The bar is very grainy for the amount of cocoa butter that has been added. If it is going to be be grainy for it’s purity, why add so much cocoa butter? It has more saturated fat than I am allowed to consume in a few days,(for cholesterol and organ reasons) so I would never be able to consume an entire bar. It was also very hard to melt for a dessert recipe. One bar is almost $14.00 which given the results is extremely expensive. It’s more calories and fat than most healthier chocolates, such as Hu kitchens date sweetened chocolate chips and Choc Zero pure monkfruit, which are both smooth and high fiber. I would love a chocolate chip option for baking, but only if it melted properly.
