Dark Chocolate: Cocoa Solids Minimum 50
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What it is
Dark chocolate is made from roasted cocoa beans, which are ground into a paste called chocolate liquor. This liquor is then mixed with sugar and other ingredients. The minimum 50% cocoa solids indicates a higher concentration of cocoa compared to milk chocolate, resulting in a more intense flavor and darker color.
Why it's used
Dark chocolate is primarily used as a flavoring ingredient in a wide variety of confectionery products. It is also enjoyed on its own or used in baking, desserts, and beverages. Its rich, slightly bitter taste is a key characteristic that manufacturers utilize.
Health notes
Dark chocolate contains flavanols, which are plant compounds that may have antioxidant properties. Some research suggests these compounds could support heart health, but evidence is mixed and more studies are needed. The FDA does not specifically regulate dark chocolate as a functional food, but cocoa and chocolate are generally recognized as safe (GRAS) for consumption. JECFA and EFSA have evaluated cocoa and chocolate products, but no specific health claims are approved based solely on typical consumption levels.
Allergen info
Dark chocolate is not a major allergen. However, it may be manufactured in facilities that process milk, soy, or tree nuts, leading to potential cross-contamination. Check product labels for specific allergen warnings.