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
White sugar sponge cake flour and brown sugar it is called a brown sugar sponge cake. A Vietnamese version of the cake, called "bánh bò", differs from the Chinese version in that it often uses coconut milk as an ingredient, and does not have the sourness that often typifies the Chinese version. The cake has a variety of regional names, including: White sugar sponge cake White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is one of the most common pastries in Hong Kong. Overseas, however, it is much more rare in Chinatown