I’ve just bought some ‘Lindt’ chocolate which is 99% cacao. There is no nutritional label on the wrapping, only the ingredients, which are listed as cacao and cassonade (I think it’s French for brown sugar). The girl who served me said it must be very low in sugar because it is so high in cocoa mass and very bitter (it’s almost black). Does anybody know about this chocolate and whether it would be good for low carb baking?