You are more than welcome to take anything I say personally, whether it was intended that way or not.
Alter Eco Dark Blackout has: Cocoa Mass, Cocoa Butter, Cane Sugar. That's it. So smooth and flavorful.
I find Lindt, Guittard, and Godiva produce a really good blend for chocolates, ganaches, and mousse. Vahlrona's very good,but kind of expensive. I sometimes use Callebaut in baking, but not for eating chocolate.
Sometimes, what people need is to have things asked of them.
Now on Smashwords
Sugar, chocolate, cocoa butter, soya lecithin (emulsifier), vanilla -- may contain traces of peanuts/tree nuts/milk.
I do like Valrhona too, but it is so hard to get around here.
Don't be so proud of this teleological terror you've constructed.
Alessandra Kelley, Fine Art, Illustration, and Egg Tempera Instruction
"Confessions of a Postmodern Pre-Raphaelite" -- my blog
The Forgotten Flapper: Release date August 1st, 2015
Lindt still tastes good to me. I've noticed zero difference in taste.