Why Do We Call It Dark Chocolate

This week's featured review got me thinking about the words "dark chocolate". While it is a fine enough description, it doesn't really tell the whole story. The koala cookies from this latest review describe it as both "black" and "bitter" chocolate. I have a bit of a problem with the word "black" used to describe chocolate, only because I've never actually had black coloured chocolate. Even the most cocoa filled chocolate I've ever eaten still had a brown tinge to it. Bitter chocolate on the other hand is a really good decryption. It not only describes the flavour well, but it also focuses on the feature that most dark chocolate lovers appreciate most. I've also seen dark chocolates that are only dark in colour, but actually really sweet in flavour. So dark chocolate might not be the thing everyone wants, but bitter chocolate is often the popular flavour note.

Check out the full review of this bitter chocolate treat.

Butter, Is It Better

Butter is an odd ingredient. I feel like most cookie, cake or general baked treat needs butter to work well. However I imagine that most baked treats don't actually use any real butter at all. From what I know, butter is not really shelf stable, meaning anything made with butter runs the risk of going rancid or mouldy. Yet, when it comes to baked goods, a buttery flavour is something many people really enjoy, myself included. I'll often talk a lot about how buttery a particular cookie or cake is, when trying to decide if I like it or not (the more buttery the better). Having said that, rancid butter is awful, so I probably wouldn't actually want to eat real butter in most of the treats I review. It's a bit of a conundrum really.

Check out my latest cookie review that happens to be butter themed.