The 5 Best Dark Chocolate Bars in the World
The Modern Paleo blog’s been doing chocolate reviews recently, which struck me as a novel but totally understandable practice for a blog called Modern Paleo. In my mind, good dark chocolate – high cacao content, high fat, low-ish sugar stuff – makes any downsides to living in this modern world well worth it. Good dark chocolate really is that good. And one of the best parts about going Primal has been the way my heightened sensitivity to the slightest dash of sugar enables true appreciation of the bean’s slightly sweet product.
I’ve eaten a lot of chocolate in my day. Cheap American milk chocolate with an absurdly low cacao content was regularly gobbled up in my endurance days, but I’ve since moved on to more bitter pastures. About five years ago, I could enjoy your standard mid-grade bittersweet dark chocolate without worrying about the cacao content percentage. Now, I find the sweetness of anything lower than 72% cloyingly overpowering. That’s not to say I don’t like being overpowered by intense flavor, because I do – but only when that flavor is based on the bean. So, yeah, 72% is too low, and even the late 70s are generally pushing too much sugar. I try to stick to the 80s and even 90s.
You might notice that my picks are not inexpensive. They aren’t throwaway bars to be wolfed down in between mouthfuls of movie popcorn in a single sitting. In fact, throughout the composition of this post (the tasting, the writing, the sampling), I probably ate almost an entire bar’s worth of really high-quality, super dark chocolate. It wasn’t easy. It was probably too much. Normally, I’ll eat a square, maybe two, after dinner a few times a week, so I’m preparing myself for an impending stomachache. We’ll see. My point is this: good dark chocolate is self-limiting. You won’t go crazy and pig out on it because it isn’t pleasant to do so. The quality stuff always lasts longer than the cheap stuff. Quality dark chocolate is definitely worth the extra expenditure.
Of course, what actually constitutes the best dark chocolate in the world is subjective. These happen to be some of my favorites, at least for now. My top picks are always changing as I never fail to try whatever high-quality, low-sugar dark chocolate wanders into my life or appears in the checkout line.
In no particular order, the list:
Valrhona Noir Extra Amer – 85% Cacao
2.5 servings per bar
Each serving:
20g fat (12g saturated)
15g carbs (6g fiber; 5g sugar)
This bar looks fantastic: sleek, smooth, and dark, almost black, with a hint of red. A single square, if given sufficient mouth time, will slowly, smoothly melt, revealing floral, nutty, and coffee notes. If you try real hard, you may notice cinnamon, too. I think the biggest draw is the texture, which is silky (gosh, I sound like a chocolate advertisement using words like “silky”). That single square will resonate for several minutes, provided you don’t just chomp down without allowing it to melt.
The Noir Extra Amer goes well in a pot of spicy chili, right at the end just before serving. I get mine at Trader Joe’s for $2.99 a bar.
Chocolove XOXOX Extra Strong Dark – 77% Cacao
3 servings per bar
Each serving:
13g fat (8g saturated)
11g carbs (3g fiber; 6g sugar)
The Chocolove XOXOX may have a ridiculously cheesy name and a slightly higher sugar content, but if you want a non-abrasive, introductory dark chocolate for beginners, this is it. If you’re trying to wean your significant other off of milk chocolate, go with the Chocolove XOXOX. You get the unmistakable flavor and light sugar content of a high-cacao bar with the creaminess and accessibility of a lesser-cacao bar. I keep these on hand for those times where I just want a bit of sweetness without the commitment required by the heavy darks. It tastes a bit like coconut.
You can find this bar at Whole Foods, Target, or Cost Plus.
Green and Black’s Dark – 85% Cacao
2.5 servings per bar
Each serving:
21g fat (13g saturated)
14g carbs (5g fiber; 6g sugar)
Another brilliantly dark bar with glimpses of red, the Green and Black’s Dark is similar to the Valrhona in its mouthfeel. It’s creamy, silky, smooth, and melts very well, but it’s not quite so bitter. Oh, the bitterness is there, lurking and noticeable, but it isn’t overpowering. You almost have to look for it (although beginners might notice it right away). Sometimes I like the bitterness to dominate. When I don’t want that kind of bitterness, I reach for a Green and Black’s, which strikes an impressive balance between robustness and delicateness.
Find where to buy Green and Black’s near you.
Dagoba Eclipse – 87% Cacao
1 serving per bar
Each serving:
26g fat (16g saturated)
19g carb (8g fiber; 7g sugar)
Dagoba is an odd one. I like it, nay, love it, but it’s definitely not an everyday sort of chocolate bar. If it’s the only thing in the house, I can probably work my way through it in two weeks – with dedication – and yet it’s the most intriguing chocolate I’ve had. Complex flavors include fruit, clove, allspice, and other spice mixes. There’s even a bit of red wine in there, making actual wine pairing redundant or even antagonistic. No, this bar stands alone. The texture isn’t great, though, and instead of melting into smooth oblivion it gets rather dry toward the end, but this is accompanied by flavor intensification (if you can imagine such a thing). There’s a tradeoff that’s worth exploring.
