SCHARFFEN BERGER Chocolate Bar (Semi-sweet Dark Chocolate, 3-Ounce Bars, Pack of 6)
- This bar of 62% Cacao artisanal dark chocolate is a chocolate connoisseur's delight.
- The chocolate exhibits delicate citrus and honey overtones, and pairs well with sparkling brut, lambic ales, Guatemalan coffee, and Irish whiskey.
- Contains only 70 calories per serving, and is OU Kosher Certified and gluten-free.
- SCHARFFEN BERGER Chocolates are sourced from local cacao growers as far away as Brazil, Ghana, Madagascar and Tanzania. Growers who produce the cacao used in SCHARFFEN BERGER Chocolates are encouraged to use sustainable farming techniques with an eye toward preserving biodiversity in all its forms.
- This product ships in 3-ounce bars, in a pack of 6.
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Flavor: Semisweet Dark Chocolate (62% Cacao) | Size: 3-Ounce Bars (Pack of 6)
From the Manufacturer
Scharffen Berger 62% Semisweet Chocolate Bars, 3-Ounce Bars
With soft notes of honey and citrus, this 62% cacao dark chocolate bar has a perfectly balanced flavor profile that makes it perfect for gift-giving. Look to Scharffen Berger 62% Semisweet Chocolate Bars any time you want to treat yourself or a friend to a high-quality, gourmet chocolate indulgence.
Tips for Enjoying Scharffen Berger Chocolate
Celebrate with the Best
For a fine chocolate and bubbly gift they’ll never forget, pair a few of these dark chocolate bars with a bottle of sparkling wine.
Show Off Your Good Taste
Want to make greeting cards extra-special? Tie Scharffen 62% Berger Semisweet Chocolate Bars to the envelopes with a pretty piece of ribbon.
Add Class to Coffee Breaks
Enjoy Scharffen Berger 62% Semisweet Chocolate Bars alongside Guatemalan coffee for a delicious mingling of delicate flavors.
About Scharffen Berger Chocolate
Chocolate connoisseur Robert Steinberg and winemaker John Scharffenberger founded Scharffen Berger Chocolate Maker in 1977.
The pair tested multiple combinations in their San Francisco kitchen before perfecting a unique blend of beans that highlighted the true flavor of cacao. The result is an array of distinctive chocolates. Each one is characterized by complexity and balance, not unlike fine wines.
Today, Scharffen Berger Chocolate Maker travels the world to source the finest cacao from small sustainable farms. Of the more than 150 samples we taste each year, only a few are good enough to become Scharffen Berger Chocolate.
Why Pair Chocolate With Wine?
Both fine wine and premium chocolate have nuanced flavor profiles worthy of being savored. Enjoying chocolate and wine together elevates an already luxurious indulgence, creating a delicious harmony of tastes and textures. Try it and see! Reward yourself with the sensory pleasure of Scharffen Berger 62% Semisweet Chocolate Bars and sparkling wine, or better yet, gather some friends for a lively session of flavorful exploration.
Scharffen Berger Chocolate and Wine: The Perfect Pair
Before he became a chocolate maker, John Scharffenberger was one of California’s most respected wine makers. He approached his chocolate business with the same sophisticated palate and attention to detail—that’s why Scharffen Berger Chocolates are perfect for wine pairings. Each semisweet chocolate bar has a nuanced flavor profile that rivals those of the finest wines.
What to Pair with Scharffen Berger 62% Semisweet Chocolate Bars
Dry champagne and sparkling wines pair nicely with the delicate citrus and honey overtones of Scharffen Berger 62% Semisweet Chocolate.
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When a product contains a major allergen, it is listed as an ingredient on our labels. In addition, we have strict procedures in place to prevent crossover of allergens into other products that do not contain the allergen. In instances where we have a concern about possible crossover of an allergen, we take the added precaution of including an allergy information statement on the label. The best way to determine if a product contains an allergen ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase, which is recommended by Food Allergy and Anaphylaxis Network (FAAN).
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Top Customer Reviews
This is why Sharffen berger is the preferred chocolate of both home and professional bakers at this busy time of year. We know it will deliver to us a nice evenly noted Bittwersweet taste not too waxy nor overly creamy in texture and that this 70% Cacao bar can be easily incorporated into ganaches, used to melt and then coat dried fruits for Holiday platters, serve as the basis of a decadedent Southern Chocolate layer cake 6 layers high or, be snapped off into the scored triangles and enjoyed by the cook as a not-too-guilty indulgence full of flavinoids and anti-oxidants your store-bought candybar has long abandoned in the name of cheap, artificial vanillas and tropical fats to replace to Coco butter.
