For a wedding buffet serving guests with different tastes, a plain 70% to 75% dark bar is a practical starting point: choose small wrapped bars for one unopened portion per guest, or standard bars if someone can break them into clearly identified squares. Offer an 85% or 100% bar as a separate high-cocoa choice rather than assuming everyone wants it, and check the delivered packaging for ingredients and allergen warnings before serving.
A small, wrapped bar avoids breaking chocolate at the buffet and makes replenishment straightforward. Divine Chocolate lists its 70% dark chocolate as a pack of 30 individual 35g bars; check the wrapper’s allergen statement before offering one to a guest.
Standard bars suit a display of squares when someone can portion them and keep their identities clear. Product listings from Lindt, M&S and Montezuma’s describe plain bars at 70%, 75% and 74% cocoa respectively, in 90g or 100g formats.
A separately labelled bar lets guests choose a different cocoa level without making it the only dark chocolate on offer. M&S lists an 85% bar, while Montezuma’s lists a 100% cocoa bar with no added sugar; check each product’s allergen information independently.
Decide how guests will take the chocolate, then compare cocoa levels and check the exact bars that will be served.
| Priority | What to check | Your needs |
|---|---|---|
| Serving format | Compare small wrapped bars with 90g or 100g bars that need portioning. If buying a case, check whether it contains individual portions or standard bars. | I want each guest to take an unopened bar, or I can arrange for standard bars to be broken into clearly identified squares. |
| Cocoa level | Read the stated cocoa percentage on each product. Identify any 85% or 100% bar separately from a 70% to 75% choice. | A 70% to 75% bar gives guests a plain dark-chocolate option; those seeking a higher cocoa level can choose a separately labelled bar. |
| Allergen information | Check the delivered pack’s ingredients and every “may contain” statement. Keep the identity and current label information for each bar available during service. | If a guest has an allergy, I need to check that particular product against their requirements. A vegan description alone does not settle whether a milk warning applies. |
| Display and storage | Follow the exact bar’s storage instructions and plan how to replenish the display. M&S specifies cool, dry storage away from sunlight for its 75% and 85% bars. | I need the remaining bars stored as directed and the buffet display replenished without losing track of which chocolate is which. |
A vegan recipe does not cancel a precautionary milk warning. Lindt describes its 70% bar as made to a vegan recipe, but also states that it may contain milk.
Read the physical wrapper’s ingredients and precautionary statements, and confirm whether the exact bar suits the guest concerned before offering it.
An 85% or unsweetened 100% bar is a distinct flavour choice, not a substitute that will suit every preference at a mixed buffet.
If you include one, display its cocoa percentage clearly and consider a separate plain 70% to 75% dark bar for guests who would choose a different cocoa level.
M&S cautions that ingredients and allergen information can change. A card copied from another size, flavour or earlier listing may not describe the bars on the table.
Prepare buffet information from the delivered packs and keep a wrapper for each product available during service.
M&S directs buyers to store its 75% and 85% bars in a cool, dry place away from sunlight. Dover District Council’s general buffet guidance recommends small dishes that are replenished during an event.
Follow each bar’s storage instructions and bring out smaller amounts as the display needs replenishing.
These product lines illustrate different bar sizes and cocoa levels; check the particular pack rather than applying one bar’s details to an entire brand.
Divine Chocolate lists a 70% dark bar both as a 30-pack of 35g bars and as a 90g bar with a 15-bar case option.
Lindt EXCELLENCE Dark 70% is a 100g standard bar that can be portioned for a labelled tray.
Montezuma’s lists FitzRoy 74% dark chocolate as a case of twelve 90g bars and Absolute Black as a separate 100% cocoa bar.
M&S lists 100g dark bars at 75% and 85% cocoa, allowing the two levels to be identified separately on a display.
Hotel Chocolat identifies 70% and 85% dark-chocolate slab selectors as separate products.
These are standard 70% to 75% dark-chocolate bars for a buffet where the host or caterer plans to portion bars into labelled squares, rather than give each guest a small wrapped bar.
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This 100g, 72% cocoa bar fits a plan for portioned dark-chocolate squares. Arrange serving tools and a clear product label, and check the delivered pack’s ingredients and allergen statements before serving.
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This 90g, 70% cocoa bar is another standard-bar option for a labelled tray of squares. Plan who will portion it, and use the delivered wrapper to establish its allergen information before offering it to guests.
A plain 70% to 75% bar is a practical starting point when guests’ preferences vary. If you also want an 85% or 100% option, label it separately so guests can choose by cocoa level; try the actual bar before ordering a large quantity.
Choose small wrapped bars if the plan is one unopened portion per guest: Divine Chocolate lists a pack of 30 individual 35g bars. Standard 90g or 100g bars suit a tray of squares when someone can portion them and identify each product clearly.
Not necessarily. Lindt describes its 70% bar as made to a vegan recipe but states that it may contain milk. Check the ingredients and precautionary statements on the exact delivered pack against that guest’s requirements.
Follow each product’s pack instructions. M&S specifies a cool, dry place away from sunlight for its reviewed 75% and 85% bars; keep a current wrapper available as well so the displayed chocolate can be identified accurately.