Saw this and tried it at a store called Chocolate Man. Remarkably good tasting for “baking chocolate”. Very satisfying in small amounts.
They told me it contained 55% fat, so I suppose that the rest is carbs. Just wondering if anyone has more info. Might be a better dark chocolate option than those sweetened with malitol or stevia? Usually I eat the 90% Lindt (contains a few grams of sugar), but maybe 100% is better?
From their web page:
Caraque
Cacoa Barry. Incredible, fragrant, almost floral. Wonderful, lingering aftertaste. No harsh ‘bite’.