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Clay,
In unflavored chocolate, isn't the majority of the percentage that isn't cacao used by sugar? So if a bar is 70% cacao, wouldn't it be 28-29% sugar? If this is true then the lower the cacao percentage the higher the sweetness. This is the main factor that I find the cacao percentage to be a relative indicator of. For me, if a bar is too sweet I don't like it as much, so the number 70 is a relative guide to this aspect.
P.S.- I'm Theo Broma on TCL.