Domori claims not to add extra cocoa butter, but because their chocolate is so creamy and smooth, it’s hard to imagine that they don’t (unless they conch for an extremely long time). After looking at the box of Blend No. 1, the percentage of cocoa butter contained in the bar is 45%…45%! That’s even more cocoa butter than El Rey’s Apamate, which contains 43%. Blend No. 1 isn’t that strong for its percentage (78%), which makes me believe that extra cocoa butter is indeed added. I haven’t tried Break (which I believe is merely a modified Blend No. 1) yet, but I believe the cocoa butter percentage is a little lower. Anyone have any comments? I’ll get to the bottom of this eventually.

Well, cocoa percentages should be based on the cocoa part of the bar and not on additions. Although additions might effect overall taste, they are not cocoa constituents. Vanilla and lechitin only make up about 1-2% of a chocolate bar anyway, so I doubt their presence really is factored in at all.
I’m not too sure about the percentages of Break, but I will check and compare them to those of Blend No. 1. I know for a fact, though, that Break has 80% cocoa solids, but I believe you’re correct in that Domori factors in the presence of cocoa beans to determine overall cocoa content. If that’s the case, then shouldn’t Puro be over 100% since it has some beans scattered throughout? hehe
That’s another thing: I’ve had one bar of Puro that had a few cocoa bean pieces, but the one I’m eating now doesn’t have any. Leftovers from a previous batch of Break’s production or something Domori intnetionally did? Perhaps this is related to the sweetness/bitterness predicament encountered by someone else in another thread.

Soy Lechitin is an emulsifier used to reduce the viscosity, or thickness of chocolate. This thinning of the chocolate reduces the amount of cocoa butter required to produce the correct texture in the manufacturing process. Cocoa butter is also used to add flavor to chocolate, and some brands, such as Cluizel, might add extra to compensate for the lack of lechitin. As with a lot of ingredients, such as saffron and vanilla, a little can go a long way. Not much lechitin is needed to achieve the desired results.