Less Sugar More Cocoa

A recipe philosophy to deliver more cocoa satisfaction from smaller amounts of chocolate and therefore calories

The cheapest ingredient in chocolate recipes is sugar and the most expensive is cocoa. So, if you have a sneaking suspicion that many chocolates have been getting sweeter and sweeter over the years, you are probably right. It is so tempting for industrial chocolate makers to keep tweaking a little bit more sugar in every year until you reach today's situation where the most popular brands of milk chocolate have less than 20% cocoa. That means that the biggest ingredient by far is sugar, which creates a craving for more and leads to unsatisfying ups and downs.