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The search for the perfect chocolate chip cookie dough doesnāt stop at the recipeāitās just as much about sourcing the best ingredients, especially ones I canāt make from scratch. I mean, Iām not out here roasting cocoa beans to make my own chocolate, but I can hunt down the best chocolate I can find!!!
And I think I just did?!
Iām beyond excitedātoes curling, stomach churning, heart racingāto test out ION Dark Chocolate Couverture 3011. ION has been Greeceās largest chocolate producer since 1930, known for sourcing high-quality cocoa beans from Western Africa and the Caribbean. Their couverture chocolate has 56% cocoa solids, giving it a smooth, balanced flavor and silky texture.
Iād like to compare it to Guittard, which is commonly used in NYCās professional bakeries. Guittardās couverture has a higher cocoa content (72%), giving it a bolder and darker chocolate intensity. Iām so curious to see how IONās rich, mellow notes stack up against Guittardās deep, bold flavor!! 3 replies
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Itās not all dark chocolate thatās bad! The issue is that recent studies found heavy metals like lead, cadmium, and arsenic in many common dark chocolate brands, particularly in the U.S., where regulations for contaminants are far looser (or even nonexistent).
However, if youāre in a place where they import high-quality chocolate from reputable chocolatiers or make their own with strict oversight, youāre probably fine!
For example, ION chocolate meets EU chocolate standards. The EU has much stricter safety regulations than the U.S.
Ex:
- Cadmium, a concern for cacao grown in volcanic soil, has specific limits based on cocoa content
- Companies must trace raw materials like cacao to their source and conduct regular testing for contaminants like heavy metals to comply with EU food safety laws
So itās really about choosing the right chocolate, not avoiding it altogether! 1 reply
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