Seventy percent dark chocolate from Münz, conched in the Swiss manner.
Conching is the long, slow grinding that gives Swiss chocolate its texture, and it is why a Swiss 70% melts smooth where a less-worked bar of the same percentage can feel grainy or chalky. The bitterness is there but it is rounded.
Eat it in squares at room temperature. Cold chocolate tastes of less.
Made to European food rules on additives and labelling.
