20 Best Dark Chocolate Bars: From 64% to 100%

The best dark chocolate bars are the ones that suit the way you like chocolate: fruity, fudgy, gently sweet, or deeply bitter. This guide brings together 20 picks from Bar & Cocoa, with 15 bars from 64% to 88% cacao and five 100% options for the curious.

Buying a gift? Start with the flavors your recipient already enjoys. Choosing for yourself? Pick two contrasting bars and make a small tasting of it. You don't need to begin at the highest percentage.

Bar & Cocoa is a retailer, and we sell the bars in this guide. The top 10 below is ranked by competition results. The full list of 20 is grouped by cacao percentage rather than scored from best to worst. Current prices and availability appear on each product.

Our top 10 dark chocolate bars, ranked

Every bar in this guide earns its place, so for the ranking we used an outside measure: results from three independent competitions, the Academy of Chocolate Awards, the International Chocolate Awards, and the Great Taste Awards. Bars with more golds rank first, then more awards overall, then the most recent win. Twelve of our 20 picks have placed, and these are the top 10.

1. 

   Goodnow Farms

   Goodnow Farms Asochivite 77%

   Bright fruit and a tannic finish. Two golds and six silvers from the Academy of Chocolate and the International Chocolate Awards, including gold in 2025.

   $19.00

2. 

   Dick Taylor

   Dick Taylor Belize Toledo 72%

   Floral and dried-fruit notes from just cacao and cane sugar. Academy of Chocolate gold (2019) and silver (2022), plus two Great Taste 2-star awards.

   $10.00

3. 

   Cacaosuyo

   Cacaosuyo Cuzco 80%

   A fruity opening and a fresh, herbal finish. International Chocolate Awards gold (2020) and silver (2023).

   $14.00

4. 

   Fjak

   Fjåk Uganda Dark Chocolate 100%

   Unsweetened, with nuts and tobacco notes. Academy of Chocolate gold (2022).

   $14.00

5. 

   Auro Chocolate

   Auro Reserve Saloy 70%

   Herbs, bergamot, and cherries. Academy of Chocolate silver in 2019 and 2025, plus a Great Taste 2-star award.

   $11.00

6. 

   Firetree

   Firetree Solomon Island Guadalcanal 100%

   Unsweetened, from a long, slow whole-bean roast. Great Taste 2-star (2024) and Academy of Chocolate silver (2019).

   $9.75

7. 

   Amedei

   Amedei Toscano Black 70%

   Fudgy, with hints of tobacco and malt. Academy of Chocolate silver in 2016 and 2023.

   $9.25

8. 

   Firetree

   Firetree Solomon Island Guadalcanal 82%

   Plum and citrus notes. Academy of Chocolate silver and a Great Taste 2-star award, both in 2020.

   $9.75

9. 

   Domori

   Domori Criollo 70%

   Almond and toffee with a creamy character. Academy of Chocolate silver (2021).

   $11.00

10. 

    Firetree

    Firetree Solomon Makira Island 75%

    Grapefruit, raisin, and caramel. Great Taste 2-star (2020).

    $9.75

How to choose the best dark chocolate bars for your taste

Percentage is a starting point. It tells you the proportion of cocoa ingredients, including cocoa butter, in the recipe. It doesn't tell you exactly how sweet, bitter, or fruity a bar will taste. Bean selection, fermentation, roasting, and the rest of the recipe matter, too.

Follow flavor first. If you enjoy fruit, look for descriptions mentioning citrus, berries, or dried fruit. If you prefer a rounded style, try notes such as fudge, malt, nuts, or toffee. These are flavor impressions, not added ingredients.

Compare like with like. Two 70% bars can be a more revealing first tasting than a 64% beside a 100%. Browse our dark chocolate collection if you'd like to explore beyond these picks.

Single-origin chocolate or a blend?

Single-origin chocolate uses cacao from a stated place, which may be a country, region, or farm. A blend combines cacao from more than one source. Both can make excellent chocolate. The best dark chocolate bars for a tasting often include one of each, so you can explore the different approaches.

Your First Five Single-Origin Bars

Geography changes flavor the way it changes wine or coffee. This Passport list gathers five single-origin bars that show it clearly, each with a note on what to taste for.

See the list

Our 20 best dark chocolate bars to explore

The first 15 picks are arranged from lower to higher cacao percentage. That makes the list easy to browse, but it isn’t a guarantee of increasing bitterness. Each linked heading takes you to the full product information.

64% to 72%: easy places to start

Start here if you usually reach for sweeter chocolate. For a revealing first comparison, taste Amedei's fudgy 70% beside Domori's creamy Criollo 70%: same percentage, very different bars.

Valrhona

Valrhona Grand Cru Manjari Dark Chocolate 64%

A friendly place to start.

