(no subject)

I have received a windfall of some 72% and 80% cocoa solids high-dollar chocolate. It's a bit bitter (the 80% particularly) for eating straight. I'll eat the 70% and 72% if it sits in the freezer long enough -- you get a lot of chocolate flavor out of them, they still melt smoothly, and I like 'em. The 80%, though... dang, that's bitter. It's not even remotely sweet. What should I be doing with this? I don't *mind* brownies, and that's what I did with the last batch of high dollar chocolate. Brownies seem so pedestrian, though. Okay, yeah, they're very *good* brownies, but still. I can do frosting for cake. What else can I do with this chocolate? Suggest something.