Dark chocolate is a superfood, and I can eat it every day, in moderation! This post deeply delves into dark chocolate just in time for Galentine’s and Valentine’s Day. It includes what makes it a superfood, how much to eat to reap the health benefits, the interesting history of cacao and how it became associated with romantic love, the types of beans and their flavors, and the quality indicators. GFL researched chocolate brands and tasted several dark chocolate bars ranging from 60%-88% cacao that you can easily find at your local supermarket. After reading this, you might want to host a delicious chocolate-tasting party to celebrate Galentine’s or Valentine’s Day or a Just-because event. So, enjoy your journey to the dark side.

History of Chocolate and the Valentine Tradition Craze

The Mayans revered the cacao tree as the “food of the gods.” They recognized chocolate as an aphrodisiac and used it in marriage ceremonies. In addition, cacao was used for trade and as currency. A few hundred years later, chocolate reached Europe and became a luxurious treat. European colonialism established cacao plantations in South America and West Africa. Joseph Fry and Son, an English confectioner, created the first chocolate bar, a mixture of cocoa butter, cocoa powder, and sugar, in 1847. Then in 1861, Richard Cadbury saw a huge marketing opportunity to sell chocolates in heart-shaped boxes decorated with rosebuds and Cupids. Since then, the demand for chocolates on Valentine’s Day as a symbol of romantic love has spread worldwide.

Cacao Trees and Unique Flavors

There are 4 varieties of cacao trees. Forastero is the most common variety grown in West Africa, Brazil, and Southeast Asia. The flavor profile of the bean is robust, earthy, and spicy. Criollo, rare and very expensive, is cultivated in Venezuela, Mexico, Peru, Colombia, the Caribbean, Indonesia, Sri Lanka, and the Philippines. It has complex fruit, nut, and floral aromas and tastes mildly bitter. The Criollo can be traced back to the ancient Mayans. Trinitario is a hybrid of Criollo and Forastero created in Trinidad in the 18th century. Today, it also grows in Venezuela, Papua New Guinea, Java, and Sri Lanka. It has the best traits of both beans. It is mild, fruity, and rarely bitter. Nacional is the rarest and grows only in Ecuador and Peru. It is known to have notes of Jasmine and orange flower, creamy and rich with a slight bitterness. As such, this bean is very expensive.

Approximately 70% of cacao is grown in West Africa, followed by South America, Southeast Asia, and Oceania. 

A Serving of Chocolate a Day Keeps The Doctor Away (IMHO)

Dark chocolate is a superfood but an acquired taste for many of us. However, experts agree that dark chocolate that contains at least 70% cacao is the best for numerous health benefits. If you are not used to eating a high cocoa solid content, which is less sweet, start with the 60% bars and move up. As explained below, the higher the percentage of cocoa solids, the more significant the beneficial compounds it contains, like antioxidants, flavonoids, and minerals.

• Antioxidants help protect the body from oxidative stress, which can lead to chronic diseases such as heart disease, cancer, diabetes, Alzheimer’s, and Parkinson’s.
• Flavonoids help reduce inflammation, improve the function of blood vessels, reduce blood pressure, and can lead to reducing the risk of heart disease.
• Theobromine and phenylethylamine: boost mood, and improve overall well-being.
• Magnesium helps with nerve and muscle function.
• Zinc improves the immune system and wound healing.
• Iron maintains healthy red blood cells.

The recommended serving size is about 30g daily. Read the serving size on the chocolate label to know how many squares or pieces equal the suggested portion. Keep in mind that dark chocolate also has caffeine and can exacerbate heartburn and jitters. Caffeine in a serving of 70% cacao is between 50-60 mg. Thus, consume dark chocolate in moderation and eat it in the morning or as a mid-afternoon pick-me-up since the effects of caffeine can last 4-6 hours.

Be Informed: Choose Best Standards Brands

It is important to note that not all dark chocolate is created equal. In the past few years, the chocolate industry has been linked to child labor and slavery. So, shopping for chocolate from environmentally conscious companies that adhere to fair trade and labor laws can be challenging but possible. Here’s what to look for on the labels:

• Rainforest Alliance works with cocoa farmers, mainly in West Africa, where 70% of the world’s cacao is grown. This certification guarantees ethical labor practices and sustainable farming. 
• UTZ certification ensures that the product was made using farming methods that support the environment and healthy working conditions and eliminates child and forced labor. 
• Fairtrade creates equity by reinforcing workers’ rights, and decent pay, combats child labor, promotes gender equity, and supports farmers with tools, training, and resources to be more resilient to the effects of climate change.
• Fair for Life is a guarantee of fair sourcing, respect for human rights and fair working conditions, and sustainable agriculture practices.

Also, consumers could shop for chocolate sourced from a specific region, which can help support local farmers and their economies. 

