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Food Stats: Dark Chocolate

  • Dark chocolate is made from seeds from the Theobroma cacao tree.

  • It was developed around 1900 B.C. in Central and South America.

  • It was commonly drunk rather than eaten. As a drink it was rather bitter so later on it was modified into the food we know it as now!

  • Cocoa is known for its antioxidant properties, however, the antioxidants can get lost as dark chocolate is made and processed with cocoa.

The Look
  • Dark chocolate is usually found in the form of a candy bar.

  • It is darkly colored, almost always darker than milk chocolate.

  • It is usually divided into pieces that are easily broken away from the bar which makes it useful for cooking!

  • Iron

  • B6

  • Antioxidants

  • Vitamin B6 is a promoter of healthy brain development.

  • Iron is used in the red blood cells and carries oxygen in the hemoglobin of red blood cells.

Serving Size
  • The serving size for dark chocolate is approximately 1-2 ounces.

  • In 1 ounce of dark chocolate, there are 170 calories.

  • 2.2g of protein.

  • 3.1g of fiber.

  • 13g of carbohydrates.

  • 12.1g of fat

Uses, Cooking, & Recipes
  • Dark chocolate is found in many sweet treats such as brownies and cookies!

  • Ganache can be used as a chocolate base or dipping sauce made with dark chocolate.

  • Dark chocolate can be used as an ice cream topping.

  • To make dark chocolate sweeter in recipes adding honey or marshmallows is recommended.

  • Dark chocolate tastes well as a mousse and can be used in cakes and pastries!

  • It can be used as a topping for almonds and fruits. Dip almonds or strawberries in melted dark chocolate and let them harden to snack on later!

  • It is recommended that you do not store dark chocolate in the fridge.

  • Seal dark chocolate in an airtight container and away from light.

  • If the dark chocolate is needed for longer than 6 months, storing it in the freezer is ok and will keep its taste and texture when thawed.

Dark Chocolate. (n.d.). Retrieved December 01, 2020, from

Gropper, S. A., Smith, J. L., & Groff, J. L. (2018). Advanced Nutrition and Human Metabolism (Sixth ed.). Boston, MA: Cengage Learning.



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