Lindt 85% Cocoa chocolate contains about 14-15 grams of sugar per 100g, varying slightly by region, with serving sizes (e.g., 3 pieces or ~30g) having around 3-4g of sugar, making it a low-sugar dark chocolate option compared to milk chocolate.
Typically, the sugar content in dark chocolate can be broken down as follows: 70-85% cocoa content: Between 15g and 25g of sugar per 100g. 50-69% cocoa content: Between 30g and 45g of sugar per 100g.
Is it OK to eat dark chocolate every day? A bite of dark chocolate a day could not only be good for your heart, but may also improve brain function, alleviate stress, and lower the risk of diabetes. To avoid weight gain, Amidor recommends eating no more than 1 ounce (oz) of dark chocolate per day.
Dark chocolate is considered a functional food due to its anti-diabetic, anti-inflammatory, and anti-microbial properties. It also has a well-established role in weight management and the alteration of a lipid profile to a healthy direction.
Lindt faces a US class-action lawsuit, filed after a 2022 Consumer Reports study found high levels of lead in its 85% Dark Chocolate and cadmium in its 70% Dark Chocolate, exceeding California's limits. Consumers allege deceptive marketing, claiming Lindt falsely advertised these products as "expertly crafted" and of "excellence" despite containing harmful heavy metals, leading to a suit based on fraud, misleading labels, and breach of warranty, with Lindt's defense calling marketing claims "puffery," a claim courts have largely rejected.
The healthiest dark chocolates in Australia often feature high cocoa content (85%+), low sugar, minimal ingredients, and no artificial additives, with top contenders including Lindt Excellence 90% Cocoa, Well Naturally No Sugar Added, Pico Super Dark (85%), and Sapphy Premium 75%, known for their natural sweeteners or sugar-free focus, catering to different health priorities like low sugar, organic ingredients, or vegan options.
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Pair Lindt Excellence 85% with a full-bodied dry red wine to draw out its intense flavour. Zinfandel's peppery notes and jammy berry flavours achieve the perfect balance by complimenting the earthy tones and fruity character of the dark chocolate for a decadent tasting experience.
Yes, people with type 2 diabetes can eat dark chocolate in moderation. Dark chocolate with at least 70% cocoa contains less sugar and more antioxidants compared to regular milk chocolate. These antioxidants, known as flavonoids, may help improve insulin sensitivity, reduce inflammation, and support heart health.
For a reduced sugar content, you may try the EXCELLENCE 85% Cocoa chocolate bar which has 5g of sugar per serving, or the EXCELLENCE 90% Cocoa chocolate bar which has 1.3g of sugar per serving.
Dark chocolate can be keto-friendly when chosen carefully. You can typically consume 1-1.5 ounces of 85% or higher dark chocolate daily without breaking ketosis, provided it fits within your daily carb allowance.
There's a myth that you can't eat chocolate if you have diabetes. But you can eat chocolate, just in moderation and not too often. Try not to eat a lot in one go as it affects your blood sugar levels.
However, the lawsuit hinges on claims that independent testing in December 2022 revealed that Lindt's 70% and 85% dark chocolate products contained 'exceedingly high levels of lead and cadmium', which could pose a health risk, particularly to vulnerable groups such as pregnant women and children.
Dark chocolate with stevia is a good choice—it doesn't cause the blood sugar level to rise.
A study by Consumer Reports revealed that dark chocolates from Lindt, Hershey's and Trader Joe's contained detectable levels of lead and cadmium, both of which are harmful if consumed over time.
Cocoa beans absorb heavy metals through the soil and during processing. It's considered safe for adults to eat small amounts of dark chocolate. You may want to avoid giving dark chocolate to young children. Pregnant people trying to reduce heavy metal exposure to their fetus should limit their dark chocolate as well.
There's no single "#1 best" chocolate, as taste is subjective, but top contenders often include Domori (Italy) for rare cacao, Teuscher (Switzerland) for luxury truffles, Cacaosuyo (Peru) for award-winning origin bars, and brands like Lindt, Godiva, Dandelion Chocolate, and Lake Champlain for quality and widespread appeal, with winners varying by awards and personal preference.
There is no harm in eating small amounts of dark chocolate a few times a week as part of a balanced diet. A dark chocolate with high cocoa solids (such as 70 per cent) is likely to contain more flavanols, less sugar and be more bitter than dark chocolate with lower cocoa solids.
Supporting heart health and blood pressure
Flavanols are a polyphenol in chocolate, and theobromine is another natural compound in cocoa. Research has linked both to improved blood vessel function, lower blood pressure, and a lower risk of heart disease in people with and without preexisting health conditions.
So Lindt's 70% and 78% bars melt quicker than the 85% or 90% bars. Because of this, a bar like Lindt Excellence 85% will keep its shape when used as an intense dark chocolate chip.