$9.00

Amedei

Amedei Toscano Black 70%

For a fudgy, rounded style.

$9.25

Domori

Domori Criollo 70%

For almond and toffee notes.

$11.00

Auro Chocolate

Auro Reserve Saloy 70%

For herbs, bergamot, and cherries.

$11.00

Dick Taylor

Dick Taylor Belize Toledo 72%

For a first single-origin tasting.

$10.00

Valrhona Grand Cru Manjari Dark Chocolate 64%

If you’re moving from milk chocolate to dark, Manjari is a useful first stop. Our product notes describe fruitiness, smooth texture, and a fresh acidity. The cacao comes from Madagascar’s Sambirano Valley, and Valrhona’s own notes highlight tangy red berries.

Choose this for someone who enjoys bright flavors and wants a dark bar with some sweetness. It’s also a helpful reference point for the other Madagascar bars below: tasting them together shows how much a maker’s choices can change the result.

Amedei Toscano Black 70%

Amedei’s 70% blend brings a different mood to the tasting. Our product notes describe a fudgy character with hints of tobacco and malt, making it a good choice if you prefer deeper flavors to bright fruit.

This is a useful bar to put beside Manjari. Both are dark chocolate, but the experience is quite different. For a gift, pair the two and invite the recipient to choose a favorite. Explore the Amedei chocolate collection for more from this maker.

Domori Criollo 70%

Domori’s Criollo 70% is a good pick when texture matters as much as flavor. The product description highlights almond and toffee notes, with a rounded, creamy character.

Try it beside Amedei Toscano Black 70%. Keeping the percentage the same takes one variable out of the comparison, so you can focus on flavor and texture. If this style appeals, the Domori chocolate collection is a natural next stop. Tasting notes describe flavor impressions; they aren’t an ingredient list.

Auro Reserve Saloy 70%

Auro Reserve Saloy brings an herbal, fruit-led profile to the 70% group. Our product notes describe herbs, bergamot, and cherries. Saloy’s farms sit between tropical mountain forests, with fresh spring water flowing through them, and Auro’s Reserve collection focuses on cacao from individual estates.

Choose this for someone who enjoys aromatic flavors and wants to explore beyond the familiar chocolate-and-nut profile. It makes a useful comparison with Amedei Toscano Black 70%: the percentage stays the same while the flavor descriptions point in different directions. Try a small piece of each, then notice whether you prefer Auro’s herbal and fruit notes or Amedei’s fudgier character.

Dick Taylor Belize Toledo 72%

Dick Taylor’s Belize bar uses cacao from Maya Mountain Cacao in southern Belize’s Toledo district. The recipe has two ingredients, cacao and cane sugar, and our notes describe floral and dried-fruit flavors.

It’s an inviting starting point for a reader who wants to explore single-origin chocolate without jumping straight to a very high percentage. Put it in a small tasting alongside one Madagascar bar and one blend. Three different styles are enough to make the differences interesting without turning the evening into homework.

75% to 77%: fruit and character

Hold the percentage steady and change the origin. Ritual's Madagascar and Firetree's Makira, both 75%, make an easy side-by-side.

Belvie Chocolate

Belvie Thien Tuy 75%

For a Vietnamese single-origin tasting.

$11.50

Ritual Chocolate

Ritual Madagascar 75%

For a bright, fruit-forward bar.

$12.25

Firetree

Firetree Solomon Makira Island 75%

For fruit and caramel notes.

$9.75

Francois Pralus

Pralus Trinidad 75%

For a layered, savory profile.

$14.00

Goodnow Farms

Goodnow Farms Asochivite 77%

For bright fruit at a higher percentage.

$19.00

Belvie Thien Tuy 75%

Belvie Thien Tuy is a single-origin chocolate made with cacao from Thien Tuy, in Vietnam’s Lam Dong region. Belvie makes its chocolate in Vietnam, using Belgian techniques and stone grinding in small batches. The recipe combines cacao and cocoa butter at 75% with 25% cane sugar, giving you a clear starting point for comparing it with other dark bars.

Choose it for a curious taster who wants to explore a different cacao-growing region. Put it beside Ritual Madagascar 75% or Firetree Makira 75% and keep the percentage constant while changing the origin and maker. Taste before reading the other bars’ notes, and pay attention to the texture, first impression, and finish. For a gift, that simple comparison gives the recipient something to discover.

Ritual Madagascar 75%

Ritual’s Madagascar bar lists raspberry, citrus, and peanut among its tasting notes. It belongs on the shortlist if your favorite dark chocolate has a lively fruit character.

Choose it as a contrast to the fudgier Amedei or the higher-percentage Baiani 88%. A tasting doesn’t need to run from “good” to “better”; sometimes the most useful discovery is that you enjoy two very different styles. As with every bar here, check the ingredient and allergen information separately from the tasting notes.

