Dark chocolate

Dark chocolate is a type of chocolate that contains a high percentage of cocoa, generally above 70%, and little to no added sugar. It is characterized by its intense and slightly bitter flavor, making it an ideal ingredient for recipes that require a deep and less sweet taste, such as desserts, hot beverages, and certain savory dishes.

The origin of dark chocolate dates back to ancient Mesoamerican civilizations, such as the Mayans and Aztecs, who used cocoa in the form of a bitter drink with spices. With the arrival of Europeans, chocolate was transformed into a sweeter variety; however, dark chocolate maintains the pure essence of the original cocoa.

Regarding its properties, dark chocolate is rich in antioxidants, especially flavonoids, which may contribute to cardiovascular health. It also contains minerals such as iron, magnesium, and copper. Due to its low sugar content, it is a healthier option within the world of chocolate and is valued by those seeking to control their sugar intake.

In different Hispanic American countries, dark chocolate may have various names or synonyms, although it is common to simply call it dark chocolate or black chocolate. In some regions, it is also known as pure chocolate or bittersweet chocolate, adapting the English term to differentiate it from milk chocolate or sweet chocolate.