The extra dark chocolate with 70% cocoa is the quality dark chocolate for everyone, that is, as is well known, chocolate with even higher percentages of cocoa tends to be very bitter and is therefore definitely a product for true lovers who know what to expect. However, very often in the extra dark chocolates with a high percentage of cocoa, a little sugar is also added to mitigate the bitterness of the cocoa and allow you to enjoy an extra dark chocolate with a high percentage of cocoa even for those who do not like bitterness, in the case of this bar of the precious cane sugar. A good reason to use cane sugar is also its greater sweetening power, so to obtain the desired degree of sweetness you can use less of it and therefore the bar will have a lower percentage of sugar, that is, an ingredient other than chocolate.
As for the gluten-free label, to be honest, quality chocolate should be naturally gluten-free, because all the ingredients are gluten-free, cocoa does not contain gluten, nor does soy lecithin, nor do sugars. But as celiacs know well, there is always the risk of contamination during production, so it is certainly safer to choose a product that says gluten-free, because by writing it, the manufacturer undertakes to guarantee that the food does not contain gluten from any contamination during the production and storage processes.