Know what’s on your plate
Dark chocolate
Calories & nutrition facts
70-85% cacao solids
Nutrition facts
Per 100 g% DV- Calories 598 kcal —
- Protein 7.8 g 16%
- Carbohydrate 35 g 13%
- Fat 43 g 55%
- Saturated fat 24 g 122%
- Fibre 11 g 39%
- Sugars 24 g —
- Sodium 20 mg 1%
- Cholesterol 3 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin E 0.59 mg 4%
- Vitamin K 7.3 µg 6%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.42 mg 8%
- Vitamin B6 0.04 mg 2%
- Vitamin B12 0.28 µg 12%
Minerals
- Calcium 73 mg 6%
- Iron 11.9 mg 66%
- Magnesium 228 mg 54%
- Phosphorus 308 mg 25%
- Potassium 715 mg 15%
- Zinc 3.3 mg 30%
- Copper 1.8 mg 196%
- Manganese 1.9 mg 85%
- Selenium 6.8 µg 12%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 598 | 7.8 g | 35 g | 43 g |
| 1 × oz | 28.4 g | 170 | 2.2 g | 9.9 g | 12 g |
| 1 × bar | 101 g | 604 | 7.9 g | 35 g | 43 g |
| 2 × oz | 56.7 g | 339 | 4.4 g | 20 g | 24 g |
| ½ × oz | 14.2 g | 85 | 1.1 g | 5 g | 6 g |
| 3 × oz | 85.1 g | 509 | 6.6 g | 30 g | 36 g |
| 4 × oz | 113.4 g | 678 | 8.8 g | 40 g | 48 g |
Similar foods
Questions about Dark chocolate
How do you melt dark chocolate without burning it?
Chop it finely and melt it in a heatproof bowl over barely simmering water, making sure the bowl does not touch the water. Stir often and take it off the heat while a few small pieces remain; the residual heat will melt them.
How do you temper dark chocolate for a glossy coating?
Melt chopped chocolate gently to about 45–50 °C, then cool it while stirring to about 27 °C. Warm it back to 31–32 °C for dipping or coating; keep every drop of water out, or it may seize.
How do you choose dark chocolate for baking?
Check the cacao percentage and choose a bar you enjoy eating: a higher percentage usually tastes more bitter and less sweet. For brownies or cakes, a bar around 60–70% cacao gives a pronounced chocolate flavour without overwhelming the other ingredients.
How should you store dark chocolate?
Keep it tightly wrapped in a cool, dry, dark cupboard, away from strong-smelling foods. Avoid the fridge if you can: condensation when it warms can leave a pale, mottled surface, though the chocolate is still usable.
What goes well with dark chocolate, and which dishes use it?
It pairs well with orange, raspberries, coffee, toasted hazelnuts and a little sea salt. Use it in chocolate tart, brownies or chocolate mousse; a square melted into chilli can add depth without making the sauce taste like dessert.
Can you replace dark chocolate with cocoa powder?
Not directly: cocoa powder lacks the cocoa butter and sugar in a bar, so swapping equal amounts can make a recipe dry and bitter. Use a recipe written for cocoa powder, or follow its specific conversion and added-fat instructions.
How much dark chocolate is a typical portion, and what nutrients stand out?
A small portion is about 28 g; that provides 167 kcal. Dark chocolate is a source of fibre, iron, magnesium and zinc; a 28 g portion contains 3.1 g of fibre and 3.3 mg of iron.
Is dark chocolate dangerous for dogs?
Yes. Dark chocolate contains theobromine, which dogs cannot process safely, and darker chocolate is especially concerning. Keep it out of reach; if a dog eats any, contact a vet promptly and say how much and what type it was.
Source: USDA FoodData Central 170273 · per 100 g · carbohydrate per EU label, fibre excluded
