Dark Chocolate

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

dark chocolate

[n] - slightly seetend chocolate without milk added
Found on http://www.webdictionary.co.uk/definition.php?query=dark%20chocolate

Dark Chocolate

Quality ingredients are the key to real, quality dark chocolate.
Found on http://www.hotelchocolat.co.uk/Chocolat-Glossary-ACHOCOLATE_GLOSSARY/

Dark chocolate

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.finechocolateindustry.org/chocolate-glossary.php

Dark Chocolate

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.chocolatebark.com/chocolate-fun/chocolate-glossary.html

Dark Chocolate

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