85% Dark Chocolate Sweetened With Dates Price range: ₹230.00 through ₹1,150.00Select options
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SWEETENED WITH DATES
85% Dark Chocolate Sweetened With Dates
Bittersoil 85% Cocoa Dark Chocolate Sweetened with Dates
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Vegan
Gluten Free
Handcrafted
- Free Shipping: On all orders above ₹449.
- Standard Shipping: Nominal fee of ₹99 for orders below ₹449.
- Delivery Time: Target 3-day delivery for Metros. Pan-India delivery available.
- Cash on Delivery (COD): Not available for orders above ₹2100/-
- No Returns: As per FSSAI regulations, food items cannot be returned once delivered.
- Replacements: We offer free replacements for physical damage or quality defects reported within 24 hours.
Did You Know?
85% cocoa is the most intense chocolate Bittersoil makes. At this concentration, 85% of the bar is pure cacao - meaning the flavanol density is the highest in the range, and the natural sugar content per bar is the lowest.
Most 85% dark chocolates use refined sugar as the sweetener. At such a high cocoa percentage, even a small amount of refined sugar changes the flavour profile noticeably. Date powder at 85% does the opposite - it takes the sharp edge off the bitterness without ever masking the deep, roasted cocoa character underneath.
This bar is for people who mean it. Two ingredients. Maximum cocoa. Nothing else.
Sensory Profile:Intense Deep Cocoa • Roasted Bitterness • Faint Date Warmth
About this Item−
- 85% cocoa - the highest intensity in the Bittersoil range
- Sweetened only with dates - zero refined sugar, zero sugar alcohols, zero artificial sweeteners
- Highest flavanol concentration of any Bittersoil bar - maximum cocoa benefit per bite
- Lowest natural sugar content in the range - ideal for those watching sugar intake closely
- No palm oil, no emulsifiers, no artificial flavouring of any kind
- Vegan, gluten-free, for serious dark chocolate drinkers
Ingredients+
Cocoa (Cocoa Mass, Cocoa Butter), Dates Powder.
⚠ Processed in a facility that also handles Peanuts, Almonds, Hazelnuts, Milk, and Soy.
Product Details+
Flavor85% Intense Dark
Cocoa85%
Net QtyPack of 1 / 2 / 3 / 5
Net Wt50g (1 Bar)
Shelf Life6 Months
OriginIndia
Mfr ByHaritkan Foods
Nutritional Facts+
| Nutrient | Per 100g | Per 10g | %RDA* |
|---|---|---|---|
| Energy (kcal) | 630 | 63.0 | 3.2% |
| Protein | 9.0g | 0.90g | 1.7% |
| Carbohydrates | 34.0g | 3.40g | - |
| Total Sugars | 16.0g | 1.60g | - |
| Added Sugars | 0.0g | 0.0g | 0.0% |
| Dietary Fibre | 12.0g | 1.20g | 4.0% |
| Total Fat | 50.0g | 5.00g | 7.1% |
| Saturated Fat | 31.0g | 3.10g | 15.5% |
| Trans Fat | 0.0g | 0.0g | 0.0% |
| Sodium | 20mg | 2.0mg | 0.1% |
* %RDA based on 2000 kcal/day adult diet. Estimated values - replace with FSSAI lab report.
Storage & Care+
- 🌡️Store in a cool, dry place between 18°C - 22°C away from direct sunlight. Avoid refrigeration - condensation causes sugar bloom. If temperature exceeds 28°C, keep in a sealed container in a cool pantry.
- 📦Once opened, consume within 2-3 weeks. Free from Dairy, Tree Nuts, Gluten, and Soy. Processed in a facility that handles Peanuts, Almonds, Hazelnuts, Milk, and Soy.
Why Bittersoil?+
Most 85% dark chocolates taste harsh because refined sugar at this concentration clashes with the cocoa. By using date powder instead of refined sugar, we get a restrained, natural sweetness that works with the cocoa's depth - not against it. Two ingredients. No shortcuts.
Stone Ground for Long Hours
Handcrafted
Small Batch Production
Real Chocolate Behaviour
Noticed something white on your bar? That's Bloom - not mould.
A white or grey film on chocolate looks alarming. It is not mould, it is not spoiled, and it does not mean the bar went bad. It is called Bloom - and it only happens to real chocolate made with actual cocoa butter and no artificial stabilizers.
✓ Completely safe to eat. Always.
