"Dee Randall" > writes:

>For chocolate-bar type chocolate for eating I have been cutting a piece of
>semi-dark Ghiradelli chocolate. A little is very satisfying after dinner.
>The milk chocolate Ghiradelli is too sweet for eating and leaves me ill. DH
>and I both dislike it.

We just bought a tin of Ghirardelli chocolates and I was really happy
with the 60% cocoa dark chocolate ones. The acidic taste you get in
some cheaper dark chocolates is almost completely gone, it's very smooth
and has a good consistency. The only problem is that the individual
squares are too big, it's too much to just nibble on.

Stacia