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Dark chocolate, also known as "bittersweet" or "semisweet" chocolate, is made from cocoa butter instead of fats such as palm and coconut oils. Dark chocolate carries a rich and intense flavour, and is an excellent source of flavonoids which contribute to its pigment. The greater amount of flavonoids contributes to darker chocolate and potentially greater health benefits. It contains a very high percentage of cocoa solids, generally more than 60% with little or no added sugar. Some of the products manufactured using dark chocolate include chocolate bars, candies and baking chocolate. The latest report by IMARC Group titled, “Dark Chocolate Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2017-2022”, finds that the global dark chocolate market reached a value of US$ 40 Billion in 2016, growing at a CAGR of nearly 8.5% during 2009-2016.

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