With Ghirardelli chocolate, higher cacao content means that the chocolate tastes darker, has more intense chocolate flavor, and has less sugar. However, when comparing across brands, higher cacao content may not mean darker since a chocolate made from more cocoa powder may not achieve as an intense chocolate flavor.

Dark chocolate with 72% cacao - our bestseller – with hints of mocha, blackberry and dark cherry.

GHIRARDELLI Intense Dark 72% Cacao.

Unsweetened chocolate, cane sugar, cocoa butter, milk fat, soy lecithin, vanilla extract.

Ghirardelli - American Heritage Since its historic beginnings in 1852, the founder Domingo Ghirardelli was dedicated to creating premium chocolate with highest quality only. Today, the historic chocolate factory at Ghirardelli Square is one of San Francisco's landmark.

Teuscher. Named the Best Chocolate in the World by National Geographic Magazine, Teuscher delivers a divine chocolate experience resulting from years of chocolate passion and tradition.

According to this Wikipedia article, a product must have at least 35% cocoa solids in order to qualify as dark chocolate. The 70 - 99% range is generally used for baking purposes. So, in the grand scheme of things, this chocolate is pretty darn dark.

What to Do with 100% Dark Chocolate. Eat it just as it is, of course! You can taste the flavors from the cacao bean, and since it's such a decadent treat, you won't need much. Baking is another good use for 100 percent dark chocolate.

Lindt Excellence Intense Dark 99% Cocoa Chocolate is a bar of rich, luxurious chocolate made with the finest ingredients by our Master Chocolatiers.

Yes! Chocolates, to be more specific, darker variety, when consumed regularly in moderation, is found to be beneficial to your health! According to some studies, chocolates improve your overall health, as they're powerful source of antioxidants. It improves blood flow and lowers blood pressure!

Since these substances occur naturally in cacao, removing them has been a challenge for chocolate manufacturers. The report found that some of the safest dark chocolate in 2022 came from Ghirardelli, Mast, Taza, and Valrhona.

We only roast the heart of the cacao bean – called the nib – rather than the whole bean. By going straight to the pure heart of the bean, we're able to produce a more consistent chocolate flavor.