Introduction
Finding the perfect vegan 70 dark chocolate feels like a massive win for anyone who takes their snacking seriously. You are usually looking for that specific balance between a deep, rich cocoa hit and just enough sweetness to keep things indulgent. It is the gold standard for bakers and the go-to for late-night cravings. We know that when it comes to chocolate, you should never have to compromise on taste just because you have chosen a plant-based option.
LoveRaw® was built on the idea that vegan chocolate should taste like proper chocolate, and 70 percent dark chocolate is a huge part of that world. This guide explores why this specific percentage is the "sweet spot" for many, how to spot hidden non-vegan ingredients on labels, and how to use dark chocolate to level up your home baking. Whether you are a dark chocolate purist or someone looking to branch out from our M:lk Choc Cre&m Wafer Bars, we have everything you need to know about the dark side of plant-based indulgence.
The Magic of the 70 Percent Mark
There is a reason why 70 percent is the number you see most often on high-quality dark chocolate bars. It represents a specific ratio that allows the complex flavours of the cocoa bean to shine without being completely overwhelmed by sugar or becoming too bitter to enjoy.
What Exactly Is 70 Percent Dark Chocolate?
When you see a percentage on a chocolate wrapper, it refers to the total amount of cocoa ingredients in the bar. In a vegan 70 dark chocolate bar, 70 percent of the product is made from cocoa mass and cocoa butter. The remaining 30 percent is usually sugar, vanilla, and perhaps an emulsifier like sunflower lecithin.
This high concentration of cocoa means you are getting a more intense experience. Lower percentages, like 50 percent, tend to be much sweeter and have a softer texture. Higher percentages, like 85 percent or 90 percent, can be quite "dry" and earthy. The 70 percent mark is widely considered the perfect equilibrium. It has enough cocoa to feel sophisticated but enough sugar to feel like a treat.
The Anatomy of a Perfect Snap
One of the most satisfying things about high-quality dark chocolate is the snap. When you break a square off the bar, it should make a clean, sharp sound. This is a sign of well-tempered chocolate and a high cocoa content.
The snap comes from the stable crystal structure of the cocoa butter. If a bar is soft or bends before it breaks, it usually means it has been stored incorrectly or contains too many fillers. We believe that the sensory experience of chocolate is just as important as the flavour. That first "crack" is the preamble to the melt-in-the-mouth experience that follows.
Is All Dark Chocolate Vegan?
It is a common misconception that all dark chocolate is naturally vegan. While the core ingredients of dark chocolate are plant-based, many mainstream brands add ingredients that make their bars unsuitable for a vegan diet. For more guidance, read what makes chocolate vegan.
The Hidden Non-Vegan Culprits
You might think a 70 percent bar is safe, but you would be surprised at what can hide in the ingredients list. Some manufacturers add milk fat or butterfat to their dark chocolate to give it a smoother texture or to lower the cost of production.
Other common additions include whey powder or lactose. These are often used as fillers or to adjust the sweetness of the bar. Even if milk isn't a primary ingredient, cross-contamination is a real factor. Many factories use the same equipment for milk chocolate and dark chocolate. For those following a strict vegan diet or with specific allergies, looking for a "dairy-free" or "vegan" label is essential.
Reading the Label Like a Pro
When you are scanning the shelves, there are a few key things to look for. A high-quality vegan 70 dark chocolate should have a short ingredients list. You want to see cocoa mass, sometimes called chocolate liquor, cocoa butter, and sugar.
Tip: If you see "milk fat" or "butter oil" on the label of a dark chocolate bar, it is not vegan. Keep an eye out for these even in bars with high cocoa percentages.
Avoid bars that list "vegetable fat" other than cocoa butter, as this often indicates the presence of palm oil. We avoid palm oil across our entire range because it is a cheap, waxy filler that ruins the taste and texture of the chocolate. You can explore our vegan chocolate collection to discover dairy-free, palm-oil-free treats.
