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
So there’s sugar in milk that adds to the sweet flavor of milk chocolate and round out the bitterness of the cacao.
It’s hard to add sugar to straight cacao without something for it to bond to like milk
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