Greg wrote:
>
> What's currently your favorite type of chocolate (for primarily
> consuming, not so much for cooking with) and please say why, be it
> something that's commercially mass produced, or a more expensive
> gourmet variety you love, despite it costing more, or something you
> might even make yourself. Of course if you have more than one to
> name, no problem.

Pre-low-carb answer:

White chocolate. Because it doesn't have any of that
brown impurity stuff. Just the fancy cocoa butter and
enough sugar to bind it.

Post-low-carb answer:

85% bitter like Lindt brand. Because it's almost entirely
that brown impurity stuff. Extremely little added sugar.

Two completely opposite answers for two different phases.