Alex Rast wrote:

> It also sounds as though texture may be more important
> than flavour, and the texture you're looking for is very crisp,
> and low melt. This means low cocoa butter. A good choice
> here is El Rey's Gran Saman. Try it at room temperature
> and see if it appeals.

You may be right about texture. For example, you slammed
Villar's, when I consider that one of the best among the cheaper
70+% bars. "Where's the chocolate", you said. I find Villar's
to be very clean, comparable to Valrhona and Sharffen Berger.
You described Lindt 85% so glowingly that I went out and
bought a bar, and I found that I had the same problem that
I had with their 70% bar -- a gritty cocoa finish. Droste is
similar in that regard. I suspect you would find Villar's much
more enjoyable if they would add a few percent of finely
powdered wood dust to their product, so you would get that
mouth feel you associate with the products you like.