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High cacao content, provides fiber and minerals
CALORIES
GI
POTASSIUM
FIBER
2 piece (small) of Dark chocolate 70% cacao (20 g) has 120 calories. That works out to 598 calories per 100 g. It contains 9.2 g of carbs, 1.6 g of protein, 8.5 g of fat and 2.2 g of fiber. Its 0.4 mg of Copper covers 39% of the Daily Value. Its glycemic index is 23 (low), so it raises blood sugar slowly.
Dark chocolate 70% cacao is a rich chocolate made with cocoa solids and cocoa butter, sweetened with sugar. The high cacao proportion gives it a deeper, more pronounced cocoa flavour than milk chocolate, with sweetness that tends to sit in the background.
Break off a square to enjoy with coffee or tea, as a small after-dinner treat, or alongside fruit and nuts. It melts slowly on the tongue and can have roasted, earthy or gently fruity notes, depending on the cacao. It provides fibre and minerals, but is also energy-dense, so a modest portion is often satisfying. Try it with berries or a handful of almonds when you want a little contrast in flavour and texture.
Selected: 100 g
598
KCAL / 100G
Carbs
45.9g
· 17% DV
Protein
7.8g
· 16% DV
Fat
42.6g
· 55% DV
Fiber
10.9g
· 39% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 5% · Fat 64%
Vitamins
Folate
31µg · 8% DV
B3
1.05mg · 7% DV
B2
0.08mg · 6% DV
Vitamin K
7.3µg · 6% DV
Minerals
Copper
2mg · 222% DV
Manganese
2mg · 87% DV
Iron
12mg · 67% DV
Magnesium
228mg · 54% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 598 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
24.5g
MONOUNSATURATED
13.7g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
It can be part of a balanced diet: cocoa provides flavanols and minerals, while the chocolate also contains substantial fat and energy. Choose a modest portion rather than treating its cocoa content as a reason to eat unlimited amounts.
Yes. Cocoa naturally contains caffeine as well as theobromine, a related stimulant. The amount varies by product and portion, so people sensitive to stimulants may prefer to avoid eating it close to bedtime.
No. Dark chocolate is toxic to dogs because cocoa contains theobromine and caffeine, and higher-cacao chocolate can be especially dangerous. If a dog eats any, contact a veterinarian promptly and provide the package and estimated amount.
No, it is not a weight-loss food. Its rich flavor may make a small piece satisfying, but large or frequent portions can add substantial energy; portioning it before eating makes intake easier to manage.
Yes, it may affect sleep in people sensitive to stimulants because it contains caffeine and theobromine. Having it earlier in the day or choosing a smaller evening portion can reduce the chance of sleep disruption.
Yes, it works in brownies, cakes, and ganache, but it may make a recipe less sweet and change its fat balance. Adjusting the recipe's sugar may help; do not assume the same weight gives an identical result.
Melt it gently in a dry bowl over barely simmering water, stirring as it softens. Keep water and steam out of the chocolate, since even a little moisture can make it seize and turn grainy.
A pale coating is usually fat or sugar bloom, caused by temperature changes or moisture bringing cocoa butter or sugar to the surface. It is generally a quality issue rather than a sign the chocolate has spoiled.
Keep it tightly wrapped in a cool, dry place away from sunlight and strong-smelling foods. A refrigerator can expose chocolate to moisture and odors; if refrigeration is necessary, seal it well and let it warm while still wrapped.
Some people with diabetes can fit a small portion into their meal plan, but it still contains carbohydrates and can affect blood glucose. Your clinician or dietitian can help you account for it in your individual plan.
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.