Dark chocolate vs Milk chocolate
Side-by-side comparison, when-to-use-each guide, and instant conversion. Reviewed for 2026.
Cooking, ganache, mousses, baking where strong flavour is needed. Adults with bitter flavour preference.
Most desserts, children's baking, where sweetness and creaminess are the point.
| Aspect | Dark chocolate | Milk chocolate |
|---|---|---|
| Cocoa content | 70-99% | 10-35% |
| Sugar per 100g | ~20g | ~56g |
| Polyphenols | High (flavanols) | Lower |
| Caffeine per 100g | ~43mg | ~20mg |
| Melting temp | Higher (more cocoa butter) | Lower |
Frequently asked
Is dark chocolate actually good for you?
The evidence is real but limited. Dark chocolate with 70%+ cocoa contains flavanols that in clinical trials slightly improved blood pressure and endothelial function. The effect size is modest. It's not a health food — it's still calorie-dense — but it's the most nutritionally defensible way to eat chocolate.
What is 'percentage' in dark chocolate?
The percentage refers to cocoa solids + cocoa butter combined — total cocoa mass. 70% dark chocolate: 70g cocoa, 30g sugar (roughly). 90% is very bitter; 70-75% is the most palatable range for most people.