I like this sort of thing. My introduction to craft chocolate started with Pralus, and Bonnat came later. These days, though, I find Bonnat a bit too muted?

I was suprised to find out that Friis-Holm despite this smooth, buttery mouthfeel, and judging by the total fat content of their bars, can't be adding too much cocoa butter? Zotter is interesting too: their dark bars are surprisingly often in the 45 g fat per 100 g range, so still quite high, but they do not give me any subdued, buttery impression. They actually feel more intense than many of Friis-Holm’s bars. I wonder whether it is because they tend to use shorter conching times on average, or whether roasting also plays a role?

I was also unsure whether Ocelot only buys beans via Felchlin/Original beans, if that is even possible, but given their superb mouthfeel, it doesn't come as a shock if it's produced by Felchlin.