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2. Is dark chocolate good for you? 8 health benefits, according ...

   www.aol.com/news/dark-chocolate-good-8-health...

   Dark chocolate bars in stores range from 70% to 100% cacao. "Some people love the deep, intense flavor of 100%, but it’s not for everyone," Largeman-Roth adds.

3. Dark chocolate - Wikipedia

   en.wikipedia.org/wiki/Dark_chocolate

   Dark chocolate containing 70% cocoa. Dark chocolate is a form of chocolate made of cocoa solids, cocoa butter and sugar. Without added sweetener, dark chocolate is known as bitter chocolate or unsweetened chocolate. [1] [2] Dark chocolate, above white and milk chocolate, is valued for

4. Eating Dark Chocolate May Help Lower Your Risk of Type 2 Diabetes

   www.aol.com/lifestyle/eating-dark-chocolate-may...

   Costa explained that true dark chocolate with at least 70% cocoa content is higher in antioxidants and lower in sugar compared to other forms of chocolate. “Dark chocolate (70%) has a lower ...

5. How some Halloween treats could be hiding healthy benefits - AOL

   www.aol.com/halloween-treats-could-hiding...

   Her go-to is a dark chocolate bar with minimal ingredients. For example Hu brand chocolate bars contain 70% cacao. Goodman says look for dark chocolate containing up to 85% of the raw, unprocessed ...

6. Types of chocolate - Wikipedia

   en.wikipedia.org/wiki/Types_of_chocolate

   Dark chocolate, also called plain chocolate, is produced using only cocoa butter, with no milk fat included. It is made from chocolate liquor to which some sugar, more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to ...

7. Chocolate - Wikipedia

   en.wikipedia.org/wiki/Chocolate

   Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor, although is usually made with a slightly higher proportion of cocoa butter. [51] It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by milk solids. [52]