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Cocoa Ghana intense dark chocolate

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Common questions

Is Cocoa Ghana intense dark chocolate healthy?

Cocoa Ghana intense dark chocolate scores 63/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This dark chocolate contains a high percentage of cocoa solids, which are beneficial due to their antioxidant properties.

How processed is Cocoa Ghana intense dark chocolate?

Cocoa Ghana intense dark chocolate is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Cocoa Ghana intense dark chocolate's score?

In Scout's ingredient-by-ingredient analysis, Cocoa solids counts in its favor; Sugar is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Cocoa Ghana intense dark chocolate

Whittaker's
Bioengineered
63 Fair

Analysis updated October 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Whittaker family
Category Chocolate
Summary

This dark chocolate contains a high percentage of cocoa solids, which are beneficial due to their antioxidant properties. However, the presence of refined sugar and the use of an emulsifier contribute to its ultra-processed nature, limiting its score. The product's clean label with minimal additives is a positive aspect, but the processing level imposes a cap on its rating.

Key ingredients 4

Cocoa solids
Very Good

Cocoa solids are rich in antioxidants and flavonoids, which support cardiovascular health. The high cocoa content indicates a lower sugar proportion and higher nutrient density. This ingredient is minimally processed, retaining most of its natural benefits.

Risks

Excessive consumption may lead to caffeine-related side effects such as insomnia or jitteriness.

Benefits

Rich in antioxidants that may improve heart health and reduce inflammation. Contains minerals like magnesium and iron, which are beneficial for overall health.

Emulsifier (soy lecithin)
Neutral

Soy lecithin is used as an emulsifier to improve texture and consistency in chocolate. It is derived from soybeans and is generally considered safe in small amounts. It does not significantly impact the nutritional profile of the product.

Risks

May cause allergic reactions in individuals sensitive to soy.

Benefits

Helps maintain product consistency and texture without significant nutritional impact.

Natural vanilla flavour
Neutral

Natural vanilla flavor is used to enhance the taste of chocolate. It is derived from vanilla beans and is considered a natural flavoring agent. It does not contribute significantly to the nutritional value of the product.

Benefits

Enhances flavor profile without adding calories or significant nutrients.

Sugar
Bad

Refined sugar is associated with increased risk of obesity, diabetes, and heart disease. It provides empty calories with no essential nutrients. Excessive intake can lead to metabolic issues and dental problems.

Risks

High sugar consumption is linked to increased risk of chronic diseases such as type 2 diabetes and cardiovascular disease.

See more about Sugar →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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