Why we picked it
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Dehydrated blueberry stays tart. Candied fruit would have collapsed this into a sweet bar.
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No emulsifier at all, which is rare even in bars at this price.
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The berry lifts a 70% without any of the sugar you would normally need to do that.
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Five ingredients, and two of them are blueberry.
What to look for in Chocolate?
What to look for in Chocolate?
- 01Check the fat. Real chocolate is set with cocoa butter. If the label says vegetable fat, palm oil or hydrogenated fat, FSSAI requires it to be called compound chocolate, not chocolate.
- 02Read the ingredient order. If sugar comes before cacao, it is a sugar bar with cocoa in it, whatever the percentage on the front says.
- 03Look for PGPR (INS 476). It is added to cut the amount of cocoa butter a bar needs, and it is a sign the recipe is being made cheaper.
- 04Check the emulsifier. Soy lecithin (INS 322) is the default; sunflower lecithin is the cleaner swap and matters if you avoid soy.
- 05Vanillin is synthetic vanilla flavour. Good chocolate does not need it, and its presence usually means the cacao underneath is thin.
- 06A bar labelled dark can still contain milk solids. If you are dairy-free, read the list rather than trusting the word dark.
- 07Cocoa processed with alkali (dutched) is easier on the palate but strips much of the flavanol content. Unalkalised cacao keeps it.
- 08Sugar-free bars are usually sweetened with maltitol or sorbitol. They are legal, but they are sugar alcohols and can unsettle a stomach in quantity.
What's inside
Whole Indian cacao beans roasted and ground in-house. Bean-to-bar means Darkins controls the roast rather than melting down bought-in couverture.
Cane sugar that keeps its molasses instead of being refined white.
Dehydrated rather than candied, which keeps it tart.
The natural fat of the cacao bean. This is what makes it chocolate rather than compound chocolate, which uses palm or hydrogenated vegetable fat.
Carries the berry note through the bar between the chunks.
Darkins 70% Dark Chocolate with Blueberries vs other dark chocolates
| What to compare | Darkins Dark Chocolate | Other dark chocolates |
|---|---|---|
| Fat used | Cocoa butter only | Often palm or hydrogenated vegetable fat, sold as compound chocolate |
| Cacao | Indian beans, roasted and ground in-house (bean-to-bar) | Bought-in couverture or cocoa mass, origin not stated |
| Emulsifier | Sunflower lecithin, or none | Soy lecithin (INS 322), often with PGPR (INS 476) |
| Sweetener | Unrefined cane sugar | Refined white sugar |
| Flavouring | None added | Vanillin (synthetic vanilla) is common |
| Alkalisation | Not alkalised | Cocoa is often processed with alkali |
How to use it
- Store in a cool, dry place, away from strong smells
- Best enjoyed at room temperature
- A change in temperature or humidity may bring a pale bloom to the surface; this does not affect the chocolate
- Break rather than bite for a cleaner snap
- Best before 6 months from the date of packaging
Is it for you?
Good for
Vegan and dairy-free diets
Anyone avoiding palm oil and soy
Dark chocolate eaters who want a flavour bar without additives
Soy-free diets
Avoid if
Anyone needing a certified nut-free facility
Anyone looking for a sugar-free bar
Product details
- Sold by
- Purepicked
- Brand
- Darkins
- Net quantity
- 35 g
- Type
- Chocolates & Toffee
Also on the label
Questions people ask
What's in this bar?
Five ingredients: cacao beans, unrefined cane sugar, dehydrated blueberry, cacao butter and blueberry extract. No emulsifier, no vanillin and no dairy.
Is the blueberry sweetened?
No. It is dehydrated rather than candied, so it stays tart and brightens the cacao without adding sweetness.
Is it vegan?
Yes, there is no dairy in the recipe. It is made in a facility that also handles tree nuts, so it isn't for anyone needing a certified nut-free product.
Why isn't there a nutrition panel?
Darkins gives figures per serving without stating the serving size, so we're confirming that before we convert anything.
Why does my bar look pale on the surface?
A change in temperature or humidity can bring a pale bloom to the surface. It doesn't affect the chocolate. Store it cool and dry, away from strong smells.
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