Firetree Solomon Makira Island 75%

Firetree’s Makira bar comes from cacao grown on Makira Island in the Solomon Islands. Its listed flavor notes bring together grapefruit, raisin, and caramel.

That makes it an appealing option for someone who enjoys fruit in dark chocolate but wants a different origin from Madagascar. At the same percentage as Ritual’s bar, it also makes a useful side-by-side comparison. If you’re buying a small gift, two 75% bars from different makers give the recipient an easy tasting idea before they’ve even opened the wrappers.

Pralus Trinidad 75%

Pralus Trinidad is made with Trinitario cacao and added cocoa butter. Our product description highlights spice, herbs, floral notes, and an earthy, savory character as it melts.

Choose it for the person who enjoys discussing what they taste. One reader may notice the floral side first; another may focus on the earthy finish. Those different impressions are part of the enjoyment. Try it on its own before adding a drink or another food, so you have a clear first impression to compare against.

Goodnow Farms Asochivite 77%

Goodnow Farms Asochivite brings bright fruit, light acidity, and a tannic finish, according to our product notes. “Tannic” describes a drying sensation, a little like the finish of strong tea.

This is worth considering if you enjoy fruit-forward chocolate and want to explore a higher percentage. The best dark chocolate bars for your palate don’t have to be the most expensive; a favorite is something you discover by tasting.

80% to 88%: higher cacao, still sweetened

Two bars can share a number and still taste different. Try Labooko's Colombia beside Cacaosuyo's Cuzco, both 80%, then step up to Baiani's 88% before moving on to 100%.

Zotter

Labooko Dark Colombia 80%

For an introduction to 80%.

$12.50

Cacaosuyo

Cacaosuyo Cuzco 80%

For a lingering herbal finish.

$14.00

Firetree

Firetree Solomon Island Guadalcanal 82%

For plum and citrus notes.

$9.75

Cacaoteca

Cacaoteca Dark El Arca 84%

For an 84% discovery.

$8.50

Baiani

Baiani Special Blend Dark 88%

For high-cacao chocolate with fruit notes.

$12.00

Labooko Dark Colombia 80%

Zotter’s Colombia 80% uses cacao from the Cooagronevada Cooperative in northern Colombia. The recipe combines 80% cacao with 10% raw cane sugar and 10% muscovado sugar.

It’s a useful reminder to look beyond the big percentage on the wrapper. Two bars can contain the same amount of cacao and use different sugars, beans, and processes. Try this beside Cacaosuyo Cuzco 80% to explore that difference. You don’t have to decide which is objectively better; decide which you’d like another piece of.

Cacaosuyo Cuzco 80%

Cacaosuyo’s Cuzco 80% uses cacao from Peru’s Cuzco region. Our product notes describe a fruity opening that gradually moves toward a fresh, herbal finish.

This is a good choice if you enjoy following the flavor after the chocolate has melted. Leave a little pause before the next piece, especially if you’re comparing several bars. If it becomes a favorite, Cacaosuyo also makes the Cuzco 100% listed below. Trying both gives you a useful way to explore a sweetened and unsweetened style from the same maker.

Firetree Solomon Island Guadalcanal 82%

Firetree’s Guadalcanal 82% uses cacao from the Solomon Islands. The product description highlights a cocoa flavor with delicate plum and citrus notes.

Choose it if you want a higher-percentage bar with a fruit-led description. It also pairs naturally in a tasting with Firetree’s Makira 75%: you’ll be comparing two island origins through one maker’s approach. Percentage alone won’t tell you which tastes more intense to you, so try a small piece of each and pay attention to both flavor and finish.

Cacaoteca Dark El Arca 84%

Cacaoteca El Arca is described on our product page as fruity and fresh, with no added cocoa butter.

It’s a good option if you want to explore the higher end of the sweetened bars without making a large purchase. Try it beside an 80% or 88% bar and notice how the texture and fruit character change. A few percentage points are only one part of what makes each chocolate taste different.

Baiani Special Blend Dark 88%

Baiani Special Blend 88% is the highest-percentage sweetened bar in this guide. Our product notes describe cacao, chocolate, dried fruit, and bananas. Baiani says it arrived at the blend in 2019, after looking for enough complexity and sweetness to make the higher cacao content work.

There’s a small story behind the number, too: the makers describe an “88 butterfly” landing on their drying tunnel while they were discussing a darker bar. Choose this for someone curious about high-percentage chocolate who’s drawn to fruit notes. Try it beside Cacaoteca El Arca 84% before moving to the 100% group, and notice how flavor and texture change rather than treating percentage as a score.

