Godiva or Ghirardelli – The Chocolate Square Off

Which chocolate tastes better, Godiva or Ghirardelli? This is mostly a matter of, well, taste. It’s not hard science. But if you’re passionate about chocolate and looking for the best, there are some pretty compelling reasons for Godiva’s supremacy. If you’re in pursuit of chocolate perfection, read on!

 

THE MINDFUL CHOCOLATE ENTHUSIAST

It’s not the mere act of eating chocolate that’s spectacular – it’s the way you eat it. As one of your five senses, taste has a tremendous impact on your enjoyment – not only of food but of life itself. How do you make the most of those varied taste buds? By eating mindfully!

In a (very tasty) nutshell, mindfulness happens when you pay attention to the present moment intentionally, with kindness and curiosity.

In other words, with regards to the sense of taste — eat for the sheer enjoyment of flavor! Don’t evaluate, just experience. This focus on sensory awareness, minus distractions, produces a relaxing finish for your mind and nervous system.

So, while you’re eating Godiva or Ghirardelli chocolate:

• sit down and get comfy
• no calorie counting
• no texting 😊

 

FRESH FROM THE FRIDGE or MELTING IN YOUR HAND?

 

Temperature affects flavor.

Regarding chocolate, this has a great deal to do with fat, but also aroma. Smell and taste blend so completely that neither sense can be experienced in isolation. They blend and transcend, creating one elevated, complex sensation.

So what temperature enlivens chocolate flavor and fragrance, creating the richest experience? 

I’ve found a surprising amount of conversation on this topic. Some people really prefer their cold cocoa.  Personally, I just can’t embrace the flavor of refrigerated chocolate.  Cold chocolate “dies” on my tongue. There’s no dimension to the flavor. It’s flat and dull. And, science may back me up on this.

 

THE TEMPERATURE and FAT CONNECTION

Why does temperature matter? Because the softening cocoa and milk fat flavors find their fullest release at room temperature. The chocolate exhales its aromatic qualities in warmer air. This has everything to do with fat, and fat is good, dear reader! (Even butter is your friend.)

The science of taste, as it relates to fat, is quite fascinating (fats-inating?) 😂. Fat has a major influence on taste perception, according to research conducted by FONA International (a flavor creator for the largest food and beverage companies in the world). Described as the lipid-flavor interaction, fat plays a major role in mouth-feel, aroma, flavor duration and intensity. Lipids (fats) also affect the release of sweetness in a product. Warmer temperature melts the fat, delivering all of these sensations.

 

GODIVA OR GHIRARDELLI — THE TASTE TEST TALLY

So now that you’re eating your chocolate at the right temperature and with the right attitude, you’re ready to judge fairly.

Here are my findings — tasting Ghirardelli and Godiva chocolate bars with a mindful perspective while at room temperature:

 

1. GHIRARDELLI’S INTENSE DARK CHOCOLATE SEA SALT ALMOND BAR

Ghirardelli’s Intense Dark Chocolate Sea Salt Almond Bar smells good, but doesn’t melt well. As I chew, the mouth-feel is waxy. The flavor leans towards dull — kind of like there’s a coating on my tongue. It’s meh. Nothing extraordinary. Click on the image above for more details.

 

2. GODIVA’S SIGNATURE SEA SALT DARK CHOCOLATE MINI BARS

Godiva’s Signature Sea Salt Dark Chocolate Mini Bars contain crystals harvested in Guerande, France (known for its pure sea salt). It smells good. The bar begins to melt in my hand almost immediately. I pop it into my mouth and it starts to dissolve. The texture is creamy and rich. The flavor comes alive with the occasional sparkle of sea salt.

This is definitely my favorite. The dark chocolate is complex and deep without any harsh bitterness.

 

HONORABLE MENTION

Lake Champlain Chocolates are more expensive, rising high into the gourmet stratosphere. No doubt their ingredients are superb and the production is managed attentively. Truth be told, I had intended to write this post naming  Lake Champlain’s Toffee Almond Crunch (57% dark, toffee, almonds, sea salt) as the ultimate winner. Their confections enticed me a few years back. But my former cocoa love disappointed me this time around. The complexity of flavor wasn’t there. The squares didn’t melt in my mouth as I’d remembered. However, this company is still worth mentioning — if you’ve got a hankering for almond toffee. Delish!

 

GODIVA OR GHIRARDELLI — CLOSING REMARKS

No matter your chocolate preference, enjoy it by giving yourself time and permission to savor the taste and smell. Maintaining a mindful attitude while eating is what makes it enjoyable — whether you’re devouring a Snickers mini or some hard-to-pronounce French masterpiece.

 

WHAT’S YOUR FAVORITE CHOCOLATE?

IS IT GODIVA OR GHIRARDELLI — OR SOMETHING ELSE?

I want to know! What do you think of my reviews? Are there amazing chocolates out there that I haven’t even heard of? Tell me your favorites and leave your questions or comments below. Happy chocolate-tasting! 😋