Was it more on the bitter end?
A bit, if I remember correctly it even had the tendency to turn a bit white on edges. It wasnt sweet like we think chocolate is, but not like bakers chocolate either.
White on chocolate is bloom, that's the fats coming out to the surface. It generally means the chocolate is old or it's been stored poorly. It's not bad, just a sign of mishandling.
It sounds like it's just bitter chocolate with less sugar than normal. Might have been a regional thing, most chocolates you're going to find have way too much sugar in them.
Well this was spain in the franco days. But god damn I want that type again.
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