Having worked in Whole Foods and been surrounded by family who prefer organic, free/fair type foods, I must say I do understand there is a market for the chocolates we usually see marketed as non-European. There's an emphasis on dark chocolate, "artisanal blends" with spices, etc. The kind of chocolate people pay extra for because they think it's special, then don't touch because they paid extra for and want to prese…
As for Lindt, milk and white chocolates are rather small portion of their portfolio [1], and at least here in Switzerland it looks accordingly in the shops - these 'artisanal' types take 80-90% of the shelves and overall are bought more than basic milk/white ones. Personally, these days if I buy then only dark one with sea salt. Fun fact - there is stark difference between Lindt made in Switzerland and the ones made…
The dark one with sea salt is especially enticing, but I avoid it as well dark chocolate in general, because of the higher stimulant content. It makes me wonder how much of dark chocolate's growing popularity has to do with the stimulants it contains. As I tried to elude to by mentioning my prior experience at Whole Foods, I have broad exposure to different foods, i.e. I really do understand how satisfying a bag of bitter raw cocoa nibs can be. I j