Why Texture Is Everything
The way chocolate feels as it melts on your tongue is what separates the legendary bars from the forgettable ones. Dark chocolate has a unique "melt profile" because of its high cocoa butter content.
The Problem with Palm Oil
Many mass-market chocolate brands use palm oil to replace some of the cocoa butter. This is done to save money, but the result is a product that feels greasy rather than velvety. Palm oil has a higher melting point than cocoa butter, which means it doesn't melt as cleanly in your mouth.
We are proud to be a palm oil-free brand. Our growth is now supported by the expertise of Viki and Yani, the founders of Smart Organic, whose international reach helps us bring our uncompromising, palm oil-free treats to more people than ever before. We believe that if you are going to indulge in chocolate, it should be the real deal, made with ingredients that actually contribute to the flavour.
Key Takeaway: Real cocoa butter melts at just below human body temperature, which is why good chocolate feels like it is disappearing into a velvety pool the moment it hits your tongue.
Baking with Vegan 70 Dark Chocolate
If you love spending time in the kitchen, vegan 70 dark chocolate is likely your best friend. It is incredibly versatile and behaves predictably when heated, making it ideal for everything from brownies to ganache. For more inspiration, try these gooey vegan brownie recipes.
Melting and Tempering Tips
Melting dark chocolate requires a bit of patience. The best way to do it is using a bain-marie, a heatproof bowl over a pan of simmering water. Ensure the bottom of the bowl doesn't touch the water, as this can cause the chocolate to seize or burn.
If you are using 70 percent chocolate in a recipe that calls for "milk" chocolate, you may need to add a touch more sweetener or a splash of plant-based cream to balance the intensity. Alternatively, you can chop up our Peanut Butter Cups and fold them into your cookie dough for a salty-sweet surprise that balances the bitterness of the dark chocolate.
Why 70 Percent Wins in Baking
When you bake, some of the flavour of the chocolate can be lost amongst the flour, sugar, and butter. Using a 70 percent bar ensures that the "choc" flavour remains bold and recognisable. It provides a sophisticated contrast to sweet frostings or fruit fillings.
- For Brownies: Use melted 70 percent chocolate for a fudgy, dense texture.
- For Cookies: Use large, hand-chopped chunks instead of chips for better distribution and bigger puddles of melted chocolate.
- For Ganache: Mix equal parts 70 percent dark chocolate and full-fat coconut milk for a rich, stable frosting.
Recipe: Salted Vegan Dark Chocolate Tart
This tart is a showstopper that relies on the quality of your vegan 70 dark chocolate. It is rich, velvety, and surprisingly easy to make.
Serves: 10-12
Prep time: 20 minutes, plus 4 hours chilling
Difficulty: Medium
Ingredients:
- 300g vegan digestive biscuits
- 100g vegan butter, melted
- 300g vegan 70 dark chocolate, finely chopped
- 250ml full-fat coconut milk, canned
- 1 tsp vanilla extract
- A generous pinch of sea salt flakes
- Optional: 1 bar of our White Choc Cre&m Wafer Bars for topping
Method:
- Crush the biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted vegan butter until it looks like wet sand.
- Press the biscuit mixture firmly into the bottom and sides of a 23cm loose-bottomed tart tin. Place it in the fridge to firm up for 30 minutes.
- Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the coconut milk until it just begins to simmer. Do not let it reach a rolling boil.
- Pour the hot coconut milk over the chocolate and let it sit for 5 minutes without stirring.
- Add the vanilla extract and whisk gently until the mixture is smooth and glossy.
- Pour the chocolate filling into the chilled tart shell. Smooth the top with a spatula.
- Sprinkle with sea salt flakes. For an extra crunch, crush a White Choc Cre&m Wafer Bar and scatter the pieces over the top.
- Chill in the fridge for at least 4 hours, or until completely set.
- Slice with a hot knife for clean edges and serve.
