Key facts
- Energy
- 2,500 kJ (600 kcal)
- Carbohydrates
- 45.9 g
- Sugars
- 24 g
- Dietary fiber
- 10.9 g
- Fat
- 42.6 g
- Saturated
- 24.5 g
- Trans
- 0.03 g
- Monounsaturated
- 12.8 g
- Polyunsaturated
- 1.26 g
- Protein
- 7.79 g
- Vitamins
- Quantity Percentage of Daily Value</span>"}]]}'> %DV
- Vitamin a equiv
- 0% 2 μg
- Vitamin a
- 39 IU
- Thiamine b 1
- 3% 0.034 mg
- Riboflavin b 2
- 6% 0.078 mg
- Niacin b 3
- 7% 1.05 mg
- Pantothenic acid b 5
- 8% 0.418 mg
- Vitamin b 6
- 2% 0.038 mg
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 2,147 products
- Energy
- 540 kcal
- Fat
- 37.4 g
- — of which saturates
- 21.4 g
- Carbohydrates
- 43.9 g
- — of which sugars
- 31.3 g
- Fibre
- 9 g
- Protein
- 7.8 g
- Salt
- 0.12 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- 2023 Gorzka czekolada.jpg
Show 1 more fact
- Commons category
- Dark chocolate
via Wikidata · CC0
~18 min read
Article
Dark chocolate containing 70% cocoa Dark chocolate, also known as plain chocolate and black chocolate, is a form of chocolate made from chocolate liquor, cocoa butter and sugar. It has a higher cocoa percentage than white chocolate and milk chocolate. Dark chocolate is valued for its health benefits, and for its reputation as a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and to coat confectionery.
Dark chocolate gained much of its reputation in the late 20th century, as French chocolatiers worked to establish dark chocolate as preferred over milk chocolate in the French national palate. As this preference was exported to countries such as the United States, associated values of terroir, bean-to-bar chocolate making and gourmet chocolate followed. Because of the high cocoa percentage, dark chocolate can contain particularly high amounts of heavy metals such as lead and cadmium.