Lindt 90% Dark 83.5/100

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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 aromas of vanilla and caremelised sugar with hints of custard and crème patisserie. Placing a piece in my mouth this bar displays a very tactile mouthfeel, full, thick and sticky coating the mouth in smooth cocoa. To taste the bar is unsurprisingly dark, tasting like traditional bakers chocolate with a molasses sweetness that offers hints of biscuit and a slightly salty finish. This is a deep and earthy bar with almost savoury tones that remind me of non sweet biscuits, even more so with its muted crème patisserie notes. Mostly this bar is simple, it’s not horrible by any stretch, it’s just fairly inexpressive and displays archetypal dark chocolate flavours, more commonly sweetened and used in baking. This in the end is essentially that, baking chocolate, chocolate best used as an ingredient to make products with a distinct flavour of cocoa. This bar is essentially the most approachable a 90% is going to be without expressing very individual traits, that’s why it acts as a great ingredient. Use to give you baking a rich chocolate flavour or use to top patisserie for intense chocolate flavours.

Ingredients: Cocoa Mass, cocoa butter, low fat cocoa powder, sugar, vanilla

Appearance 9/10

Colour: Darker roasted brown
Texture: Smooth, consistent
Mould: 5 x 2 Lindt printed squares
Snap: Crisp, thick
Temp/Shine: Matte gloss, consistent

Aroma 8.5/10

Intensity(0-10): 8
Notes: Vanilla, caramelised sugar, custard
Quality: Sweet, simple

Melt/Mouthfeel 8.5/10

Length: Long
Evenness: Even
Texture: Sticky, thick, smooth
Quality: Full, thick, mouthcoating

Acidity 8/10

Intensity(0-10): 1
Notes: Vanilla, crème patisserie
Quality: Mute, overwhelmed, lightly uplifting

Sweetness 8/10

Intensity(0-10): 5
Notes: Molasses, biscuit
Quality: Roasted, simple

Flavour 8.5/10

Intensity(0-10): 8
Type: Bitter, salt
Notes: Bakers chocolate, cakey brownie, molasses, caramel biscuits, salt
Quality: Smooth, simple, deep

Length 8.5/10

Flavours have a fairly long length and a fairly decent arc, but round a little short

Finish 8.5/10

Notes: Molasses, caramel biscuits, earthy
Quality: Subtly complex molasses notes mixed with a biscuity edge fill the end before an earthy and savoury finish that coats your mouth leaving savoury cocoa tones to linger

Balance 8/10

Bar presents itself heavily from a flavour point of view with bitter chocolate at the fore, but a heavy vanilla stamp helps to provide levelling and smoothness, strong structure provides plenty of stability

Overall 8/10

Bar has some depth, but lacks dimension, very little complexity is easily managed, structure is consistent and expression is reflective of heavy processing and roasting

 


Lindt Tasting Notes: The Lindt EXCELLENCE 90% Dark chocolate bar is ideal for the true dark chocolate connoisseurs with a sophisticated palate. The luxuriously deep and velvety chocolate delivers the ultimate chocolate intensity.

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