/ Doug's Chocolate Republic /
Review: Haigh's Dark Chocolate
Haigh's Dark Chocolate
Posted: 18 October 2010
With Haigh's Dark, a real dark with 70%, I think Haigh's finally found its stride. It wasn't too sweet or too bitter. The texture was smooth, and the bar the perfect thickness. Nonetheless,
consume Haigh's in large quantities only if you're a dear friends of the Haigh family, rich, or paid to do so.
price/gram: USD 0.086
Cocoa %: 70
At the moment any Australian
child is born, the doctor, if Australian born and Australian
raised, stuffs a Haigh's bar down the baby's throat
and grins, "Welcome to Australia, mate." Before
the age of free trade, the baby went to his grave thinking Haigh's the best chocolate in the universe.
Nowadays, with Aussies regularly going overseas and imports
freely flowing in to the detriment of Australia's current
accounts, the grown up baby fully comprehends that he's been
had, that Haigh's doesn't set the standards and has
been ripping him and his family off for generations.
I'm not Australian, didn't
grow up in Australia, hadn't heard of Haigh's until four
years ago, and didn't ever try Haigh's until one week ago.
I approached the brand with no bias. The first taste of their
Dark Chocolate With
Cardamom and its accompanying hefty price tag really
proved that a new sucker is born every minute.
My opinion of the brand went up a bit after trying their
milk and up even more
after trying this Premium Dark.
I think the cardamom bar
failed because it didn't know what it wanted to be.
That bar had only 52% cocoa solids, but was listed as
"dark." That cocoa solid content with that blend of
spices tasted like a loser. The chocolate taste was
too overshadowed by the rich spices. A darker chocolate was necessary
to pull off that combo. Haigh's didn't have that issue with the
32% milk -- there
wasn't anything else in the bar to drown out the cocoa
flavor. With Haigh's Dark, a real dark with 70%, I
think Haigh's finally found its stride. Like the
milk, the more I ate it, the more I liked it. Both bars
were gone within a day -- the same day. Nice work, Haigh's!
70% is too much cacao in a
bar for most, and I've had 70% bars where a few bites were
an ordeal. Not with this Haigh's bar. It wasn't
too sweet or too bitter. The texture was smooth, and
the bar the perfect thickness. In terms of the
chocolate taste experience alone, this bar was an 8.0 and
surpassed any of the 60%+ plain bars from Whittaker's.
But Whittaker's, no stooge in the chocolate-making arena,
charges about 20% the price per gram of Haigh's.
good as Haigh's Dark Chocolate is, you can get something
dark and pretty bloody acceptable by importing it, with
enough change from an AUD 10 note still in your pocket for an
Indian curry. Consume Haigh's in large quantities only if you're a dear friend of the Haigh family, rich, or paid to do so. Those of
us paying our own way will save money eating Belgian or
Australia has its own indigenous chocolates. Haigh's from Adelaide, South Australia. They make dark chocolate and milk chocolate, Australian chocolate
at its unfinest. Haigh's makes a dark chocolate bar with 70% cocoa solids. Haigh's has stores in Melbourne, Sydney, and Adelaide. Come visit the chocolate republic with Doug of Doug's Republic