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100% dark chocolate bars made from cocoa beans and nothing else: no sugar, no milk, no emulsifiers. 100 g bars, 24 per carton, for retailers, health stores, pastry kitchens and distributors in the UAE and worldwide.
Product
Dark Chocolate 100% (Ref. CN100)
Ingredients
Cocoa beans 100%
Pack
100 g bar, 24 bars per carton
Shelf life
24 months best before
Origin
Cameroon
100%
Cocoa, nothing added
0 g
Added sugar
10.2 g
Fibre per 100 g
18.8 g
Protein per 100 g
24 × 100 g
Bars per carton
Overview
100% dark chocolate is chocolate made only from roasted, ground cocoa beans, with no sugar or other ingredient added. It is also sold as unsweetened chocolate, 100% cacao or pure dark chocolate. The bar keeps everything in the bean: its natural cocoa butter, which gives the snap and melt, and its cocoa solids, which carry the flavour, fibre, minerals and the natural stimulants theobromine and caffeine.
Under the Codex standard for chocolate (CXS 87-1981), dark chocolate must contain at least 35% total cocoa solids, including at least 18% cocoa butter. Most bars sold as “dark” sit between 50% and 85%, and in a plain dark bar almost everything that is not cocoa is sugar: a 70% bar is roughly 30% sugar. A 100% bar is the upper limit: every gram is cocoa.
Our CN100 bar is made in Cameroon, one of the world’s largest cocoa producers, and is refined and tempered as an eating chocolate: it breaks cleanly, melts evenly and can equally be chopped for baking, pastry and drinks. It suits buyers who need a clean, single-ingredient label: health and keto retailers, pastry kitchens, cafés, hotels and importers.
Compare
The percentage on a chocolate bar is its total cocoa content. In a plain dark bar, the remainder is almost entirely sugar, so the percentage tells you both how intense the bar is and roughly how much sugar it contains.
Attribute
70% dark
85% dark
100% (Radad CN100)
Cocoa content
70%
85%
100%
Sugar per 100 g (plain bar)
About 30 g
About 15 g
None added
Typical ingredients
Cocoa mass, sugar, cocoa butter, often lecithin and vanilla
Cocoa mass, sugar, cocoa butter, sometimes lecithin
Cocoa beans only
Taste
Balanced bittersweet
Strong, lightly sweet
Intense, bitter, unsweetened
Sweetness control in recipes
Fixed by the bar
Mostly fixed
Full control: you add exactly what you want
Best for
Everyday eating, general baking
Dark chocolate lovers, lower sugar
No-sugar diets, pastry, cooking, drinks, clean-label retail
To replace 100 g of 70% chocolate in a recipe, use 70 g of 100% chocolate plus 30 g of sugar (or your sweetener). For 85%, use 85 g of 100% chocolate plus 15 g of sugar. This keeps the cocoa content of the recipe the same while you choose the sweetness.
Specifications
Parameter
Value
Product
Dark Chocolate 100%, ref. CN100
Ingredients
Cocoa beans 100%
Added sugar, milk, emulsifier
None
Net weight
100 g per bar
Application
Eating chocolate; also baking, pastry, drinks
Country of origin
Cameroon
GMO / irradiation
GMO-free, non-irradiated
Pork / dioxin
Contains no pork, no dioxin
Food hygiene
NC 30:2001-20, general principles of food hygiene
Nutrient
Per 100 g
Energy
1805 kJ (431 kcal)
Fat
28.5 g
of which saturated
18.1 g
Omega-6 and omega-3
13.7 g
Carbohydrates
7.9 g
Dietary fibre
10.2 g
Protein
18.8 g
Magnesium
227 mg
Calcium
80 mg
Potassium
921 mg
Average values from the technical sheet. No sugar is added; the carbohydrate is naturally present in the bean. A 25 g serving (a quarter bar) provides about 108 kcal, 2.6 g fibre and 4.7 g protein.
Parameter
Result (limit)
Total microorganisms
<100 CFU/g (<30,000) · Satisfactory
Escherichia coli
<10 CFU/g (<10) · Satisfactory
Yeasts and moulds
<100 CFU/g (<100) · Satisfactory
Salmonella
Not detected in 25 g · Satisfactory
Laboratory: Centre Pasteur. Methods: NF EN ISO 4833-2, NF ISO 21528-2, NF V 08-59, NF EN ISO 6579-1. Two-class sampling plan.
Item
Detail
Primary pack
Bar wrapped in plastic film
Retail pack
Small rectangular carton, one 100 g bar
Shipping carton
24 × 100 g (2.4 kg net)
Storage
Cool, dry place
Shelf life
Best before 24 months; keeps up to 36 months stored as recommended
Radad International certifies the product complies with NC 30:2001-20 and international codes of practice, contains no pork or dioxin, is GMO-free and non-irradiated, and is fit for human consumption.
EU Regulation 2023/915 sets a maximum of 0.80 mg/kg cadmium for chocolate with 50% or more total dry cocoa solids, plus limits for PAH (benzo[a]pyrene). Ask us for lot analysis if your market requires it.
The only ingredient is cocoa beans: no milk, soy, nuts or gluten are used in the recipe. A formal cross-contact statement is available on request.
