“Dark chocolate”, also called “plain chocolate” or “black chocolate”, is produced by adding fat and sugar to cocoa. It is chocolate with zero or much less milk than milk chocolate. Dark chocolate can be eaten as is, or used in cooking, for which thicker, more expensive baking bars with higher cocoa percentages of up to 85%, or sometimes 99%, are sold. The consumption of high-cacao-content of chocolate has been correlated with positive health benefits. Dark chocolate may help improve DNA resistance to lifestyle stress. All that sounds terrific, but lets cut to the chase, dark chocolate tastes amazing and I can’t go one day without it. I have lots of recipes using dark chocolate, however I go back week after week and make a batch of my Super Bark. Beyond!