Hershey's Special Dark 100% Cacao, worth buying or sugar bomb? Alternatives?
But I would avoid Hershey's all together. Their cacao would be grown with pesticides and they likely mix chocolate from tons of farms (like coffee growers) without concern for toxins or ethics. They are a manufacturer, not a food producer. I have one of their "factories" nearby. Looks like a chemical plant.
I'd prefer a better quality brand such as Lindt or Ghirardelli, or better yet, one of the organics, like Dagoba, if you can find them (and afford them.)
The thing about 100% is that it's very bitter. I've gone from 85% to 90% to 99% Lindt and then went straight to 100% Ghirardelli Baking Chocolate bars. These days normal chocolate tastes far too sweet to me.
You don't quite eat 99% and 100% the same way as regular chocolate, you put a small square of it (smaller than the scores on the bar if you go for the baking ones) on your tongue and let it melt. It's bitter, but in the same way as a high quality espresso.
Most of the time my daily cocoa comes via coffee: I mix in cocoa powder with coconut oil and pour hot coffee over them, though I occasionally do a square of the 100%.
Although I don't get the effect anymore, when I first started on the 100%, I felt as if I was getting high off it.
EDIT 2013.12.25 (Happy Newtonmas to all!)
Revisiting this a few years later, I would recommend against the Dagoba, they, or their parent company paid to prevent GMO labeling, so I no longer buy it. I did develop a shine to Schraffenberger(sp?) recently - seems one of their bars it has actual vanilla in it, as in bits of beans.
I still like Lindt, but I now hate the flavored bars/truffles as they use barley malt malt extract as an MSG source to get us addicted, but their 90% and 85% bars are still clean. (And I do have the same reaction to barley as to wheat and it isn't pleasant at all.)
In general I'd also avoid any "chocolate" that replaced cocoa butter for something else. See, that's the expensive good stuff, without it, it's hardly worth eating. It's like replacing butter with margarine.
Here's the best chocolate drink i've ever tried - just released 3 weeks ago They use about 40% double rich cacao powder which is organic and from the original cacao tree criollo since then other hybrids have been bred to increase production but the quality has deminished. the cacao used in this drink has had 24% of the liquer/cake/fat left in the powder - standard cacao powder only has 10 % retained. second ingredient is sacha inchi nut powder and sweetened only with pure coconut sugar no additives or preservatives - it's not as sickly as regular chocolate drinks and can be used as a low GI vitamin/mineral/protien and polyphenol drink either hot or as a regular shake/smoothie. delicious / they sold out after first batch within a week but available again now http://www.matakanasuperfoods.com/ms/products/choc-la-cure.html
If you are not sensitive to cacao, there's no reason not to have it on occasion as a treat. Most people would find 100% cacao too intense of a flavor, but some like it...only one way to know though...as an aside, I just wanted to give this link to info on fair trade chocolate: http://fairtradechocolateinfo.com/fair-trade-chocolate-facts/
Hersheys... honestly I'm just not impressed with their quality, it always has that gritty feel to me. Also, when I was pregnant,Hersheys dark chocolate was the ONLY thing that gave me heartburn.... no thanks!
Willie's Cacao - several different cacaos from different geographical regions. Amazingly varied tastes. All 100% as well as some dark chocolate too. Top quality. Ship anywhere - ordered online from the UK - no soy lecithin either - http://www.willieschocolateshop.com/