100%: five unsweetened bars

Plain 100% chocolate contains cocoa ingredients without added sugar. It can still offer a wide range of textures and flavors. Start with a small piece and let it melt slowly; you're exploring a different style, not trying to prove how dark you can go.

Amedei

Amedei Toscano Black 100%

A blended introduction to 100%.

$10.00

Cacaosuyo

Cacaosuyo Cuzco 100%

For a creamy, one-ingredient bar.

$15.00

Fjak

Fjåk Uganda Dark Chocolate 100%

For nuts and tobacco notes.

$14.00

Francois Pralus

Pralus Le 100% Madagascar Dark Chocolate

For fruit and tartness.

Sold out

Firetree

Firetree Solomon Island Guadalcanal 100%

For a same-origin comparison.

$9.75

Amedei Toscano Black 100%

Amedei Toscano Black 100% combines cacao from Ghana, Madagascar, Ecuador, and Grenada. Its product description emphasizes a rounded blend and balanced acidity.

It’s a useful first comparison for someone curious about unsweetened chocolate. Start with a small piece, let it melt, and see how you feel about the texture before reaching for more. A 100% bar is a different style of chocolate, not a test you need to pass. If you prefer a sweetened bar, that’s equally useful to know.

Cacaosuyo Cuzco 100%

Cacaosuyo’s Cuzco 100% is made with Chuncho cacao from the Quillabamba Valley. The product description links its creamy texture to the beans’ naturally high cocoa butter content.

Choose it if you want to explore how much texture a one-ingredient chocolate can have. It’s also a useful companion to Cuzco 80%. Taste the sweetened bar first, have some water, and then try the 100%. Notice what changes in your perception of the cacao when there’s no added sugar in the recipe.

Fjåk Uganda Dark Chocolate 100%

Fjåk’s Uganda 100% has a short, clear flavor description: nuts and tobacco. That makes it a useful choice for someone drawn to those notes rather than a fruit-led description.

Try a small piece on its own before pairing it with coffee, since the drink will affect what you notice. If you enjoy the maker’s approach, browse the Fjåk chocolate collection. Keep the tasting notes and the allergen information separate: a nut-like flavor is not, by itself, a statement about ingredients or production conditions.

Pralus Le 100% Madagascar Dark Chocolate

Pralus Le 100% uses Criollo cacao from Madagascar. Our product notes describe a creamy texture, fruit, and a slightly tart acidity.

It’s a good counterpoint to Fjåk’s nuts-and-tobacco profile. You can enjoy it in small pieces or try a little chopped over oatmeal, as the product description suggests. That gives you another way to use a 100% bar if eating it alone feels too intense. Start with a small amount and add more according to your taste.

Firetree Solomon Island Guadalcanal 100%

Firetree’s Guadalcanal 100% offers another way to explore the cacao behind its 82% bar. The maker describes a long, slow whole-bean roast as part of its process.

Choose the pair if you’re curious about sweetened and unsweetened chocolate from the same origin and maker. Taste slowly and notice how the texture and finish compare.

The world's top-ranked chocolate bars

Looking for award winners? Our Top 100 Passport list ranks bars by their scores at the International Chocolate Awards, not by brand recognition. It spans dark, milk, and flavored chocolate, and we update it as new results come in.

See the Top 100

Make a tasting of it

You don't need specialist equipment to compare the best dark chocolate bars on your shortlist. Two or three bars, some water, and a few quiet minutes are enough.

1. Start small. Break off a piece of each bar and keep the wrappers nearby.
2. Taste before reading every note. Notice your first impression, then see whether the description helps you name it.
3. Give it time. Let the chocolate soften and melt. Pay attention to the texture and the flavor that remains afterward.
4. Reset between bars. Have some water and pause before the next piece.
5. Write down what you like. "I'd buy this again" is more useful than finding an elaborate tasting term.

For a gift, two or three contrasting bars make a considered introduction. Pair a rounded 70% with a fruit-forward bar, or choose two origins from one maker. Explore dark chocolate gifts and bars with the recipient's preferences in mind.

How we chose these dark chocolate bars

We chose a range that gives readers several ways in: an approachable first dark bar, an origin comparison, a gift for an enthusiast, or an introduction to 100% chocolate.

These picks cover single-origin chocolates and blends, several flavor profiles, and a range of prices. All 20 selected products were active and had stock when checked for this article. Availability can change, so the linked product page is the place to confirm before ordering.

This is a guide to our shelf, not an independent blind tasting of every brand. The descriptions draw on the product notes linked throughout. We’ve included specific reasons to try each bar so you can decide what belongs in your own version of the best dark chocolate bars.

The top 10 uses the competition results we keep for each bar: gold medals first, then total awards from the Academy of Chocolate, International Chocolate Awards, and Great Taste, then the most recent win.