Original question: Why does dark chocolate taste so bad? To some people, it tastes bad because their palates require high levels of sweetness to match the taste of chocolate.

It's common for people who eat a lot of sugar, junk food, or processed foods to need a lot of sugar or salt to enjoy their food.

In other words, this is the standard for most Americans and the reason why people from other countries often find our food too sweet.

The good news is that by eating whole foods, your taste buds can slowly be awakened to a variety of real flavors, and everything starts to taste naturally sweeter, without added sugar.

Dark chocolate varies greatly in sweetness, which can be defined by its cocoa content.

I have seen chocolate with only 50% cocoa content called "dark chocolate" but it ranges from 50% to 100% cocoa content.

(Milk chocolate, by comparison, typically contains about 30 percent cocoa in addition to its characteristic milk.) When I was a kid, I loved milk chocolate, but began to prefer delicious, rich dark chocolate.

As dark chocolate has become more popular in recent years, it has also become more widely available.

I quickly went from liking 65% cocoa to liking 72% cocoa.

My cocoa level stayed at 72% until I tried eating all whole foods as part of a paleo challenge at our Crossfit gym.

As I moved toward all natural foods, my preference for cocoa content grew as foods began to naturally taste sweeter.

I started out liking 78% cocoa, then 85%.

My favorite right now is 90% cocoa, and sometimes I even like 100% cocoa chocolate.

100% cacao chocolate with fresh macadamia nuts tastes like chocolate chip cookies with chocolate to me.

The milk chocolate now tastes like marshmallows, cloyingly sweet.

So, what is “yucky” to you, is literally the most delicious dessert in the world to me.

If you decide to give dark chocolate another try, I recommend starting with fresh, high-quality Madagascar dark chocolate, which has a lower cocoa content.

This coffee bean has a rich flavor due to Madagascar’s volcanic soil.

It gives the chocolate a subtle berry flavor.

Fresh dark chocolate has a slightly glossy, velvety texture that melts slowly in your mouth at room temperature.

If it doesn't have a slight sheen, if it has a slight white coating, or it doesn't melt into a velvety smooth texture in your mouth, then it's probably stale.

The chocolate in stores that don't sell much dark chocolate won't be fresh, so don't buy it there.

High-end chocolate specialty stores will awaken you to a whole new world of chocolate you never knew existed.

I discovered this magical world while living and working in downtown San Francisco for a summer (for those of you in San Francisco: Misty City News, 455 Market Street).

They have free taste tests every Tuesday.

That's when I discovered the complex and delicious flavors created by countless independent chocolate makers from all over the country and even the world, made from different processes and cocoa beans from around the world.

When we do our free taste tests, we make a list of all the flavors we can taste in each blind tasting chocolate sample.

The store manager responsible for blind tasting chocolate flavors also noticed that most people need a few "warm-up" bites of chocolate to detect subtle flavors, and because of this, they often prefer samples they haven't tasted first.

Unfortunately, these chocolate shops are not common and therefore not convenient for most people.

Don’t worry, you can find high-quality chocolate online too.

The best dark chocolate is made entirely from cocoa beans and does not contain soy lecithin (eg. a la Maison du Chocolat).

However, you can still buy affordable dark chocolate, most of which contain soy lecithin.

Good, cheap, easy-to-find dark chocolate bars are made by Lindt and Ghirardelli in a variety of cocoa contents.

Any food product that uses sugar as its first ingredient must contain significantly less than 50% cocoa.

Stronger chocolates will have their percentages displayed on the front.

Updated February 9, 2019 - We are excited to discover a chocolate artisan in our corner of Los Angeles today! The owner knows cocoa growers around the world and has been experimenting with fermentation times and roasting times (among other things) for decades

technology).

Even his 100% cocoa chocolate is super smooth.

We both can't wait for Valentine's Day to try the chocolates we bought each other from him.

The samples we tried were fantastic.