Some people I tried to tempt with a small serving of the bar, snapped off and offered as the perfect marriage of bitter and sweet just couldn't get over their love of rich Milk Chocolate but if you make sure the bar is warmed to at least 78 to 80 degrees, very gently on a plate, it melts a little eaiser in the mouth as it warms up to body temperature and loses the waxy sensation that people eating it at a colder 65 degrees tend to report. So if you plan to serve the bar or eat the bar on it's own, respect the coco butter's richeness and the fact that there is less of it in this dark bar.Read more ›
If you're so inclined this is a fantastic chocolate to end a tasting dinner or to pair with a good glass of Cabernet. You could also just, you know, eat it. It's delicious.
As to the texture I will say this. Anyone who wants a creamy smooth candy bar should not eat bars with any solid things in them, whether they are nuts, coffee beans or cacao nibs. So, I knew before I ate this bar that it had small pieces of solid food in it, so a texture of cacao nibs in the bar came as no surprise to me nor was it perceived as negative by me. The nib pieces are quite small and I found them a delicious addition to the candy bar. In the past I have eaten cacao nibs straight, and found them chalky and weird, but that same sensation and taste was not present in this Scharffen Berger bar because the sweetened dark chocolate candy that envelops them changed the experience entirely.
The only negative thing I can say is that one or two times per bar, while eating them, I came upon a nib that was so solid and hard that it reminded me of accidentally biting onto a piece of nut shell, crab or lobster shell when you are not expecting that. The crunch and the hardness of those couple of nibs was almost bad enough to make me wonder if I cracked a tooth. I did not experience any nib pieces getting stuck in my teeth requiring an urgent dental flossing or toothpick use.
This bar is all natural having few ingredients: cacao beans, sugar, cacao nibs, cocoa butter, non-GMO soy lecithin and whole vanilla beans. This product is gluten free.
Scharffen Berger is an American company founded by two California men.Read more ›
As for the chocolate itself, I nibbled on one bar throughout the day, having some as a snack and most with meals. The chocolate itself is a little on the heavy, creamy side, with a strong peppery overtone and an unusual but pleasant after-taste. Fans of sweet chocolate will be let down somewhat, as the bars were not very sweet. However, this allowed the natural flavor of the chocolate to shine. The peppery taste was a little on the hot and spicy side, thus reminding me of some of the more adventurous south-east Asian or Central American food that I have consumed (with tearful, giddy glee) over the years. This immediately brought to mind pairings with some of the sweeter white wines- Riesling and Gerwurztraminer, for the best possible Epicurean experience, but I had resolved early on to sample the pairings across a broad and representative spectrum of wines. That said, here are the results of the pairing tests (a la Discovery Channel's Mythbusters style):
Pairings with reds: totally busted. As a group, the tannins of the reds, which impart the flavors to the red wine, generally over-powered the flavor of the chocolate. Possibly the only exception to this was one of Trader Joe's many versions of two-buck Chuck- white merlot; however, the after-effects of this combination (and even with the wine alone) were most unpleasant. Overall, the reds as a group imparted little in the way of sweetness and generally over-shadowed the inherent flavors of the chocolate.
Pairings with pinks: marginally busted.Read more ›
Most Recent Customer Reviews
Ironically, we enjoyed the milk chocolate version better, but this is still VERY delicious! The nibs add a different and extra level of complexity and deliciousness.Published 11 days ago by Larry Birello
I was looking for a product without soy. I missed the fine print.Published 13 days ago by James A Poucher
This chocolate has a waxy taste and feel to it that I found quite unappetizing. My husband didn't like it any better than I did.Published 1 month ago by TEDDI MONTGOMERY
This is really good chocolate. The chocolate bar contains almond chunks in just the right amount. The almonds are nicely roasted, and so add a wonderful flavor burst to the bar. Read morePublished 1 month ago by Kadir
Just shut up and take my money.
I keep the chocolate in the freezer and just break off a piece when I need a little (or a lot) to curb my sweet cravings. Great quality chocolate!Published 2 months ago by RVaughn
I bought this for my husband. We had it for the first time at the Hershey store in Las Vegas. He as craved it ever since and was totally surprised when it came. Read morePublished 2 months ago by Vicky