That's actually rather hilarious: for absolute majority of those people who are not into dark chocolate or never tasted any dark chocolate that's beyond "72%", a bar of 99% Lindt actually tastes like a car tire (or a sneaker), lol. Can't blame the people, since it IS an "acquired taste" all way through, after all. And it only "opens up" fully on eighth or tenth try (at least it was like this for me personally). I think the main "problem" with this lies in the fact that Lindt above 85% is simply not aimed at a standard consumer and it's not supposed to be consumed straight in it's bar form. It's a "confectionery" kind of a chocolate, designed to be used by professional cooks to either melt it down (during water bath-boiling it undergoes a process of natural caramelization, and thus becomes quite sweeter than it's initial form of a solid bar), or to grind it into chips for cake/pie frosting. Quite frankly, I think it's not even save or healthy to eat something like a 99% chocolate straight in it's solid form, without prior and proper preparation. Unless you're such a freak of taste bud-nature as I am (who always seeks the most rawest and most natural of the tastes in everything he eats/drinks) and unless you're a total nerd for quality dark chocolate - tasting 99% Lindt would be an outright freak-out moment for you. Akin to eating Surströmming, trying to survive through Hákarl, or chomping on a nice, big bowl of Nattou (also my favorite) for the very first time ever.