Word Salad II

Ran across this in passing this morning: a review of the wonderful Lindt 99% "Noirissime" chocolate.

I had a bar of this stuff with me at Anthrocon last year (waves at Sam!), where almost all of those who tasted it pronounced it "Ewwww". I love it, though: perhaps it's just an acquired taste. Definitely, there's no sugar to get in the way. It's like the apotheosis of baking chocolate (though I doubt you'd ever really want to use it for that: a case of the ingredient being, not just too expensive for the purpose, but actively inappropriate for it -- like using good cheese in a Philly cheesesteak).

Apparently it's hard to find in the US? Pity. (I think I got mine at the inestimable Sheridan's Cheesemongers up in Dublin (they also carry Valrhona and other great chocolate names). But our little local SuperValu supermarket also carries the Lindt Noirissime, along with the 85% and various other less exciting stuff.)

(BTW, other reviews of the 99% here at over here at TheNibble.com and seventypercent.com)