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Wait, Dark Chocolate Isn’t Vegan?

By Alyssa Vaughn Published

Before you dig into that dark chocolate, be sure to check the label.

With white and milk chocolate usually off the table thanks to their dairy content, most vegans reach for dark chocolate to satiate their cravings: But dark chocolate isn’t necessarily vegan either. Some bars contain small amounts of milk products such as whey, casein, or milk solids. Furthermore, they may be sweetened with conventional granulated sugar, which is sometimes processed with bone char, a product made with animal bones. To be sure that a dark chocolate is truly plant-based, check the label to see if the word “vegan” appears on the label.

Taste Test Dark Chocolate

It’s easy to find a great snacking chocolate. But cooking is different: Choosing the right dark chocolate can make the difference between a dessert that’s flawless and one that’s a flop.

Taste Test (Very) Dark Chocolate Bars

We found a 90-percent bar with flavor that's more “beautiful” than bitter.

Taste Test Vegan Chocolate Ice Cream

Today there are more vegan ice creams than ever before. Are any of them as good as traditional dairy ice cream?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.