What's the best way to score 3-3.5 oz. chocolate bars?
There seem to be four basic methods:

1. 2 x 4 pieces -- used by Valrhona.

2. 2 x 5 pieces -- used by Villars and Droste.

3. 5 x 7 (?) pieces -- I'm not sure how many
rows and columns, because I don't have an
example handy. Used by Lindt and Rapunzel (blech!).

4. Diagonal scoring -- only used by Sharffen Berger.

Because I'm usually progressing through two bars
of different types at once, I eat the same number
of pieces from each bar, when the pieces are
roughly the same size. For me, the first thing I
do when I get up in the morning is eat two pieces
off a Valrhona and two pieces of whatever bar
I've paired it with (usually SB). When I pair it
with a method 2 bar, that means I've got two
extra pieces to deal with. That's not a problem,
in fact it's more like a bonus. Two extra pieces,
for free!

I don't eat any method 3 bars, but even if I did,
the pieces are too small. I'd have to break them
into larger pieces, and (if I recall correctly) the
number of pieces in a section is odd -- not good,
it should be even so it can be broken into two
equal pieces.

Method 4 is insane. Whoever thought of this
method should be fired. These bars do not
break consistently into pieces of the intended
size. The SB design lacks a score line in the
central area, so that piece cannot be broken
into pieces of 1-unit size.

I like method 1 the best, because these pieces
seem to be the right size. Method 2 is second
best, but I wouldn't like to see the whole industry
go to method 2, because then I wouldn't get those
two extra pieces for free. Method 3 might make
sense if you were sharing a bar with a whole
classroom of schoolchildren, but it's too small
a unit for normal adult use. Method 3 would be
better if the rows and columns were all even
numbers. Method 4 makes no sense -- it's an
example of allowing an artsy design to triumph
over the practical needs of chocolate eaters.