It's Ghirardelli. Enjoy.

Supposedly low in lead especially for being 85%. But it doesn't taste as good as Aldi's

Definite dark unsweet

They were good

Delicious, if you like dark chocolate

Cocoa prices have spiked recently. I was offended by the prices for these bars at my local grocery store. These are still fairly expensive but my plan to give them up made me too sad. I think and hope the price per bar is lower buying in bulk than singly at the grocery store.

Rick and dark

Good value. Wish they were still in stock.

Incredible chocolate, not bitter. This is one of the few high quality chocolates with extremely low heavy metal content. Def buy this…

Although the amount of cocoa is fine, the texture of this bar is chalky and dry to the tongue. I prefer the high cocoa similar percentage is the Lindt brand.. I bought a box of the LIndt last time and it tastes so much better and feels richer and more flavorful..Im highly disappointed w/the Ghirradelli brand

Delicious smooth dark chocolate. You can tell it’s premium dark chocolate. Comparable to Swiss chocolates. Eat it sparingly since it’s so rich.

This dark chocolate tastes good but I have had fancier dark chocolate. The reason why I'm rating it so highly is that the 85% Ghirardelli is one of the few that was tested to have an acceptable range of lead in it. Super important to me as a daily dark chocolate eater

Love it. But this is a lot

Three bars were cracked upon delivery

For some reason these have gotten difficult to find in stores (Not to mention more expensive at the grocery store). Sometimes though, the bars are broken in several pieces which is annoying when you only want to break off two squares. We buy these because some other brands have been reported to have toxic levels of lead and cadmium.

these are expensive, but they have low lead and metal score and they taste good so that’s great

Maybe, I just got lucky, but after ordering this due to the health benefits, I found out it's one of the best. What's it best for you might ask well, there's a problem with many of the biggest name brands of dark and not so dark chocolate. Heavy metals, specifically Cadmium and Lead. Some brands have 200 percent more than the recommended safe level. This 86 percent dark had low levels of both better than the majority of name brand chocolate.As for taste, I know someone who can't stand any level of dark chocolate. A level over 20 percent cacao would turn her off. As a benefit she always gives me any dark chocolate items she gets. She loves white chocolate, which I don't believe is chocolate at all just coco butter. That said I like dark chocolate, but 100 percent is too bitter, and not crazy about 92 percent, however 86 percent is delicious and for chocolate lovers should be no problem. So, what is the reason for eating a small amount perhaps an ounce daily. Well especially when we get older, an important component to healing is stem cells. Did you know that you can grow back part of a lung, lobes of the liver and granulate back deep layers of skin tissue. I know that last one having had some skin surgeries in the past. Well, stem cells, undifferentiated, can be programmed to make and grow lots of repairs. The body renews itself all the time, but there are less circulating in the blood stream as we age. According to several studies, dark chocolate around 80 percent or higher can double the number of stem cells circulating in the blood vessels. I've started to each an ounce daily and this is a relatively safe quality brand compared to others. Recommended.

I found a site that rates cadmium and lead content in chocolate, this product was easily lower than the rest. It tastes as good as or better than the other high cocoa bars. Cost is competitive, and it's easier to find than the others.

If you're wondering what percentage cacao chocolate to get, I can describe this 86% as having just enough sugar to take the ragged edge off of the strong bitter astringency of plain cacao but not enough to make it perceivably sweet. It's bitter. (86% is the percent of cacao, the rest is mostly sugar, milk powder and butterfat). I've seen 90+% cacao chocolate, I have to question the point. To melt and bake with sure, but not to eat. If you're going to bake with it, get unsweetened baker's chocolate. I drink straight espresso all day long, I like bitter, but 90-95% cacao is too much. I'm heavy into keto and daily intermittent fasting- a square of bitter chocolate per day indulges me with keto positive, heart healthy fat and without much sugar.If you want a slightly sweet chocolate, get 70%.My favorite thing to do with very dark chocolate like this is to sprinkle a little salt on it- Himalayan pink salt. It makes it taste slightly sweeter and the interplay of bitter chocolate with salt, what it does inside your mouth is magical. Alchemy. You can sprinkle sugar on top as well to take off some of the bitter edge. Some hot ground chile- cayenne. Garam masala is outstanding. It's a great canvas. I'll sometimes melt a thin layer on top with a BBQ lighter or creme brulee torch then sprinkle the salt into the melted chocolate so it hardens and sticks.And it's great by itself for the purity of high quality cacao. Oh, and it has a LOT of caffeine and theobromine. 1 square will have you fidgeting.