Take the Bitter with the Sweet.

Yes, go for it! Go ahead and be bitter! Today you can be! Today is National Bittersweet Chocolate Day! Start indulging in your favorite chocolate until the bitter end! Am I getting a little carried away here? I’m sorry! I don’t mean to be obnoxious, but there are just to many perfect ways to express today’s bittersweet day! And just because it’s a day for bittersweet chocolate, it doesn’t mean you have to forget about your milk chocolate. Because we’ve got them all covered today to celebrate Hachez all the way from Germany.

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Let’s first explore what makes chocolate bittersweet:

  • Legally, at least 35 percent pure chocolate with some small amount of sugar added.
  • Also known as: dark chocolate, when it is a European brand.
  • Characteristics: Usually darker and less sweet than semisweet.
  • No legal specifications for the term so not always darker and less sweet.
  • Semisweet and bittersweet can be used in baking interchangeably, depending on personal preferences.
  • Specific sweetness and color intensity varies by manufacturer’s recipes and cacao bean sources.
  • Uses: Baking and eating.

Source: Better Homes & Gardens (Chocolate Types, Selection & Storage)

So, let’s get this (tasty) bitterness out of the way, shall we? Let’s start with these two bittersweet chocolates made by Hachez. The Ecuador green package is a 58% cocoa and the São Tomé blue package is 73% cocoa. How bitter do you like to go?! Missing from our group would be the Madagascar in blue-violet package at 75% cocoa.

Hachez can impress even the best dark chocolate connoisseur. I thought I was a dark chocolate expert until I had some of the darkest Hachez chocolate (I believe 88% is my favorite) and I was blown away! It’s not overly bitter, it’s not “dry” or tastes chalky, it’s just a smooth, chocolatey taste that is very enjoyable! I tried both of these below and they are very good!

 

Back in 1890 Joseph E. Hachez refined superior cocoa from South America according to a simple recipe. The secret to perfect chocolate quality involves roasting the cocoa bean batch, meticulous conching and use of natural ingredients. We still adhere to this recipe today. Enjoy our chocolate compositions handcrafted with love and painstaking care.

Source: Hachez (Product Packaging)

Even though it’s “bittersweet” day, below I thought I would share a photo of some of the Hachez superior milk chocolate, influenced by Venezuela at 43% cocoa and in a yellow package. Silky, smooth milk chocolate, very dreamy and delicious!

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We will be exploring Hachez chocolates some more in the future, so expect to see more delicious chocolate from them coming to the blog! We will also be exploring Hachez’s Taste Navigator in a future post, so look out for that, soon!

To end the post for today, I had to share one of my favorite songs from back in the day, “Bittersweet” by Big Head Todd and the Monsters. Enjoy!

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