Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate.[1][2] Dark chocolate, above white and milk chocolate, is valued for claimed, albeit unsupported health benefits and for being a sophisticated choice of chocolate. Like milk and white chocolate, dark chocolate is used to make chocolate bars and as a coating for confectionery.
Dark chocolate gained much of its reputation from an effort by French chocolatiers in the late 20th century to assert a preference for dark chocolate in the French national palate, against milk chocolate. As this palate was exported to other countries, such as the United States, the associated values of terroir, bean-to-bar chocolate making and gourmet chocolates followed. Due to the high cocoa percentage, dark chocolates can contain particularly high amounts of heavy metals such as lead and cadmium. As of 2024, the dark chocolate market was projected to grow by over 9% per annum for the next four years, particularly driven by growth in the European market.
Dark chocolate has a particularly bitter and intense flavor, and compared to other types of chocolate, is reliant on the quality of the cocoa beans and cocoa butter used as ingredients. Making dark chocolate involves a process of mixing, refining, conching, and standardizing. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. Dark chocolate is also referred to as plain chocolate, and varieties include bittersweet, and semisweet chocolate.[3][4][5]
- ^ Mushet, C.; Sur La Table; Caruso, M. (2008). The Art and Soul of Baking. Andrews McMeel Publishing. pp. 39–40. ISBN 978-0-7407-7334-1.
- ^ Patrick-Goudreau, C. (2007). The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets. Fair Winds Press. p. 241. ISBN 978-1-61673-850-1.
- ^ Afoakwa (2016), p. 495.
- ^ Afoakwa (2016), p. 492.
- ^ Afoakwa (2016), p. 503.