Dark chocolate is a tad bit different than milk chocolate, it’s incredibly hard to mistake the two. This chocolate has a higher percentage of cocoa ranging from 70% to 100% and is 1% water. More cacao unfortunately means less milk, which makes the chocolate darker, giving it it’s signature bitter flavor. Some describe dark chocolate as having a sort of chalky, dry texture, the bane of little children everywhere. Popular brands are distributed by companies such as, Godiva, Ghirardelli and of course, Hershey. Like baking chocolate, which is also a type of dark chocolate, this chocolate can be used for cooking. Due to the added sugar, one would achieve a different mouthfeel if used in place of baking chocolate. Dark chocolate is supposedly healthier than other types of chocolate, preventing heart disease, decreases strokes, raises good cholesterol and lowers blood pressure among other things. It is rich in antioxidants, rich in fiber and minerals, but because dark chocolate is heated it loses all enzymes.
Too Much Chocolate 