out by vanilla and processing, structure is positive and consistent, expression is intentionally generic and processing has produced desired generic results


Lindt Tasting Notes: This Lindt EXCELLENCE chocolate bar contains 70% cocao, creating a full-bodied dark chocolate, masterfully balanced to be strong but not too intense. Its delicately fragrant, smooth cocoa flavour has subtle fruit and floral undertones and hints of natural vanilla.

 

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