chocolate: a process

my progression through types of chocolate went like this:


*milk - everyone's childhood favorite. at some point it became too sweet, so i went to...

*semi-sweet - chips used for cooking. still kinda sweet, but it had a bit of a kick

*girradelli 60% - still kinda sweet, but my first real forray into the world of dark chocolate. still an old fav

*lindt 60% truffles - very delicious. outer shell with creamy dark chocolate on the inside. i suspect the filling is less than 60% but still very very god

*endangered species smooth organic dark 70% - the title pretty much says it all.

*lindt equador 75% - the first of what i consider to be my "intense" dark chocolates. extremely rich and smoky in flavor.

*endangered species extreme dark chocolate 88% - too dark, wayyy too dark. at least that's what i say now. maybe i should've taken a milder step instead of jumping from 75% to 88%.

lindt 80% - i've found it to be, at least for now, my level of comfort. still dark enough to cause an impact in your mouth, yet still palatable.