At the 77% cacao mass level you’re starting to traditionally get into the more bitter level. Here you’ll often get a bit more of an ethanol edge that some people will find unpleasant. It would be unwise to make sweeping statements, however, as how bitter a bar will be at this level will depend largely on the type of cacao bean used and the conching time.
Despite being several months bast it's best, this 77% dark chocolate made with cocoa from Ecuador and produced in Southern France as was very nice and had some very nice, sweet and bitter flavours.
They're all-right I suppose, just nothing fantastic. They were supposed to be dark chocolate, but there was no bitterness about them. Sigh.
I had hoped for more from this Bouga Cacao bar, but at least it had a very interesting rustic nature that you don't often I get to try all that often. It was also slightly spoiled in transit so just be aware of that.
The Café-Tasse Extra Noir was far from being as good as I thought it would be. It really should have had more flavour.
Bouga Cacao Physalis 77%
Charbonnel et Walker Dark Marc de Champagne Dark Chocolate Truffles
Bouga Cacao 77% Hacienda Chocolate Grand Cru
Café-Tasse Extra Noir