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Home / Doug's Chocolate Republic  /   Review: Godiva Dark Chocolate

     
Godiva Dark Chocolate 
Posted: 8 January 2011    9.0 
Godiva Dark 72% Picking up this Dark Chocolate bar, I skimmed the ingredients. The list did not convey I was grasping a bar using only the most premium ingredients. Then, I bit into it and realized: who really cares?     
Avg price/gram: USD 0.058   Cocoa %: 72  Size: 46g   
       


I picked up this rather expensive bar -- much more expensive per gram than the real world price I list on this site -- at a duty-free shop at the airport, as I explain in my review of the Godiva Milk Chocolate bar.  I didn't want to pay the gang rape price the shop was asking, but I felt I had to do it.  If I wanted to call myself a legitimate chocolate credit, I had to be willing to pay the costs, however high they might be, to sample what people think of as premium brands.  Did the brands live up to their reputation?

My prior assessment of Godiva had been that it was once a premium chocolate.  Back in 1926 when it was founded, I'm sure the company was manufacturing quality stuff.  Once it was bought out by el cheapo Campbell Foods in 1967 and the brand expanded, I supposed the quality had fallen.  Growth, standardization, mass production usually mean brilliance and the personal touch are lost.  I cannot comment with 100% accuracy that this decline actually happened, as I wasn't born until after Campbell's bought Godiva out and only tasted the international Godiva's offerings.  To me this was elementary reasoning.  Do you think Colonel Sanders' original Kentucky Fried Chicken recipe when he owned just one restaurant remained unchanged after the recipe was cloned and put in ready-made spice packets so that any high schooler with minimal training could make the chicken, too?

Another reason I thought Godiva wouldn't be all that amazing:  they don't manufacture in just Belgium anymore.  The chocolates are made in Belgium as well as a factory in Pennsylvania.   Look at Cadbury as an example.  Once they expanded their chocolate manufacturing to more areas (India, Australia, Argentina, Canada), the recipe changed.   

I will say this about Godiva. Their packaging is about the best I've seen on a chocolate bar. It really does convey a premium brand, even if it's a brand that may be considered overrated by many.  What was noticeably missing on this amazing packaging was the cocoa solid content.  The Godiva Dark Chocolate and the 85% Ganache bar were the only two to include any indication of cocoa solid content on the front.  The solids were NOT listed on the ingredients label.  This is generally a sign of a lower-end bar, like a Crunky from Korea or a Hershey Bar from the U.S.  

Picking up this Dark Chocolate bar, I skimmed the ingredients.   The list did not convey I was grasping a bar using only the most premium ingredients. Then, I bit into it and realized:  who really cares?   If Godiva can create a dark chocolate bar of 72% content without a trace of bitterness, so smooth it melts on the tongue, and keeps me wanting more, then all I can say in response is that these guys are doing their job.  If their ingredients aren't top notch, more credit to them for making inferior ingredients taste this amazing!  

I wish Haigh's from Australia could make the same boasts at the prices they're charging.   

If you liked reading this, consider savoring these reviews:
  Chocolate Monggo Caramello from Indonesia -- 58% cocoa solids
 Heidi Milk & Almonds from Romania -- 30% cocoa solids
 The Complete Chocolate Republic Index


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  Godiva in Belgium makes tasty dark chocolate. You been to Belgium? Belgian chocolate in question is the dark chocolate with high cocoa solids of 72%. Full of rich Belgian chocolate. The Chocolate Republic goes to Yildiz to investigate. Read Doug at Doug's Republic