What is with our weird national obsession with ever darker, harsher chocolate? It's ruining all the desserts! You know what's a good way to eat chocolate? In a malted. Or in a Hershey's bar. Or in a thin layer coating the coconut in an Almond Joy. I'd sooner eat a bowl of boiled cabbage than a big hunk of fancy bittersweet chocolate.
UPDATE: Actually, I'm all wrong. I just saw a copy of the ancient Fannie Farmer cookbook from which Mendelson took her severe chocolate pudding recipe. It is exactly the same. I guess my theory is a bust; people were already going for the extra-dark chocolate in 1948. Maybe it really is just me.