Dark Chocolate, which is prepared without the addition of milk solids, has a stronger chocolate flavour than milk chocolate because it is more likely to have a gritty texture, a bitter aftertaste, and to be dry. Dark chocolate's basic components include sugar.
"Dark Chocolate" is a general phrase for chocolate that has little to no milk but contains chocolate liquor, along with more cocoa butter, sugar, lecithin (an emulsifier), and flavourings. There seems to be little agreement regarding the minimum amount of chocolate liquor required for the dark-chocolate category as a whole or for the various varieties of chocolate within that category, even though it is generally agreed that this term refers to chocolate that contains less than 12 percent milk solids.
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