I get Dagoba Eclipse at Whole Foods, but you can also order it online.
Scharffen Berger Extra Dark – 82% Cacao
2 servings per bar
Each serving:
19g fat (12g saturated)
17g carbs (6g fiber; 8g sugar)
Figs and red wine, honey and spice(y). There’s even a bit of esperesso lurking in there. It’s not just the cacao that’s bitter; there’s a bite that lingers minutes after you’ve taken it. That acidic bite effectively staves off the worst of the (let’s face it – sometimes too much) bitterness, where a lesser manufacturer would have loaded a bar up with sugar to dull it. I’m glad Scharffen Berger did not do so.
Give this to daring beginners.
One of my new personal favorites that didn’t make the cut is the 85% Ecuador dark chocolate out of the Santa Barbara Chocolate Company. We had the 72% at PrimalCon, but the 85% is even better. Definitely keep your eyes out for it. If I had it on hand to sample, this list woulda been six-deep.
Lindt 85% is another good option, especially if you can’t find any of the above choices. Lindt is available in most standard grocery stores and Walmart.
One last thing: remember that the serving size listed on the back of dark chocolate bars is usually quite high, often around half a bar per serving. Depending on the bar, I get 6-12 or more servings per bar. Consider this when calculating the carb values per serving above.
What are your favorites? Have I missed anything? What should I try next? Let me know in the comment section!
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Posted By: Mark Sisson
Only tried the Green and Black brand but never 85% chocolate. Can’t wait to try the rest!
I like Green and Black but I think I like Ghirardelli 86% as well or better, and it’s cheaper. I’ve had the Dagoba but don’t remember much about it. (I’ve never met a dark chocolate I didn’t like, really, though 99% was too bitter for me — the honey is a good idea but sort of defeats the purpose in my view.)
In another state I recently found Godiva — in a CVS drug store of all places — 85% and it was awesome.
Green & Blacks Every time. I also like the 55% Cacoa maya gold bars. Dark chocolate, sweet, bitter with spices. I have 2 or 3 squares after a meal of red meat. Finishes off the evening for me.
I could devour the whole bar so need to hide it in the fridge.
I got some 100% Cacao from Equador and it was absolutely amazing. One little 2inchx2inch square lasted me for weeks. I would just break off a tiny nibble and the flavor was fantastic. I really cant eat anything below 75%. Otherwise its much too sweet. Endangered 88% is a great one too, i saw some other people mention that.
I second the vote for Theo chocolates. They have an 84% Ghana and 91% Costa Rica bar that are fantastic! All their chocolate is organic, fair trade and soy-free. Sadly for the gluten-intolerant among us, they don’t guarantee wheat-free chocolate, so for now I’m sticking with Lindt 85%.
Second the Pralus and Michel Cluizel recommendations. Cluizel’s 99% bar is awesome and super intense.
Chocolat Bonnat is one of my favorite brands. Their main range of single-origin bars are all 75%, which I normally find a little low, but theirs taste really rich and intense.
Another favorite of mine is Guittard’s Nocturne bar. It’s 91%, but much more approachable than other high-percentage bars I’ve tried, both in taste and price. Guittard sells a ton of baking chocolate, but their tablet bars meant for eating are very reasonably priced for the quality and underrated in my opinion.
Fine and Raw is a company out of Brooklyn I believe and they do a truffle bar made from raw cacao and coconut oil that is v. primal and absolutely decadently delicious.
My favorite company right now, though, is a little outfit called Rogue out of Minnesota. Check them out – they do three different dark chocolate blends, and the differences are actually discernable. The packaging is stunning, too.
Dark chocolate organic coffee beans?? I saw these yesterday in the store, so I don’t know the % of cocoa in it, but definitely a caffine kick. Any suggestions?
I just came back from the local Coop (It’s on the otherside of the wall from where I work) and they had the Dagoba bars right up front – They did happen to have ‘another’ dark chocolate version of the Dagoba bar that included ‘chilis’. I’m interested in trying that!
Weak. Most of those have soy lecithin in them. Vivani and Alter Eco blow all of these away. Weak post. Very disappointing. Do your homework, guys.
Just remember that if it doesn’t say free trade or organic, it’s most likely produced by indentured servants and child slaves. This is no joke. So stick with Dagoba, Green&Black’s and other organic options until the others clean up their business practices.
Oh, I love that Scharffen Berger was listed, but I like their 99% best. It’s my chocolate of choice. Happy to see Green & Black’s listed as well.
I’m a big fan of Dagoba’s drinking chocolate. Might have to try a bar of chocolate one of these days.
I like Endangered Species and Green & Black bars in the 72-75 range. Above this, I’m having real difficulty finding something that doesn’t taste like mud. I’m working on two bars right now, both Lindt, one is Lindt’s Chili bar and the other is their 70% Intense Dark. The Chili bar seems like it would be perfect without the chili, which produces a little heat on the back of the tongue but doesn’t seem to thoroughly mix the chili flavor throughout, but the bar is only 47%. The 70% Intense Dark? MUD. Edible with a glass of Cab, but mud otherwise.
