Chocolate Bars | Pure Dark Cocoa, Fair Trade, Organic, Non-GMO, Gluten Free (12-Pack Almond Blackout)

I wanted to try this because it was available for a great discount on prime day. I’m very happy with it, and it arrived in pristine condition in the middle of a hot summer. I must confess, I re-temperate to a 50-50 ratio with a 48% milk chocolate bar to produce a dark milk chocolate bar. To this, I often add other yummy ingredients, like nuts, butter cookie crumbs, maple roasted cacao nibs, or seeds. Tempering chocolate at home is my hobby, but it’s very simple and easy once you get the hang of it. I don’t have any fancy equipment. I just use a one cup Pyrex measure and the microwave. If you would like the basic recipe here it is: Cut one chocolate bar into thirds and set aside 1/3. Chop all chocolate into small pieces. Nuke 2/3 of the chocolate on 70% power for one minute. Stir. It may need a little more time in the microwave depending on your power level. Stir until smooth. Add half of remaining 1/3 of chocolate pieces. Stir until smooth. Add remaining chocolate and stir until smooth. Add in whatever you like, but don’t overdo it. Two tablespoons should be a nice proportion of add-ins to chocolate. Pour into one or two chocolate bar molds, depending on how thick you want the bars to be. If you don’t have a mold, no worries. Pour onto a piece of aluminum foil or waxed paper and, using the bp back of a spoon, spread the mixture to your desired thickness. I like to cool the bars or bark in the fridge for a few hours, though the freezer will harden them almost immediately. De-mold or break the bark into smaller pieces. Store in a container in the fridge. If you tempered the chocolate correctly, it will stay firm at room temperature, I just happen to like it from the fridge or the freezer, but I also like it to a very thin bark or bar as the pieces then melt quickly in my mouth and I get a different experience.

Not necessarily the best tasting but are good, nevertheless. Based upon internet videos/reviews, these have among the lowest "bad" metals content and the cacao is not sourced from Africa. Apparently, cacao sourced from West Africa has the highest level of metals which is found in most of the name brands.

Love dark chocolate

I’ve bought this through stores and it’s great. This was WHITE AND CRUMBLING and OBVIOUSLY BEEN MELTED AND RECOOLED. I bought FIVE bars over $35 and can’t return this inedible produce. Terribly disappointed!

Yum with coffee

The chocolate melts in your mouth and is delicious. I started eating dark chocolate because of all the health benefits and this one is the best. And it's great that the company cares about the environment. I'm happy to have discovered Alter Eco dark chocolate. Give yourself time to get used to the less sweet dark chocolate and you will never go back to milk chocolate.

I opened the box to have a bar and there was a big chunk of the chocolate bar missing . You can tell the chunk is missing from each bar with out opening the package. See pic. The other bars are the same. The first one I opened was dis- colored and rotted . All of the bars were dis - colored and rotted .Not cool !!!! Leo

It's an acquired taste. If you liked 70% and above, you'll get used to this soon.