The Best 70% Dark Chocolate You Can Have

Does anything past 70% cacao content scare you? Is 70% the sweet spot for the sweet tooth? Browse through our recommended chocolate bars - we are sure you will find something you can enjoy. 

The Best 70% Chocolate

Original Beans Piura Porcelana 75%

Since 2008, Original Beans has ventured into remote rainforests to source the world’s rarest cacao beans and transform the cultures of chocolate, food, and luxury. Original Beans founder, Philipp Kauffmann, represents the 7th generation in a family of recognized nature explorers and conservationists who coined the term “sustainability”. Philipp gave up his job at the United Nations in New York to grow Original Beans as a leading brand for a world in which we regenerate what we consume. For each bar purchased, Original Beans plants a tree with their initiative, One Bar One Tree.

Flavors of raspberry, dried prunes, and pecan divulge the secrets of this ultra-rare white cacao—nature’s delicious mistake— found along Peru’s coastal desert, the habitat of a diverse and bright butterfly collection.

Tasting notes: Raspberry, Dried Prunes, and Pecan

Weight: 70g

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Original Beans Piura Porcelana 75%

 

OmNom Nicaragua 73%

Omnom is a small-batch, craft chocolate maker based in Reykjavík, Iceland. The company started as an experiment to see if the two friends could master how to make chocolate. From the start, they received positive tasting feedback. After receiving positive feedback, they set up a small chocolate-making lab inside a converted gas station and launched. Omnom's mission is to make the best chocolate possible using the highest quality of ingredients.

A deep, earthy character is forefront reminiscent of mushroom, rye bread, red wine. This subtle dark chocolate showcases the delicate flavors of this fine Nicaragua cocoa.

Tasting notes: Earthy & Floral

Weight: 60g

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OmNom Nicaragua 73% 

Ranger Espresso 74% 

Based on family recipes and named for founder George Domurot’s niece, a National Park Service Forest Ranger, Ranger Chocolate Company carefully handles each cacao bean to unlock nuance, regionality, and terroir-driven flavors in their chocolate.

Ranger's Espresso Chocolate Bar strikes a balance between two of our most beloved items on the planet, chocolate, and espresso. They collaborated with some of the best coffee roasters in Portland to produce a warm and welcoming bar. 

Batch Th-02 is their second run of the Espresso Chocolate Bar they continued to work with Trailhead Coffee Roasters. With this batch, they paired their Classic Espresso Blend with a 50/50 blend of their cacao from the Tumaco region in Colombia and a new bean they've been working with from forest edge communities surrounding the Gola Rainforest National Park in Sierra Leone.

Tasting notes: Cream & Carmel  

Weight: 64g

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Ranger Espresso 74% Large

Dick Taylor Brown Butter with Nibs & Sea Salt 73%

Adam Dick and Dustin Taylor have always loved crafting. With a background in woodworking and boat building, they have always worked with their hands. Craft is a guiding principle in their lives. After hearing about the craft chocolate movement in the late '00s, they saw similarities in woodworking and craft chocolate making. They became fascinated with the idea of the chocolate experience and in 2010 bought their first chocolate-making equipment. Their chocolate captures and highlights the subtle flavour nuances in the cacao they source from around the world, with the goal to make an enjoyable chocolate experience for us.

This chocolate bar is a deliciously rich bar that simply sings! With cacao from Akesson Plantation of Madagascar, Fazenda Camboa of Brazil, and organic cane sugar from Brazil, they craft their 73% Northerner Blend. The chocolate is combined with browned butter from local Rumiano Family creamery to create an ultra-creamy foundation for crunchy roasted cacao nibs and delicate sea salt.

