Why is chocolate so sweet?

Dark chocolate: Chocolate containing more than 50% cocoa and no other ingredients used to be called pure chocolate. For chocolate connoisseurs, dark chocolate means a very good choice. When the content of pure chocolate reaches 50%- 75%, it is called pure dark chocolate. Because the bitterness and mellowness of cocoa itself exceed the sweetness of sugar, the taste will be more intriguing. Chocolate with cocoa content below 35% is close to the edge of chocolate products. Because more than half of its ingredients are sugar, milk powder or other synthetic additives. Due to the low cocoa content, the product lost the unforgettable taste and quality of chocolate. 2. Milk chocolate: For a long time, milk chocolate has been loved by consumers, especially women, because of its balanced taste, and it is also the most consumed chocolate product in the world. The earliest formula of milk chocolate was invented by Swiss. Swiss patents have always made them one of the best producers of milk chocolate, including many manufacturers like Swiss Lotus, Xirun and Nestle. Belgium and Britain are also major producers of milk chocolate. The products of Kaidu Golden Elephant are the representatives of Belgian chocolate. They often use mixed milk powder technology and have a taste similar to cheese. Compared with pure dark chocolate, milk chocolate tastes lighter and sweeter, and there is no greasy feeling. A good milk chocolate product should achieve a perfect balance between the fragrance of cocoa and milk. Similar to the delicate relationship between two lovers, they are both attached and independent. 3. White chocolate: Chocolate consisting of cocoa butter, sugar and milk powder is called white chocolate. Because it does not contain cocoa powder, it does not have the unique brown color of chocolate. When the White Chocolate Festival comes on March 14, it will be the main gift for girls. More often, white chocolate will be used as an ornament for desserts such as chocolate or other cakes. White chocolate with strawberries, kiwis and other fruits will show attractive colors such as pink and green, and the faint fragrance of cocoa butter is just in balance with the slightly sour taste of fruits. 4. Sandwich chocolate: The surface of sandwich chocolate is covered with high-purity dark chocolate. But it's not the key to this product. The core of chocolate sandwich lies in the stuffing, including cream, crisp fruit, milk chocolate, almond fudge, honey and so on. When tasting high-quality sandwich chocolate, we can judge from the balance between the flavor of the stuffing inside and the flavor of the outer chocolate coating. 5. Fruit chocolate: Different from sandwich chocolate, there are more choices of fruits in fruit chocolate. Include nuts such as almonds, hazelnuts, walnuts and coconuts, and nuts such as peanuts, melon seeds, pine nuts and cashews. After baking, the crisp and refreshing taste of these fruits is in sharp contrast with the softness and delicacy of the chocolate coating, which is another flavor. 6. Chocolate substitutes: The so-called chocolate borrowing refers to those chocolates that do not contain cocoa fat or have little content. Cocoa butter substitutes are added, so the taste and nutritional value are not quite the same as pure chocolate. Cocoa butter is expensive because cocoa resources are limited. In order to produce chocolate that can be accepted by the market, people have developed two substitutes: cocoa butter-like and cocoa butter substitute. The content of cocoa butter is the main index to distinguish the purity of chocolate, which refers to the extraction from cocoa mass.