I like Endangered Species Dark Chocolates. I am gluten sensitive and these are certified to have less than 10ppm gluten by the Gluten Free Certification Organization. http://www.gfco.org
Lindt says their chocolates should not be considered gluten free.
While in Thailand, I came across a company called “Well Naturally” that apparently is made out of Australia. I’m not sure if it can be found in the U.S.; however, they produce a sugar-free line of dark chocolate bars amongst other supposedly healthy alternatives to standard chocolate that is both cheap, and for the non champagne-taste category of people, quite good. From the website, I do recall that GMC may sell them. I haven’t done much research into the accuracy of their statements but its worth the indulgence if you are really avoiding sugar.
I love chocolate but I can’t just have one square or half a bar. When it is chocolate time I get crazy and eat until I am nauseous. Then of course comes all the guilt and regret and promises never to that again. My wife just watches and laughs. She has seen it before and will see it again.
Good thing I bought the Primal Blueprint to teach me how to burn fat the rest of the time!
I am with you Nathan. I can eat chocolate until my ears ring. I have been fighting the beast for longer than I want to admit.
I can not relate to the words…. ‘I can only eat one square.’
My only hope is to not ever buy chocolate bars again. Probably not going to happen.
I love CocoaLove Cups, they are amazing, and contain only cocoa and agave. I also love madecasse. Its delightful and won new york chocolate weeks best in show!
I believe 4 out of 5 of your choices all have soy lecithin in them…reason enough to steer clear…
Dark chocolate makes me break out in a rash.
thanks for the mention earlier about free trade. The use of slaves and children is widespread in the chocolate industry.
http://www.shamanchocolates.com = excellent !!! free trade, organic, supports the Huichol Indians in Mexico. they make a 80% dark.
Equal exchange Mint chocolate 68%. Little sweet but amazing. Organic.
I use 100% unsweetened bakers chocolate and groove on the bitterness..!
me too, my wife thinks I’m crazy
I love the Lindt 99% bars.
http://www.lindt.com/int/swf/eng/products/excellence/excellence-99/
One or two squares after dinner, let them melt slowly in my mouth (no chewing!). It took a while to get used to it, but now the others taste too sweet.
Gotta admit, Vivani is the best I’ve ever had — smooth, creamy, dark, no soy! I’ve had the Lindt 99%, Green & Blacks, the darkest Godiva and Ghirardelli I can find, and my go-to bar for the longest time was Endangered Species, but none of those hold a candle to Vivani. IMHO.
I love Lindt’s 85%. Just the perfect sweet to bitter ratio. I’m surprised at how many people like the 99%. That’s some dedication to such a bitter chocolate. I’ve tried, but just can’t do it
WOW!!!! There are some serious chocolate lovers out there! Looks like I’m in good company. I stumbled across this one a few days ago. It’s pretty good but not my favorite….
Righteously Raw 90% with Caramel
Total fat% – 7g
Sugars – 7g
from earthsoureorganics.com
My all time favorite is Dark Chocolate with Caramel & Sea Salt from Nirvana. YUMMY! We refer to it as “crack” chocolate in our cave
I hope everyone enjoys their search for the perfect chocolate!
Chocolate bars, no matter how good, aren’t Paleo, nor are they Primal. They are just cavity creators.
People need to go kill their food more. When the lights go out – only the hunters and farmers will know what to do.
Lets get back to real Primal skills, not picking out the best bar in the chocolate aisle.
are you serious dude? live a little
chocolate bars without any sugar are unlikely to cause cavities. If you know about aboriginal cultures and caries it proves that it is poor nutrition that causes cavities, not specifically what goes in the mouth.
Well, I partially agree with you on who is going to survive our next societal collapse; the people who have maintained connection with the Earth, and for the most part, that is not the farmers… not in the developed part of the world anyway. Time to get to know your aboriginal neighbours.
taza chocolate is where it is at. They stone grind it all, so it really tastes like a whole grain chocolate with all the texture of the cocao and not just a smooth mass of processed muck
Lindt’s 99% is what I like. But it’s twice as much as the 90%, so I generally stick with the 90%.
On it’s own, in whipped cream, or in my coffee, it’s tasty.
I’ve tried the Dagoba. This was after enjoying the dark chocolate pound plus bar from Trader Joes, which I think was 72%. I enjoyed that, but I think i moved to quickly to much darker. I’ll have to make it a little more gradual.
Here in Springfield, Missouri, is a single source maker of the best chocolate you will ever eat: Askinosie Chocolate. It isn’t cheap, but the quality is amazing. Everything is in house, all Fair Trade, and Shawn Askinosie travels to the actual farms in Ecuador and Mexico to source his chocolate. Incredible. Well worth it.
As for more widely available brands, I have to give a big thumbs down to Green & Blacks and Dagoba because in the past year or so they been adding powdered milk to the chocolate. It is a tiny amount, and I’m sure it has a reason for being there, but it screws up the whole 85% cacao experience. None for me, thank you. I’d rather do Newman’s or some other brand that keeps the milk out. It is DARK chocolate, not milk chocolate!!