Dark chocolate

Dark chocolate is a solid food preparation made from cocoa solids, cocoa butter, and sugar. The higher the percentage of cocoa solids, the darker and more bitter the chocolate typically is. It is produced by roasting cocoa beans, removing the outer shells, grinding the beans into a paste (chocolate liquor), and then mixing this with sugar and cocoa butter before conching and tempering.

Dark chocolate is used as a primary ingredient in confectionery, baked goods, and desserts for its distinct flavour and colour. It can also be used as a flavouring agent in savoury dishes, such as sauces or rubs for meat. Its rich taste and texture make it a popular choice for consumers seeking a less sweet chocolate option.

Dark chocolate is not classified as a food additive and does not have an E-number. It is a foodstuff with a complex nutritional profile, containing compounds such as flavanols which have been studied for potential health effects. The UK's Eatwell Guide advises that foods high in fat, salt, and sugar, including many chocolate products, should be consumed less often and in smaller amounts. Evidence regarding the specific health impacts of dark chocolate consumption at typical intake levels is mixed, with some studies suggesting potential cardiovascular benefits from flavanols, while others highlight its calorie density and sugar content.