Guittard are the producers of unsweetened chocolate, prized for it's natural form, and used for baking.
They've spent 146 years perfecting and crafting the perfect type of chocolate bar. So, you're in good hands when you select a Guittard chocolate bar. They starting producing chocolate bars in 1868, so I trust them.
Box of chocolate
I stumbled upon a bar of the good stuff when I visited my nearest WholeFoods, in piccadilly circus, London. It was placed in the sweet aisle, amongst the other chocolate types, but I hadn't seen it before, and it stood out like a beacon, beckoning my curiosity.
They have a bean to bar philosophy, which means they work closely with the farmers to ensure fair trade, and give the customer peace of mind regarding the location, the variety of taste, and quality of the chocolate they're buying.
What really drew me into the purchase, was not merely the pretty gold and blue wrapping, which reminded me of cornfields and spring, but what was written on the packet - '100% cacao baking bars'. I have yet to find a 100% cacao bar - I've only ever tried it in ground form.
The bar is surprisingly moreish, smooth and not bitter. I could only manage three squares however because it was quite a rich taste.
Carving the bar
I recommend - as the bar states - cooking with this chocolate because it produces the most divine taste. It is rich in flavour, thick in texture, and has a silkiness I've yet to encounter with chocolate bars.
Although fantastic in brownies, cookies, and cakes, I grated this into a jar to make my own hot chocolate. I normally grate 200g, but I only had to use 100g to mimic, or better the taste of hot chocolate I've made in the past. Add more if you like, but it will be quite rich, and you may have to add more sugar depending on your taste.
If you don't have a WholeFoods or AJ Fine Foods near you, buy this chocolate online via Amazon, or their website, and you'll be able to enjoy some of the best chocolate you've had the pleasure of cooking with.