Below are 7 brands to consider:

• Beyond Good sources cacao from farmers in Madagascar, employs natives in the local chocolate factory to make the chocolate and eliminates the middlemen between farmer and factory.
• Divine Chocolate partners with cacao farmers in Ghana and is committed to fair trade and sustainable agricultural practices.
• Equal Exchange works with small-scale farmer cooperatives to ensure farmers receive the market price for their cacao.
• Green & Black’s is committed to ethical sourcing and works with suppliers to ensure farmers receive a fair price for their cacao pods.
• Lindt & Sprungli values environmentally conscious cacao farming and has implemented programs to support farmers to earn decent pay and be more resilient. 
• Theo is committed to ethical sourcing, works directly with farmers in Congo and Peru, and prides itself on being transparent with farmers about cocoa pricing. Beyond that, the company does a chocolate tasting of the chocolate made from their beans. 
• Tony’s Chocolonely is committed to ending slave labor in the chocolate industry and sources cacao from farms that do not engage in child or forced labor. 

What’s Your Flavor?

When I find myself in the chocolate section, I am overwhelmed. What does the cacao percentage indicate? Should I buy Swiss, Belgian, French, American, or plant-based? Here’s the breakdown to help you decide.

The percentage of cocoa in chocolate refers to the proportion of total weight made up of cocoa solids. For example, a 70% cacao bar contains 30% sugar; a lower quantity of cacao usually means a sweeter bite. However, two chocolate brands with the same cacao percentage can have different sweetness and intensity. The difference in taste depends on several factors, such as the type of cacao bean, fermentation, dry roasting, cold pressing techniques, and other ingredients added to the recipe.

For a long time, the Europeans have cornered the fine chocolate market. However, American chocolatiers have become popular, too. So, what’s the difference?

• Swiss chocolate has a smooth and creamy texture and mild flavor. The Swiss are well known for their milk chocolates.
• Belgian chocolate is darker than the Swiss version and has a creamy, smooth, and velvety texture.
• French chocolate usually has more cocoa content than Belgian or Swiss chocolate. The taste is luxurious and creamy.
• American chocolate is sweeter than European chocolate because it has less cocoa content and has a waxy texture due to a higher content of solid fats from the cocoa butter.

Plant-based chocolates are now available in supermarkets for individuals who consume food only derived from plants and those with dairy allergies. These are usually made with cashew, almond, coconut, hazelnut, macadamia, oat, rice, and soy milk. The difference in taste between the dairy version is that the plant-based may be slightly more bitter.

Indicators of Quality

What factors determine the best chocolate? Price is a perception of quality to most people. The price of a chocolate bar has several determining factors, such as the type and origin of the bean, ethical sourcing, sustainable farming certifications, the roasting process, the percentage of cocoa solids, and other additional ingredients used. Another factor that increases the price is pretty packaging that appeals to our emotions.

Besides price, another indicator of quality is preference. Again, however, this is highly subjective; what one person calls the best-tasting chocolate bar, another individual may say otherwise. Nevertheless, the flavor of good quality chocolate should linger on your palate for several minutes after you finish eating a bite.

Ultimately, the best chocolate depends on whether the price is suitable and the positive experience one has after tasting it. Read the labels for quality ingredients, cacao content, and other ingredients. Companies may use inferior ingredients such as hydrogenated or partially hydrogenated oils instead of cocoa butter to save on cost. Look for certifications like Fairtrade, Fair for Life, Rainforest Alliance, or UTZ.

GFL Reviews

We are not professional dark chocolate experts here at GFL, but we have discerning tastes. Enjoying chocolate is subjective, so there is no right or wrong way to taste it. However, to appreciate the differences between the brands we bought, we used the following indicators in our 1–5-star ratings, where 5 stars are the highest.

• Sight: A shiny surface is a good sign of proper tempering (heating and cooling process). Bubbles and gray areas indicate problems like improper tempering and storing.
• Scent: Cocoa beans have different smells unique to them and contribute to the taste.
• Sound: The more cacao content has a louder snap. A clean snap indicates that the chocolate was processed, tempered, and stored correctly.
• Taste: A piece of chocolate is placed on the tongue to melt to appreciate its aroma before taking a bite. 

4.7 stars: Fruition Chocolate Works 68% cacao made from Nacional beans. No certifications, but the website states that cacao beans have transparent sourcing from small farms in Maranon Canyon, Peru. From New York.

Shiny surface, floral, citrus, and woody scent, and clean snap. The taste is like nut butter with hints of coffee with minimal bitterness. The finish is silky, salty, and spicy. Price $9.99.

4.5 stars. Beyond Good Salted Caramel 73% cacao. There are no certifications, but the company website states that they source cacao directly from farmers in Madagascar and Uganda. From Madagascar.

The surface is matte, flowery, sweet, and vanilla scent. The taste is rich, slightly bitter cocoa with a hint of fruit that pairs well with the salted caramel. Price $3.79.

4.5 stars. Endangered Species Tart Raspberries + Dark Chocolate 72% cacao. Fair Trade Certified. From Indianapolis.

