We know that dark chocolate is good for us - full of antioxidants and polyphenols and all that good stuff which only comes out in the dark (70% or more) - but does it matter if it's 70% or 80% or even 100%? Well, the higher the %, the less sugar is added and the more anti-oxidants you get through the increased cocoa solids. If we take the Lindt Dark Chocolate range as a guide, their 70% has 29g of sugar/100g, moving up their 78% drops to 17g of sugar/100g, then 15g at 85%