My Famous Chocolate Review

Right up front Lindt & Sprungli has the best (with good availability) dark chocolate bars. Something starting with a "G", something starting with a "Green..." Not close to Lindt.

Does this belong in a recipe blog?! Shouldn't it be something else?
Lindt claims their dark chocolate bakes well. Well good enough.
Their best bar is Excellence 70% Cocoa. Nice, melts in your mouth. The company also offers an 85% and 90%. Anything over 67% has good antioxidant properties. Excellence 85% is too dry & strong for us. I'm not even trying the 90% cocoa, too stout. My only complaint with Lindt: Why not an 80% instead of 85? 85 & 90 are kind of close.

THE REST:                                                
Excellence Roasted Almond...A healthy Hershey's but I have my own almonds...TASTE/TEXTURE...Good...HEALTH VALUE...?Antioxidant almonds
Excellence Mint...The only 47% bar I will own again, flavor chunks work...TASTE/TEXTURE...Good...HEALTH VALUE...None
Excellence Chili...Infused rather than chunks, most unique, chocolate start and chili finish TASTE/TEXTURE...SoSo...HEALTH VALUE...?Antioxidant Chili
Excellence Caramel with a Touch of Sea Salt...Flavor chunks work well...TASTE/TEXTURE...Good...HEALTH VALUE...Negative
Excellence with a Touch of Sea Salt...Interesting like Chili, but taste salt at start-then the chocolate comes...TASTE/TEXTURE...Undecided...HEALTH VALUE...None
Excellence Black Currant...Flavor chunks don't work, taste artificial and are...TASTE/TEXTURE...SoSo...HEALTH VALUE...Not good
Excellence Intense Orange...Ditto-see Currant, maybe not as artificial...TASTE/TEXTURE...SoSo...HEALTH VALUE...Questionable
Excellence Dark Coconut...Flavor chunks not quite so strong...HEALTH VALUE...None

All of the listed flavored bars at 47% cocoa lack the needed flavinoids, but still much better than milk chocolate.

2 new bars with good antioxidant value: Excellence 70% Cocoa Almond Brittle and Excellence 70% Cocoa Nut Crunch. I tried the former and am not enamored. These 2 are called "INTENSE DARK". I haven't found the Nut Crunch yet.

The only 47% bar that I want again is the mint. Stick with plain darks. But I must try them all once, from the best chocolate bar company.

The company web site is more expensive than your grocer on these bars. So I haven't tried these yet because no stores carry them: Excellence(s) Intense Cranberry, Intense Dark Strawberry, Passion Fruit and the Grandeur Dark Hazelnut. Could these be worth the $3.50 each from Lindt (plus shipping)?

Oh alrighty then, here's a recipe for cooking with (ok melting) Lindt's 70%:
SAUERKRAUT CAKE,
Tastes like German Chocolate Cake!,
Makes 1 layer 8" square (pan) cake, 
1/4 cup butter
6T agave nectar
1-1 1/2 organic eggs
1/2 t. vanilla
1 cup organic flour
1/2 t. baking powder
1/2 t. baking soda
1/4 cup cocoa powder
1/4 cup water
1/2 cup sauerkraut (drained and RINSED WELL with water)
2 squares Lindt Excellence 70% cocoa dark chocolate,
Melt butter in large metal bowl. Add agave and mix. Beat in egg(s). Add vanilla. Sift dry ingredients together, add to sweet mixture. Add water to desired consistency, less is better than more. Stir in kraut. Pour in greased and floured cake pan. Bake at 350F for 35 or 40 minutes or until tested done. Mine was done in 15 minutes in a convection oven! Let dark chocolate melt on cake as it cools, spreading it with a utensil.
Unique and Yum. But be careful if you have a social engagement. There is sauerkraut in this even though it's not tasted much.