Dark

Dark is a term used to describe chocolate with a higher percentage of cocoa solids and less sugar than milk chocolate. It is made from cocoa beans, which are fermented, dried, roasted, and ground into a paste called chocolate liquor. This liquor is then mixed with other ingredients, like sugar and sometimes vanilla or lecithin, and processed to create the final product.

Dark chocolate is used as a flavoring and coloring agent in a wide variety of foods, including baked goods, desserts, candies, and beverages. Its rich, intense flavor and deep color make it a popular choice for consumers seeking a more robust chocolate taste.

Dark chocolate contains flavanols, which are plant compounds that may have antioxidant properties. Some research suggests these compounds could be linked to heart health benefits, though more studies are needed. The FDA considers cocoa and chocolate products to be generally recognized as safe (GRAS) for their intended use. JECFA has evaluated cocoa and chocolate and established specifications for their identity and quality. Evidence on specific health benefits is still developing, and it's important to consume dark chocolate in moderation as part of a balanced diet.