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A problem I find with some dark chocolates, and one I don't always keep in mind, is that dark chocolate is not necessarily bittersweet or semisweet. If the label does not specify bittersweet or semisweet, I assume it's going to be too sweet for my liking. Such is the case with the bar of Ghirardelli 'Espresso Escape' that I have in my desk drawer. The ingredient list does show bittersweet chocolate as the first ingredient but I'm finding it more sweet than bitter. There's not really a pronounced coffee flavor either for that matter.

"Fat is money." (Per a cracklings maker shown on Dirty Jobs.)
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