As implied by a recent twitter/twitpic update (and a less recent one, too), I’ve taken to relatively high levels of cacao in my chocolate lately. This is partly due to Sandra Boynton’s advice (as reported by a local chocolate reviewer and friend of the Collective), but also because chocolate packaged as baking chocolate is far less expensive than the same strength of chocolate from the same manufacturer packaged for eating.
One slight drawback of the 100% cacao chocolate, though, is that it doesn’t go as well with salty snacks; I find, in fact, it goes best with something a little sweet.