Of course, cocoa would affect the taste, a lot of people don't like dark chocolate. They're talking about another sugar that would dissolve faster in the mouth. Should be interesting at least.
To say that a lot of people don't like dark chocolate is very open to interpretation and I wouldn't at all be surprised if candy makers relied on that fact to support their dilution of products.
Manufactures have been altering their chocolate formulas for decades to reduce costs. Hershey once removed cocoa butter from a number of products, replacing it with oils, which under governing laws required that they re-brand the products from "milk chocolate" to "chocolate candy".
Companies even have different formulations base on the country and their general preferences. Nutella sold in the USA is very different in taste and texture from Nutella sold in Italy. Candy sold in the UK cannot have artificial anything so all products there are very different from the USA as well.
A lot of the oils used to replace cocoa butter and milk fats have a putrid bile like flavor and so manufacturers bump up the sugar content to compensate which radically changes the flavor profile. These changes have been introduced to markets gradually over time so the market grows accustom to the changes. That's why you hear about people from Europe describing US chocolate as rancid.
*typo
http://nd.ukwebdev.com/images/foodreviews/chocolate-lindt-ex...
The important chocolate quality axes are choice of cocoa varieties and quality of processing; the industrial-tasting 99% Lindt tablets in the photo have nothing in common with their Amedei or Bonnat counterparts.
I agree with you, though- really good dark chocolate is the way to go. I work near Theo Chocolate in Seattle and the smell is just... unbelievably wonderful, especially in the mornings.
But I'm one of those freaks that actually likes dark chocolate up to 85%.
85% seems fairly commonly OK, I've rarely found other people who like 95+, let alone my best friend the 99% (http://www.chocolate.lindt.com/shop/excellence-cocoa-99-1).
Yep, they're selling the same thing in Germany, it's great. Super cheap and vegan, contains lots of cocoa butter instead of milk.
(ISBN-13: 978-0749953089) http://amzn.eu/8JHl1tw
But I'm not good with stress. Could be the hyperactive twin toddlers driving me crazy of course!
In fairness there's no other way to enjoy really dark chocolate, masticating a piece (let alone multiple) yields no taste and a completely dry and powdery mouth, it's not enjoyable.
(I'm more of a 72% dark chocolate person. )
I've been on keto (less than 20g of sugar a day) for a few months, and can now appreciate chocolate with 95%+ cocoa. It's crazy how much frequent sugar consumption affects your taste buds.