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High cocoa content, antioxidant source, low sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
540
KCAL / 100G
Carbs
46g
· 31%
Protein
8.5g
· 6%
Fat
42g
· 63%
Fiber
11g
Vitamins
B2
0.11mg · 8% DV
B3
1.2mg · 8% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Copper
2mg · 222% DV
Manganese
2mg · 87% DV
Iron
12mg · 67% DV
Magnesium
205mg · 49% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
No known major 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
25g
MONOUNSATURATED
12g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Store it in a cool, dry place away from sunlight and strong odors. Refrigeration is usually unnecessary and can cause moisture-related bloom or texture changes.
Not necessarily. It is often fat bloom or sugar bloom, which affects appearance and texture more than safety if the chocolate has been stored properly.
Yes, it is a classic pairing. Coffee’s bitterness and aroma can balance the deep cocoa flavor, making a small serving feel more satisfying.
It depends on the rest of the meal and your tolerance. Because it is relatively high in fat, some people find it less comfortable right before exercise than lighter carbohydrate-focused options.
It can in sensitive individuals because cocoa naturally contains stimulant compounds. If caffeine affects you easily, it may be better to avoid large amounts late in the evening.
For some people, yes. Its intense cocoa taste and fiber content can make a small amount feel satisfying, though portion control still matters because it is energy-dense.
Pure chocolate usually has a stronger cocoa flavor and tastes less sweet. It often suits people who want a more intense chocolate experience rather than a creamier, sweeter one.
In small amounts, it can be included occasionally, but many children may find the taste too bitter. Its natural stimulant content is also a reason to avoid larger servings, especially later in the day.
It may in some sensitive people, but this is not universal. Migraine triggers are highly individual, so personal patterns matter more than a blanket rule.
No, not completely. However, prolonged or very high heat can affect flavor, texture, and some heat-sensitive compounds, so gentle melting is the better approach.
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Nutrition data compiled from USDA FoodData Central and scientific sources.