A higher percentage of cocoa solids in chocolate makes it more?

A higher percentage of cocoa solids in chocolate contributes to a more bitter flavor profile. Cocoa solids contain compounds that impart a natural bitterness, and as their concentration increases, the chocolate's sweetness tends to diminish in comparison. This is because cocoa solids are less sweet than sugar, which is often used in chocolate formulations. Therefore, as you increase the cocoa solids, the balance of flavors shifts, resulting in a more pronounced bitter taste in the finished chocolate product. The other options, such as sweetness, fruity notes, or creaminess, would decrease or not be enhanced as the cocoa solids increase. This leads to the conclusion that chocolate with a higher percentage of cocoa solids will indeed taste more bitter.