Dark chocolate must contain a minimum of 43% cocoa to be called "dark" according to European norms. A "70% cocoa chocolate" is considered quite dark while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.Found on http://www.chocolatesource.com/glossary/index.asp
- slightly seetend chocolate without milk addedFound on http://www.webdictionary.co.uk/definition.php?query=dark%20chocolate
Quality ingredients are the key to real, quality dark chocolate.
Found on http://www.hotelchocolat.co.uk/Chocolat-Glossary-ACHOCOLATE_GLOSSARY/
Though not all of the following ingredients are necessary in a fine dark chocolate formulation, the chocolate should not contain any ingredients beyond: cacao liquor, sugar, cacao (cocoa) butter, lecithin, and vanilla.Found on http://www.encyclo.co.uk/local/22181
Chocolate that contains more than 50% cocoa content. Besides chocolate liquor, it often contains added cocoa butter, sugar, vanilla, and often lecithin.Found on http://www.encyclo.co.uk/local/22184
Chocolate that contains a minimum of 15% chocolate liquor and less than 12% milk solids with varying amounts of sweeteners and cocoa butter.Found on http://www.fanniemay.com/chocolate-glossary
No exact match found