70% Chocolate

70% chocolate is made from cacao beans, the seeds of the Theobroma cacao tree. The beans are fermented, dried, roasted, and ground into a paste called chocolate liquor. This liquor is then mixed with sugar and often other ingredients, with 70% chocolate indicating that about 70% of the product's weight comes from cacao solids and cocoa butter.

Manufacturers use 70% chocolate primarily as a flavoring ingredient, providing a rich, complex, and less sweet chocolate taste compared to milk chocolate. It is commonly found in dark chocolate bars, chocolate chips, baked goods like cookies and brownies, and as a coating for candies and fruits.

Chocolate, including 70% varieties, contains flavanols, which are plant compounds that may have antioxidant effects. The U.S. Food and Drug Administration (FDA) considers cocoa and chocolate products generally recognized as safe (GRAS) for their intended use. While moderate consumption of dark chocolate is often associated with potential cardiovascular benefits due to flavanols, it is also high in calories and can contain added sugars and fats. Evidence on the health effects of chocolate is mixed, with some studies suggesting benefits and others highlighting potential downsides related to calorie and sugar intake.