Dark chocolate, sometimes known as "bittersweet" or "semisweet," is produced with cocoa butter rather than fats like palm or coconut oils. Dark chocolate has a rich, robust flavour and is high in flavonoids, which contribute to the pigment's colour. Darker chocolate has more flavonoids, which means it has potentially more health advantages. Almost 60% Cocoa the solid present in dark chocolate is with little or no sugar. Dark chocolate is available in chocolate bars, candies and baking chocolate, etc. According to Renub Research, the Global Dark Chocolate Market is projected to reach US$ 71.98 Billion by 2027.
Global Dark Chocolate Market is of various types: Organic Dark Chocolate, Inorganic Dark Chocolate, and Other. The organic and clean label movement has swept the food and beverage industry as a whole. The organic and pure label trend impacts dark chocolate manufacturers, increasing demand for premium and organic ingredients. Manufacturers are also adding natural sweeteners like st