Dr Martin tells me, “The most desirable flavour profiles in cacao and chocolate are those that are typified by balanced amounts of astringency and bitterness (not overpowering), have an enjoyable cocoa aroma, and also have delicate notes such as fruity, floral, spicy, herbal, nutty, or caramel/malty/candied.

The Chocolate Making Process

1. Step 1: Cleaning.
2. Step 2: Roasting.
3. Step 3: Shell Removal.
4. Step 4: Nibs are ground.
5. Step 5: Cocoa is separated from Cocoa Butter.
6. Step 6: Other ingredients are added to the Chocolate Liquor.
7. Step 7: Conching machines knead the Chocolate Paste.

Chocolate is a natural product made of these ingredients:

• Chocolate Liquor: Cocoa beans with their shells removed that have been fermented, roasted and ground until they liquefy.
• Cocoa Butter: Natural fat from the cocoa bean; extra cocoa butter enhances chocolate’s flavor and mouthfeel.
• Sugar.

Here’s everything you need to know about the different types of chocolate.

• Milk Chocolate. Milk chocolate is perhaps the most popular type of chocolate.
• White Chocolate.
• Dark Chocolate.
• Semisweeet Chocolate.
• Bittersweet Chocolate.
• Unsweetened Chocolate (or Baking Chocolate)
• Cocoa Powder.
• Sweet German Chocolate.

The Most Popular Chocolate In The World

• Cadbury. Dairy Milk.
• Mars. Bar.
• Cadbury. Caramilk.
• Lindt. Excellence. Bar.
• Tony’s. Chocolonely. Milk. Chocolate.
• Other.

The sweetest chocolate: Three Musketeers and York Peppermint Patties are 70% sugar by weight. There isn’t anything better for a sweet, sugar craving than a chocolate bar. If you want something sticky, gooey, and sweet, Three Musketeers chocolate bars and York Peppermint Patties are chock full of sugar.