/ Doug's Chocolate Republic /
Review: Villars Dark Chocolate
Villars Dark Chocolate
Posted: 8 July 2011
Villars continues to meet an acceptable Swiss-level standard with this dark. By not making any bold moves, which would be out of Villars' character, the company has assured that even dark pessimists might actually be able to tolerate this one.
price/gram: USD 0.03
Cocoa %: 75
I was at the import
supermarket late last night to pick up a few Beer Laos.
I usually make it a point to browse past the chocolate aisle
to see if there's anything that I haven't tried yet and
which excites me. One of my burdens in the Chocolate
Republic is that I have to sometimes try chocolate bars I am
pretty certain will not be very good. Pretty
certain, however, is not absolutely certain, so I have to
bite the bullet and buy a bar to know beyond doubt.
There are moments, like last
night, when I want to buy a familiar bar that I've rated
highly in the past. The import supermarket is now
importing Cadbury Australia bars. The
rum and raisin
isn't there, but there are cashew nut bars,
hazelnuts. Those would have all been familiar and
suitable tastes. But no, I stopped myself. I'd
read that after age 30, the average man loses half a pound
of muscle mass per year and gains a pound of fat. I've
recently resumed going to the gym regularly. If I was
going to ingest the calories in one hundred grams of
chocolate, it had better be for a bar I'd never yet sampled.
Villars caught my eye, namely
because it was one of the few brands offering 50 gram bars
for almost exactly the same price per gram as a 100 gram bar.
This allowed me to spread the 100 grams over two different
bars and add two new entries to the chocolate republic. The 50g bars are part of
what Villars calls their snacking range, which comes in only four flavors at present: milk,
dark, milk with coffee chips, and dark with coffee chips.
The first bar I opened was
this one, the Villars Dark Chocolate, containing 72% cocoa
solids. In the chocolate tasting universe, I consider
70% the breaking point. Less than this, it's possible
for inferior manufacturers to still fool you with a decent
bar. By 70%, with only 30% left to play with, the
manufacturers have fewer tricks to pull out of their bag,
and you can start to see cracks in their facade if they
don't have what it takes. I believe this is why you
see few 80%+ bars on the market. The poseurs
can't execute at that level.
Villars can. Looking at
the bar's cover, you get a sense that the bar will have a
creaminess to it. The Thai label listed the cocoa mass
at 65.5% and the cocoa butter content at 9% (total = almost
75%). Pulling off a smooth and creamy dark chocolate
bar with that kind of cocoa solid content is an
When I tried the
Villars praline bar
some time ago, I remarked that the bar wasn't superb, didn't
set off any fireworks in my brain, but at the same time, it
set a benchmark for what a Swiss bar was like. I'd
wager that if most people were presented a guarantee that no
chocolate bar they ever tried from hereon out would taste
better or worse than a Villars, they'd accept that deal.
Villars continues to meet that acceptable Swiss-level
standard with this dark. By not making any bold moves,
which would be out of Villars' character, the company has
assured that even dark pessimists might actually be able to
tolerate this one.
Fribourg in Switzerland is home of the Villars company, makers of adequate Swiss chocolate. The Swss Villars Dark Chocolate
is found worldwide. Recently Doug tried the Villars dark chocolate. The chocolate republic
welcomed Villars milk chocolate in and Doug of Doug's Republic said it was okay