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60% cocoa dark chocolate with moderate sugar and notable polyphenols
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
600
KCAL / 100G
Carbs
48g
· 33%
Protein
8g
· 5%
Fat
40g
· 62%
Fiber
10g
Vitamins
B2
0.08mg · 6% DV
B3
0.9mg · 6% DV
Vitamin K
7µg · 6% DV
Biotin
1.5µg · 5% DV
Minerals
Copper
1mg · 111% DV
Iron
8mg · 44% DV
Manganese
1mg · 43% DV
Magnesium
146mg · 35% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
18.8g
MONOUNSATURATED
9.6g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 36.7:1
Above the ideal 4:1 (36.7:1).
60% dark chocolate usually has a more pronounced cocoa flavour and a less sweet taste. Milk chocolate is generally creamier and sweeter because it contains more milk ingredients.
A small portion can be a convenient source of energy before longer exercise. Because chocolate is relatively rich in fat, eating it immediately before training may feel heavy for people with sensitive digestion.
Cocoa naturally contains caffeine and theobromine, which can make it harder to fall asleep in sensitive people. If you notice an effect, have it earlier in the day.
The pale coating is usually fat bloom from temperature changes or sugar bloom caused by moisture. If there is no off smell, dampness or unpleasant taste, it is generally not a safety concern, though texture may be affected.
Keep it sealed in a cool, dry, odour-free cupboard away from direct sunlight. Refrigeration is usually unnecessary and can promote condensation and surface bloom unless the room is very warm.
Yes, provided it is wrapped in airtight packaging. Let it return to room temperature before opening the package to reduce condensation on the chocolate.
Yes, coffee’s roasted, bitter notes complement the cocoa flavour of dark chocolate. Since both can contribute stimulating compounds, people sensitive to caffeine may prefer this pairing earlier in the day.
Even a small amount of water or steam can cause melted chocolate to seize and turn thick or grainy. Use completely dry equipment, gentle heat and a bain-marie bowl that does not touch the water.
No. This product contains dairy and soy, so it should be avoided by people with allergies to either ingredient; even small amounts may trigger an allergic reaction.
Not necessarily. A higher cocoa percentage may mean a more intense cocoa profile, but portion size, added sugar and the overall diet still matter. Dark chocolate is best treated as an enjoyable food to eat in moderation.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.