Chocolate bar made from whole cocoa beans?

Answered on August 19, 2014
Created April 10, 2012 at 1:53 PM

Chocolate bars seem to be rated based on percentage of cocoa powder. Does anyone know of any bars that are made from whole beans? It seems like I have to buy a high percentage bar to avoid most of the sugar as well. Are there any bars with a lower percentage but with extra fat rather than sugar?

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4 Answers


on April 11, 2012
at 01:28 AM

If you are looking for a good deal then you can visit the baking aisle in your local grocery store and buy some 100% Chocolate baking bars. A little goes a long way and it's good if you need a small chocolate fix and don't want any added sugar. Most people find it too bitter, but I keep a bar at work and eat a tiny piece whenever I get a chocolate craving.



on April 10, 2012
at 10:23 PM

I highly recommend giddyyoyo raw organic chocolate, http://www.giddyyoyo.com/Organic-Raw-Chocolate-Bars/

Their bars are amazing, and the couple from Ontario, Canada who owns the company are the definition of integrity. I've met them, and they are incredibly kind, knowledgeable and passionate about what they do.

They personally sourced their their cacao and facilities in Ecuador allowing them to control every aspect of production from pod to bar.They and use only raw, organic, heirloom cacao which they pay above Fair Trade prices for. The bars are sweetened with organic sun-dried mineralized cane juice.

I know I'm gushing, but their products are delicious and their vision, of following their passion and making this world a better place by supporting Ecuadorian farmers and their communities makes me smile every time I enjoy a square!



on April 10, 2012
at 03:49 PM

Chocolate bar "ratings" are based on the percentage of something called "cocoa mass," which is not the same thing as "cocoa powder."

Here's a good detailed description: http://www.washingtonpost.com/wp-dyn/articles/A24276-2004Jun8.html

All chocolate bars are "made from" whole cocoa beans (even white chocolate, which is cocoa butter with added sugar and flavors). They have to be ground up some so you can chew the beans (for the same reason, more or less, that you have to grind coffee). There are some bars that include "cocoa nibs," which make the bar very crunchy.

Why, exactly, do you want a low-chocolate, high-fat, low-sugar bar?


on April 10, 2012
at 04:11 PM

Essentially less sugar will mean more cocoa, and visa versa. With less sugar in the bar, it leaves more room for cocoa, which means more fat and fiber, less sugar. You can't really get around or away from that to be honest. So if you want a lower percentage cocoa bar, say 60%, it is going to have more sugar by its pure definition then say 86% (which is delicious if you don't mind the bitterness), which will have far less sugar per and more fat.

Your best bet would be to just buy something in the middle if you don't like the bitter, like 70% range or so.

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