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High cocoa content, antioxidant source, low sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
570
KCAL / 100G
Carbs
27g
· 20%
Protein
8.5g
· 6%
Fat
44g
· 74%
Fiber
11g
Vitamins
B2
0.15mg · 12% DV
Vitamin E
1.2mg · 8% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Copper
2mg · 222% DV
Iron
11mg · 61% DV
Magnesium
230mg · 55% DV
Phosphorus
310mg · 44% 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.
No known major 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
26g
MONOUNSATURATED
13g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Keep it in a cool, dry, odour-free place away from direct sunlight. Refrigeration is usually unnecessary, and rapid temperature changes can cause a white coating on the surface.
Not necessarily. It is often fat bloom or sugar bloom, which can affect texture and appearance but is not usually a safety issue if the wrapper is intact and the product is within its date.
Yes. Espresso, filter coffee, and unsweetened Turkish coffee complement its intense cocoa notes. Since both coffee and chocolate contain stimulating compounds, people who are sensitive may prefer this pairing earlier in the day.
Its higher cocoa content makes cocoa's naturally bitter and astringent compounds more noticeable. Milk chocolate has a sweeter, creamier profile that masks those flavours more strongly.
A small piece can satisfy a sweet craving before exercise, but its fat content may feel heavy right before intense training. It is not a complete post-workout recovery food on its own, so pair it with a source of protein and fluids if eating it afterward.
It can. Cocoa naturally contains theobromine and some caffeine, which may make it harder for sensitive people to fall asleep when eaten late in the evening.
Yes, it works well in ganache, sauces, and porridge toppings. Melt it gently over a bain-marie or in short low-power microwave bursts to reduce the risk of scorching or splitting.
Fruit such as berries or orange can balance the chocolate's bitterness, while almonds or hazelnuts add crunch and can make the snack feel more satisfying. Nuts also make the overall serving more energy-dense, so portion awareness still matters.
No. Dark chocolate still contains sugar, and frequent snacking can expose teeth to sugar more often. Having it with a meal and drinking water afterward are more tooth-friendly habits than grazing on it throughout the day.
People whose migraines are triggered by chocolate, those with reflux, and those sensitive to caffeine or palpitations may want to monitor their response. Anyone with milk or soy allergies should also check the current label, as ingredients and cross-contact warnings can vary.
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Nutrition data compiled from USDA FoodData Central and scientific sources.