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Madecasse and Michel Cluizel – The Very Best Dark Chocolates

Madecasse  – The Very Best Dark Chocolate

Experts believe Madagascar cocoa to be the best in the world, and that it’s the trick behind making world class chocolate. The end result is magnificent chocolate with a rare cocoa and unique, fruity flavour. These chocolates meet the criteria of being free of genetically modified soy lecithin for which it also received a food award. Through this, we can well imagine the popularity of these Madecasse chocolates. They truly are irresistible.

After a long day at work or a hectic schedule at home, these chocolates serve perfectly to relax and let go of all the tension, simply immerse yourself in the honey coated chocolate. Because of the popularity of these chocolates the brand is continually growing in popularity.  In order to know the secret of this chocolate one absolutely must take a bite of these heavenly chocolates at least once in your lifetime.

Some of us crave Michel Cluizel chocolate that is bitter and dark. We love the hard scent it hits us with and the nice snap it usually has. The best dark chocolate has the perfect high cocoa content, high fat, low sugar that is required to make a best dark chocolate. This unconventional taste needs to be developed for chocolate lovers, as they say, but once the ‘bitter chocolate bug’ bites one, it’s difficult to get rid of the addiction of these dark chocolates. On the other hand, it is also very health conscious since the first bite is usually not liked by people and thus one tends to stop eating chocolate, which is good health wise and thereby this chocolate lasts longer.

Dark chocolate is definitely worth the extra expenditure.

Good part about these chocolates is that they are hard and thus comes in beautiful styles. As you start eating it, it begins to reveal the floral, nutty and coffee notes. You can find the good old cinnamon too in some of them. However, for the starters, there are dark chocolates with a tiny bit of sugar content, with butter cream. These chocolates are hard shell when outside but as you put it into your mouth it becomes silky, smooth ad melts in your mouth like a snowflake. Now, isn’t that just pure magic?

 

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