I like dark chocolate, stuff with a minimum of sugar and alkaloids or what ever they use as emulsifiers on creamy truffles. I like the chocolate to be just a whiff above baking chocolate, so it is slightly grainy and bitter in your mouth but with that great cocoa taste.
I also like to drink cocoa occasionally, but it's hard to find what I consider "good cocoa." I'm just enough lactose-intolerant that I get soy hot chocolate, and usually it's too sugary and weak for my taste. When I make it at home I cannot use a mix, because they're 90% sugar and 10% cocoa. I like to use baker's chocolate -- which dissolves poorly -- with maybe a little something to smooth it out.
With as many great chocolate varieties as their are in the candy world, why doesn't anyone make a low-sugar dark chocolate cocoa mix?
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