I really like Michel Cluizel's Amer au Café which is a 60% bar. I received
it recently in a Chocosphere order, and it's definitely among my favorites.

"Mark Thorson" > wrote in message
...
> I've noticed a few times when I've accidentally contaminated
> my chocolate with some freshly ground coffee from my
> coffee grinder, that it is a pleasing combination. Whymper
> (in his famous book) mentions the use of coffee as a flavor
> additive to chocolate. He recommends its use at levels
> below which it is discernable as coffee, of course, but I
> suppose the more richly burnt notes of coffee mesh well
> with certain chocolate flavors which would make it a good
> additive (perhaps as a substitute for over-roasting the
> cacao beans -- thus giving you the best of both worlds).
>
> I haven't tried any of the coffee-flavored, high-cacao-content
> chocolates. I don't want to waste time sampling the losers.
> Who makes the best ones?