And What is Added in the Process?

The finest chocolate will have extra cocoa butter added to make the chocolate even smoother and quicker to melt in the mouth. Normally, sugar is added to the chocolate, the quantity depends on the type of chocolate. Good dark chocolate will have around 30 per cent sugar, while fast chocolate may have up to 80 per cent. Milk chocolate will have milk added, in the form of milk ‘crumb’ or condensed milk. The milk crumb gives a slightly cheesy or farmyard flavour to the chocolate. British and American chocolate are made with crumb, whereas Swiss and other European chocolate is made from the condensed milk (invented by Henri Nestle), which gives a much smoother, creamier texture. White chocolate is made from cocoa butter, milk and sugar, but doesn’t contain any dry cocoa matter.