Cacao percentage explained

What 70% actually means

A 70% bar is 70% cacao-derived ingredients and roughly 30% sugar. An 85% bar has less sugar, so it tastes less sweet and more intense. A 100% bar is pure cacao with no sugar at all.

The percentage doesn't say how that cacao portion splits between solids and butter. A bar with extra cocoa butter can be 70% and taste milder and creamier than another 70% bar.

Why two 70% bars taste nothing alike

Flavor comes from the beans' origin and genetics, how they were fermented and dried, and how the maker roasted and refined them. A Madagascar 70% can be bright and fruity while a Brazil 70% is deep and nutty. Same number, completely different bars.

Milk chocolate percentages

Milk chocolate is often 30–45% cacao, but craft makers increasingly make "dark milk" bars at 50–70%. These keep the creaminess of milk while letting the cacao's character come through.

How to pick your percentage

If you're new to dark chocolate, start around 65–72% — enough sugar to soften bitterness while still tasting the cacao. Move up to 75–85% as you get used to it. Try 100% once you can enjoy bitterness as a flavor rather than a flaw.

Most importantly, explore origins at a percentage you like before chasing higher numbers. Keeping notes makes it easy to see which percentage range you consistently rate highest.