Lindt Swiss Bittersweet Chocolate Bar, 10.6-Ounces Packages (Pack of 4)

This is quite nice chocolate. Excellent for culinary use. But even when you eat it straight, it is highly palatable. Not bitter at all. I completely understand why one reviewer described it as tasting like milk chocolate, because this was also my reaction, when comparing it to other bittersweet chocolate commonly available. Just to be clear, bittersweet chocolate is extra dark chocolate. Milk chocolate has more milk and sugar, and less cocoa. Dark chocolates have less milk and sugar and more cocoa. The amount of cocoa varies, and the more there is, the more bitter it is. This bittersweet chocolate has 49% cocoa and is thus much less bitter than many bars of dark chocolate you might come across. The minimum amount to qualify as bittersweet would be 35%. Of course, if you are only used to eating milk chocolate and especially relatively sugary American chocolate, then this will certainly taste bitter to you, because you don't have the palate for it (...yet). I don't care for very sweet chocolate, but I also don't enjoy very very dark chocolate. To me, this is a lovely balance. And the packaging is a joy to behold! Almost too pretty to throw away.

Just in case you missed the size (10.58 ounces) or the picture provided to show the scale of these chocolate bars, let me reiterate what other reviewers have said: these are monster-sized bars. Take a look at the candy bar at the checkout lane of the supermarket--those things are in the 2oz or less category. This is 5x that! These 4 bars add up to 2.6 pounds of chocolate, and it is really good chocolate at that. I picked this up from a lightning deal--I didn't even know it existed until I saw the deal promotion. Glad I took the chance. The candy is smooth and melts on your tongue. I plan on using this for molding candy for my friends--much better quality than the melting chips and wafers, but it works the same. I just need to break it up so it melts easier, that's all.

I've ordered this pack twice now. I can't have dairy while I'm nursing my colicky baby but these don't contain milk. I wanted something sweeter and creamier than the usual dark chocolate, and I appreciate how Lindt does everything at a premium standard. These particular bars are made in Switzerland and are top quality (incidentally, Chocolove also makes very good dark chocolate without dairy in their 55% line that is still creamy -- I've tried many many varieties of premium chocolate and Lindt and Chocolove are the creamiest dark imho). I was worried as we've had weather in the upper 80s all week and I was afraid the chocolate would melt if it were to be delivered while I wasn't at home. I quickly opened the box when it arrived, worried I might find a mess, but I was very impressed that with this shipment the chocolate had 3 or 4 ice packs and a thick insulation lining the box. It arrived in perfect condition. This package of 4 bars gets you an obscene amount t of beautifully wrapped chocolate, but somehow my husband has no problem running me out of my supply. Delicious!

Lindt Swiss Bittersweet Chocolate is simply the best in the world. The stuff they are making in New Hampshire (Lindt Excellence) is good, but not as good -- it has a slight waxiness to my taste. I personally prefer the smaller 100 g bars to these big ones, but only because it's a bit easier to break off a piece. I buy whichever is cheaper per ounce (or gram!). Chocolate has been in the press a lot because of its antioxidant properties. As a result, you see now a lot of chocolate bars with 60, 70, 80, even 90% cocoa solids. Ugh. The optimal percentage for taste is about 50%. It's not plastered on the packaging, but that's what Lindt Bittersweet is. By the way, a recent issue of Scientific American (March or April 2013?) has a good article on how the antioxidant theory of ageing is coming under serious attack. It seems that in some cases the presence of free radicals is an important signal to the body to initiate certain repair mechanisms. Remember the counter-intuitive reports a few years back that smokers who took Vitamin A had HIGHER levels of lung cancer? That was one of the first indications that something was wrong with the prevailing theory. Since I'm rambling I'll throw in one more anecdote. Many years ago, in the '60's or '70's, my dad asked one of his colleagues from the Netherlands which chocolate he thought was the best. His friend reponded, "Nestle." My dad, having eaten Nestle Crunch bars and the like was somewhat taken aback. Later on, he said, he realized that his Dutch friend probably meant Nestle chocolate made in Switzerland, not the American stuff! Well, I've never had Nestle's Swiss chocolate. But for now I will stand by Lindt Bittersweet.

I bought the Bittersweet Chocolate Bars. I do not like the taste. I find it cloyingly sweet, without any of the complex bitter taste. The first ingredient listed is sugar. It tastes like a poor quality milk chocolate bar. There are some really odd flavors in these bars. I have always loved Lindt chocolate, but this is a major miss for me. I wish I could send them back.

Quite a but of chocolate for the price. I’ve gotten real disciplined and eat only one square a day! It doesn’t seem too sweet either.

We love Lindt Swiss Bittersweet Chocolate and have been ordering the 4-pack for years. Unfortunately this shipment arrived with the paper wrapping that is on the bar (over the foil wrapper) absolutely soaked. Thankfully the chocolate itself was not spoiled. Packaging seemed appropriate so must have had a hole for it to leak so much. At almost $15/bar, this shouldn’t happen. It’s not that long ago the same product for $40 for 4 from Amazon.

It lasts a long time even at normal room temperature so long as it is not to hot.