Of course there are suggested important benefits from chocolate. Testing by Consumer Labs showed serious issues with several brands, including traces of cadmium.
2 of the purer with high levels of flavonoids where Bakers Unsweeten baking bar and Cocovia, I use the unsweetened.
OK, how does one eat unsweeten baking chocolate, well I eat it with crystalized ginger and love it. The Cocovia is a little more of an issue, I use to mix it in milk and gelled chia, its quite good but as I've gotten away from diary I have yet to find a substitute.
The great thing about Bakers is with a little ginger, to me it taste great. You get a delightful treat that actually is beneficial. If you develop a taste for dark chocolate it is one of those win/win things. ( i hate that phrase)
The 88% is so 'not sweet' that I don't get the urge to eat that much of it. I usually break off 4 small squares, which is like one row and it's enough. With the sweeter stuff, I can't stop, so I avoid it.
Of course, if I'm still hungry, there's always cheese...
Who/me, nothing more than Bakers unsweetened baking chocolate and crystalize ginger, available at most supermarkets. A bite of the ginger and a bite of the chocolate.
If you try and only eat the unsweetened chocolate you most likely not enjoy the experience. I personally try to avoid sugar, I feel like the ginger is a compromise.