As others have said, your Lindt bar was probably around 50% cocoa solids,
not the 72% of your Droste chocolate, so it was indeed not a good
comparison.

If you compare the Droste 72% to the Lindt Excellence 70%, you will get a
fine idea of what people refer to as the "fruitiness" of dark chocolate.
The Lindt 70% is very fruity tasting, which is neither good nor bad - that's
just how it tastes, and it's an excellent chocolate for the money!

If you want to taste the best 70% chocolate, try one of the Valrhona
chocolates in that category - truly the standard for excellent chocolate.
The only reason I don't buy it that often is that it's from France, and I'm
not too enchanted with that country these days...same reason I no longer buy
French brie.

"xyz" > wrote in message
om...
> The other day I bought a bar of Droste's extra dark bittersweet. I
> believe it said 72% cacao solids on the wrapper. Wasn't bad. Today I
> bought a bar of Lindt dark bittersweet. [They were out of the
> Droste.] There was no percentage on the wrapper and the first listed
> ingredient was sugar. Droste listed chocolate liquor as the first
> ingredient. Caveat Emptor I suppose. I guess if the product was
> called "Lindenhurst", and made in Lindenhurst, New Jersey [no offense
> to New Jerseyites], the buyer might be a bit more attentive. I guess
> it's "The grass is always greener on the other side of the road."
> syndrome. And we [Lindt] make our chocolate in Switzerland! You
> know, the place famous for watches. Yeah. It's obvious Lindt has
> been taken over by MBA-types. Hell, the entire American network of
> health-food stores, among other industries, has been affected by these
> people. It's not unsual nowadays to walk into a health food store and
> find products containing MSG and a host of other chemical additives.
> High prices, fancy packaging, inferior ingredients.