Elevating Your Chocolate Game
While a solid bar of dark chocolate is great, sometimes you want something with a bit more going on. We love playing with textures and flavours to make vegan chocolate more exciting.
Pairing Dark Chocolate with Hazelnut Cre&m
The deep, slightly bitter notes of 70 percent cocoa pair perfectly with the sweet, nutty flavour of hazelnuts. This is why our Choco Love hazelnut spread is such a hit. It combines that classic chocolate experience with a smooth hazelnut filling that cuts through the richness.
If you are a fan of dark chocolate but find it a bit intense on its own, try alternating squares of your favourite bar with a bite of our wafer bars. The contrast between the snap of the dark chocolate and the light, crispy wafer is genuinely addictive.
Finding LoveRaw in the Wild
You don't have to look far to find your next chocolate fix. We have sold millions of plant-based treats, and you can find our range in stores across the UK. In fact, you can find our M:lk Choc Peanut Butter Cups in the Tesco Meal Deal section. It is the perfect way to grab a premium vegan treat alongside your lunch without having to hunt through the health food aisle.
We believe that vegan chocolate should be accessible and mainstream. That is why we focus on making products that stand up against the biggest names in the confectionery world. With 4.67 stars across over 225 reviews, our community seems to agree that we are onto something good.
Choosing the Right Chocolate for You
Not all dark chocolate is created equal, and your choice will depend on what you are planning to do with it.
- For Eating Straight: Look for a bar with 70-75 percent cocoa. This range provides the most balanced flavour and the best melt.
- For Melting into Sauces: Go for 70 percent. The sugar content helps the sauce stay smooth and glossy.
- For a "Better for You" Swap: If you are used to milk chocolate, start with a 60 percent bar and work your way up to 70 percent. Or, just stick with our wafer bars collection, which gives you that creamy fix without the dairy.
Bottom line: The best vegan 70 dark chocolate is the one that you actually enjoy eating, so don't be afraid to try a few different brands until you find your favourite.
The Future of Plant-Based Indulgence
The world of vegan chocolate is moving fast. We have already seen huge leaps in quality since we first started. Our mission has always been to make vegan chocolate that is "Chocolate First. Vegan Second." This means we don't settle for "good for vegan" — we aim for "downright delicious" by any standard.
With the backing of Smart Organic, we are continuing to innovate. Whether it is our Vegan Hazelnut Cacao Spread 'Choco Love' or our premium Butter Cups, we are constantly looking for ways to make plant-based snacking more indulgent. We have been featured in the likes of Elle, Vogue, and The Independent, showing that the world is finally realising that you don't need dairy to make world-class chocolate.
FAQ
Is 70% dark chocolate always vegan?
Not necessarily, as some brands add milk fat, butterfat, or whey to their dark chocolate recipes. It is always best to check the ingredients list for dairy derivatives or look for a certified vegan label. Please check the packaging for full allergy information, as cross-contamination is possible.
Does vegan dark chocolate contain sugar?
Most 70 percent dark chocolate contains around 30 percent sugar to balance the bitterness of the cocoa. While our wafer bars and butter cups use refined sugar, our range of spreads is made with coconut sugar and contains no refined sugar. You can browse our spreads collection to explore the range.
What is the best way to store dark chocolate?
Chocolate should be stored in a cool, dry place away from direct sunlight, ideally between 15 and 18 degrees Celsius. Avoid keeping it in the fridge if possible, as the moisture can cause "sugar bloom," which creates white spots on the surface.
Can I use vegan 70 dark chocolate in any recipe?
Yes, it is one of the most versatile ingredients for vegan baking. Its high cocoa content makes it stable for melting, dipping, and baking into cakes or cookies. If a recipe calls for milk chocolate, you can swap it for 70 percent dark, but you may want to add a little extra sweetener. For another indulgent bake, try the White Chocolate Wafer Brownies recipe.
