The objective of this study was to determine the rheological properties of commercial dark chocolates with high cocoa content (86%, 95%, and 100%) at different temperatures (25℃, 35℃, and 45℃). The pH values ranged from 6.14 to 6.47, the soluble solids content ranged from 0.64 to 1.34 (oBrix), and the moisture content ranged from 1.29% to 1.66% (wb). No significant differences were observed between the samples with 86% and 95% cocoa content in terms of all color coordinate values (p>0.05). However, samples with 100% cocoa content exhibited significantly higher coordinate values for L*, a*, and b* (p<0.05). The molten chocolate was found to exhibit non-Newtonian fluid behavior, following the Herschel-Bulkley model, with flow behavior index (n) values ranging from 0.83 to 0.89, indicating pseudoplastic behavior. The yield limit (y) decreased as the cocoa content increased at the same temperature, and decreased as the temperature increased within the same sample. An Arrhenius-type relationship was used to correlate the consistency coefficient (K) to temperature. The activation energy (Ea) values exhibited a positive correlation with cocoa content, ranging from 32.54 to 39.64 kJ/mol.