A local store had a chocolate display and they were giving out samples of 100% cocoa. No milk, no sugar, just the real stuff, which I’ve always read was bitter and unpalatible.
Well, let me tell you: THEY LIED!! That pure stuff is wonderful! The taste is great and remains in your mouth for about an hour.
It’s also like pure cocaine: Total Addictive. Now I have to find me some more.
I started buying the 86% or 90% stuff and eating one square a night to wean myself off daily sweets cravings and it worked a charm… only now I could probably gobble down a whole bar without thinking it was bitter at all. I would love to have some 100%.
I’ll let you have my share. I tried 100% cocoa and hated it.
I’m not fond of anything about 65%, so enjoy my share! 
I got my wife bars in a range from 70% to 99% (I think they were 70%, 85%, 90%, and 99%). She’s a huge fan of dark chocolate but she ate one square of the 99% and hasn’t touched it since. The others are long gone. When I restock her stash now I just get the 85% and 90% bars.
Way back in the deep mists of history when I was a kid I used to sneak the blocks of Bakers unsweetened chocolate … 
Same here.
I also tried microwaving a block with some sugar hoping the stuff would melt together. Nothing really happened.
Oompa Loompa doobity doo…
Beats a bowl of mashed-up caterpillars, that’s for sure.
I still like nibbling on Bakers chocolate when I cook with it. But then again I don’t have that much of a sweet tooth, but I have been known to drink cider vinegar. <shrug> For a super taster, I have the strangest liking for salty/sour/bitter.
I worked in a bakery years ago and used to wander back into the store room to open up the big drum of double Dutch process cocoa just to put my face down in there and smell it.
I love just munching on sweetened cocoa nibs. They are a bit spendy but oh, so worth it.
Glad you like it. Unsweetened baking chocolate (same thing I believe) always had a plastic mouth feel and bitter taste notes to me.
You should consider a vitamin/mineral supplement as well as a fiber source in that case.
That is one of 2 favorite smells, the other favorite is the first whiff of a freshly opened can of coffee.
Although while out driving around today [needed to get my scrips from the base hospital] someone was grilling a steak, and it had reached that point where you get the smell of grilled meat and fat that pings something in the little carnivorous reptile brain of mine. About the only thing that would have made it perfect would be the smell of a fresh loaf of bread coming out of the oven at the same time.
Surprised you like the 100%. I find 70% great, 85% a bit too “dusty” and bitter and I can’t imagine that I’d find 100% at all acceptable.
I tried it a while back - it’s interesting, but IMO, chocolate needs the other ingredients to bring out its flavour - for me, eating 99 or 100% was like chewing roasted coffee beans - intense, interesting, but not necessarily as nice as a good espresso or a creamy latte.
+1 Internets to you, sir/madam.
I think it takes some getting used to for a lot of people. I found the 85% stuff “too bitter” when I first tried it, but after awhile the 75% stuff tasted too sweet. I’d be interested in trying 100% and will look for it.
Rich athletes and Space Shuttle engineers eat the 110 percent stuff.
If it were 100% cocoa, wouldn’t it have to be in powdered form? There’d have to be some added fat to hold it together.
I absolutely love dark chocolate, but that would be a step to far for me.