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Very high cocoa content, antioxidants, low sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
600
KCAL / 100G
Carbs
19g
· 15%
Protein
8g
· 6%
Fat
46g
· 79%
Fiber
11g
Vitamins
Biotin
8µg · 27% DV
B2
0.25mg · 19% DV
Vitamin E
2mg · 13% DV
B1
0.08mg · 7% DV
Minerals
Copper
2mg · 222% DV
Iron
11mg · 61% DV
Magnesium
230mg · 55% DV
Manganese
1mg · 43% 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
✓ 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
28g
MONOUNSATURATED
13g
POLYUNSATURATED
1g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Because it contains much more cocoa, 90% dark chocolate tastes more intense, less sweet, and often more bitter than milk chocolate. It is typically made without milk ingredients, but checking the label is still important.
Try a small piece with coffee, yogurt, fresh fruit, or a handful of nuts to soften the perceived bitterness. Banana, berries, orange, and raspberry pair especially well with cocoa.
Yes, a small piece can pair well with espresso or unsweetened filter coffee, as roasted coffee notes complement cocoa. People sensitive to caffeine should avoid this combination late in the day.
Its high fat content can feel heavy when eaten in a large amount immediately before exercise. A small serving after training, paired with fruit or yogurt, can make a more balanced snack.
Cocoa naturally contains caffeine and theobromine, which may make it harder for sensitive people to fall asleep when eaten late. If you notice insomnia or palpitations, have it earlier in the day.
Keep it tightly wrapped in a cool, dry, dark cupboard away from strong odors. Refrigeration is usually unnecessary, although careful cool storage can help during very hot weather.
Yes, but freezing and thawing can change its texture and leave a pale coating on the surface. Freeze it in an airtight container and thaw it slowly in the refrigerator for the best result.
Not necessarily. It is often fat bloom from temperature changes or sugar bloom caused by moisture; if the chocolate smells and tastes normal, it is usually safe to eat, though the texture may be less pleasant.
Chocolate may be a migraine trigger for some people, potentially due to cocoa compounds, caffeine, or individual sensitivity. If headaches repeatedly follow chocolate intake, keeping a food diary and speaking with a healthcare professional may help.
People with tree nut or soy allergies should read the label carefully because ingredients or cross-contact may be relevant. It may also aggravate symptoms in some people with reflux, caffeine sensitivity, or a history of certain kidney stones, so portion awareness matters.
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.