Although read the labels closely because darker blends tend to be “dutch treated” , or alkalized, chocolate which manufactures out the cocoa butter and bitter taste but destroys up to 75 percent of the healthy nutrients in the process. At least that is my understanding of the Lindt method. I will be checking out 100% Ghiradelli in the future.
Thanks for the heads up on the process. All I can say is there really isn’t any sweetness to the 85 and 90% cocoa. I’ll continue my research on the chocolates . . .and if any of you are thinking, “this chick has too much time on her hands”. . .I don’t :)