I guess I could see it used as a base or used in a truffle, or other concoction. I did finish the bar and I have to admit I enjoyed it. It wasn't my favorite chocolate bar, but it was worth a try.

All depends on what you want to do and the audience. As a truffle the sugar grit blends but the texture stays a bit staccato like. We use it for an orange rind coating since its bold and balances with citrus. We use their guajillo as a base for our chili infusion and fans like it. It's your taste in the end.

How do you guys feel about the Taza 80% bar?

I bought a bar over the weekend and have made a pretty nice dent into it. But I don't know yet how I feel about it. I love all the flavors that this bar has, but not sure about the texture. Over all, I want to say I love it.... but not sure that I can.

Anyone else have thoughts on this bar?

updated by @matthew: 05/08/15 10:17:31