Strawberries and cream always does it for me.
Don't see why you can't melt some Lindt 90% with some cream, and re-freeze into bars. Should taste a little like milk chocolate, surely? (Probably need to add some sweetener, though...)
Sugar free chocolate truffles are quite easy to make using 90% choc. I'll see if I can find the recipe...
Got it:
Chocolate Truffles
Makes as many pieces as you cut it into!
2 oz. unsweetened chocolate
4 Tbsp. Splenda
4 Tbsp. butter, at room temperature
4Tbsp. whipping cream, at room temperature
2 tsp. vanilla extract
1 oz. crushed macadamia nuts (optional)
The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.
Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.
Spread evenly into a small, parchment lined loaf pan-I use one that was 4-by 7-inches. Chill until firm. Cut into pieces and store in the freezer.