What characteristic does not pertain to chocolate with a high cocoa solid content?

Chocolate with a high cocoa solid content is characterized by certain traits that distinguish it from chocolates with lower cocoa percentages. One of the most notable characteristics is that it tends to have a more intense flavor. High cocoa content enhances the richness and complexity of the chocolate, bringing out deeper flavors and notes that are often less noticeable in milk chocolate or chocolate with lower cocoa solids.

Additionally, high cocoa chocolate is generally less sweet compared to its lower cocoa content counterparts. This is because the proportion of cocoa solids, which are naturally bitter, is greater than that of sugar, leading to a more balanced taste profile that leans towards a bitter profile rather than a sweet one.

In contrast, the perception of creaminess in chocolate is often linked to the presence of cocoa butter and milk solids. Chocolates with high cocoa solid content typically do not include as much milk, hence they are less creamy. Therefore, the trait of being more creamy does not align with high cocoa solid chocolate, making it the correct answer for the characteristic that does not pertain to such chocolate.