📷 
How Bloom LooksWhite or grey surface - harmless
📷
Perfect ConditionShiny, snappy, stored correctly
🍫 Bloom
💧
Sugar Bloom
Caused by moisture
When humidity or condensation touches the surface, the natural sugars from date powder dissolve into tiny water droplets. When that moisture dries up, they re-crystallize as a white, powdery layer.
Think of it like wet sand drying on glass - the grains come back as visible crystals.
🌡️
Fat Bloom
Caused by temperature change
Real cocoa butter exists in six different crystal structures. When temperature goes up then cools, the fat crystals rearrange and travel to the surface - leaving grey-white streaks or patches.
Think of it like candle wax that cooled unevenly - same idea, different material.
Both types look different but both are completely harmless. Your bar smells and tastes exactly the same. Bloom is not mould - it has no smell, does not spread, and does not make you sick.
🧪 Why commercial chocolates never bloom
Most supermarket chocolates add emulsifiers (soy lecithin, PGPR) and stabilizers that lock the fat and sugar artificially in place - making the bar look perfect even after temperature changes. This is not better chocolate. It is a cosmetic fix that also changes how the chocolate melts, feels, and releases flavour.
Bittersoil uses none of these. Our bars may bloom. We think an honest bar beats a perfect-looking one every time.
Common Questions About Bloom
Is bloomed chocolate safe to eat?+
Yes - completely. Bloom is only a physical change in how sugar or fat crystals arrange on the surface. It does not affect the flavour, nutrition, or safety of the chocolate at all. If the smell is normal, the chocolate is perfectly fine to eat.
My bar arrived soft. Is it still good?+
Yes. Real cocoa butter begins to soften at around 34-38°C - just below body temperature, which is exactly what gives premium dark chocolate its melt-in-mouth quality. During Indian summer transit, partial softening is normal and expected. A bar that never softens in Indian summer heat contains palm oil or hydrogenated fat - not real cocoa butter. To firm it up: keep sealed and place at 18-22°C for 1-2 hours.
FAQs
Honest & Short
Why is 85% so bitter? Is it supposed to taste this way?+
Yes - intentionally. At 85% cocoa, the bar is almost entirely cacao, which is naturally bitter. The bitterness is real and present. The date powder does not eliminate it - it adds a faint, natural warmth at the back of each bite that makes the bitterness finish more cleanly than a plain 85% with no sweetener would. If you find 85% very challenging, our 70% variant is a better starting point. If you have been eating 70-75% dark chocolate regularly and want more intensity, 85% is your next step.
How is this different from the Bittersoil 70% dark chocolate?+
Both bars use the same two ingredients - Cocoa (Cocoa Mass, Cocoa Butter) and Dates Powder - and both have 0g added refined sugars. The difference is proportion. At 85%, there is significantly more cocoa and less date powder compared to the 70%. That means higher flavanol density, more dietary fibre, lower total sugars, and a noticeably more intense, less sweet flavour. The 70% is approachable for most dark chocolate drinkers. The 85% is for those who want maximum cocoa with minimal sweetness.
Is this free of added refined sugar?+
Yes. The only sweetener is dates powder - a whole-food ingredient with natural fructose and glucose alongside fibre, potassium, and iron. No refined cane sugar, no maltitol, no erythritol, no artificial sweeteners. The FSSAI-certified label shows 0g Added Refined Sugars. At 85% cocoa, the total sugar content of this bar is the lowest in the Bittersoil range.
Is this suitable for diabetics?+
This is the most diabetes-conscious bar in the Bittersoil range. At 85% cocoa, the flavanol concentration is at its highest, the total sugar content is at its lowest, and the glycaemic impact per serving is minimal. It is sweetened with date powder (0g added refined sugars, FSSAI certified) - not maltitol or refined sugar. In moderation (1-2 squares per day), this bar is the most appropriate chocolate choice for diabetics we make. Always consult your physician.
Who is this bar for?+
The 85% is for serious dark chocolate drinkers - people who have moved past 70% and want more. It is also the right choice for those who are managing blood sugar and want maximum cocoa benefit with minimum sweetness. It is not the right starting point for someone new to dark chocolate or someone who currently enjoys milk chocolate. For those customers, our 55% or Sea Salt 70% is the better introduction.
How should I store this and what is the shelf life?+
Store in a cool, dry place between 18-22°C away from direct sunlight. Do not refrigerate - condensation causes sugar bloom, affecting texture. Shelf life is 6 months from the date of manufacture, printed on the pack. Once opened, consume within 2-3 weeks.
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