85% Fairtrade Dark Chocolate Organic

Is chocolate at 85% very bitter?

It is direct and strongly cocoa, but the recipe keeps the bitterness in check: the Kazidomi bar holds 43.8% cocoa mass, 27.4% fat-reduced cocoa powder, 14.4% cane sugar and 13.9% cocoa butter, with a touch of natural vanilla that rounds off the finish.

Dark 85% or baking chocolate 80%: which should I take?

The 85 g bar is built for eating, square by square, alongside a coffee. The Kazidomi 80% baking chocolate is built to melt into a preparation. The cocoa content is close between the two, but the use differs: one you snap and eat, the other you work into a recipe.

Does it contain allergens?

The Kazidomi recipe covers cocoa mass, fat-reduced cocoa powder, cane sugar, cocoa butter, under 1% sunflower lecithin and a natural vanilla flavouring. The label flags possible traces of milk, soya, almonds, hazelnuts, walnuts and pistachios, which is the line to check before serving it to a guest.

Where does the cocoa come from?

Peru and the Dominican Republic, grown organically and traded under fair trade terms. The bar itself is made in Belgium. The Fairtrade certification Kazidomi has chosen covers the trading terms granted to cocoa growers and adds environmental criteria tied to how the crop is grown.

What temperature should it be kept at?

Between 12 and 18 °C, dry, out of the light and away from the strong smells chocolate picks up so readily. A swing in temperature draws the cocoa butter up and leaves a pale film on the surface of the Kazidomi bar: the look changes, the taste stays the same.