I didn't like the 85% one, it was too bitter and tasted like it should be used for cooking, probably in a ganache. I can't say the 99% one is grabbing me either- I think there should be something more than just 1% of everything else in a bar of chocolate otherwise you're pretty much just eating cocoa and if you've ever stuck your finger in a tin of cocoa thinking it would be like licking lovely powdery chocolate only to be disappointed, almost sick and in tears as well as a tad hyperactive when you've got a mouth full of bitter dust instead then you'll know you won't want to actually pay to repeat the experience. I think this is when the marketing people at chocolate companies get a bit power-crazed- they're like, ooh, all these TV chefs and people are talking about how you can judge quality chocolate by the percentage of cocoa, let's just shove as much in as we can then everyone will buy it. But, actually, if they spoke to the people in the chocolate company who know about chocolate, rather than knowing about target demographics and data capturing then they'd say, no, that would be rank. No-one would buy it, except maybe once out of morbid curiosity and they might then think we're a bit weird and never buy any of our stuff again. Why don't they just put Lindt stickers on cocoa pods and sell them at greengrocers with instructions on how to turn them into chocolate?
