Read books by AWers!
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.
Take the banner down from the gate.
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. "A film buff's dream, wrapped in the decadence and glamour of a bygone era." - Kirkus Reviews
Lindt still tastes good to me. I've noticed zero difference in taste.