60% Cocoa Chocolate
83 chocolate bars at 60% cocoa.
From 60% to 69%, bars sit between milk and classic dark chocolate: most are dark, many of them flavoured, and sugar still rounds off the cocoa.
Most common tasting notes at this cocoa percentage: caramel, floral, fruity, citrus, creamy and vanilla.
Top origins at this cocoa percentage
Most active makers at this cocoa percentage
Other cocoa ranges

Idukki 60%

Iturri Dark Nuts 60%

Khari Singh

Kilombero & Crème de Cajou 60%

Kogareko 60R

Kokoa Kamili 60% Dark Milk

Labooko 60%/40% Cacao-Oat Drink

Labooko Ecuador 60%

Labooko Milk Chocolate Nicaragua 60%

Lavender Chuncho

Lemongrass

Lúnasa

Macadamia Nut

Madagascar Sambirano 60% Dark Milk

Malted Milk 60%

Manya 60%

Masala Chai 60%

Mayan Red Copán 60%

Montecristi 60%

Morn'n'Glory 60%

Niu x Coconut

Noir & Thé Earl Grey

Nut & Raisin 60%

Organic Snackables Raspberry

Oriado 60%

Palermo

Passion Fruit

Pérou Lait aux Framboises 60%

Pink Himalayan Salt 60%

Piura Blanco 60%

Roasted Almond Dark 60%

Roasted Hazelnut Dark 60%

Rye Crumb, Milk & Sea Salt 60%

Selection Noir Équateur 60%

Sichuan Pepper 60%

Sierra Milk 60%
Frequently asked about 60% cocoa chocolate
What does 60% cocoa chocolate taste like?
From 60% to 69%, bars sit between milk and classic dark chocolate: most are dark, many of them flavoured, and sugar still rounds off the cocoa.
Which tasting notes show up most often at this cocoa percentage?
Across the bars on Chof at this cocoa percentage, the most frequent flavor notes are caramel, floral, fruity, citrus, creamy and vanilla.
How many 60% chocolate bars are listed on Chof?
Chof currently lists 83 bars at this cocoa percentage.
Which origins are most common at this cocoa percentage?
The most common cacao origins for bars at this cocoa percentage on Chof are Ecuador, India, Dominican Republic, Peru, Tanzania.
Which makers are most active in this cocoa range?
The makers with the most bars on Chof at this cocoa percentage are Paccari, Standout Chocolate, BAR Baker's Artisanal Recipes, Zotter, AO Cacao.
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