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points by bigDinosaur 2 days ago | 0 comments

80% alike is to my mind dramatically different and would not be a substitute at all. I also don't think 95% cocoa chocolate is a substitute for 80% cocoa chocolate etc. as even the small difference results in a dramatically different product and that's the simplest variation possible for chocolate.

[–] RestartKernel 2 days ago

While that 20% is a dealbreaker for me personally, a friend of mine prefers it over real chocolate. So I suppose the difference can go both ways. Anecdotally, if you enjoy very milky, sugary chocolate, you'll probably like these alternative chocolates just fine.

[–] technothrasher 2 days ago

I'd definitely say the 20% is doing a lot of heavy lifting. Anybody who has eaten raw and roasted cacao nibs should be able to easily identify the same flavors pervasively in chocolate, and which are from the raw cacao and which are from the roasting. Although the more sugar, dairy, and other adjuncts in the chocolate, the less the cacao flavors come through.