Raw chocolate at 58% cacao from Lovechock in Amsterdam — the sweetest and most accessible bar in the range, and the natural starting point for anyone who normally reaches for milk chocolate.
Where 58% sits
The percentage is the proportion of the bar that comes from the cacao bean — cocoa mass plus cocoa butter. It is not a quality score, and almost all of the remainder is sugar. At 58%, a little over 40% of the bar is sweetening, which is why it reads as sweet rather than dark.
For comparison: a typical milk chocolate sits somewhere around 30–40% cacao and contains milk powder as well. So a 58% dark bar is meaningfully less sweet than milk chocolate — but far gentler than the 75% and 85% bars in the same range.
Raw cacao
Lovechock work with unroasted beans — only the outer shells are briefly heated, for hygiene, while the core stays raw. Roasting is what produces the deep toasted flavour most of us call "chocolate", so raw cacao tastes brighter, fruitier and more acidic.
At 58% there is enough sweetness present to make that fruitiness read as pleasant rather than sharp, which is why this is such an easy bar. It is also the one that most clearly shows raw cacao is not simply "bitter chocolate" — the difference is in character, not in strength.
An honest word on the sugar
Sweetened with coconut blossom sugar rather than refined sugar — less processed, with a faint caramel note. It is still sugar, and at 58% there is a fair amount of it. This is very good chocolate, not a health food.
Storage and diet
Cool and dry, 15–18 °C, away from strong smells and out of the fridge. Organic, dairy-free, soy-free and gluten-free — a vegan bar. Check the pack for the full allergen declaration.
Lovechock NL
Lovechock NL
Lovechock NL
Lovechock NL
