Listmoms, I know I should not do this and I am going to test you sorely . . . . a select few know that I am a choc-a-snob but it looks like a few of you need to have your palate re-educated. H*****y, C*****y, G****n - yuk - you are kidding yourselves if you think this is chocolate, heaven forbid, sorry its not, all adulterated with things like milk powder, hydrogenated vegetable oils, emulsifiers, artificially flavoured vanilla, sugar, sugar, sugar but the most hideous crime of all is the minute amount of cocoa solids ..... and to think that they call it chocolate and you *think* you *are* eating chocolate! You have been fooled! The high or craving is got by the sugar in these confections and not, not, not, the cocoa, I want to bet that you feel guilty and sick after eating a bar or box? If you ate proper chocolate with less sugar you would not meet these nasty side effects because you won't need to eat a lot of it. So, have a look at the ingredients and go for something that has nothing less than 45% cocoa solids, (I consider this low) 60% and above is what you want to look for. The higher the cocoa content, the less sugar and the better it gets, it is then velvety in the mouth and glorious. You will find yourself not eating v much of it and you enjoy every little tinsey bit of it without feeling yucky at the end of it, nor guilty because it is *real* food. So, go out and hunt the real thing out and once you have tried you will never, ever, go back to the counterfeit goods. For a starter, go and look for *that* other Swiss chocolate (no I don't mean the brand beginning with 'N') that is a dark choc with 70% cocoa solids and enjoy, enjoy, enjoy! Ahhhh. Helen in UK, whose husband gave her membership of The Chocolate Society for a birthday present :D