pieces of dark chocolate

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Overview
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Dark chocolate is typically made from cocoa beans, cocoa butter, sugar and maybe a bit of vanilla/emulsifier — and no (or very little) milk solids.
Here are the key aspects you’ll observe when you eat pieces of dark chocolate:

Cocoa percentage / solids: The higher the % of cocoa solids (70 %+, 80 %+ etc), the more intense and less sweet the flavour.
Texture: Smooth, somewhat firm, breaks with a clean “snap” if well made. Because there’s less milk and more cocoa solids, it tends to feel denser.
Flavour profile: Bitter-sweet balance. There can be notes of roasted cocoa, nuts, fruit, slight acidity, sometimes vanilla. If very high % cocoa (e.g., 90 %), bitterness becomes stronger.
Colour & appearance: Deep brown / almost black hue in some cases. Good quality ones may have a bright sheen, and a clean break.
Mouth-feel & finish: The flavour lingers; higher cocoa → longer finish. Because less sugar/milk, the after-taste may be more cocoa-driven (sometimes with a hint of dryness or “chalky” if lower quality)
Storage & handling: Store in cool, dry place (to maintain texture/flavour). Moisture or temperature fluctuation can lead to “bloom” (white film) though that doesn’t necessarily affect safety.
Health aspects: Dark chocolate can be rich in flavanols (plant-compounds) which have some health benefits (for blood flow, etc). But it’s still a calorie-rich treat, so moderation matters.