Taking a look, they don&#x27;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&#x27;re primarily used to chocolate bars based on European techniques, you&#x27;re in for a big surprise.<p>My guess is there&#x27;s a very distinct fruity aftertaste to anything past 65% or so.  It&#x27;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&#x27;s bars can point out.