I eat loads and loads of chocolate, and expensive stuff, too! I like dark chocolate, but I'm not much into Lindt, which I find bitter. Let me recommend two favorites: Michel Cluizel Plantation "Mangaro", 1er Cru de Plantation. It's milk chocolate, containing 50% cocoa. So it's really a combination of dark and milk chocolate: the softening milk powder is there, but it also contains as much cocoa as dark chocolate usually does in the U.S. "Mangaro" really only contains the following five ingredients: whole milk powder, cocoa, cocoa butter, cane sugar, Bourbon vanilla pod. It's so smooth and rich, you wouldn't believe it!!!
A second favorite of mine is C Henriet, Biarritz, Chocolat Noir à la Menthe. It's dark chocolate, 70%, flavored with just a touch of mint. There's no soft white mint filling, mind you, because it's the chocolate itself which has an extremely pleasant, quite mild, delicately refreshing minty taste. This makes the chocolate appear very slightly sweeter than is the norm for dark chocolate.
Oh, and let's not forget Galler Cognac, a 70% dark chocolate bar filled with a totally delicious, fluffy, creamy, light brown, cognac flavored filling!!
And then there's the things you scoop up for yourself and put in paper bags and pay for by its weight in my favorite chocholate shop here in Malmö, Sweden. The shop is called Ahlgrens, and if you ever visit Malmö, don't miss Ahlgrens! Why don't you try the mint truffles? There's a generous dollop of rich dark truffle on top of a white mint filling, all covered in dark chocolate. Me, I could kill for the orange bows, orange-flavored bow-shaped jelly pieces covered in dark chocolate. Don't you like jelly? Don't say anything until you've tried these! Of course, they are rather sweet, so after a few orange bows you need to restore your system by popping a few Danish salty-flavored liquorice pieces into your mouth!
But Lois, you get to keep the Double Crunch Fudge Bars for yourself!
Ann