I used to love darkly roasted coffee but now I can't tolerate it. It's just too bitter. It lacks many of the subtle flavors of coffee. If I had lost taste sensitivity wouldn't you expect the opposite transition?
maverick wrote:Milk chocolate is pretty bland, things start to get a little more intense once you hit the 70% range, and even more so in the 80% and 90% range, just be careful, some manufacturers will try to balance the natural bitter flavor of the cocoa in these ranges with large amounts of sugar.
I'm not sure I understand. What else would they put in there besides sugar? Looking at the ingredients for those 70% and 85% Dandelion bars and there are only two: Cocoa beans and sugar.