I began working a few months ago with Felchlin's 68% Bolivian (from "wild" cacao beans) and I'm curious as to what experiences other chocolatiers have had with this chocolate. As an eating experience alone, it ranks among the very finest I have had. I find that I have to be mindful to be quite subtle with any flavorings that I may choose to use with it so as to not detract from its qualities. I use it in a subtle ginger truffle with good results (sold at a premium) and I am working on other recipes. Any feedback/comments would be much appreciated.