Like many of the other examples on this list, “sand” can be used to sum up a wide range of colors, which makes it a perfect fit for an equally wide range of brown shades or tints. Dark Sand, however, is roughly the color of the sand on the beach after the waves have receded, leaving the beach behind darkened by the water.

Zhong GC, Hu TY, Yang PF, et al. Chocolate Consumption and All-Cause and Cause-Specific Mortality in a U.S. Population: A Post Hoc Analysis of the PLCO Cancer Screening Trial. Aging. July 31, 2021.

Dark chocolate is often differentiated into two categories: bittersweet and semisweet. A chocolate that is at least 35% chocolate liquor may be called either semisweet or bittersweet, and labeling is left up to the manufacturer. While sometimes semisweet chocolate has more added sugar than bittersweet, there isn't a technical difference (which is why here at BA our recipes will call for either). Very dark chocolate can be as high as 80%, but that much cacao mass can make the chocolate very bitter and brittle, which many find unpleasant to eat. For baking and nibbling, I like to go with dark chocolates in the 65-70% range because they’re intense without being overpowering. Some dark chocolate is very fruity while others are mellow and smooth, but this is more a function of the sourcing and processing of the beans than the percentage. Unsweetened Chocolate In the RGB (red, green, blue) system, the chocolate brown color percentage is comprised of chocolate brown in the RGB system is (98,52,18). The CMYK Values and Percentages for Chocolate Brown Zhao B, Gan L, Yu K, et al. Relationship Between Chocolate Consumption and Overall and Cause-Specific Mortality, Systematic Review and Updated Meta-Analysis. European Journal of Epidemiology. April 2022. Coffee is a dark, cool shade of brown with a somewhat grayish undertone. It is cooler than dark brown. You can also use brown sugar to make a caramel sauce or a butterscotch sauce, which can be served over ice cream or used as a filling for a pie.

Chocolate brown hair is a brunette hair color resembling chocolate candy shades. Lovely, smooth, rich, and delicious chocolate. Who doesn’t love chocolate? In conclusion, brown chocolate is a type of chocolate that has been processed with alkali and has a more alkaline pH than regular chocolate. Chocolate should be stored in a cool dark place to prevent melting. Avoid refrigeration, as this can cause the chocolate to harden and will affect its taste. Instead, keep your chocolate in a cool, dry place between 65 and 68 degrees F, ideally with less than 55 percent humidity, according to Lake Champlain Chocolates. Because chocolate tends to soak up surrounding odors and flavors, keep it in an airtight container. If it’s hot out and your chocolate is melting, you can wrap it tightly and refrigerate, but for the best flavor, allow it to sit at room temperature before you eat it. For example, a serving of dark chocolate may contain up to 64% cocoa solids, while a serving of white chocolate may contain as little as 20%. You can also mix cacao nibs and cocoa powder into your food, like chia pudding, oatmeal, or smoothies. Collingwood points to a brand called FlavaNaturals, which has a “performance cocoa powder” called FlavaMix that’s sugar free, 35 calories per serving, and has been processed to contain more cocoa flavonol antioxidants.The last entry in our family of similarly-named shades of brown, Grayish Brown is very similar in color to Gray Brown. The only real difference between the two of them is that Grayish Brown is slightly darker. This difference in saturation is the result of a slightly lower red, green, and blue value that pushes the shade away from the lighter or brighter side of the color spectrum.