Know what’s on your plate
Dark chocolate
Calories & nutrition facts
60-69% cacao solids
Nutrition facts
Per 100 g% DV- Calories 579 kcal —
- Protein 6.1 g 12%
- Carbohydrate 44 g 16%
- Fat 38 g 49%
- Saturated fat 22 g 110%
- Fibre 8 g 29%
- Sugars 37 g —
- Sodium 10 mg 0%
- Cholesterol 6 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin E 0.59 mg 4%
- Vitamin K 7.2 µg 6%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.84 mg 5%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.03 mg 2%
- Vitamin B12 0.18 µg 8%
Minerals
- Calcium 62 mg 5%
- Iron 6.3 mg 35%
- Magnesium 176 mg 42%
- Phosphorus 260 mg 21%
- Potassium 567 mg 12%
- Zinc 2.7 mg 24%
- Copper 1.2 mg 139%
- Manganese 1.3 mg 58%
- Selenium 8.4 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 579 | 6.1 g | 44 g | 38 g |
| 1 × oz | 28.4 g | 164 | 1.7 g | 13 g | 11 g |
| 1 × bar | 112 g | 648 | 6.9 g | 50 g | 43 g |
| 2 × oz | 56.7 g | 328 | 3.5 g | 25 g | 22 g |
| ½ × oz | 14.2 g | 82 | 0.9 g | 6.3 g | 5.4 g |
| 3 × oz | 85.1 g | 492 | 5.2 g | 38 g | 33 g |
| 4 × oz | 113.4 g | 657 | 6.9 g | 50 g | 43 g |
Similar foods
Questions about Dark chocolate
How do you melt dark chocolate without it seizing?
Chop it finely and melt it gently over a bowl set above barely simmering water, keeping the bowl clear of the water and making sure no steam or water gets into the chocolate. Stir often; take it off the heat when only a few small pieces remain, then stir until smooth.
How do you temper dark chocolate for a shiny coating?
Melt it to 45–50°C, cool it while stirring to about 27°C, then warm it gently to 31–32°C. Use a thermometer and keep water away: even a little can make the chocolate seize.
How should you store dark chocolate?
Keep it tightly wrapped in a cool, dry, dark cupboard, away from strong smells and heat. If you refrigerate it in hot weather, seal it well and let it return to room temperature while still wrapped to limit condensation.
What goes well with dark chocolate?
Its bitterness pairs well with orange, berries, coffee, toasted nuts and a little sea salt. Use it in chocolate-orange cake, brownies, truffles or a rich chocolate tart.
Can you use dark chocolate instead of cocoa powder in a cake?
Not as a direct swap: dark chocolate contains cocoa butter and often sugar, while cocoa powder is much drier and more concentrated. Choose a recipe written for melted chocolate, or use cocoa powder in a recipe that calls for it.
Is dark chocolate safe for dogs?
No. Dark chocolate contains theobromine, which dogs cannot process safely; the darker the chocolate, the more concentrated it tends to be. Keep it out of reach, and contact a vet promptly if a dog eats any.
Which minerals stand out in dark chocolate?
Dark chocolate is high in copper and magnesium, and is a source of iron and phosphorus. A 30 g portion provides 0.37 mg of copper and 52.8 mg of magnesium.
Source: USDA FoodData Central 170272 · per 100 g · carbohydrate per EU label, fibre excluded
