Dark chocolate DV (table). Dark chocolate contains 70-85% cocoa solids (nutrition table). Dark chocolate Dark chocolate (also known as black chocolate, plain chocolate, or sour chocolate) is a form of chocolate containing a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no sugar. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market. A global increase in demand for dark chocolate occurred in the early 21st century. Although dark chocolate has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate, high-quality evidence for
Types of chocolate and sugar alcohols (sorbitol, maltitol, etc.) are not permitted. Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called "chocolate" when sold in Canada. A non-standardized name such as "candy" must be used. Products labelled as "Family Milk Chocolate" elsewhere in the European Union are permitted to be labelled as simply "Milk Chocolate" in Malta, the U.K. and the Republic of Ireland. In Japan, 'chocolate products' are classified on a complex scale (q.v. ). Products using milk chocolate or quasi milk chocolate as described above are handled in the same