I like chocolate, especially milk chocolate, but I don’t like the overly sweet taste of it. I’ve been looking for less sweet varieties, but all I was able to find is sugar-reduced (or sugar-free) dark chocolates. Some claim to be sugar-free milk chocolates, but what it usually means is that they use some other sweetener, staying at least as sweet, essentially defeating the purpose of being sugar-free.
Is sugar required to manufacture milk chocolate in some way? Or is just the market that limited that nobody is producing it?
In: Chemistry
100% chocolate would be so bitter you would hate it.
Chocolate needs sweetness to cut the bitterness and to taste good.
Dark chocolate has less sugar in it but still a fair bit.
Milk also had a natural sugar called lactose which makes it sweet.
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