Dark chocolate (min. 60%)

Description

Dark chocolate (min. 60% cocoa) has an intense, slightly bitter and cocoa flavor with fruity or nutty notes depending on the origin of the bean, and its appearance is characterized by a shine and deep, dark color. A higher cocoa content means less sugar and more bioactive compounds, such as flavonoids, antioxidants, and minerals (including magnesium, iron). Regular, moderate consumption may support heart health and mood by improving vascular elasticity and influencing neurotransmitters, although the benefits depend on overall lifestyle. In the kitchen, dark chocolate works well in desserts, ganache, sauces, baked goods, and as an addition to savory dishes, pairing nicely with fruits, nuts, and spices. Store it tightly sealed, in a dry and cool place (12–20°C), away from strong odors; avoid sudden temperature changes to prevent "bloom" and loss of aroma.