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High cocoa, antioxidant source, low sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
540
KCAL / 100G
Carbs
22g
· 17%
Protein
8.3g
· 6%
Fat
44g
· 77%
Fiber
11g
Vitamins
B2
0.22mg · 17% DV
Vitamin E
1.2mg · 8% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Copper
2mg · 222% DV
Iron
12mg · 67% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
27g
MONOUNSATURATED
13g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
Its high cocoa content means less sweetness and more of cocoa’s naturally bitter, astringent compounds. Letting a small piece melt slowly on the tongue can make its flavour seem smoother.
Yes. Espresso or filter coffee pairs well with dark chocolate because roasted coffee notes complement cocoa. However, the combination may worsen jitters, heartburn, or sleep problems in sensitive people.
It can. Cocoa naturally contains caffeine and theobromine, which may delay sleep or make it lighter in people who are sensitive to stimulants; earlier in the day is often a better time.
A small piece before exercise can be an enjoyable snack, but it is not a substitute for a practical pre-workout carbohydrate source. After training, it should not replace a meal or snack that provides adequate protein and carbohydrates.
Gentle, brief melting does not meaningfully change its main nutrients. High heat or prolonged heating can spoil the flavour and cause the chocolate to seize or become grainy.
Keep it tightly wrapped in a cool, dry, dark place away from strong-smelling foods. Refrigeration is usually unnecessary and humidity can create a pale coating on the surface.
Usually not. It is commonly fat bloom or sugar bloom caused by temperature or moisture changes; it may affect appearance and texture but is generally not a safety concern if the chocolate smells and tastes normal.
Berries, orange, banana, almonds, and hazelnuts pair particularly well with intense dark chocolate. Nuts can make the snack more satisfying, though it is still wise to serve a deliberate portion rather than eating from the packet.
It generally has a more cocoa-forward and less sweet profile, but it is still a processed sweet. Higher cocoa content does not make it a food to eat without regard to portion size or the overall diet.
Cocoa may trigger symptoms in some people with reflux, migraines, stimulant sensitivity, or irritable bowel symptoms. Anyone with a milk, soy, or other relevant allergy should also check the ingredient list and allergen statements on the package.
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Nutrition data compiled from USDA FoodData Central and scientific sources.