That number on a dark chocolate bar — 60%, 70%, 75% — tells you how much of the bar comes from the cacao bean itself (cocoa solids plus cocoa butter). The rest is mostly sugar. A 60% bar is smooth and mellow, a friendly introduction to dark chocolate. At 70%, you'll taste more intensity: deeper cocoa flavor, a whisper of bitterness, less sweetness. Push past 75% and you're in connoisseur territory — bold, complex, and best savored slowly. There's no 'best' percentage, only the one that matches your mood. Our advice? Start at 70% — it's the sweet spot where chocolate tastes most like itself.
