> saw a news article that most chocolate companies take the flavonols
>out of the cocolate to prevent the bitter taste. ?

I doubt about it....I had made chocolate from the cocoa
beans....chocolates remain bitter after you get the chocolate liqour.
When you add cocoa butter, sugar, etc to get the desired chocolate type
and mixed and passed through the roll refiner and then to the conche
the flavors are just improved as the volatiles, acidity, and excess
moisture are removed....The sugar and the milk may mellow down the
bitterness
But flavonols is not responible for the bitter taste.... IIRC its more
tannins ....

>Does anyone have a link
>to which chocolate companies do not strip it out
That is difficult to find...