Most of the modern chocolate is mostly sugar with some chocolate.

We generally use the 85% cocoa as that is readily available. It has a little sugar but not much. A person can go to the baking section of the grocery store and get 100% cooking chocolate but it is pretty bitter. We use it sometimes if we can't find the 85%.

I'm with you on the taste. Before getting all the refined carbs and sugar out of the diet, many things that I would turn my nose up to before are now tasty. Once a person's palate is not bombarded with constant sweet taste, things that didn't taste sweet before now have a hint of sweet and are really satisfying. I think the other thing that helped in that respect was also getting off the artificial sweeteners. I had to use them as a crutch the first three or four months because I had to have my diet Dr Pepper, but once I just quit the sweeteners I was pretty much over my sweet cravings.

John