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High cocoa content, orange flavor, source of antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
480
KCAL / 100G
Carbs
52g
· 40%
Protein
6g
· 5%
Fat
32g
· 55%
Fiber
7g
Vitamins
B2
0.12mg · 9% DV
Vitamin E
1.2mg · 8% DV
Biotin
2µg · 7% DV
B1
0.07mg · 6% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Iron
5mg · 28% DV
Magnesium
90mg · 21% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
19g
MONOUNSATURATED
9g
POLYUNSATURATED
2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Its bitterness comes mainly from cocoa, while the slightly drying sensation comes from cocoa polyphenols. Orange flavour can soften the profile, but a pronounced bitter note is normal in dark chocolate.
Yes. Coffee’s roasted notes complement dark chocolate, while orange works especially well with espresso or filter coffee. However, the combination may worsen heartburn in people who are sensitive to it.
A small piece can be a convenient snack before activity, but a large amount may feel heavy because it is relatively high in fat. It is usually more comfortable to have it some time before intense exercise rather than immediately beforehand.
Dark chocolate contains small amounts of caffeine and theobromine. People who are sensitive to stimulants may find that eating it late in the evening makes it harder to fall asleep.
Even a small amount of water or steam can make the sugar seize and form lumps. Use completely dry utensils and melt it gently over low heat to keep it smooth.
Keep it sealed in a cool, dry, dark place away from strong odours. Refrigeration is usually unnecessary, as condensation can affect the surface and dull the flavour.
Usually not. It is commonly fat bloom or sugar bloom, where fat or sugar moves to the surface; it can affect appearance and texture but is generally not a safety issue if there is no off smell, fuzzy growth, or spoilage.
No. A whole orange provides water and naturally occurring fruit fibre, while the orange taste in chocolate may come from flavouring, peel, or candied orange pieces. Chocolate should not be treated as a replacement for a fruit serving.
No, this product contains soy and should be avoided by anyone with a soy allergy. Check the label carefully as chocolate products may also carry cross-contact warnings.
For most people, normal food amounts are unlikely to cause a major interaction. People with reflux, chocolate-triggered migraines, or stimulant sensitivity may need to limit it, and anyone taking regular medication should ask a pharmacist or clinician if unsure.
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Nutrition data compiled from USDA FoodData Central and scientific sources.