Pure chocolate naturally contains theobromine and caffeine. USDA data for unsweetened chocolate show about 1.3 g theobromine and 80 mg caffeine per 100 g.
Bean to bar
With no sugar to mask defects, a 100% bar depends entirely on bean quality and processing. Each stage below shapes its flavour, texture and safety.
01
Beans are fermented in their pulp for about 5 to 7 days, which develops the precursors of chocolate flavour, then sun-dried to about 7% moisture so they store safely.
02
Defective, flat and mouldy beans and foreign matter are removed. Roasting then develops the roasted chocolate aroma and lowers moisture and microbial load.
03
Roasted beans are cracked and the shells blown off, leaving clean cocoa nibs. Removing the shell matters for taste and for food-safety limits.
04
Nibs are about half cocoa butter. Grinding releases that fat and turns the nibs into liquid cocoa mass (cocoa liquor), which is already 100% chocolate.
05
The mass is refined until the particles are too small to feel on the tongue, then conched (stirred warm) to smooth the texture and drive off harsh volatile acids.
06
Tempering sets stable cocoa butter crystals for gloss and snap. The chocolate is moulded into 100 g bars, cooled, wrapped in film and boxed, 24 per carton.
Tempering, for chefs: dark chocolate is typically melted to 45 to 50 °C, cooled to 27 to 28 °C, then rewarmed to a working temperature of 31 to 32 °C. Our bars arrive tempered; re-temper only if you melt them to mould or coat.
Applications
Because a 100% bar carries no sugar, it works as a finished product and as an ingredient: you decide how sweet the final result is, or keep it unsweetened.
Eaten in small squares by people avoiding sugar and by dark chocolate enthusiasts. Let a piece melt slowly at room temperature; pair with coffee, dates, berries or nuts.
Brownies, cakes, ganache, mousse, glazes and fillings with exact control of sweetness and a deeper chocolate taste than cocoa powder, because the cocoa butter is still in it.
Melt about 25 to 30 g into 200 ml of hot milk or plant milk, whisk and sweeten to taste. Also used in mochas, smoothies, shakes and dessert cocktails.
A few grams deepen chilli, mole, stews, braises and sauces for beef, lamb and game, adding body and roasted bitterness without sweetness.
7.9 g carbohydrate and 10.2 g fibre per 100 g, no added sugar: a base for sugar-free desserts made with your own sweetener.
A one-ingredient label (cocoa beans 100%) suits health stores, premium groceries, pharmacies and gift ranges.
Hotels, cafés and restaurants use it for plated desserts, drinking chocolate and petit fours.
Blended with sugar or sweeter chocolate to raise cocoa content, or used to build custom percentages in small-batch production.
Storage and handling
Cocoa butter is sensitive to heat, moisture and odours. Correct storage keeps the gloss, snap and flavour for the full shelf life.
Keep sealed in a cool, dry place, ideally 15 to 18 °C, away from sunlight, heat sources and strong-smelling goods. Do not store in the fridge: condensation causes bloom.
Best before 24 months from manufacture (date printed on each pack). Stored as recommended, the technical sheet gives a maximum keeping time of 36 months.
Greyish streaks are fat bloom from temperature swings. With no sugar in the bar, sugar bloom cannot occur. Bloom is harmless and disappears when the chocolate is melted.
Chop finely and melt gently over a bain-marie or in short microwave bursts, staying below 50 °C. Keep water and steam out; add warm liquids in one go rather than drop by drop.
How to order
We supply retail and wholesale buyers in the UAE and export markets. Quotes include price per carton, lead time and the technical sheet.
Single 100 g bars in their own carton, ready for the shelf.
Full cartons of 24 × 100 g (2.4 kg). Tell us your volume, destination and Incoterm for a quotation.
1
Number of cartons, destination country or port, and any documents your market requires.
2
Price per carton, lead time and the CN100 technical sheet.
3
We confirm the order, pack and dispatch with the agreed shipping documents.
Get a quote
Tell us how many cartons you need and where to ship. We reply with pricing, lead time and the technical sheet.
Prefer to call?
+971 52 250 1039FAQs
Both contain only cocoa. Our CN100 bar is refined and tempered as an eating chocolate, so it has a smooth melt and clean snap, and it works equally well chopped for baking, pastry and drinks.
No sugar is added; the only ingredient is cocoa beans. The 7.9 g of carbohydrate per 100 g occurs naturally in the bean.
The recipe contains no milk or other animal-derived ingredient. If you need a formal allergen or cross-contact statement for labelling, we provide one on request.
With 7.9 g carbohydrate and 10.2 g dietary fibre per 100 g and no added sugar, it fits most low-carb and ketogenic plans. Check portions against your own daily limits.
USDA data for unsweetened chocolate show about 80 mg caffeine and 1.3 g theobromine per 100 g, so a 25 g serving has roughly 20 mg caffeine, less than a cup of tea. People sensitive to stimulants should eat it in moderation.
That is fat bloom, caused by temperature changes during transport or storage. It is harmless and does not affect safety; melting the chocolate removes it. Store bars at 15 to 18 °C to prevent it.
24 months best before from the date of manufacture printed on the pack. Stored cool and dry, the technical sheet gives a maximum keeping time of 36 months.
Bars are supplied by the carton of 24 × 100 g. Contact us with your volume and destination for pricing, lead times and shipping terms.
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