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  2. Villars Maître Chocolatier - Wikipedia

    en.wikipedia.org/wiki/Villars_Maître_Chocolatier

    The building in which the company has been in since 1901 is one of national importance and a Swiss cultural heritage asset. The company is noted for its success in selling to tourists, owing to a number of unique products including chocolates with an unusually high percentage of nuts and almonds and 72% cocoa dark chocolate napolitains. [1]

  3. Dark chocolate - Wikipedia

    en.wikipedia.org/wiki/Dark_chocolate

    Dark chocolate containing 70% cocoa. Dark chocolate is a form of ... [72] As of 2018, retailers and dark chocolate manufacturers there received an equal ...

  4. Organic chocolate - Wikipedia

    en.wikipedia.org/wiki/Organic_chocolate

    Organic dark chocolate with 72% cocoa content. Organic chocolate is chocolate which has been certified organic. As of 2016, it was a growing sector in the global chocolate industry. Organic chocolate is a socially desirable product for some consumers. [1] [2] Major brands, such as The Hershey Company, have begun to produce organic chocolate. [3]

  5. I tried 8 dark chocolate bars and the winner had me cuckoo ...

    www.aol.com/news/tried-8-dark-chocolate-bars...

    I tried eight different dark chocolate bars — Hershey's, Ghirardelli, Tony’s Chocolonely, Cadbury, Lindt, Hu's Kitchen, Godiva and more — to find the best one.

  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]

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