Radiant surface, berry and intense chocolate smell, and clean snap. The chocolate has a rich cocoa taste, and combined with the tart raspberry flavor, the overall taste is balanced. Price $5.00.

4.3 stars. Green & Black Organic 70% cacao made from Trinatorio beans. Fair Trade Certified. From Poland.

Radiant surface with a complex layer of earthy, spicy, and flowery aromas. It tastes creamy smooth, and bittersweet taste. Price $3.99.

4 stars. Chocolove Extreme 88% cacao. Rainforest Alliance Certified. From Boulder with Belgian chocolate.

Shiny surface, a woody and pungent scent, and a clean snap. It melts smoothly on the tongue and tastes more bitter when biting. It tastes salty and leaves an acidic aftertaste. Price $3.29.

4 stars. Hu Cashew Butter + Raspberry 70% cacao. Fair Trade Certified. From Italy.

Radiant shine, berry chocolate scent, clean snap. The nutty chocolate taste is rich and balanced with the sharp raspberry taste. The finish is slightly sour and salty. Suitable for vegans. Price $6.69.

4 stars. Vosges Manchego and Cherry 62% cacao. Fair Trade Certified. From Chicago.

Shiny surface, pungent smell of lamb and fruit, with a clean snap. The chocolate is robust, the cheese is salty, and the cherry adds acid and balance to the richness. Price $7.99.

4 stars. Theo Organic Orange 70% cacao. Fair Trade and Fair for Life Certified. From Seattle.

A radiant surface, a strong sweet, fruity scent that makes your mouth water has a clean snap. It tastes salty and slightly astringent, and the finish is zesty orange. Suitable for vegans. Price $3.99.

4 stars. Theo Organic Sea Salt 70% cacao. Fair Trade and Fair for Life Certified. From Seattle.

The radiant surface with a sweet chocolaty scent has a clean snap. The sea salt brings out the rich taste and sweetness of the cocoa. Also, this is a vegan option. Price $3.99.

3.9 stars. Vosges Mo’s Dark Bacon 72% cacao. Fair Trade Certified. From Chicago.

Shiny surface, smoky bacon, an earthy scent, clean snap. Its umami taste of the chocolate and bacon is delicious and has a crunch at the end. Price $7.99.

3.5 stars. Lindt Excellence 70% cacao. There are no certifications. It is part of the Lindt & Sprungli conglomerate that values environmentally conscious cacao farming. It has implemented programs to support farmers to earn decent pay and be more resilient. From New Hampshire with Swiss chocolate.

Shiny surface, vanilla, and fruit scents, with a clean snap. The taste combines salty and sweet fruit with a bitter finish. Price $4.49.

3.5 stars. Lindor 60% Dark Chocolate Truffles. There are no certifications. It is part of the Lindt & Sprungli conglomerate that values environmentally conscious cacao farming. It has implemented programs to support farmers to earn decent pay and be more resilient. From New Hampshire with Swiss chocolate.

Shell has a radiant shine and a sweet fruity aroma, and the shell is soft because it is a truffle. It has a buttery sweet taste with a tangy finish. Price $5.49 (5.1 oz bag).

3.2 stars. Ghiradelli Intense Dark Sea Salt, 60% cacao. There are no certifications. It is part of the Lindt & Sprungli conglomerate that values environmentally conscious cacao farming. It has implemented programs to support farmers to earn decent pay and be more resilient. From San Leandro.

Shiny surface, a fruity scent, and a clean snap. The sea salt intensifies the sweetness of the chocolate. Price $5.49 (4.10 oz bag).

3 stars. Alter Eco Organic Quinoa Crunch, 60% cacao. Fair Life Certified. From San Francisco.

Shiny surface, flowery and woody scent, and clean snap. Left an astringent taste on the tongue and had a tangy aftertaste. Price $3.99.

2.5 stars. Whole Foods Organic 72% cacao. Rainforest Alliance Certified. From Belgium.

Dull and bubbles on the surface, buttery scent, clean snap. Imparts a delightful sweet chocolate taste. Price $2.99.

1.5 stars. Godiva Signature 72% cacao. No certifications. From Turkey.

Dull with blemishes on the surface, sweet chocolate smell, clean snap. Tastes nutty and sweet. Price $4.49.

Take-aways

Dark chocolate is a true superfood due to its high concentration of antioxidants, flavonoids, and minerals that offer numerous health benefits. From improving heart health to boosting mood, dark chocolate is a delicious way to support good health and well-being. It is difficult to say which region produces the most delightful cacao beans as this is a matter of personal preference. Choosing the best dark chocolate is also subjective and may depend on cacao percentage preferences, added flavors, and budget levels. So, it is a good idea to taste chocolate from different areas. This is a great way to explore cacao beans’ range of flavors. If you are not used to eating dark chocolate, start with 60% cacao to enjoy the health benefits. However, if you are a dark chocolate lover like me, the more cocoa solids, the better. Let’s include chocolate in our celebrations of love and life.

Please leave comments and tell us your favorite chocolate bars and tasting events.