Taking a look, they don't produce milk chocolate hence the vast difference in texture, and their chocolate appears to be a minimum of 50% cacao (50% dark) and g

Taking a look, they don't produce milk chocolate hence the vast difference in texture, and their chocolate appears to be a minimum of 50% cacao (50% dark) and goes up to 87%. Simply put, if you're primarily used to chocolate bars based on European techniques, you're in for a big surprise. My guess is there's a very distinct fruity aftertaste to anything past 65% or so. It's unavoidable when the percentage of cacao is that high. Moreover, it looks as if they source beans from different geographic areas for certain bars, so they should all have a distinct taste even someone whose only ever eaten Hershey's bars can point out.