Decoding Cacao Percentages: What That Number Really Means

Here's a little secret hiding in plain sight, right there on every wrapper: that percentage stamped on your favorite bar isn't a marketing flourish; it's basically the whole story of the chocolate, condensed into two digits. 60%. 70%. 80%. Numbers that sound simple, but change everything about what's waiting for you inside. Most people walk right past them. We'd love to change that.

The percentage tells you how much of the bar is actual cacao — the paste, the butter, the essence of the bean itself — with the rest made up of sugar and a whisper of vanilla to round things out. Lower percentages lean sweeter, softer, more forgiving on the palate. Higher percentages get bolder, deeper, a little more serious about themselves — the kind of dark, handcrafted chocolate that rewards a slower bite instead of a quick one. Neither is better. They're just different conversations between you and the cacao.

Chef Jacques has spent decades having that conversation, which is why our bars span the range on purpose — a 60% for those who want rich without any bitterness getting in the way, a 70% for the ones who like their chocolate a little more intense, and an 80% for anyone chasing that deep, almost smoky finish only the darkest cacao can deliver. Once you know what the number means, choosing a bar stops being a guess and starts being a decision — one made with a little more intention and a lot more delight.