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The search for the perfect chocolate chip cookie dough doesn’t stop at the recipe—it’s just as much about sourcing the best ingredients, especially ones I can’t make from scratch. I mean, I’m 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?!
I’m beyond excited—toes curling, stomach churning, heart racing—to test out ION Dark Chocolate Couverture 3011. ION has been Greece’s 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.
I’d like to compare it to Guittard, which is commonly used in NYC’s professional bakeries. Guittard’s couverture has a higher cocoa content (72%), giving it a bolder and darker chocolate intensity. I’m so curious to see how ION’s rich, mellow notes stack up against Guittard’s deep, bold flavor!! 3 replies
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It’s not all dark chocolate that’s 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 you’re in a place where they import high-quality chocolate from reputable chocolatiers or make their own with strict oversight, you’re 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 it’s really about choosing the right chocolate, not avoiding it altogether! 1 reply
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