Chocolate products are derived from cacao to which some sort of fat like butter or oil and finely powdered sugar is added to make it a solid edible product. Any chocolate that has not had milk products added to lighten and sweeten it is considered dark chocolate.

A serving of the bittersweet dark chocolate is often loved by adults. It may include chocolate liquor with cocoa butter and small amounts of sugar and vanilla. Usually lecithin is also added. Dark chocolate must contain a minimum of 43% cocoa to be called "dark" according to European norms.

Dark chocolate is not really sweet but has a rich, pleasantly "burnt" flavor. The taste is often associated with robust red wines or in some cases with aging in oak barrels. It is actually quality ingredients that are the key to real, quality dark chocolate. Whether it contains fifty or eighty percent cocoa, dark chocolate will always hold a sophisticated place in chocoholics' repertoires.

Dark chocolate is without milk and is therefore referred to as plain chocolate. True chocolate connoisseurs revel in the deep, rich flavor of fine dark chocolate. Dark Chocolate is also used for candies, sauces, and gourmet treats. Dark chocolate is used in many products like chocolate chips, baking bars, candy bars, frostings, fondue dips, truffles and ice cream. Even hot cocoa is available in dark chocolate flavors.