LindtSwiss Bittersweet Chocolate Gold Bar, Chocolate Candy Bar, 10.6 oz

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.

This is our house chocolate. We nibble it as is, use in torte recipes, and microwave with a little cream to make a great sauce for gelato. Wonderful texture, not cloyingly sweet. Not too bitter. Just right.

Lindt does the dark chocolate exceptionally well. It is not bitter - very smooth.If eating dark chocolate is heart-healthy, I must be the healthiest person in the world.Worth the $$$$$

First time having bittersweet chocolate. I was worried it would arrive melted or broken. it arrived perfectly fine and well packaged. AND they were delicious. I think I found my favorite chocolate. Not a bad price either.

I am a long time fan and consumer of Lindt chocolate and I understand it well. This was delivered to me in spoiled condition.

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.