Dark chocolate — 70% and above: how many calories?

Dark chocolate — 70% and above carries 598 calories per 100 grams; a typical portion (25 g) comes to 150 calories. The tables below give the same figure in cups, spoons and slices.

100 g598kcal
  • Protein7.8 g
  • Carbs46.0 g
  • Fat43.0 g
  • Fibre11.0 g
1 portion · 25 g150kcal
  • Protein1.9 g
  • Carbs11.5 g
  • Fat10.8 g
  • Fibre2.8 g

Where do the calories come from?

  • Protein 5%
  • Carbs 31%
  • Fat 64%

The shares are calculated from the calorie value of the macros: protein and carbohydrate are 4 calories per gram, fat is 9. Fibre is counted inside the carbohydrate and there is no alcohol in this list, which is why the three shares always add up to one hundred percent.

What do these numbers mean on the plate?

Dark chocolate — 70% and above carries 6.0 calories per gram: 100 calories come out of just 17 grams. In this band the total is set not by the portion but by how far the container is tipped.

A typical portion is 25 g. Because tables are written per 100 grams, counting the portion as 100 grams too is a common mistake; for Dark chocolate — 70% and above that means overstating the calories by 300%.

In calories, one portion (25 g · 150 kcal) comes to: 25 g Tahini. Tahini page

One portion every day adds up to 54,568 calories a year — roughly a 7.1 kg difference. This is a linear estimate and an upper bound: as weight changes, daily needs change with it. Build your own timeline

With snacks the packaging sets the portion: a whole pack is usually two to three times the single portion in the table.

Household measure equivalents

MeasureGramCaloriesProtein
1 square5.0 g30 kcal0.4 g
1 serving25 g150 kcal1.9 g

A household measure measures volume and a scale measures weight; what links the two is the food's bulk density, and the table goes that way round. The same cup holds 10-20% more once the contents are packed down or chopped finer. Convert your own measure

How much of the daily reference intake?

NutrientDaily reference100 g1 portion · 25 g
Calories2,000 kcal30%7%
Fat70 g61%15%
Carbs260 g18%4%
Protein50 g16%4%
Fibre25 g44%11%

The reference values are the figures EU Regulation 1169/2011 gives for an average adult — the %RI column on labels rests on the same numbers. They are not a personal target; the fibre row is not in the regulation, the 25 grams there is EFSA's adequate intake for adults. Work out your own calorie needs

Where does it sit within its group?

It is number 10 of the 12 foods in the Snacks and sweets group by calories per 100 grams. The group averages 481 kcal; Dark chocolate — 70% and above is 24% above that average.

Lighter options at the same 25 grams

FoodCaloriesDifferenceProtein
Popcorn — air-poppedGood swap97 kcal−53 kcal3.3 g
AlmondsGood swap145 kcal−5 kcal5.3 g
Vanilla ice cream52 kcal−98 kcal0.9 g

The “good swap” mark only appears when an option lowers the calories without also lowering protein and fibre per 100 calories. Unmarked rows save calories but give up nutrient density. Try it with your own portion

How long does it take to burn one portion (25 g)?

  • Walking — brisk (5.6 km/h)37 min
  • Running — 8 km/h (7:30 min/km)17 min
  • Cycling — 16-19 km/h21 min

The times are for someone weighing 70 kilos and use NET burn: the resting calories that would have been spent anyway over the same period are subtracted. The heavier the person, the shorter the time. Calculate with your own weight

Foods with similar calories

Which claims could its label carry?

EU Regulation 1924/2006 ties every label claim to a numeric threshold. Dark chocolate — 70% and above meets 1 of them:

  • High fibre100 g → 11.0 g fibre · threshold: at least 6.0 g

The values here are averages; on a real label the thresholds are applied to the product's OWN analysis. The list estimates which claim could be printed and guarantees none of them. For drinks, the calorie and fat thresholds run per 100 millilitres and are lower. Interpret your own label

Apply these numbers to your own portion

The values are averages taken from standard composition tables; a 10-15% difference between two products with the same name is normal, and the cooking method can double that gap. This page is for information and is not medical advice.