DELVE INTO DARK CHOCOLATE
DARKROOM STARTED ON A HOLIDAY TO COSTA RICA . . .
... when two bakers first tasted a Two-Ingredient bar made by Danish chocolate pioneer Henrik Bodholt. One random email later, he'd invited us into his factory and blown us away with his purist bars.
We realised this was the way real dark chocolate was meant to be and we knew we had to make it happen back home.
WHY TWO-INGREDIENT?
On the label of most dark chocolate bars you'll find "cocoa butter" and sometimes "soya lecithin". One sounds sort of natural, the other less so.
Neither taste good (cocoa butter is very bitter), and both dilute the intense flavour of an origin's cacao, so why are they there?
Two reasons: to help chocolate pass through machines, (reducing the labour cost), and they're cheaper than cacao, (reducing the raw material costs too).
Refusing to use them explains why Henrik's two-ingredient approach made a more intense, yet less bitter, bar of dark chocolate. We were sold in.
This approach may make life a little trickier for chocolate makers, but it makes life a little more delicious for you.