Tasting Notes: Nutty, Tangy, Caramel 

Weight: 57g

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Dick Taylor Brown Butter with Nibs & Sea Salt 73%

Raaka Maple & Nibs 75%

Raaka is devoted to making uncommonly delicious chocolate that captures the brighter, bolder, and fruitier side of cacao. They make every bar from scratch with unroasted cacao beans, sourced from growers they trust and admire. The unique flavour of their unroasted chocolate is part place, part process. They craft their bars in celebration of each cacao origin's unique character. Their chocolate making process values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate. All of their chocolate is made from scratch, bean-to-bar, in Red Hook, Brooklyn.

This maple-sweetened bar tastes like a brownie straight out of the oven. Rich and smooth on the inside, generously sprinkled with toasted nibs for a crispy and crunchy outside. A longtime factory favorite. Perfect for those looking for alternative sugars.

Tasting notes: Earthy & Fruity

Weight: 50g

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Raaka Maple & Nibs 75%

 

Akesson's Brazil Forastero & Coffee Nibs 75%

Akesson's Organic Chocolate is the first "Tree-to-Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today, Bertil Akesson has expanded the company's cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate, it is likely that it came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and is regarded as one of the best craft chocolate bars on the market. 

This bar juxtaposes Forastero cacao's fall scented and fruity profile with a subtle crunch from Brazilian Bourbon coffee nibs, lending caramelized malty notes.
Brazilian coffee accounts for nearly one-third of the world's coffee consumption. Known to be less acidic, nutty, and soft, it compliments the cacao without overpowering its natural flavor.

Award: 2016 Academy of Chocolate Silver Winner & 2016 International Chocolate Academy Silver Winner

Tasting notes: Toasted Nuts, Dried Fruit

Weight: 60g

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Akesson's Brazil Forastero & Coffee Nibs 75%

Amano Macoris 70%

Amano Artisan Chocolate is a small-batch, craft chocolate maker based in Orem, Utah. Amano is an award-winning maker, they make all their chocolate on vintage equipment. Their small batch process allows Amano to control and observe flavor development, making each batch of chocolate not only delicious but unique.

This is one of their newest single-origin bars. Made with beans from the Dominican Republic, this bar has hints of apricot, caramel, brown sugar, and cream all held together with a rich earthy chocolate base.


Tasting notes: 
Apricot, Caramel, Brown Sugar & Cream

Weight: 85g

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Amano Macoris 70%

Marou Lam Dong 74%

Marou was one of the first bean-to-bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.

This bar is made from beans grown in the Lam Dong province in the Mekong delta. It’s won numerous awards.

Tasting notes: Balsamic, Bread & Cherry

Weight: 80g

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Marou Lam Dong 74%

Manoa Mai'a Banana & Nibs 70%

Manoa is a Hawaiian based chocolate maker. Hawaii is the only state in the USA to grow cacao. The story of this maker began in the labs at the University of Hawaii in 2010 studying cacao as a crop for the state. Manoa started as college students with no money and bootstrapped their business with ingenuity and determination. 

This inclusion bar is a new creation by Manoa. This bar features vibrant artwork by local artist Shar Tuiasoa of Punky Aloha and delicate molding inspired by Polynesian tattoo patterns. Together with historical tidbits about each inclusion ingredient, the complete package of flavor, art, and culture create three bars that do more than taste good; this is chocolate with a sense of place. A fruit brought by Polynesian settlers on their long voyage to Hawaii, banana is known as one of the canoe plants - crops essential for island living. Mai'a (banana), was used as sustenance, offerings to ali'i (ruling chiefs), and as medicine.

Tasting notes: Banana, Passion Fruit & Coconut

Weight: 60g

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Manoa Mai'a Banana & Nibs 70%

To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly.

From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you’ll get inside the box!

Each month we will curate 4 to 5 premium specialty crafted chocolate bars. 

Have someone who you appreciate? It also makes as a great gift

If you want to just try a couple of bars, check out our online chocolate shop. It's a selection of what we have curated in our past boxes. 

If you have any questions regarding this blog, our Kekao Box, or premium specialty crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on FacebookTwitter, and Instagram.